Vegans, because plants are smug

Vegan Chili Cheese Fries +Bonus Vegan Chili Recipe

Vegan Chili Cheese Fries +Bonus Vegan Chili Recipe

Vegan Chili Cheese Fries! There really isn’t too much to say about this one! It’s really just an easy way to make use of our leftovers. Because we make chili in really large batches and freeze individual portions, it’s an easy dinner we eat all the time. We’ve been looking forward to putting together more easy week day meals, and large batch recipes made different ways. We think it will make life a lot easier for the busy vegan. Low budget meal planning with versatile meals is something we’re very passionate about.

We think convenience is key, and homemade should be a priority. Our Vegan 6 Bean Chili  recipe is something we’re really proud of. It’s amazing any way you eat it, Chili Dogs, Vegan Chili Cheese Fries, get crazy!

Print Recipe
Vegan Chili Cheese Fries
This Vegan Chili Cheese Fries recipe is great if you have left overs or an extra can of chili sitting around. This takes little to no effort and is done as fast as you can cook your french fries. Chili cheese fries are delicious, and these wont let you down! Get a little crazy, what else did you have in the fridge to garnish with?
Course Main Dish
Cuisine Vegan
Prep Time 5
Cook Time 15
Servings
Ingredients
Vegan Chili Cheese Fries
Vegan Chili
Course Main Dish
Cuisine Vegan
Prep Time 5
Cook Time 15
Servings
Ingredients
Vegan Chili Cheese Fries
Vegan Chili
Instructions
Assembly
  1. Start by cooking your fries, I like them crispy for this because they hold up better with the moisture from the other ingredients.
  2. Heat chili and and remove french fries from the oven or fryer. Plate fries with a little bit of height and smother in chili. Garnish with vegan cheese shreds and vegan sour cream.
Chili
  1. Lets start with adding a bit of coconut oil to a frying pan on medium heat. Add red onion, celery, garlic, bell peppers mushrooms and cook for 5 - 6 minutes. Once the veggies has softened add a bit of veggie broth to the pan and scrape it all in to your slow cooker.
  2. Next lets add your crushed tomatoes, tomato paste and tomato sauce to the slow cooker. Add about 1 cup of veggie broth and keep the other cup on hand if you feel the need to add moisture later in cooking. Add maple syrup, corn and all of the spices and stir everything together.
  3. Add green lentils, beans and textured vegetable protein and stir to combine. Add any other vegetables desired and cook on high for 4 - 5 hours. Garnish in bowl with 1 tbsp coconut cream.


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