Get ready to indulge in the ultimate vegan loaded fries! Imagine biting into a crispy layer of golden french fries, perfectly smothered in a mouth-watering cheesy sauce and topped with loads of fresh and colorful veggies piled high.
You’ll want to grab a fork and dig right into these delicious plant-based loaded fries for a comfort dish that’s not only vegan but gluten-free, too.
These vegan loaded fries are inspired by my garden poutine and gravy-smothered poutine but with their very own fantastic twist.
Think nachos, but a little more wholesome using baked french fries, instead of chips. Plus, there’s practically a salad on top of there, right? 😉
So next game night or movie night, get this incredible snack on the menu.
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Ingredients + Substitutions
Here’s everything you’ll need to make this mouth-watering vegan loaded fries recipe.
- French fries: Use russet potatoes to slice your own french fries. Or use store-bought to save time, following the package instructions for baking.
- Cheese sauce: I’m using our homemade nut-free and dairy-free cheese sauce, but other recipes or store-bought brands are fine, too.
- Beans: I love this one with hearty kidney beans, but black beans are also great.
- Olives: I like black olives, but green is fine if that’s what you prefer.
- Tomato: Any variety of tomatoes works well here. If you don’t have any fresh tomatoes on hand, store-bought salsa also works.
- Jalapeño: Use freshly sliced or pickled jalapeno peppers if you prefer. If you don’t have either available, you may also drizzle hot sauce, like sriracha, for some heat.
- Corn: Fresh, frozen, or canned all work.
- Green onion: I like green onion or scallions for this one, but red onion would be great too for a little extra zing.
- Cashew cream: Homemade vegan sour cream is great for dipping, but optional.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
If making the french fries from scratch, start by cutting your potatoes using a french fry cutter or a sharp knife. For store-bought fries, skip this step.
Then season and bake them until golden and crispy.
Arrange the baked fries on a platter and drizzle half of the cheese on top.
Then sprinkle all the remaining toppings in whatever order you’d like.
Finally, drizzle the remaining half of the vegan nacho cheese sauce on top or serve it on the side and dig in!
Variations
There’s no shortage of fun toppings you can include on these vegan loaded fries. Here are some ideas for you.
- Add more spices to your french fries like garlic powder, onion powder, smoked paprika, and/or rosemary.
- Try other beans and legumes like chickpeas, black beans, refried beans, or pinto beans. Or add some chili for chili cheese fries.
- Make some vegan ground beef to top your fries.
- Make our pecan bacon bits for added crunch, salt, and smokiness. Or try some of these smoky “bacon” mushrooms as a topping.
- Add fresh herbs like parsley, cilantro, mint, and/or dill.
- Or top it all off with a squeeze of fresh lime juice.
You could even make a version using carrot fries, potato wedges, or sweet potato fries.
Or check out our gravy-smothered french fries with “cheese” curds that SQUEAK!
Equipment
I use a french fry cutter to quickly and evenly cut the potatoes.
You may use a sharp knife if you don’t have a tool to help you, but use caution and do your best to cut the fries as evenly as possible for even cooking.
Storage
These vegan loaded fries taste best when freshly made.
However, if you do have leftovers, you may store them in the refrigerator for 2-3 days.
To prep in advance, you may scrub and/or peel your potatoes and leave them in a bowl of water in your fridge until you’re ready to cut them into fries and bake. You may also prepare all the toppings ahead of time.
Expert Tips
- Arrange the fries in a single layer with some space in between for the crispiest baked french fries and to prevent sticking.
- For a non-convection oven, expect a little longer cooking time. Keep baking until the desired crispiness is reached.
More delicious vegan comfort foods
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
For the Fries
- 3 pounds russet potatoes
- 2 tablespoons vegetable broth or avocado oil
- ½ teaspoon sea salt or to taste
For the Toppings
- 1 recipe nut free cheese sauce or your choice of vegan cheese
- ½ cup red kidney beans
- ½ cup black olives
- ½ cup corn
- 1 tomato diced
- 1-2 green onions sliced
- 1-2 jalapenos sliced, optional
For Dipping (optional)
Instructions
- Preheat the oven to 425℉/218℃ convection roast and line a large baking tray with parchment paper.
- Peel or scrub your potatoes and slice them into fries using a French fry cutter or a sharp knife. Toss them with broth or oil and salt. Then arrange them in a single layer on your tray. Roast for 20 minutes, then flip them, and continue roasting another 10-15 minutes, or until desired crispiness is reached.
- Meanwhile, make the cheese sauce and prepare the remaining toppings while the fries are cooking.
- Assembly: Use a large platter or the same tray you used to bake. Start with the fries, followed by approx. half of the cheese sauce, and then sprinkle all the remaining toppings in any order you'd like. Finally, finish it off by drizzling the remaining cheese sauce on top and serve.
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