AMAZING vegan chili cheese fries made with fiber-rich lentils for a decadent, satisfying meal that’s nourishing for the body AND soul. Just 10 ingredients required!
CHEESE: if serving with homemade Vegan Cheddar Cheese, begin soaking your cashews and carrots now: 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.
FRIES: Preheat oven to 425 degrees F (218 C). For easier cleanup (but slightly 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. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping. Bake for 20-25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8-10 minutes until tender but crispy.PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).
CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.
Heat a 10-inch or larger nonstick or well-seasoned cast iron skillet over medium heat. Add avocado oil and place your lentil mixture into the skillet. Distribute the mixture in the pan, ensuring an even layer. Cook for 4-5 minutes, undisturbed. It should be sizzling and bubbling nicely — if it’s not, turn up the heat a bit.
Once some of the liquid has cooked off and the mixture is slightly browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Once the mixture is darkened in color and looks thick and chili-like, turn off the heat and set aside.
CHEESE: Finish making the Vegan Cheddar Cheese at this time. Stop cooking when the “cheese” looks creamy and thick like queso but before it firms up too much.
Time to assemble! Plate your fries and top with lentil chili and vegan cheese sauce (there will be extra cheese sauce*). Garnish with pickled onions (and/or pickled jalapeños), vegan sour cream, green onions, and cilantro (all optional). Leftover chili and vegan cheddar keep (stored separately) in the refrigerator for 2-3 days or in the freezer for up to 1 month.
Notes
*Any extra cheese sauce can be used to make grilled cheese sandwiches, mac ‘n’ cheese, and more! *Loosely adapted from our Easy Vegan Chorizo. *Nutrition information is a rough estimate calculated with a half batch of homemade vegan cheddar cheese and without optional ingredients.