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Vegan Chili Cheese Fries
Vegan Chili Cheese Fries
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Vegan chili cheese fries: crispy shoestring fries topped with creamy dairy-free cheese sauce and hearty TVP chili with a variety of beans.
Ingredients:
  • 25 ounces russet potatoes
  • 0.25 cup texturized vegetable protein (TVP)
  • 0.5 cup hot vegetable broth
  • 0.25 cup diced onion
  • 0.25 cup diced carrot
  • 0.25 cup diced celery
  • 1 clove garlic, minced
  • 1 (10 ounce) can Mexican-style diced tomatoes with green chiles
  • canned black beans, drained
  • 0.33333334326744 cup canned kidney beans, drained
  • 0.33333334326744 cup canned white beans, drained
  • 0.33333334326744 cup canned pinto beans, drained
  • 0.5 tablespoon blackstrap molasses
  • 1 teaspoon New Mexico chili powder
  • 1 teaspoon dried Mexican oregano
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked salt
  • 0.5 teaspoon ground black pepper
  • 0.5 cup shredded vegan Cheddar-flavored cheese
  • 0.25 cup unsweetened soy milk, or more as needed
  • 1 teaspoon vegan butter
  • 0.25 cup minced red onion
  • 1 jalapeno pepper, sliced into rings
  • 3 tablespoons minced cilantro
Instructions:
  • Clean and inspect potatoes, leaving the skin on. Cut potatoes into shoestring-style fries or use a French fry cutter. Rinse fries in a large bowl with cool water until water is clear. Submerge fries in 1 inch of water, cover, and let sit for 30 minutes.
  • In a bowl, soak TVP in hot vegetable broth.
  • Heat a generous amount of olive oil in a pot over medium heat. Sauté onion, carrot, and celery until fragrant, about 3 to 5 minutes. Mix in garlic. Add TVP and broth. Combine tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Let simmer until thickened, around 15 minutes.
  • Preheat the air fryer to 320 degrees F (160 degrees C), then thoroughly dry the drained potatoes with a clean towel. Return the potatoes to the bowl, drizzle with 1 tablespoon of olive oil, and toss to evenly coat.
  • Air fry the dish for a total of 18 minutes, shaking halfway through. Finally, season with salt and pepper to taste.
  • In a microwave-safe bowl, mix vegan Cheddar, soy milk, and vegan butter. Microwave for 30 seconds at 360W. Stir well and adjust consistency with more soy milk, if needed. Microwave for another 30 seconds if desired. Stir vigorously until a smooth, creamy sauce forms.
  • Assemble the fries on a large platter. Layer with chili, then drizzle faux cheese sauce over the top. Finish with onion, jalapeno rings, and cilantro.

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