Not only do Veggie Fries, Tots and Rings go hand-in-hand with lots of delicious dips and sauces, they can also be used in fun and interesting recipes! We asked some of our fans and fellow foodies to create recipes using our crispy, fluffy and delicious fries. Here are some of the Veggie Fries, Tots and Rings recipes they came up with…
Cook and stir ground beef in a large skillet over medium-high heat until evenly browned. Drain off any grease, and remove beef from skillet.
Add onion, bell pepper and garlic to skillet. Cook and stir over medium heat for 3 - 4 minutes until softened.
Return ground beef to skillet. Stir in chili powder, cumin, oregano and salt cook 1 minute. Stir in tomato sauce and diced tomatoes. Bring chili to a boil and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally.
While chili is simmering, preheat oven 425° and prepare Veggie Fries according to package directions.
Arrange baked Veggie Fries in bowls or on a platter, spoon chili onto Fries. If desired, top with sliced scallions, shredded cheddar cheese or sour cream.
Combine honey, coconut oil/butter and lemon juice in a bowl and mix well. Melt if needed, either in a small saucepan or in the microwave.
Toss frozen Veggie Fries into a medium sized bowl and pour sauce over all. Mix gently to ensure even coverage. Note that if coconut oil is used, this may solidify over the Fries, but this will easily melt when placed in the oven.
Place coated Veggie Fries on a baking tray and bake for 16-20 mins.
Allow to cool slightly before serving to obtain the ‘crunch’.
½ cups semisweet chocolate chips (dairy-free if necessary)
1 package Veggie Fries – Chickpea and Red Pepper
¾ cup maple syrup
½ tsp baking powder
¼ tsp cayenne pepper
Cook the Veggie Fries according to the package directions and set aside.
Preheat oven to 350F. Prepare muffin trays with liners and/or spray with cooking spray.
In a small bowl, melt the chocolate in a microwave oven, approximately 1 ½ – 2 mins on medium power.
In a blender or food processor, combine the Veggie Fries and eggs. Add maple syrup, baking powder and chocolate and process until smooth.
Pour batter into prepared muffin tins and bake for 20 mins or until a knife inserted comes out clean.
Allow to cool on a wire rack and store in a sealed container for up to a week.
This is a very cake-ish texture for a brownie, with a bit of an acquired taste due to the cayenne pepper. But it goes really well with chocolate buttercream frosting, whipped cream and/or ice cream (pictured with home-made dairy-free peanut butter chocolate chip ice cream).