Vegan Loaded Chili Fries

Ingredients

• 25 ounces russet potatoes
• 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
• 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
• salt and ground black pepper to taste
• 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

Step 1

Giv your potatoes a good wash, removing any spots or eyes, but keep the skin on. Cut them into thin, even shoestring fries—using a cutter makes it easier if you have one. Rinse the cut fries in a big bowl of cold water until the water runs clear, then cover them with about an inch of fresh water and let them soak for half an hour.

Step 2

While the potatoes soak, pour the hot vegetable broth over the TVP in a bowl and let it soak up the liquid. Meanwhile, heat a couple of tablespoons of olive oil in a pot over medium heat. Add chopped onion, carrot, and celery, cooking and stirring for a few minutes until everything smells amazing. Toss in the garlic, then add the soaked TVP along with the broth. Stir in the tomatoes, drained beans, molasses, and all the spices—chili powder, oregano, cumin, paprika, smoked salt, and pepper. Let it simmer gently until it thickens, 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. Toss them back in the bowl with a tablespoon of olive oil to coat evenly. Pop them into the air fryer and cook without stirring for 18 minutes. Give the basket a good shake, then cook for another 6 minutes. Shake again and finish with a final 6 minutes. Season the fries with salt and pepper once they’re crispy.

Step 4

For the cheese sauce, mix the vegan cheddar, soy milk, and vegan butter in a microwave-safe bowl. Heat it for 30 seconds at a low power, then stir and check the texture. If it needs to be creamier, add a splash more soy milk and microwave for another 30 seconds. Stir well until smooth and creamy.

Step 5

To serve, pile the fries onto a big platter, spoon over the chili, and drizzle generously with the cheese sauce. Finish things off with some chopped onion, jalapeño rings, and fresh cilantro for a tasty, colorful touch.