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

Every so often the most effective factor that can do is chili cheese fries. Y’know? Fortunately, you’ll be able to now fulfill that yearning with this similarly comforting vegan model! It feels decadent and particular however comes in combination briefly with healthy pantry staples (together with fiber-rich lentils!).

Simply 10 elements required to nourish your frame AND soul, buddies. Allow us to display you the way it’s executed!

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 get started by way of speaking about 1) the CHILI, then we’ll get to two) the CHEESE and three) the FRIES!

For the vegan chili, we went with a healthy 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 chefs till thick and flavorful. It’s now not too saucy as a result of soggy fries don’t seem to be a successful transfer!

Sautéing lentil chili in a skillet

Now, directly to the CHEESE! We opted for our cashew + carrot vegan cheddar, which could also be just right 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 top temperature (425 F / 218 C) guarantees they get golden brown with crispy edges (a.okay.a. fry perfection!).

Homemade potato fries on a baking sheet

Put the 3 portions in combination and also you’ve were given CHILI CHEESE FRIES! Cue the face stuffing.

Drizzling vegan cheddar cheese over chili and fries

Stay it easy or cause them to gorgeous and additional particular by way of 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 look ahead to you to check out those vegan chili cheese fries! They’re:

Highly spiced
& SO scrumptious!

This dish is the easiest meal for fulfilling the relief meals yearning and getting your fiber in on the identical time. It could even be highest for taking part in when the “giant recreation” is on (or regardless of the wearing people say).

Extra Convenience Meals Classics

In the event you do this recipe, tell us! Go away a remark, charge it, and don’t disregard to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Vegan chili cheese fries speared onto a fork

Prep Time 15 mins

Prepare dinner Time 30 mins

General Time 45 mins

Servings 3 (Servings)

Path Entrée

Delicacies Gluten-Loose, Vegan

Freezer Pleasant 1 month (saved one after the other)

Does it stay? 2-3 Days

Save you your display from going darkish


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


  • 1 (15-oz.) can lentils, tired and rinsed
  • 4 tsp chili powder (or store-bought // if salted, get started 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 (not obligatory)
  • 1 Tbsp avocado oil, for cooking
  • CHEESE: if serving with do-it-yourself 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 lined with boiling water. Put aside.
  • FRIES: Preheat oven to 425 levels F (218 C). For more straightforward cleanup (however moderately much less crispy fries), line a baking sheet with parchment paper (we didn’t). Upload 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 going through up, and be sure that no fries are overlapping. Bake for 20-25 mins or till starting to brown at the backside, then sparsely toss and bake for some other 8-10 mins till smooth however crispy.PRO TIP: In case your fries are sticking, use a steel (or different skinny/onerous) spatula, turn it the other way up, and push it below the fries to boost and turn, retaining all of the crispy goodness (suppose scraping quite than scooping).
  • CHILI: Whilst the fries bake, upload your lentils to a blending bowl along side the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (not obligatory). Toss till frivolously covered.

  • Warmth a 10-inch or greater nonstick or well-seasoned forged iron skillet over medium warmth. Upload avocado oil and position your lentil combination into the skillet. Distribute the mix within the pan, making sure a good layer. Prepare dinner for 4-5 mins, undisturbed. It will have to be scorching and effervescent effectively — if it’s now not, flip up the warmth somewhat.
  • As soon as one of the liquid has cooked off and the mix is moderately browned at the backside, use a spatula to turn sections as frivolously as conceivable to brown the opposite facet for some other 3 mins. As soon as the mix is darkened in colour and appears thick and chili-like, flip off the warmth and put aside.

  • CHEESE: End making the Vegan Cheddar Cheese at the moment. Forestall cooking when the “cheese” appears creamy and thick like queso however sooner than it corporations up an excessive amount of.
  • Time to gather! Plate your fries and most sensible 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 not obligatory). Leftover chili and vegan cheddar stay (saved one after the other) 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 Nutrition A: 2687 IU Nutrition C: 9.5 mg Calcium: 136 mg Iron: 11.1 mg



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