Vegan Loaded Nacho Fries
Ingredients
- 5 large russet potatoes, cut into fry shapes
- 10 oz white mushrooms
- 1/2 cup cooked lentils
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp chipotle powder
- 1/4 cup black olives, sliced
- 1 jalapeno, sliced
- 1/4 cup pico de gallo
- 1/2 avocado, diced
Queso
- 7 oz firm tofu
- 6 tbsp nutritional yeast
- Juice of 1 lemon
- 1 tsp apple cider vinegar
- 1/4 cup chopped red bell pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp chipotle powder
- 1/4 tsp cayenne pepper
- 1/4 cup unsweetened nondairy milk
- Salt to taste
Preparation
If using oven, preheat to 425 degrees F. Place fries in a single layer on trays. Bake for 30-40 minutes until desired crispness, flipping halfway.
If using air fryer, preheat to 400 degrees F for 5 minutes. Cook fries for 20-25 minutes, shaking every 5 minutes until desired crispness.
While fries are cooking, prepare the lentil-mushroom mixture by adding mushrooms and lentils to a skillet with spices. Add water to prevent sticking and cook over medium-high heat for about 15 minutes until mushrooms are shrunken and mixed well.
Prepare queso by blending all queso ingredients until smooth and creamy.
Assemble nachos by placing potatoes on plates, adding desired toppings, and drizzling with queso. Serve and enjoy.