Vegan Chili Cheese Fries

Ingredients for 2 servings:

• 75 ml soy milk (soy drink)
• 150 ml vegetable oil, neutral
• ½ tsp vinegar
• ½ tsp, leveled sugar
• ½ tsp, leveled garlic powder
• 3 tbsp, leveled chili powder
• 2 tbsp, crushed paprika powder, sweet
• 2 tsp mustard, medium hot
• ½ tsp turmeric
• ½ tsp, heaped nutritional yeast
• 1 tbsp agave syrup
• 1 can of tomatoes, chopped
• 150 g tofu, firm
• 1 m.-large onion(s), white
• 1 m.-large onion(s), red
• 1 can of corn
• 1 can kidney beans
• 4 tbsp olive oil
• 1 dash of soy sauce
• chili flakes
• Salt
• pepper
• Tabasco
• 6 large waxy potatoes
• Rosemary or French fries seasoning

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

baked potato slices with chili

First, peel the potatoes, cut them into strips, cover them with cold water, and set aside. Add 1 tablespoon of olive oil, soy sauce, and a little salt and pepper to a bowl. Crumble the tofu and mix into the mixture. Roughly chop the onions. For the chili, heat a little oil in a pan and fry the tofu and onions, season with salt, and pour in the tomatoes. Stir in the corn and beans, add pepper and seasoning to taste, and cover and simmer at low heat. Place the potatoes on top and cook in the salted water for about 10 minutes. Preheat the oven to 200°C. Meanwhile, pour the soy milk into a bowl and slowly add the oil. This may take up to 1 minute. Meanwhile, mix everything with an electric mixer until creamy. Add the mustard, turmeric, nutritional yeast, garlic powder, vinegar, chili powder, paprika, sugar, agave syrup, and a little salt and pepper, and stir in. Line a baking dish with parchment paper, add the potato pieces, drizzle with olive oil, sprinkle with salt and rosemary or French fry seasoning, and place in the preheated oven. After 15 minutes, pour the chili, then the soy milk and oil mixture over the fries and bake for another 10-15 minutes. Garnish with jalapenos before serving, if desired.