- 25 ounces russet potatoes
- Vegan Chili:
- 1/4 cup texturized vegetable protein (TVP)
- 1/2 cup hot vegetable broth
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 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
- 1/2 tablespoon blackstrap molasses
- 1 teaspoon New Mexico chili powder
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon smoked salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- Cheese Sauce:
- 1/2 cup shredded vegan Cheddar-flavored cheese
- 1/4 cup unsweetened soy milk, or more as needed
- 1 teaspoon vegan butter
- Toppings:
- 1/4 cup minced red onion
- 1 jalapeno pepper, sliced into rings
- 3 tablespoons minced cilantro
- 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.
- Place TVP in a bowl. Cover with hot vegetable broth.
- 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.
- 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.
- 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.
- 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.
- 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.
10/18/2019
recipepes.com
vegan chili cheese fries, recipe
PT15M
PT1H
5
455 calories
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