Vegan Chili Cheese Fries by @elavegan 🤤 Tag someone you'd share this with!
5-6 potatoes (Yukon Gold or Russet)
1 tbsp coconut sugar or regular sugar
1 tsp onion powder
1/2 tsp paprika
1/2 tsp garlic powder
sea salt & pepper to taste
1 medium/big onion, chopped
4 cloves garlic, finely minced
1 green pepper, chopped
1 small/medium carrot, grated
5-6 medium diced fresh tomatoes (560 g) or use canned (20 oz)
6 tbsp tomato paste
2c water or vegetable broth
4c cooked or canned beans (e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each)
2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
spices: 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 3/4 tsp salt or less if you use vegetable broth, 1/2 tsp black pepper, 1/4 tsp smoked paprika, 1/4 tsp hot chili powder
1-2 hot red chili peppers (I used 1, my boyfriend prefers 2)
2 tsp oil or water for frying
Homemade vegan cheese sauce or store-bought vegan cheese of choice
Peel the potatoes and cut them into about 1/2 inch-wide sticks.
Place potato sticks in a bowl, sprinkle sugar over them. Set aside until liquid is released from the potatoes (20-25 min).
After 15 minutes, preheat oven to 425F/220C and line 1 large baking sheet with parchment paper. Spray with cooking spray.
Drain liquid from potatoes and dry them well with kitchen paper.
Coat fries with the seasonings. You can also use cooking spray on them to make them even crispier but they also turn out crispy without oil.
Spread the fries into a single layer on the baking sheet and bake for about 30-40 min or until golden brown and crispy. Flip halfway through.
Meanwhile, start making the chili. In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 3-4 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.
Mix in the tomatoes and sauté for another 2-3 minutes.
Now add all remaining ingredients, increase the heat and simmer for about 30-40 until thickened, stirring occasionally.
Hit the link in our bio to sign up to our weekly newsletter for our top recipes every Monday!