Nacho Fries Recipe

This nacho fries recipe is loaded with all the goodness you can imagine! Cheesy fries meet vegan "beef" and other flavorful toppings. It's the perfect dish for families that is fun and easy to make.

Ingredients

For the fries

700 g potatoes (about 5 medium) cut into sticks

1 1/2 tbsp taco seasoning (*see notes)

1 tbsp oil

For the vegan "meat"

1 1/2 cup (140 g) TVP granules (dried textured vegetable protein) (*see notes)

2 cups warm water

1/2 tbsp oil

1/2 large onion diced

3 cloves garlic minced

3 tbsp soy sauce (*see notes)

1/2 tbsp balsamic vinegar

1 tsp ground cumin

1 tsp onion powder

1 tsp dried oregano

1/2 tsp smoked paprika

1 pinch of red pepper flakes or more to taste

Sea salt & pepper to taste

Other toppings

1 batch (200 g) vegan cheese sauce or store-bought vegan nacho cheese

2 small tomatoes diced

2 small sweet peppers diced

2/3 cup (160 g) salsa

Scallions or chives to garnish

Hot sauce to taste (optional)

Diced avocado (optional)

Fresh jalapeños (optional)

Instructions

For the nacho fries

Cut potatoes into sticks (you can use a regular knife or a crinkle cut knife). I peeled the potatoes but you can leave the peel on if you prefer.

Soak in a large bowl with cold water for about 15 minutes, then drain the water and pat-dry the potato sticks.

Add the potato sticks back to the dried bowl and drizzle with 1 tablespoon cooking oil. Stir with a spoon or mix with your hands to coat the potato sticks with the oil from all sides.

Cook in an air-fryer (390 F / 200 C for about 20-25 minutes) or in the oven (390 F / 200 C for about 35 minutes, flipping halfway through) or until golden brown and crispy.

Add the fries back to the bowl and sprinkle with the taco seasoning, toss to combine.

For the vegan "meat"

Meanwhile, soak the TVP in 2 cups warm water for 5-10 minutes, then drain the water.

Heat oil in a pan/skillet over medium heat and add the diced onion. Sauté for a few minutes, then add the garlic and drained TVP.

Stir in all spices, soy sauce, and balsamic vinegar. Fry over medium for about 4-5 minutes, then turn off the heat and set the pan aside. Taste and adjust seasonings if desired.

Assemble the fries

Make a batch of my Easy Vegan Cheese Sauce but add a little water to thin it out until it has a similar consistency to nacho cheese.

Prepare all the rest of the ingredients you want to use.

Arrange the fries on a large platter. Add the vegan "meat", vegan cheese sauce, tomatoes, peppers, salsa/hot sauce. You can also add diced avocado/guacamole. Garnish with fresh scallions or chives and enjoy immediately!

Notes

Homemade taco seasoning: To make your homemade taco seasoning, use these spices: 1 1/2 tsp chili powder, 1 tsp sea salt, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder

TVP: Use 1 1/4 cup (250 grams) of cooked lentils instead of TVP. Read the blog post for other soy-free options.

Soy sauce: You can use gluten-free soy sauce, low-sodium soy sauce, tamari, or coconut aminos.

How to store: The loaded fries are best eaten immediately. You can store the toppings covered in the refrigerator for up to 2 days.

Variation: You can use store-bought nachos instead of fries for a variation.

Recipe serves 5. Nutrition facts are for one serving.

Source: https://elavegan.com/loaded-nacho-fries-recipe/