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+ servings
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