Engine 2’s incredible food coach and recipe creator, Ami Mackey, shared this concoction on Instagram and in our Seven-Day Rescue Challenge Facebook group. It was an immediate, smash hit, and is sure to go down in history as a fan favorite. You won’t believe this recipe is 100% plant-strong goodness!
Looking for more delicious, plant-strong recipes? You’ll find old favorites, plus hundreds of new recipes (for the standard Engine 2 diet as well as the Engine 2 Seven-Day Rescue Diet) in the E2 Meal Planner. With access to hundreds of customizable recipes (Cooking for one? Great! Need some leftovers? We’ve got you covered too!), printable grocery list and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week!
For the Oven-Roasted Fries
- 6 large baking potatoes (Russet or Sweet, washed and sliced into fries)
- 2 tablespoons salt-free Cajun seasoning
For the Chili
- ⅓ cup dry lentils, rinsed (Brown or green will work here)
- ¼ cup dry bulgur wheat
- 2 cups water
- 1 15-ounce can no salt added black beans, drained and rinsed
- ½ 15-ounce can no salt added fire-roasted diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon Bragg liquid aminos
For the Cheeze Sauce
- 2 Russet potatoes, washed, baked and peeled
- 2 large carrots, steamed
- ⅔ cup nutritional yeast
- ⅓ to ⅔ cup unsweetened almond milk
- 2 teaspoons Bragg liquid aminos
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper (if you like your cheeze spicy, we’ve tested this recipe with up to 1 teaspoon of cayenne – just know, it will be hot!)
- Juice of ½ lemon
Preheat your oven to 425 degrees while washing and slicing your potatoes. Dust with salt-free Cajun seasoning. Then, bake sliced french fries on a foil-lined baking sheet for 25 to 35 minutes or until brown and crisped.
While your potatoes are roasting, it’s time to make your chili! Bring lentils, bulgur and water to a boil, reduce heat and simmer on low for 20 to 25 minutes or until lentils are tender. Drain any remaining water from the pot.
Drain and rinse black beans and add to the pot along with the fire-roasted tomatoes, Bragg liquid aminos and spices. Stir to combine thoroughly and simmer on low for 15 minutes.
Now that your chili is simmering, let’s make your cheeze sauce! In a food processor, blend carrots and potatoes until smooth. Add nutritional yeast, Bragg liquid aminos, spices and lemon juice, and pulse until well combined. Add almond milk last, blend until super creamy. Think of over whipped mashed potatoes. This makes a creamy dip that has a gooey consistency. For a thinner sauce to drizzle, add more almond milk.
Tip: If you do not have a food processor, a blender will work here, but you will likely need slightly more almond milk. Start with ⅓ of a cup and add small amounts until you get to a preferred consistency.
Build your Chili Cheeze Fries appetizer for a crowd or individual servings, but stacking the fries, chili and cheeze sauce. Add hot sauce, salsa, avocado, green onion, jalapeños or any other type of garnish you wish to the dish.
Servings: 2 to 4