Vegan Chili Cheese Fries
Description
Chili cheese fries go vegan in this recipe with shoestring 'air-fries' smothered in creamy dairy-free 'cheese' sauce and a TVP chili chock-full of every bean imaginable.
Ingredients
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25 ounces russet potatoes
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1/4 cup texturized vegetable protein (TVP)
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1/2 cup hot vegetable broth
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2 tablespoons olive oil
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1/4 cup diced onion
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1/4 cup diced carrot
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1/4 cup diced celery
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1 clove garlic, minced
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1 (10 ounce) can Mexican-style diced tomatoes with green chiles
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canned black beans, drained
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1/3 cup canned kidney beans, drained
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1/3 cup canned white beans, drained
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1/3 cup canned pinto beans, drained
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1/2 tablespoon blackstrap molasses
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1 teaspoon New Mexico chili powder
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1 teaspoon dried Mexican oregano
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/2 teaspoon smoked salt
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1/2 teaspoon ground black pepper
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1 tablespoon olive oil
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salt and ground black pepper to taste
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1/2 cup shredded vegan Cheddar-flavored cheese
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1/4 cup unsweetened soy milk, or more as needed
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1 teaspoon vegan butter
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1/4 cup minced red onion
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1 jalapeno pepper, sliced into rings
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3 tablespoons minced cilantro
Directions
1
Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
2
Place TVP in a bowl. Cover with hot vegetable broth.
3
Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
4
Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
5
Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
6
Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
7
Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.