Prep Time : 15 mins
Cook Time : 50 mins
Total Time : 1 hr five minutes
These Vegan Chili Cheese Fries are layers and layers of flavor. They are perfect for a sport-day celebration, and wholesome enough to devour as a weeknight dinner!
Course: Main Course
Servings: 6 servings
Ingredients
For the fries:
- three-four large russet potatoes, reduce into fries
- 2 tablespoons nutritional yeast
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
For the chili:
- 1 tablespoon avocado oil
- 1 medium onion, chopped
- 1 teaspoon salt
- 2 cloves garlic, minced
- ⅓ cup tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons cumin
- ½ teaspoon smoky paprika
- 1 can tomato sauce
- 1 can black beans, tired
- 1 can kidney beans, drained
- 1 tablespoon honey OR agave
For the cheese sauce:
- 2 medium Yukon gold potatoes chopped
- 2 medium carrots chopped
- 1/2 cup cashews soaked overnight
- half of cup dietary yeast
- 2 tablespoons garbanzo bean miso or mellow white miso if not soy-free
- 2 tablespoons Dijon mustard
- 1 clove garlic minced
- 1/four teaspoon onion powder
- Pinch white pepper
- Pinch salt
To garnish (optionally available):
- Sliced scallions
- Fresh or pickled jalapenos
- Cilantro
- Vegan sour cream
Instructions
For the chili:
- In a large pot or Dutch Oven, warmth the avocado oil over medium warmness. Add within the diced onion and salt. Sauté till the onion is translucent, about 7-10 mins. Add inside the garlic and sauté for every other 30 seconds.
- Add inside the tomato paste, chili powder, cocoa powder, cumin and paprika. Saute until fragrant, approximately 2 minutes.
- Add inside the tomato sauce and 1 cup water. Stir to combine. Cover and simmer for 30 minutes. Check at the chili some instances to make sure it isn't always turning into too dry. Add in up to half cup water if wanted.
- Once the chili has simmered, upload within the beans. Simmer for 10 more mins. Add in the honey and stir to combine.
For the fries:
While the chili is simmering, preheat the oven to 425 levels. Line a baking tray with a silicone baking mat. Rinse the potatoes with bloodless water and pat dry. Sprinkle the fries with the seasoning and toss to coat. Spread in a good layer on the pan. Bake till crispy, about 30 minutes, turning halfway via.
For the cheese sauce:
While the fries are baking, carry a massive pot of water to a boil. Add in a massive pinch of salt and the potatoes and carrots. Boil until soft, approximately 10-15 minutes. Reserve half of cup of the cooking water and set apart. Strain the potatoes and carrots and add to a high speed blender.
Add the remaining sauce ingredients and the half of cup of reserved water. Blend until easy.
To collect:
Arrange the fries for your serving tray of preference. Top with ladles of chili and drizzle with cheese. Garnish with scallions, jalapeños, and different toppings of preference.