Vegan Chilli Cheese Potatoe Wedges
Serves 415 mins prep30 mins cook
Delicious Vegan Chilli Cheese Potatoe Wedges made with flavorful components including potato wedges, lentils for the chili, and a creamy vegan queso. Perfect for a hearty snack or meal, this recipe combines savory spices and wholesome ingredients.
0 servings
What you need
tbsp nutritional yeast
tbsp avocado oil
oz tomato sauce
tbsp tapioca starch
tsp onion powder
tsp cumin
clove garlic
can cannellini beans
tsp cayenne pepper
cup vegetable stock
tsp tumeric
tsp black pepper
tsp garlic powder
cup cooked lentils
tbsp yellow mustard
tsp smoked paprika
tsp fine sea salt
tsp red pepper
tsp chili powder
Instructions
1: Cut Russet potatoes into wedges and coat with avocado oil, Pharm to Soul seasoning, salt, pepper, garlic powder, and smoked paprika. 2: Bake at 450°F for 20 minutes, then flip and bake for an additional 5-10 minutes. 3: For the chili, sauté diced red onion and minced garlic, then add cooked lentils, tomato sauce, yellow mustard, chili powder, cumin, cayenne, Worcestershire sauce, onion powder, and crushed red pepper. Stir well and heat through. 4: For the vegan queso, blend cannellini beans, vegetable stock, minced garlic, tapioca starch, chili powder, smoked paprika, onion powder, sea salt, turmeric, lemon juice, nutritional yeast, avocado oil, and jalapeño until smooth. 5: Serve potato wedges topped with chili and vegan queso.View original recipe