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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Chili Cheese Fries
 Categories: Appetizers, Potatoes
      Yield: 6 Servings
 
     32 oz Frozen French fries (900 g)
      1 tb Olive oil (15 ml)
    1/2    Onion (75 g); chopped
      3 cl Garlic (9 g); minced
      1 md Carrot (80 g); diced
    1/2 c  Red bell pepper (70 g);
           - chopped
    1/2 sm Fresh chili pepper (5 g);
           - finely chopped
      1 c  Vegan meat alternative
           - crumbles (150 g)
  1 1/2 ts Chili powder (5 g)
      1 ts Ground cumin (3 g)
      1 ts Oregano (1 g)
      1 ts Smoked paprika (2 g)
  1 1/2 ts Sea salt (9 g)
     28 oz Can diced tomatoes (800 g);
           - undrained
      8 oz Can tomato sauce (225 g)
     15 oz Can red beans (425 g);
           - rinsed & drained
    1/2 c  Vegetable broth (120 ml)
      2 c  Vegan cheddar cheese
           - (200 g); shredded

MMMMM--------------------------OPTIONAL-------------------------------
           Scallions; chopped
           Cilantro
           Jalapenos
           Vegan sour cream
 
  Preparation time: 15 minutes
  Cooking time: 40 minutes
  
  This Vegan Chili Cheese Fries recipe starts with frozen fries, then
  adds on hearty chili and melty vegan cheddar for a crowd-pleasing
  snack!
  
  Preheat the oven to 425?F (220?C). Spread the frozen French fries
  evenly on a baking sheet and bake according to package directions,
  about 20 to 25 minutes, flipping halfway through, until golden and
  crispy. For extra crispiness you can cook them in an air fryer at
  400?F (200?C) for 15 to 18 minutes.
  
  Heat olive oil in a large skillet or Dutch oven over medium heat. Add
  chopped onion and saute for 3 to 4 minutes until softened. Stir in
  garlic, carrot, red bell pepper, and fresh chili pepper; cook for
  another 5 minutes until tender. Add vegan crumbles and cook for 2 to
  3 minutes, stirring occasionally. Season with chili powder, cumin,
  oregano, smoked paprika, and sea salt; stir well. Mix in diced
  tomatoes, tomato sauce, red beans, and vegetable broth. Bring to a
  gentle simmer. Reduce heat to low and simmer uncovered for 15 to 20
  minutes, stirring occasionally, until thickened. If the chili seems
  too liquid, simmer longer to reduce.
  
  Transfer the cooked fries to a cast-iron skillet or parchment-lined
  baking sheet. Spoon the chili evenly over the fries. Sprinkle
  shredded vegan cheddar cheese on top.
  
  Return the dish to the oven and bake for 10 to 12 minutes, until the
  cheese is melted and lightly golden.
  
  Garnish with chopped scallions, cilantro, jalapenos, or vegan sour
  cream. Serve hot and enjoy!
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
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