An American classic goes vegan. Shoestring fries, your favorite vegan chili, and a creamy faux cheese sauce will make you think you are eating greasy spoon grub, but there’s nothing greasy about it. Get your forks ready!.
Ingredients
- 25 ounces russet potatoes
Cheese Sauce
- ½ cup shredded vegan Cheddar-flavored cheese
- ¼ cup unsweetened soy milk, or more as needed
- 1 teaspoon vegan butter
Toppings
- ¼ cup minced red onion
- 1 jalapeno pepper, sliced into rings
- 3 tablespoons minced cilantro
Vegan Chili
- ¼ cup texturized vegetable protein (TVP)
- ½ cup hot vegetable broth
- 2 tablespoons olive oil
- ¼ cup diced onion
- ¼ cup diced carrot
- ¼ cup diced celery
- 1 clove garlic, minced
- 1 (10 ounce) can Mexican-style diced tomatoes with green chiles
- canned black beans, drained
- 1/3 cup canned kidney beans, drained
- 1/3 cup canned white beans, drained
- 1/3 cup canned pinto beans, drained
- ½ tablespoon blackstrap molasses
- 1 teaspoon New Mexico chili powder
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon smoked salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- salt and ground black pepper to taste
Directions
Step 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.
Step 2
Place TVP in a bowl. Cover with hot vegetable broth.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 469 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat3g | 15% |
Sodium1246mg | 54% |
Total Carbohydrate66g | 24% |
Dietary Fiber15g | 52% |
Total Sugars6g | |
Protein19g | |
Vitamin C46mg | 230% |
Calcium135mg | 10% |
Iron6mg | 33% |
Potassium1333mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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