Chili Cheese Fries Made Vegan

Ingredients 0/27

Step 1

Giv your potatoes a good wash, removing any spots or eyes, but keep the skin on. Slice them into thin shoestring fries—if you have a French fry cutter, that works great too. Toss the fries in a big bowl of cold water and rinse until the water runs clear. Then, cover them with about an inch of water and let them soak for half an hour.

Step 2

While the potatoes soak, pour some hot vegetable broth over the TVP in a bowl to rehydrate it. Heat up a couple of tablespoons of olive oil in a pot over medium heat, then add chopped onion, carrot, and celery. Cook them for about 3 to 5 minutes until they start to smell amazing. Stir in some garlic, then add the softened TVP along with the broth, canned tomatoes, drained beans, molasses, and all your spices—chili powder, oregano, cumin, paprika, smoked salt, and pepper. Let it simmer gently until it thickens up, about 15 minutes.

Step 3

Preheat your air fryer to 320°F (160°C). Drain the potatoes and pat them dry with a clean towel. Put them back in the bowl, drizzle with a tablespoon of olive oil, and toss until everything’s nicely coated. Air fry the fries without stirring for 18 minutes, then give the basket a good shake. Cook for another 6 minutes, shake again, and finish with 6 more minutes. Season them with salt and pepper once they’re done.

Step 4

For the cheese sauce, mix vegan cheddar, soy milk, and vegan butter in a microwave-safe bowl. Heat it at 360 watts for 30 seconds, then stir and see how it looks. If it’s too thick, add a bit more soy milk and pop it back in for another 30 seconds. Stir quickly to get a smooth, creamy sauce.

Step 5

Pile the fries on a big plate, spoon the chili over them, and drizzle with the cheesy sauce. Top everything off with chopped onion, jalapeno rings, and some fresh cilantro for a tasty finish.