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Warm up the cold nights with these chili fries topped with a vegan cheese sauce
Duration40 mins
Cook Time30 mins
Prep Time10 mins


Lentil Chili
  • 1 box of Right Foods French Lentil soup
  • 1 bell pepper [120g]
  • 1/4 onion [20g]
  • 1/2 cup kidney beans [125g]
  • 1/3 cup tomato sauce [90g]
  • 1/2 tsp taco seasoning
  • 1/2 tsp chill powder
  • Pinch of red pepper flakes
  • 1/4 tsp cumin
  • Salt to taste
‘Cheese’ Sauce
  • 1 cup potatoes chopped
  • 1 carrot chopped
  • 1/4 cup cashews
  • 1 tbsp nutritional yeast [5g]
  • 1/4 salt or to taste
  • 1/2 cup non dairy milk [120g]
  • 6 oz fries


  • Prepare your fries whether you are making them homemade or store-bought.
  • Prepare chili by adding chopped peppers and onions to a pot. Cook in 1-2 tbsp of water on low heat until the onions are translucent.
  • Then add the lentil soup, kidney beans, tomato sauce and seasonings. Cook for 20 minutes on low heat to simmer.
  • Prepare cheese sauce by boiling the potatoes, cashews and carrots for 15 minutes.
  • Then drain and add them into a blender with the nutritional yeast, salt and non-dairy milk. Blend until smooth.
  • Once the fries are done cooking place them on a plate. Top with the chili and cheese sauce.
  • Garnish with green onion, red onion and jalapeño.
This recipe was republished with permission from Plantifully Based. Find the original recipe here

Francesca (Plantifully Based)

Back in 2016, Francesca created an anonymous Instagram account called 30 Vegan Days. Now, she has more than 179,000 IG followers, 16,300 YouTube subscribers - and is 'all about healthy-ish vegan comfort food'.