Tuesday, February 6, 2024
HomeFoodVegan Chili Cheese Fries - Minimalist Baker Recipes

Vegan Chili Cheese Fries – Minimalist Baker Recipes

Large plate of vegan chili cheese fries topped with vegan cheddar cheese sauce, pickled red onions, vegan sour cream, and jalapeños

Typically the solely factor that may do is chili cheese fries. Y’know? Fortunately, now you can fulfill that craving with this equally comforting vegan model! It feels decadent and particular however comes collectively rapidly with healthful pantry staples (together with fiber-rich lentils!).

Simply 10 elements required to nourish your physique AND soul, buddies. Allow us to present you the way it’s completed!

Lentils, coconut aminos, ketchup, apple cider vinegar, spices, olive oil, potatoes, carrots, nutritional yeast, cashews, and tapioca starch

Since they’re referred to as chili cheese fries, let’s begin by speaking about 1) the CHILI, then we’ll get to 2) the CHEESE and three) the FRIES!

For the vegan chili, we went with a healthful base of lentils and seasoned them with chili powder, smoked paprika, apple cider vinegar, ketchup, and coconut aminos. It’s a smoky + savory combine that cooks till thick and flavorful. It’s not too saucy as a result of soggy fries usually are not a successful transfer!

Sautéing lentil chili in a skillet

Now, on to the CHEESE! We opted for our cashew + carrot vegan cheddar, which can be good on grilled cheese sandwiches and in mac ‘n’ cheese. It has a impartial, tacky taste and is SUPER creamy and scrumptious!

Stirring vegan cheddar cheese in a saucepan

For the oven baked fries, we stored it easy with potatoes, avocado oil, and salt. Cooking at a excessive temperature (425 F / 218 C) ensures they get golden brown with crispy edges (a.ok.a. fry perfection!).

Homemade potato fries on a baking sheet

Put the three components collectively and also you’ve obtained CHILI CHEESE FRIES! Cue the face stuffing.

Drizzling vegan cheddar cheese over chili and fries

Preserve it easy or make them lovely and further particular by topping with fast pickled onions or pickled jalapeños, vegan bitter cream, inexperienced onions, and/or cilantro.

Picking up a vegan chili cheese fry from a plate

We will’t wait so that you can attempt these vegan chili cheese fries! They’re:

& SO scrumptious!

This dish is the proper meal for satisfying the consolation meals craving and getting your fiber in on the identical time. It might even be good for having fun with when the “massive recreation” is on (or regardless of the sporting people say).

Extra Consolation Meals Classics

When you do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Vegan chili cheese fries speared onto a fork

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Whole Time 45 minutes

Servings 3 (Servings)

Course Entrée

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month (saved individually)

Does it preserve? 2-3 Days

Forestall your display from going darkish


  • 2 massive (~1/3 lb every) potatoes, scrubbed clear however NOT peeled, reduce into 1/2 inch “fries” (Yukon gold or russet work effectively)
  • 1 Tbsp avocado oil
  • 1/4 tsp sea salt


  • 1 (15-oz.) can lentils, drained and rinsed
  • 4 tsp chili powder (or store-bought // if salted, begin with much less coconut aminos)
  • 1 Tbsp smoked paprika
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp ketchup
  • 2 Tbsp coconut aminos
  • 1/8 tsp cayenne pepper (non-obligatory)
  • 1 Tbsp avocado oil, for cooking
  • CHEESE: if serving with home made Vegan Cheddar Cheese, start soaking your cashews and carrots now: 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots coated with boiling water. Put aside.
  • FRIES: Preheat oven to 425 levels F (218 C). For simpler cleanup (however barely much 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. Unfold the fries out so they’re all on a flat facet with the peel dealing with up, and be certain that no fries are overlapping. Bake for 20-25 minutes or till starting to brown on the underside, then rigorously toss and bake for an additional 8-10 minutes till tender however crispy.PRO TIP: In case your fries are sticking, use a steel (or different skinny/arduous) spatula, flip it the other way up, and push it beneath the fries to raise and flip, conserving all of the crispy goodness (assume scraping moderately than scooping).
  • CHILI: Whereas the fries bake, add your lentils to a mixing bowl together with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (non-obligatory). Toss till evenly coated.

  • Warmth a 10-inch or bigger nonstick or well-seasoned forged iron skillet over medium warmth. Add avocado oil and place your lentil combination into the skillet. Distribute the combination within the pan, making certain an excellent layer. Prepare dinner for 4-5 minutes, undisturbed. It ought to be scorching and effervescent properly — if it’s not, flip up the warmth a bit.
  • As soon as a number of the liquid has cooked off and the combination is barely browned on the underside, use a spatula to flip sections as evenly as doable to brown the opposite facet for an additional 3 minutes. As soon as the combination is darkened in shade and appears thick and chili-like, flip off the warmth and put aside.

  • CHEESE: End making the Vegan Cheddar Cheese presently. Cease cooking when the “cheese” appears to be like creamy and thick like queso however earlier than it companies up an excessive amount of.
  • Time to assemble! Plate your fries and high with lentil chili and vegan cheese sauce (there might be additional cheese sauce*). Garnish with pickled onions (and/or pickled jalapeños), vegan bitter cream, inexperienced onions, and cilantro (all non-obligatory). Leftover chili and vegan cheddar preserve (saved individually) within the fridge for 2-3 days or within the freezer for as much as 1 month.

Serving: 1 serving Energy: 489 Carbohydrates: 66.7 g Protein: 19.4 g Fats: 18.6 g Saturated Fats: 2.5 g Polyunsaturated Fats: 3.4 g Monounsaturated Fats: 10.8 g Trans Fats: 0 g Ldl 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



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