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Loaded vegan fries
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulgent vegan loaded fries bursting with cheesy goodness and delicious toppings.
Ingredients:
  • 2 x 500g packets fresh sweet potato chips
  • Olive oil spray
  • 9.60 gm vegetarian chicken salt
  • 150g cherry tomatoes, quartered
  • 1 avocado, finely chopped
  • 2 dill pickles, finely chopped
  • 1 spring onion, thinly sliced
  • Fresh coriander sprigs, to serve
  • 20g dried porcini mushrooms
  • 500.00 gm boiling water
  • 36.40 gm extra virgin olive oil
  • 100g swiss brown mushrooms, sliced
  • 20.00 ml vegetable stock powder
  • 20.00 ml plain flour
  • 2 teapoons Worcestershire sauce
  • 30g Nuttelex spread
  • 30.00 ml plain flour
  • 325.00 gm soy milk
  • 12.00 gm white miso paste
  • 50g bio vegan cheese, coarsely grated (My Life Brand)
Instructions:
  • Preheat the oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • Arrange the chips in a single layer on the baking tray. Generously spray them with oil. Bake for 30-35 minutes until golden and tender, flipping halfway through.
  • Prepare the Mushroom Gravy by soaking porcini mushrooms in boiling water for 15 minutes. Strain and keep the liquid. Sauté Swiss brown mushrooms in oil until golden. Add stock powder, the soaked porcini mushrooms, and the reserved liquid. Simmer for 10 minutes to enhance the flavors, then strain the stock. Make a roux in the same pan with oil and flour, then gradually whisk in the mushroom stock. Finish by adding Worcestershire sauce.
  • Prepare the "Cheese" Sauce by melting Nuttelex in a small saucepan over medium heat. Add flour and cook, stirring, for 2 minutes until bubbling. Gradually stir in soy milk and continue to stir for 8 minutes until the mixture bubbles and thickens. Whisk in miso paste and biocheese until smooth. Season with pepper to taste.
  • Sprinkle chips with savory chicken salt, toss gently to combine, and place on a large serving platter. Top with creamy cheese sauce, rich gravy, ripe tomato, creamy avocado, tangy pickles, and crisp onion. Serve garnished with fresh coriander sprigs.

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