An American classic goes vegan. Shoestring fries, your favorite vegan chili, and a creamy faux cheese sauce will make you think you are eating greasy spoon grub, but there's nothing greasy about it. Get your forks ready!.
Ingredients
- ounces russet potatoes: 25 piece
- texturized vegetable protein (TVP): 0.25 cup
- hot vegetable broth: 0.5 cup
- olive oil: 2 Tbsp
- onion: 0.25 cup (diced)
- carrot: 0.25 cup (diced)
- celery: 0.25 cup (diced)
- clove garlic: 1 piece (minced)
- Mexican-style diced tomatoes with green Chilis: 1 can (10 ounce can)
- canned black beans: (drained)
- canned kidney beans: 0.33333 cup (drained)
- canned white beans: 0.33333 cup (drained)
- canned pinto beans: 0.33333 cup (drained)
- blackstrap molasses: 0.5 Tbsp
- New Mexico Chili powder: 1 tsp
- Mexican oregano: 1 tsp (dried)
- ground cumin: 0.5 tsp
- smoked paprika: 0.5 tsp
- smoked salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- olive oil: 1 Tbsp
- salt and ground black pepper: (to taste)
- vegan Cheddar-flavored cheese: 0.5 cup (shredded)
- unsweetened soy milk: 0.25 cup (or more if needed)
- vegan butter: 1 tsp
- red onion: 0.25 cup (minced)
- jalapeno pepper, sliced into rings: 1 piece
- cilantro: 3 Tbsp (minced)
Metric Conversion
Stages of cooking
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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.
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Place TVP in a bowl. Cover with hot vegetable broth.
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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.
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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.
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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.
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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.
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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.
