Vegan Chili Cheese Fries

Chili cheese fries go vegan in this recipe with shoestring 'air-fries' smothered in creamy dairy-free 'cheese' sauce and a TVP chili chock-full of every bean imaginable.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 469 Calories

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon dried Mexican oregano
• 1 teaspoon New Mexico chili powder
• 1 jalapeno pepper, sliced into rings
• 25 ounces russet potatoes
• 1 (10 ounce) can Mexican-style diced tomatoes with green chiles
• canned black beans, drained
• 1 teaspoon vegan butter
• 3 tablespoons minced cilantro
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 0.25 cup diced onion
• 0.25 cup minced red onion
• 0.25 cup diced celery
• 0.5 teaspoon smoked paprika
• 0.25 cup diced carrot
• 0.5 teaspoon smoked salt
• 0.25 cup texturized vegetable protein (TVP)
• 0.5 cup hot vegetable broth
• 0.33333334326744 cup canned kidney beans, drained
• 0.33333334326744 cup canned white beans, drained
• 0.33333334326744 cup canned pinto beans, drained
• 0.5 tablespoon blackstrap molasses
• 0.5 cup shredded vegan Cheddar-flavored cheese
• 0.25 cup unsweetened soy milk, or more as needed

Recipe Instructions

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.