Vegan Loaded Sweet Potato Fries by Jenne Clairborne - Easy and Delicious Recipe

 

Servings: 4

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

Tempeh (diced), 1 packet

Vegan BBQ sauce, 1 cup

Frozen Alexia seasoned sweet potato waffle fries, 1 packet

Vegan cheddar cheese shreds, 1 1/2 cups

Red onion (thinly sliced), 1/4

Fresh cilantro (minced), 1/4 cup

Alternatives

Tempeh: oyster mushrooms, black beans, vegan ground beef

Vegan cheese: creamy cheese sauce, guacamole, sliced avocado, vegan sour cream

Cilantro: italian parsley (chopped)

Red onion: white onion, green onion

Directions:

1. Add the diced tempeh and BBQ sauce to a small pot. Stir well, and cook on medium-low heat for 20 minutes, or until the tempeh is tender. Add water to thin the BBQ sauce if necessary.
2. Pour the frozen sweet potato waffle fries into a large air fryer and cook at 400° for 15 minutes, shaking and tossing halfway through. Cook for up to 5 minutes longer if you'd like them crispier.

3. Preheat oven to 350°. Transfer the sweet potatoes to a cast iron skillet or a large baking sheet and spread evenly.
4. Top with the BBQ tempeh, and vegan cheese shreds.
5. Bake for 10 minutes, or until the vegan cheese has melted.
6. Serve with a drizzle of the BBQ sauce from the pot the tempeh was in, sliced raw onion, and fresh cilantro.

Tips:

• Make it spicy by adding hot sauce, sliced jalapeno peppers, or stir some chipotle sauce into the BBQ sauce.
• Air fry frozen sweet potato fries at 400° for 15 minutes, shaking halfway through. Shake and cook for 5 more minutes, if you want them even crispier.
• Air fry freshly cut sweet potato fries at 375° for 15 minutes, shaking halfway through. Shake and cook for 3 more minutes, if you want them even crispier.