These Loaded Vegan Sweet Potato Fries, are not only low fat/carb/sugar but also vegan, vegetarian, diabetic-friendly and gluten-free. But best of all, they are of course absolutely delicious! You can play with the ingredients and add cooked chicken/steak instead of TVP and if not on a low fat/sugar/carb diet just use normal BBQ sauce.
60grams(1 cup) Textured Vegetable Protein rehydrated with Vegetable Stock
180mlVegetable Stock(if making gluten-free make sure to use GF stock cube)
sprinkle Black Pepperto taste
200mlBBQ SauceWe used Skinny BBQ Sauce
Jalapenos we used jarred pre-chopped Jalapenos
ParmesanWe used grated vegan parmesan
Rehydrate the textured vegetable protein using vegetable stock leave to soak up whilst prepping the rest
Sweet Potato Fries
Chop fries into even-sized fries, the thinner the fries the quicker they cook! Air fryer methodPop the chopped fries into the acti-fryer spray over with Frylight and sprinkle with garlic salt. Cook for 20-30 minutes.Oven MethodPreheat to 220C/ 425F. Place parchment paper on a baking tray 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.
TVP & Sauce
Add Shallots and red pepper into a pan, fry for about 5 minutes, before adding the textured vegetable protein in, with some black pepper.
Add BBQ Sauce, into the pan and warm through. Set aside until fries are ready.
Serving up Loaded Vegan Sweet Potato Fries
Serve up the fries and pile the TVP and sauce on top.
Sprinkle with Spring Onions and Jalapenos. Why not add a sprinkle of Vegan Parmesan too!?