Loaded Vegan Sweet Potato Fries

Ingredients

• 2 Sweet Potatoes (Sliced into even sized fries)
• 1/2 tsp Garlic Salt (or normal salt )
• Fry light spray oil
• 60 grams (1 cup) Textured Vegetable Protein (rehydrated with Vegetable Stock)
• 2 Shallots (Finely chopped )
• 1 red pepper (chopped)
• 180 ml Vegetable Stock ((if making gluten-free make sure to use GF stock cube))
• sprinkle Black Pepper (to taste)
• 100 ml BBQ Sauce
• Spring Onions (Chopped )
• Jalapenos (we used jarred pre-chopped Jalapenos)
• Parmesan (We used grated vegan parmesan)

Instructions

1. 1

   Rehydrate the 60 grams (1 cup) Textured Vegetable Protein using 180 ml Vegetable Stock leave to soak up whilst prepping the rest.

2. 2

   --- Sweet Potato Fries ---

3. 3

   Chop 2 Sweet Potatoes into even-sized fries, the thinner the fries the quicker they cook!

4. 4

   Air fryer methodPop the chopped fries into the air fryer. Spray over with Fry light spray oil and sprinkle with ½ tsp Garlic Salt. Cook for 20-30 minutes at 200℃/400℉Oven MethodPreheat to 200°C fan/ 220°C/ 425°F /Gas Mark 7.Place parchment paper on a baking tray and put the chopped fries on in an even layer, not touching each other so they cook evenly. Spray with Frylight and sprinkle with garlic salt. Cook in the oven for 30-40 minutes, turning halfway through.

5. 5

   --- TVP & Sauce ---

6. 6

   Fry: Finely dice 2 Shallots and 1 red pepper Add into a pan, with Fry light spray oil and fry for about 5 minutes.

7. 7

   TVP: Add the rehydrated textured vegetable protein with a sprinkle Black Pepper.

8. 8

   BBQ Sauce: Add 100 ml BBQ Sauce into the pan and warm through. Keep warm until the fries are ready.

9. 9

   --- Serving up Loaded Vegan Sweet Potato Fries ---

10. 10

    Serve up the fries and pile the TVP and sauce on top.

11. 11

    Extras: Sprinkle with chopped Spring Onions and Jalapenos . Why not add a sprinkle of Vegan Parmesan too.