vegan "chili cheese" sweet potato fries

Just a forewarning...these do not taste like your average artery clogging chili cheese fries. And it's not just the vegan part either - trust me, there is "fat kid" vegan food (ask my roommates, we all enjoy it every now and then) - these are actually healthy. Which is why they don't taste like regular chili cheese fries! My roommate Megan and I had talked about making sweet potato fries a few weeks ago and never got around to it. But, tonight had become a designated girl's night in with whichever roomies were available so it seemed like the perfect time to make them. And besides, sweet potato fries are one of my personal food weaknesses - I've been known to order them (and nothing else) for dinner on several occasions. So I got home and made the fries (baked, by the way). Then, in thinking about what should go with them (since I'd be sharing after all..I love you Megan) I thought about something warm and comforting and came up with the "chili cheese" part. Honestly, the mixture of tofu, peach salsa, nutritional yeast, and olives looks a little bit like baby food in the pan, but it tastes delicious...so stinkin' delicious.

Nutritional yeast is a staple in our house. It is an excellent source of protein and vitamin B, and can be a great substitute for vegan cheese sauces. It's got kind of a funky flavor alone, but combined with salsa (for example) it really creates a thick, cheese sauce-y type of taste and texture. If there were a list of top 5 Moor House ingredient staples, nutritional yeast would be on it. 

So now, before we officially begin our girl's night in, here is the recipe for my Vegan "Chili Cheese" Sweet Potato Fries..

Sweet Potato Fries

• 2 large garnet yams, sliced into desired fry shape 
• 3TBS. olive oil
• 1/2 tsp. cinnamon
• 1 tsp. cumin
• 1 tsp. oregano
• 1/4 tsp. chili powder

Preheat oven to 400F. Dump all ingredients into a large bowl and mix until all fries are completely coated with the oil and spices. Pour the contents of the bowl onto a foil lined baking sheet and place in oven. Bake at 400F for 35 minutes, turning occasionally. Turn oven down to 200F and bake for 10 minutes. Remove to allow to crisp.

(I put mine back in the oven on the warm setting to reheat before assembling my meal.

Vegan "Chili Cheese" topping

• 1TBS. olive oil
• 1/2 block of extra firm tofu drained and pressed
• 4TBS. nutritional yeast
• 1/2 cup salsa (pick your favorite!)
• 2TBS. sliced black olives

Heat a medium saucepan over medium-high heat. Add oil. When hot, crumble drained and pressed tofu (with fingers) into pan. Stir to coat tofu with oil. Add salsa and nutritional yeast. This will create a thick mixture - try to imagine the glob of toppings on chili cheese fries and this is the idea you are going for ("glob" may not be the most appetizing description, but it's the first thing that popped into my head so that's the way it goes...) Stir in olives after about 5 minutes. Cook until tofu develops a slight crust on the outside, but there is still moisture in the mixture. 

To Assemble (makes 2 servings):

Split fries between two bowls, divide "chili cheese" mixture between the two and pour on top of the fries. Top with avocado and any other desired toppings. Sit down, enjoy..or devour..whatever method of consumption you prefer...

Pictures to come! 

Roomie Reactions...

Nicki (via text message): "UM - WHAT."

Megan: "I just want to keep eating all of these fries...."