Italian Cheese Fries/Nachos

Ingredients:

2 yukon gold potatoes, cut into fries
2 tablespoons grapeseed oil
1 tablespoon italian seasoning (or basil, oregano, thyme, marjoram, red pepper, and black pepper)
1 tablespoon nutritional yeast
2 tablespoons flour
salt, to taste
2 tablespoons parsley, minced
2 tablespoons vegan parmesan
1 small onion, diced
10 mushrooms, finely diced (optional)
1/2 cup vegan pepperoni crumbles or ground beef
1/2 cup passata
1/2 teaspoon sugar
1/4 teaspoon fennel seed
1/4 teaspoon basil
1/2 cup vegan mozzarella
2 tablespoons vegan salami, diced (optional)
1 roma tomato, finely diced
1/4 red onion, diced
2 tablespoons green italian olives, roughly chopped
2 tablespoons pepperoncini, roughly chopped
10 basil leaves, chopped

Soak the potatoes in ice salt water for 20 minutes, then pat dry. Toss with the oil, seasoning, nutritional yeast, flour, and salt.

Bake at 400 for 40 minutes or until browned and crispy. Toss with the vegan parmesan and parsley.

Meanwhile, cook the onion and mushrooms in a skillet and add the crumbles, passata, sugar, fennel seed, and basil. Simmer and remove from heat.

To assemble, arrange fries on an oven safe plate and top with the beef mixture. Sprinkle with the mozzarella and salami. Broil until cheese is melted.

Sprinkle with the tomato, onion, olives, pepperoncini, and basil. Serve immediately.


**to make the nacho variation, replace the potatoes with fried or baked wontons.