Vegan Chili Fries + Great Vegan Meals for the Carnivorous Family Book Review!

 

My husband ate and liked tofu!

Now if that doesn’t make this recipe an automatic winner, I am not sure what does!

Great Vegan Meals for the Carnivorous Family

I really resonated with this cookbook title – as I am in the same position as Amanda, author and founder of My Goodness Kitchen – in that she is vegan but her family is not. (*update May 2019 – Hunter, my son, has decided to go vegetarian – small win!)

To say living that situation is hard, is an understatement! I feel like I cook A LOT.
 
So when I saw the title of this book and then read that after 3 years of testing these vegan recipes on her non vegan family and her family ACTUALLY LOVING THEM – that this book would be a winner!
 

Recipes titles include:

  • almost healthy pb & j muffins
  • this lasagna can’t be vegan
  • Japanese no meat balls
  • miso butter roasted vegetables
  • silken chocolate peanut butter pots
 
There are 75 plant based options for every mealtime and family member!
 
This book releases on December 18, making it a perfect last minute stocking stuffer for any family member on your list – pre-order it now and you won’t have to worry about filling that Christmas stocking at the last minute!

Tofu in Chili
 
I have always wanted to try tofu in chili so I knew immediately that I wanted to try this recipe. Plus, who doesn’t love french fries? Pair those fries with chili and you have the perfect comfort meal or game day snack.
 
I did customize the recipe to our tastes by adding a pinch of cayenne pepper to give it a ‘kick’. I also sautéed some green pepper and chopped sweet onion with the garlic. During the end of cooking, I also threw in some fresh spinach to wilt. This added a nice color + made me feel better about all that comfort food combination of fries + chili.
 
If you are worried you don’t have tomato passata, it is your basic tomato sauce! I ended up just using the whole can of sauce (14.5 oz) to really make this saucy + I accidentally added the whole can of kidney beans so we needed something to compensate for that! (recipe calls for only 1 cup of kidney beans).
 
Another small tweak – I used my air fryer for the fries. But only because I had cookies in the oven.
 
Use your favorites to top your chili; here is what I used:
Vegan Sour Cream (recipe here)
Chipotle Cheese Sauce (Core + Rind brand)
Sliced Green Onions

Husband Approved Plant Based Chili Fries
 
My husband gave this a two thumbs up! He described it as “smokey, then spicy, then you get another nice smokey aftertaste!
 
Winner winner plant based dinner!

If you make this recipe, we would love to know! Tag @badtothebowl on social media so we can drool over chili + fries with you!

Vegan Chili Fries

Recipe by Great Vegan Meals for the Carnivorous Family CookbookCourse: main, soup

Vegan chili fries with tofu and kidney beans. Slightly smokey, spicy and with amazing flavor. Reprinted with permission from Great Vegan Meals for the Carnivorous Family by Amanda Logan, Page Street Publishing Co. 2018.

Ingredients

  • FRIES

  • 1 tbsp (15 ml) sunflower oil

  • 1 tbsp (10 g) nutritional yeast

  • ½ tsp garlic powder

  • ½ tsp sea salt

  • 3 to 4 russet potatoes, cut into fries

  • CHILI

  • 1 tbsp (15 ml) sunflower oil

  • 2 cloves garlic, finely chopped

  • 1 tsp oregano

  • 1 tsp paprika

  • ½ tsp smoked paprika

  • 1½ tsp (5 g) ground cumin

  • 1 tsp onion powder

  • ½ tsp chili powder (less or more to taste)

  • 1 cup (237 ml) tomato passata

  • 1 tbsp (15 ml) vegan Worcestershire sauce

  • 1 cup (150 g) kidney beans

  • 10.6 oz (300 g) firm tofu

  • 1 cup (237 ml) vegetable stock

  • Good pinch sea salt

  • Vegan sour cream to serve
    “Cheesy” Vegan Nacho Sauce (recipe in cookbook or your favorite)
    Your favorite hot sauce to serve
    Sliced shallots to serve

Directions

  • Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
  • In a small bowl, combine the sunflower oil, nutritional yeast, garlic
    powder and salt.
  • Put the cut potatoes into a large bowl and add the seasoned oil mixture.
  • With clean hands, massage the oil into the fries before placing them on the lined baking tray and spreading them out. Bake in the oven for 30 to 35 minutes or until crisp and golden.
  • Meanwhile, to prepare the tofu chili, heat the sunflower oil in a medium, heavy-bottomed saucepan over medium heat.
     
  • Add the garlic and sauté for 1 minute, then add the oregano, paprika, smoked paprika, cumin, onion powder and chili powder.
  • Stir in the passata, Worcestershire sauce and kidney beans and crumble in the tofu.
  • Add the vegetable stock and bring the mixture to a boil before turning the heat to low and cooking for 10 minutes or until the mixture has thickened.
  • Use a potato masher or fork to break up the tofu further. Add sea salt and remove from the heat.

  • Remove the baked fries from the oven and add them to a serving plate or bowl.
  • Spoon the chili on top and add a drizzle of either vegan sour cream or “Cheesy” Vegan Nacho Sauce (page 151 of cookbook), hot sauce and a sprinkle of sliced shallots.

Notes

  • Here is what I used to top my chili! Vegan Sour Cream (recipe here)
    Chipotle Cheese Sauce (Core + Rind brand)
    Sliced Green Onions

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