Ingredients
Potatoe wedges:
2 - 3 Russet potatoes
1 - 2 tbs avocado oil
Pink Himalayan salt to taste
Black pepper to taste
2 tsp garlic powder
1 tsp of smoked paprika
Chilli:
1 cup cooked lentils
½ red onion, diced
2 cloves of garlic, minced
8 oz tomato sauce
1 tbs yellow mustard
1 ½ tbs chilli powder
½ tsp Cumin
¼ cayenne pepper
1 tsp vegan Worcestershire sauce
½ tsp onion powder
¼ tsp crushed red pepper
Vegan queso cheese:
1 8 oz can of cannellini beans, drained and rinsed
½ cup vegetable stock
2 cloves garlic, minced
1 tbs tapioca starch
1 tsp chilli powder
½ tsp smoked paprika
½ tsp onion powder
1 tsp sea salt
½ tsp tumeric
½ Juice from half a lemon
1 tbs nutritional yeast
½ tbs avocado oil
½ jalapeño
Directions
Step 1
Cut your potatoes into wedge shapes. Add them to a large bowl with ice water and let them sit for about 30 mins.
Step 2
Drain potatoes and dry off thoroughly with kitchen towel. Add to a large bowl and add smoked paprika, garlic powder, salt, black pepper, avocado oil and mix until evenly coated. Add them to a lined baking sheet in a single layer at 450F for 20 mins. Flipnand bake for 5-10 more mins.
2 - 3 Russet potatoes
1 - 2 tbs avocado oil
Pink Himalayan salt to taste
Black pepper to taste
2 tsp garlic powder
1 tsp of smoked paprika
Step 3
Dice 1/2 red onion and mince 2 cloves of garlic. Add avocado oil to pan on medium heat. Add in onions and cook for 2-3 mins. Add in garlic and cook until fragrant. Then add lentils, tomato sauce, mustard, vegan Worcestershire sauce, chilli powder, cumin, onion powder, crushed red pepper and cayenne pepper. Mix thoroughly, cook for 5 mins until warm and remove from heat.
Chilli:
1 cup cooked lentils
½ red onion, diced
2 cloves of garlic, minced
8 oz tomato sauce
1 tbs yellow mustard
1 ½ tbs chilli powder
½ tsp Cumin
¼ cayenne pepper
1 tsp vegan Worcestershire sauce
½ tsp onion powder
¼ tsp crushed red pepper
Step 4
Make your vegan queso by adding all of the ingredients into a blender and blend until smooth. Transfer to small pot on low heat until warm.
Vegan queso cheese:
1 8 oz can of cannellini beans, drained and rinsed
½ cup vegetable stock
2 cloves garlic, minced
1 tbs tapioca starch
½ tsp smoked paprika
1 tsp chilli powder
½ tsp onion powder
1 tsp sea salt
½ tsp tumeric
½ Juice from half a lemon
1 tbs nutritional yeast
½ tbs avocado oil
½ jalapeño
Step 5
Add wedges to a plate. Top with Lentil chilli, drizzle with the vegan queso cheese, top with parsley & sliced jalapeños and enjoy!
