These vegan chili fries are a delicious plant-based appetizer, snack or hangover cure. Featuring cheesy baked fries seasoned with nooch and a flavour-packed yet simple vegan chili, these chili fries are great for sharing with friends or scarfing down the whole pan yourself!
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Today’s recipe is a gift from Amanda, the creative mind and amazing photographer behind the vegan blog My Goodness Kitchen. I’ve been a fan of her work for a while and am super stoked that she has just released her debut cookbook (affiliate link) Great Vegan Meals for the Carnivorous Family.
A while back I wrote a post called 60+ Vegan Recipes for Meat Lovers. That post has been one of the most popular posts to date on the blog so when I saw the title of Amanda’s new book, I knew it’d be right up my (and yours, my dear readers) alley.
I question that I get asked a lot is how to deal when you’re the only vegan in a family of meat-eaters. Great Vegan Meals for the Carnivorous Family is going help you out with that by giving you a solid repertoire of plant-based meals that are simple and don’t call for level 5 vegan ingredients (Level 5 Vegans won’t eat anything that casts a shadow) while being hearty and delicious enough to keep the meat-eaters from complaining (well, in my experience there’s always one that complains regardless. Superiority complex, no doubt).
The book has 75 recipes for breakfast, lunch, dinner, sides and dessert including French toast, migas, sausage rolls, san choy bau, po’ boys, crab cakes, brownies, cheesy nacho sauce, and bacon – all done vegan, of course – and this recipe for vegan chili fries!
Making these vegan chili fries was really simple. It starts off by slicing a few potatoes and tossing them with oil, salt and nutritional yeast for a bit of cheesiness.
Toss those fries on a pan and forget about them in the oven for half an hour or so. That’s more than enough time to get on with preparing the chili.
The chili is gets it’s “meatiness” from firm tofu and kidney beans and its flavour from all the essential chili spices. Of course you can make it as hot or mild as you like, I like it hot so I added some extra pickled jalapeños on top.
You can turn your fries into vegan chili cheese fries by adding your favourite nacho cheese sauce. I used the recipe from the book (which is not cashew based!) or you can use a cashew-based nacho cheese or the carrot and potato-based nacho cheese recipe that everyone knows. If you’re hung over and can’t be bothered to make cheese then just use a store-bought vegan sour cream.
Once your fries are golden and crispy, pull them out of the oven and pile them high with your chili and dollops of your nacho cheese or sour cream. Grab a fork and dig in!
Want to see more full recipes from Great Vegan Meals for the Carnivorous Family? Check out the recipes on these blogs:
Tastes Like Chicken Pot Pie – on the blog Beautiful Ingredient
Japanese No-Meat Balls – on the blog The Baking Fairy
Almost Healthy PB & J Muffins – on the blog Vegan Guide to the Galaxy
Carrot Not-Dogs – on the blog Trial and Eater
Vegan Chili Fries
- 1 tbsp (15 ml) sunflower oil
- 1 tbsp (10 g) nutritional yeast
- ½ tsp garlic powder
- ½ tsp sea salt
- 3 to 4 russet potatoes cut into fries
- 1 tbsp (15 ml) sunflower oil
- 2 cloves garlic finely chopped
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp smoked paprika
- 1½ tsp (5 g) ground cumin
- 1 tsp onion powder
- ½ tsp chili powder less or more to taste
- 1 cup (237 ml) tomato passata
- 1 tbsp (15 ml) vegan Worcestershire sauce
- 1 cup (150 g) kidney beans
- 10.6 oz (300 g) firm tofu
- 1 cup (237 ml) vegetable stock
- Good pinch sea salt
- Vegan sour cream to serve
- “Cheesy” Vegan Nacho Sauce page 151 to serve (or your favourite vegan nacho sauce)
- Your favorite hot sauce to serve
- Sliced shallots to serve
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat. In a small bowl, combine the sunflower oil, nutritional yeast, garlic powder and salt. Put the cut potatoes into a large bowl and add the seasoned oil mixture. With clean hands, massage the oil into the fries before placing them on the lined baking tray and spreading them out. Bake in the oven for 30 to 35 minutes or until crisp and golden.
- Meanwhile, to prepare the tofu chili, heat the sunflower oil in a medium, heavy-bottomed saucepan over medium heat. Add the garlic and sauté for 1 minute, then add the oregano, paprika, smoked paprika, cumin, onion powder and chili powder. Stir in the passata, Worcestershire sauce and kidney beans and crumble in the tofu. Add the vegetable stock and bring the mixture to a boil before turning the heat to low and cooking for 10 minutes or until the mixture has thickened. Use a potato masher or fork to break up the tofu further. Add sea salt and remove from the heat.
- Remove the baked fries from the oven and add them to a serving plate or bowl.
- Spoon the chili on top and add a drizzle of either vegan sour cream or “Cheesy” Vegan Nacho Sauce (page 151), hot sauce and a sprinkle of sliced shallots.
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