Vegan Chili Cheese Fries are plant-strongly amazing! Crispy oil-free fries, topped with layers of tangy spicy chili and creamy vegan cheese sauce. The ultimate heart-healthy comfort food!
salt to taste
1/2cup onion, diced
1Tbspworcestershire saucewithout anchovies
small pinchcayenne pepperoptional for spice
Vegan Cheese Sauce
1cuppotatoes, peeled and diced
1cupbroth from veggiesreserved
1/2cupraw cashewsOR 1/2 cup white beans
4Tbspnutritional yeast flakes
small pinchcayenne pepperoptional
Cook medium whole potatoes in microwave, wrapped in a damp paper towel, for 3-minutes. If you prefer, they can also be parboiled on the stove top in water for about 5 minutes (slice them first), but I do suggest precooking just a little bit. If not, they will come out chewy and less crisp.
After the potatoes are precooked and cooled, slice to the thickness that you prefer. I did not peel my potatoes, but you can if you like. Season with garlic powder, onion powder, and a little salt. Place in the oven or air fryer at 400 degrees for about 25 minutes, shake/stir to redistribute halfway through cook cycle. Cook longer if necessary, as oven temperatures vary. While these are cooking start preparing cheese sauce.
Vegan Cheese Sauce
In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced. While these are cooking, start working on the chili.
When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Now, it's ready to use in chili cheese fries, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
NOTE: Bulgur does need to be precooked before making this chili. Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions). I like to make a big batch of it in my rice steamer and store in freezer to use in recipes like tacos, stews, chili beans, etc. Bulgur adds a ground beef texture and soaks up flavors of dish you're preparing. It is one of my favorite grains of all-time.
In sauce pan, saute diced onions in approximately 3 Tbsp of the veggie broth. As they brown and begin to caramelize, add more veggie broth 1 Tbsp at a time. Allow to caramelize well.
Add all other chili ingredients, stir well, and simmer for approximately 5 minutes. Cover and turn heat down to warm or off. Chili is basically done and ready to be eaten.
Chili Cheese Fries
Now, it is time to layer the Chili Cheese Fries! Start with the crispy fries, spoon chili over the top, then drizzle with cheese sauce. I like to top mine with a few diced green onions. Serve and enjoy!