Chili Cheeze Fries

engine2diet.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

subheading: For the Oven-Roasted Fries:

6 large baking potatoes (Russet or Sweet, washed and sliced into fries)

2 tablespoons salt-free Cajun seasoning

subheading: For the Chili:

⅓ cup dry lentils, rinsed (Brown or green will work here)

¼ cup dry bulgur wheat

2 cups water

1 15-ounce can no salt added black beans, drained and rinsed

15-ounce can no salt added fire-roasted diced tomatoes

1 tablespoon cumin

1 tablespoon chili powder

2 teaspoons smoked paprika

1 tablespoon Bragg liquid aminos

subheading: For the Cheeze Sauce:

2 Russet potatoes, washed, baked and peeled

2 large carrots, steamed

⅔ cup nutritional yeast

⅓ to ⅔ cup unsweetened almond milk

2 teaspoons Bragg liquid aminos

2 teaspoons cumin

¼ c salsa

½ teaspoon cayenne pepper (if you like your cheeze spicy, we’ve tested this recipe with up to 1 teaspoon of cayenne - just know, it will be hot !)

Juice of ½ lemon

Note: Ingredients may have been altered from the original.

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