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.
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.
