Whether you are in the mood for some savory food, wanting to experiment in the kitchen, looking for a party starter or making this for your special someone; this recipe is exactly what you need.
Fries have been a favorite for a long time now but instead of ordering them you can reach out to this recipe and make them yourself. You can load them up with basically any veggie, bean, vegan cheese, gravy of choice and opt for a healthier and richer version of this delicacy.
My never ending love for fries and quench to create the tastiest and easiest loaded fries led me to develop this recipe. After working on this one for quite some time now and making this a few times with slight variations to get it right, I finally bring to you the Ultimate Vegan Loaded Fries!!
If you are a fries lover like me, you'll be delighted to know how filling and delicious this one is.
The perfect loaded fries require your fries to be crispy on the outside and perfectly cooked on the inside, a savory and thick sauce to load it up and some sort of cheesy drizzle.
Our recipe has all of this perfectly figured out so that you can make these hassle free. This makes for a wholesome meal for two, but if you are a fries lover like me you'll devour this all by yourself.
INGREDIENTS :
4 medium sized potatoes
tomato puree ( 4 tomatoes)
3-4 chopped garlic
5-6 finely chopped garlic (or garlic powder)
1 medium finely chopped onion
black pepper
paprika
chili powder
thyme (or herbs of choice)
salt
oil
cornstarch
tomato sauce
pasta sauce
dark soy sauce
1 cup cooked kidney beans
1 cup cashew
water
vegan mayonnaise (optional)
vegan cheese (optional)
RECIPE :
1. I'm using medium sized unpeeled potatoes, you can use whatever size you prefer and keep the peel or remove it as per your preference. I feel potatoes are a lot healthier with the peel on because of the added fiber and it doesn't really bother me. Cut them in long rectangular strips of medium thickness (about 1 cm). Basically cut them into fries. After all the potatoes are chopped, add them to cold water and let them sit for around 20 minutes. This helps to get rid of the starch and gives that much needed crisp later.
2. Drain the potatoes and make sure you pat them dry completely and gently. Now it's time to season them. Add them to a large bowl and for seasoning add the finely chopped garlic (or garlic powder), 1 tbsp black pepper, 1 tbsp thyme (or any herbs of choice) and salt to taste. Now add enough cornstarch to coat them well but not too much.
3. You can choose to either bake them in the oven or deep fry them.
To bake, preheat the oven to 180°C and lay the fries on a baking sheet, drizzle some oil and roast for 30-35 minutes checking in between. They should look crisp and golden brown when done.
To fry, just add some oil in a frying pan and deep fry them until crisp and golden brown.
4. Now for the savory sauce, add oil in a pan and add garlic and onion to it. When they turn slightly golden brown, add the tomato puree and stir well. Now, add 1 tbsp tomato sauce, 2 tbsp pasta sauce, 1 tsp dark soy sauce and mix well. For spices, add 1 tsp paprika, 2 tsp chili powder (add more for added spice), 1 tsp black pepper and salt to taste. Stir well.
5. Now add any kind of cooked beans to this (I used kidney beans which I soaked overnight and cooked until soft). Bring this to a simmer while constantly stirring. The sauce is ready.
6. Lastly, soak some cashews overnight in water or soak them in warm water for 30 minutes. Then add them to a blender along with a dash of water and blend until smooth. You can also add vegan mayo or vegan cheese to this cashew cream for added cheesy texture.
7. Finally, it's time to assemble our dish. Place the crisp fries on a dish and then add the sauce all over it. Finally, drizzle some of our cashew cream on top. Garnish with thyme and freshly chopped coriander (you can use any herbs of choice). Serve hot!
FRIES :
SAUCE :
CASHEW CREAM :
READY TO SERVE
yum yum 😋😋
Looks friggin' great