Vegan Chili Cheese Fries
AMAZING vegan chili cheese fries made with fiber-rich lentils for a decadent, satisfying meal that’s nourishing for the body AND soul. Just 10 ingredients required!
Servings 3 (Servings)
Ingredients
FRIES
- 2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2 inch “fries” (Yukon gold or russet work well)
- 1 Tbsp avocado oil
- 1/4 tsp sea salt
CHILI
- 1 (15-oz.) can lentils, drained and rinsed
- 4 tsp chili powder (or store-bought // if salted, start with less coconut aminos)
- 1 Tbsp smoked paprika
- 1 Tbsp apple cider vinegar
- 1 Tbsp ketchup
- 2 Tbsp coconut aminos
- 1/8 tsp cayenne pepper (optional)
- 1 Tbsp avocado oil, for cooking
FOR SERVING
- Easy Vegan Cheddar Cheese (or sub store-bought shredded cheese or queso)
- Quick Pickled Onions or Pickled Jalapeños (optional but highly recommended)
- Vegan Sour Cream (optional)
- Green onions (optional)
- Cilantro (optional)
Instructions
- CHEESE: if serving with homemade Vegan Cheddar Cheese, begin soaking your cashews and carrots now: 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.
- FRIES: Preheat oven to 425 degrees F (218 C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t). Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20-25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8-10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).
- CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.
- Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture in the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely — if it’s not, turn up the heat a bit.
- Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.
- CHEESE: Finish making the Vegan Cheddar Cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso but before it firms up too much.
- Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce*). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.
Notes
*Any extra cheese sauce can be used to make grilled cheese sandwiches, mac ‘n’ cheese, and more!
*Loosely adapted from our Easy Vegan Chorizo.
*Nutrition information is a rough estimate calculated with a half batch of homemade vegan cheddar cheese and without optional ingredients.
*Loosely adapted from our Easy Vegan Chorizo.
*Nutrition information is a rough estimate calculated with a half batch of homemade vegan cheddar cheese and without optional ingredients.
Nutrition (1 of 3 servings)
Serving: 1 serving Calories: 489 Carbohydrates: 66.7 g Protein: 19.4 g Fat: 18.6 g Saturated Fat: 2.5 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 652 mg Potassium: 1527 mg Fiber: 13.6 g Sugar: 9.6 g Vitamin A: 2687 IU Vitamin C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg