Loaded vegan fries

Loaded vegan fries

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Just because these loaded fries are vegan, doesnt mean theyre not super cheesy and packed with tasty toppings.

The ingredient of Loaded vegan fries

  1. 2 x 500g packets Coles fresh sweet potato chips
  2. Olive oil spray
  3. 1 tablespoon vegetarian chicken salt
  4. 150g cherry tomatoes, quartered
  5. 1 avocado, finely chopped
  6. 2 dill pickles, finely chopped
  7. 1 spring onion, thinly sliced
  8. Fresh coriander sprigs, to serve
  9. 20g dried porcini mushrooms
  10. 2 cups boiling water
  11. 2 tablespoons extra virgin olive oil
  12. 100g swiss brown mushrooms, sliced
  13. 1 tablespoon vegetable stock powder
  14. 1 tablespoon plain flour
  15. 2 teapoons Worcestershire sauce
  16. 30g Nuttelex spread
  17. 1 1/2 tablespoons plain flour
  18. 1 1/4 cups soy milk
  19. 2 teaspoons white miso paste
  20. 50g bio vegan cheese, coarsely grated (My Life Brand)

The instruction how to make Loaded vegan fries

  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. Place chips on prepared tray in a single layer. Spray generously with oil. Bake for 30 to 35 minutes or until golden and tender, turning halfway through.
  3. Meanwhile, make Mushroom Gravy. Place porcini mushrooms in a heatproof bowl. Cover with boiling water. Stand for 15 minutes. Strain over a jug, reserving liquid and leaving behind any sediment. Discard mushrooms. Heat 1 tablespoon oil in a saucepan over medium-high heat. Add swiss brown mushrooms. Cook, stirring, for 5 minutes or until golden. Add stock powder, porcini mushrooms and reserved soaking liquid. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes to allow flavours to develop. Strain stock through a fine sieve into a jug. Heat remaining oil in same pan. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually stir in reserved mushroom stock. Bring to the boil, stirring. Stir in Worcestershire sauce.
  4. Make u201cCheeseu201d Sauce. Melt Nuttelex in a small saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually stir in soy milk. Stir over medium heat for 8 minutes or until mixture bubbles and thickens. Whisk in miso paste and biocheese. Whisk until smooth. Season with pepper
  5. Sprinkle chips with chicken salt. Toss gently to combine. Place on a large serving platter. Top with cheese sauce, gravy, tomato, avocado, pickles and onion. Serve sprinkled with coriander sprigs.

Nutritions of Loaded vegan fries

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