Full indulgence with loaded vegan chili fries. Enjoy this healthy, oil free, easy recipe loaded with toppings with the plant-based guilt-free guarantee.
- 5 medium potatoes washed and scrubbed (I leave the skins on; however, you can peel them if desired)
- 2 cups dried soy crumbles (you can also substitute 2- 15 oz. cans black beans drained and rinsed)
- 4 cups veggie broth or 4 cups water and 2 veggie stock cubes
- 2 Tbsp. soy sauce or Tamari
- 1 medium onion, diced
- 2 jalapenos, de-seeded and diced
- 3 medium tomatoes, diced (about 2 cups, diced)
- 2 cups tomato sauce
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp chilli powder
- ½ tsp. ground black pepper
- 1 Tbsp. Henderson’s Relish or another vegan Worcestershire sauce (you can also use 1 Tbsp. apple cider vinegar with 1 Tbsp. soy sauce)
- ½ tsp salt (optional)
- Chopped lettuce
- Diced tomatoes
- Pickled jalapenos
- Black olives
- Vegan sour cream
- Sliced avocado
- Red onion
- Chopped cilantro (coriander)
- Lime wedges to squeeze over the top
Timing tip: We’ll do a bit of a dance here. Start the soy crumbles and potatoes at the same time. You’ll be taking the potatoes off first (10 minutes) and while they cool, you can prepare the chili. While the potatoes bake, you can prep all the fixings.
- Wash and scrub the potatoes (peel if desired). Place them in a large pot and cover with cold water. Bring the pot to boil and then low a bit to a high simmer. Par-boil the potatoes for 10 minutes. Immediately remove the potatoes, drain them and rinse them in cold water to stop the cooking process. Put the potatoes in the fridge (or freezer) to cool further.
- While the potatoes are cooking, place 2 cups of soy crumbles in a medium pot and add 4 cups veggies broth (or 4 cups water plus 2 veggie stock cubes) and 2 Tbsp. soy sauce.
- Bring the soy crumbles to a boil then turn the heat down to simmer for 15 minutes. When the crumbles are soft, drain them and press a bit to release some of the moisture.
- In a medium pan, sauté the diced onion and jalapenos until they start to soften (5 minutes).
- Add the chopped tomatoes, tomato sauce, 2 tsp. cumin, 1 tsp. cinnamon,1 tsp. chili powder, ½ tsp. ground black pepper and 2 Tsp. Henderson’s relish or vegan Worcestershire sauce. Mix well and allow the tomatoes to simmer and cook down for 15 minutes.
- Add the soy crumbles (if using black beans, this is the time to add them). Stir and lower the heat while you prepare and bake the fries.
- Preheat the oven to 4240F (2200C).
- Cut the cooled potatoes into fries and place on a non-stick baking try (or line with parchment paper). You can toss a pinch of salt over the fries if desired.
- Place the fries in the oven on second to top rack. Bake for 10 minutes, then toss the fries over and bake for another 5-10 minutes until they are browned.
- Prepare all your toppings while the fries bake.
- On separate plates, start with a base of fries, smother on chili and add desired toppings (or put those on the table so people can choose their own).
- Now, go indulge yourself!
I mentioned using black beans as a substitute for soy crumbles, you can also use red kidney beans or other vegan crumbles. Be sure to read labels that you are not using ingredients with added oil or other additives.
Another possible topping is an avocado-lime sauce. Simply blend 1 avocado with ¼ cup lime juice and ¼ cup chopped coriander. Yummy alternative (or addition to) vegan sour cream.
If you happen to have fries left over, you can reheat them in the oven. Wrap them in foil so they don’t brown further and then open the foil for the last few minutes so they crisp up.
- Category: Main Courses
- Cuisine: American
Keywords: loaded vegan chili fries