Loaded vegan chili fries

POTATO FRIES
  • 4 medium potatoes
  • ½ tsp onion powder
  • ½ tsp garlic powder
Salt to tasteVEGAN CHILI
  • ½ cup onion, diced
  • ½ cup veggie broth
  • 2 cups bulgur, cooked
  • ½ cup ketchup
  • 1 Tbsp worcestershire sauce without anchovies
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp season salt
  • Small pinch cayenne pepper (optional)
  1. Preheat oven to 400 degrees F.
  2. 2 Cook the potatoes whole in the microwave, wrapped in a damp paper towel for 3 minutes. If you prefer, they can be parboiled for about 5 minutes (slice them first). Precooking is important or they will come out chewy and less crisp.
  3. 3 Once the potatoes are precooked and cooled, slice to the thickness that you prefer. Peeling the potatoes is optional. Season with garlic powder, onion powder, and a little salt. Place in the oven or air fryer at 400 degrees F for about 25 minutes. Flip halfway through.
VEGAN CHILI

1. In sauce pan, saute diced onions until caramelized in 3 Tbsp of the veggie broth. Add veggie broth 1 Tbsp at a time as needed.
2. Add the remaining chili ingredients and simmer for approximately 5 minutes. NOTE: Bulgur does need to be precooked. Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes (follow package directions). Bulgur adds a ground beef texture.

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