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Vegan Chili Fries

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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Course: Appetizer, Snack
Cuisine: American
Total Time: 45 minutes
Servings: 3 people
Calories: 531kcal



  • 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
  • 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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Calories: 531kcal | Carbohydrates: 80g | Protein: 23g | Fat: 15g | Saturated Fat: 1g | Sodium: 1004mg | Potassium: 1918mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1265IU | Vitamin C: 27.1mg | Calcium: 218mg | Iron: 8.4mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.