Vegan Chili Cheese Fries

Prepare the Potatoes: Thoroughly wash the russet potatoes, removing any blemishes but leaving the skins on. Slice the potatoes into thin shoestring fries, ensuring uniform thickness. Place the fries in a large bowl and rinse under cold water until the water runs clear, removing excess starch. Cover the fries with cold water and let them soak for at least 30 minutes. (30 minutes)

Rehydrate the TVP: In a separate bowl, combine the TVP with the hot vegetable broth. Set aside to rehydrate while you prepare the chili.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery and sauté until softened and fragrant. Stir in the minced garlic and cook for another minute until fragrant. (5 minutes)

Simmer the Chili: Add the rehydrated TVP (including any remaining broth) to the pot. Stir in the diced tomatoes (undrained), drained black beans, kidney beans, white beans, pinto beans, blackstrap molasses, chili powder, oregano, cumin, smoked paprika, smoked salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, allowing the flavors to meld and the chili to thicken, stirring occasionally. (15-30 minutes)

Prepare the Fries: Preheat your air fryer to 320°F (160°C). Drain the soaked potatoes thoroughly and pat them dry with a clean kitchen towel. Place the dried fries in a bowl, drizzle with the remaining 1 tablespoon of olive oil, and toss to coat evenly.

Air Fry the Fries: Arrange the fries in a single layer in the air fryer basket, being careful not to overcrowd. Cook for 18 minutes without disturbing them. Then, shake the basket and cook for another 6 minutes. Shake again and cook for a final 6 minutes, or until the fries are golden brown and crispy. Season immediately with salt and pepper to taste. (30 minutes)

Make the Vegan Cheese Sauce: In a microwave-safe bowl, combine the shredded vegan Cheddar, soy milk, and vegan butter. Microwave on medium power (360W) for 30 seconds. Stir well and check the consistency. If needed, add more soy milk, 1 tablespoon at a time, and microwave for another 30 seconds, stirring after each addition, until you achieve a smooth, creamy sauce. (2 minutes)

Assemble and Serve: Arrange the crispy fries on a large serving platter. Generously top with the vegan chili. Drizzle the warm vegan cheese sauce over the chili-covered fries. Garnish with minced red onion, jalapeno rings, and fresh cilantro. Serve immediately and enjoy!