Vegan Loaded Fries


    If you guys don't know by now, I love sloppy food. The more ooey gooey with oozing sauces the better. I grew up on non vegan food and my faves were Philly cheese steaks (being a Philly girl and all) and loaded fries. So you can imagine how I felt when I passed by the Checkers restaurant the other day and that recipe light bulb went off in my mind.

    Here I bring to you my fully vegan loaded fries. Sloppy just how I like it.

    These are also delicious without the vegan bacon and you can switch the "bacon" out for "sausage".

    Loaded French Fries (Vegan Checkers/Rally's style

    Ingredients

    Vegan Cheese Sauce: 2 tbsp Vegetable oil 2 tbsp Flour 1/4 tsp turmeric 1 1/2 cup milk 1 tsp onion powder 1 1/2 cup Daiya cheddar "cheese" Salt and pepper to taste

    Vegan Ranch Sauce: 3/4 cup vegan mayo 1/2 tbsp water 1/2 tbsp parsley flakes 1/4 tsp onion powder 1/2 tbsp pickle juice Sprinkle of pepper

    Vegan Rice Paper Bacon: 8 pieces of rice paper 1/4 tsp liquid smoke 1 Tbsp maple syrup 2 Tbsp vegetable oil 3 Tbsp soy sauce 1/2 Tbsp garlic powder 2 Tbsp nutritional yeast 1/4 tsp ground black pepper 1/4 tsp of paprika

    Instructions

    For cheese sauce:

    In a sauce pan add oil and flour and cook for 1 minute until it turns blonde in color.

    Whisk in milk and onion powder until thickened slightly. Stir in cheese until completely melted. Ranch sauce: In a small bowl mix all the ranch sauce ingredients together and set aside.

    Prepare frozen seasoned fries following package instructions.

    Preheat the oven to 400F.

    Start bacon by cutting the rice paper into thick strips two sheets at a time using wet scissors. In a bowl whisk together your bacon marinade ingredients leaving out the rice paper. Take two strips with similar length and shape and lay them side by side. Using a pastry brush or your finger, brush each sheet with water and stack them on top of each other. They should stick together to form one strip. Then brush water on both sides of the strips.

    Once you have brushed all you strips with water you are going to brush on the bacon marinade on both sides of the strips with a dry brush or your finger.

    Bake for 7 to 8 minutes or until crisp. Make sure to keep your eye on the "bacon" strip because they can easily burn.

    You can store leftover rice paper bacon in an airtight container at room temperature for up to 3 days, or in the fridge for a few weeks. (Rice paper bacon recipe slightly modified from The Edgy Veg recipe)

    Assemble your loaded fries by simply pouring your cheese sauce over your seasoned fries then adding your ranch sauce on top. Followed by your bacon strips which you can crumble up or simply lay 2 strips over top. All that’s left to do is ENJOY!

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    Veggie Rose

    Breaking the Vegan Stereotype

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    Rose Alvarez 

    A real mother and wife.

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