Vegan Chili Cheese Fries Recipe

Name: Vegan Chili Cheese Fries Recipe
Total time: 1 hr 30 mins
Ingredients: 25 ounces russet potatoes; 0.25 cup texturized vegetable protein (TVP); 0.5 cup hot vegetable broth; 2 tablespoons olive oil; 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; 1 tablespoon olive oil; salt and ground black pepper to taste; 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

This vegan version of an American favorite features shoestring fries, flavorful vegan chili, and a rich, creamy vegan cheese sauce that tastes just like the real thing! Get ready to dig in with your fork and enjoy this delicious, guilt-free treat.

Total time1 hr 30 mins
Prep time30 mins
Cook time30 mins
Yield4 servings, 4

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Servings

Instructions

Wash the potatoes thoroughly, removing any blemishes or eyes. Do not peel the potatoes. Slice them evenly into shoestring-style fries or use a French fry cutter for consistency. Place the fries in a large bowl and rinse with cool water until the water runs clear, removing excess starch. Cover the fries with 1 inch of water, cover the bowl, and let them stand for 30 minutes to release more starch.
Place the TVP (textured vegetable protein) in a bowl. Cover it completely with hot vegetable broth to rehydrate.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery; cook and stir until they become fragrant and slightly softened, about 3 to 5 minutes. Stir in the minced garlic. Add the hydrated TVP and broth to the pot. Stir in the diced tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and black pepper. Bring to a simmer and cook until the chili has thickened to your desired consistency, about 15 minutes.
Preheat your air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes thoroughly and dry them completely with a clean towel. Place them back in the bowl, drizzle with 1 tablespoon of olive oil, and toss gently to coat evenly.
Place the fries in the preheated air fryer, ensuring they are not overcrowded. Cook, untouched, for 18 minutes to allow them to crisp up. Shake the basket and cook for another 6 minutes. Shake again and continue cooking for a final 6 minutes, or until golden brown and crispy. Season immediately with salt and pepper to taste.
In a microwave-safe bowl, combine the vegan Cheddar shreds, soy milk, and vegan butter. Microwave on medium power (360W) for 30 seconds. Stir well and check the consistency. If needed, add a splash more soy milk and microwave for another 30 seconds, stirring briskly to create a smooth and creamy cheese sauce.
Arrange the air-fried fries on a large platter. Generously top with the prepared vegan chili. Pour the creamy vegan cheese sauce evenly over the chili-covered fries. Garnish with diced onion, sliced jalapeno rings, and fresh cilantro for added flavor and visual appeal.

Nutrition

Calories: 469 kcal
Fat Content: 16 g
Fiber Content: 15 g
Sugar Content: 6 g
Sodium Content: 1246 mg
Protein Content: 19 g
Carbohydrate Content: 66 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g