The Best Vegan Chilli Cheese Fries


This is a paid collaboration with Bute Island Foods.

Who doesn't love comfort food? well, this right here has got to be one of the ultimate comfort meals. Although I'm on a bit of a health kick at the moment, it doesn't mean that I am completely eliminating  foods that I enjoy out of my diet, so meals like this are 100% acceptable every now and again as a big plate of yummy carbs is enough to make anyone happy.

I have teamed up with Bute Island Foods once again on this delicious recipe. I've worked with this brand so many times in the past and I absolutely adore their huge range of vegan cheese! They have so many options to choose from along with different forms such as cheese blocks, spreadable creamy cheese, wedges, grated and slices! This recipe in particular calls for their grated mild cheddar but you could always use the mild cheddar block and grate it yourself if you struggle to find the shreds.

If you want more cheesy vegan recipe inspiration, I've linked some below:

- Quick & easy greek style salad 
- Cheesy "chicken" & sweetcorn pasta
- Cheesy garlic bread sticks with tomato dip
- Mexican stuffed peppers
- Simple vegan mac & cheese
- Easy vegan nachos
- Spicy Mediterranean vegetable pizza


Serves: 2   Prep Time: 10 mins   Cook Time: 40 mins

You will need:

- 3 medium white potatoes
- 2 tbsp vegetable oil
- 1 tsp paprika
- salt & pepper, to taste
- 1/2 tsp cayenne pepper
- 2 servings of chilli (recipe below, serves around 4)
- 1/2 cup Bute Island mild cheddar shreds
- 1 tbsp jalapeƱos, optional
- 1 spring onion, optional

For the chilli:

- 1 tbsp vegetable oil
- 2 tins of black beans in water, drained and rinsed
- 1 small onion, diced
- 1 tsp garlic
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 1 vegetable stock cube
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1/2 tsp chilli powder
- salt and pepper, to taste

Method - 

1. Pre heat the oven to 200C and pour 2 tbsp of vegetable oil onto a baking tray.

2. Rinse the potatoes and leave the skin on. Slice the potato into relatively thin slices, trying to keep them all around the same size so that they all cook evenly. Place them on the baking tray and coat them in the oil. Sprinkle the paprika, salt, pepper and cayenne pepper on top and use your hands to coat the potatoes well with all the seasonings. Place the baking tray in the oven for 40 minutes, checking on them once or twice and giving them a shake so that they don't stick.

3. Dice the onion and place it in a large frying pan / wok with the vegetable oil and garlic on low - medium heat.

4. Drain the water from the black beans and give them a rinse before throwing them into the frying pan with the onion and garlic and mix to combine.

5. Pour in the chopped tomatoes, tomato puree along with adding the vegetable stock cube, cumin, paprika, cayenne pepper, chilli powder and salt and pepper. You can adjust the seasonings to taste, but I found that this worked perfectly for me. Stir everything together so that the flavours are well combined and leave on a simmer while the potatoes continue to cook.

6. Once the potatoes have finished cooking, remove them from the oven and divide them onto two plates. Top them both with a serving of the chilli, using as much or as little as you like and pouring the rest into an airtight container.

7. Sprinkle the mild cheddar shreds on top and place each plate in the microwave to melt the cheese for 90 seconds.

8. For a little bit of extra flavour, add some jalapeƱos and chopped spring onion on top!

You can find Bute Island Foods here and can be found in most major uk supermarkets.

What's your favourite cheesy meal?

Love Always,
Shannon x

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