• Recipe tip- I suggest reading through the complete recipe before starting. Each part of this recipe can be worked on simultaneously, for example, blending up the cheeze sauce while the veggies start to sauté or sauteing the vegetables as the fries bake. You do not need to complete this recipe in order as written, though you should save cooking the cheeze sauce for last.

No-Oil Fries

• Preheat oven to 400℉ (on convection if available). Line a baking sheet with parchment or a baking mat.
• Chop potatoes into fries or rounds and place on baking sheet, season with garlic salt and bake for 20-30 minutes, until crispy.
  1 ¾ lbs pre-cooked potatoes, ½ teaspoon garlic salt

Veggie Sautee

• In a large skillet, over medium heat add sliced onions and mushrooms with a light sprinkle of salt. Cook, stirring occasionally for 7-8 minutes until they are softened, adding a splash of water if the skillet starts to become dry.
  2-3 portabella mushrooms, 1 medium sweet onion, water
• Stir in all the seasonings and add the peppers to the pan. If the pan is dry add a ¼ cup of water and then cover. Cooking 7-8 minutes until the peppers slightly soften. Remove from heat.
  2 cloves garlic, ½ teaspoon garlic powder, 1 teaspoon italian seasoning, ½ teaspoon red pepper flakes, ¼ teaspoon sea salt, ¼ teaspoon pepper, 2-3 bell peppers

Tempeh Sausage

• Whisk all the marinade ingredients together in a small bowl until combined well.
  ¼ cup vegan beef broth, ½ tablespoon tamari, or soy sauce, ½ teaspoon garlic powder, 1 teaspoon italian seasoning, ½ teaspoon fennel seeds, ½ teaspoon red pepper flakes
• Crumble in the tempeh, stir and let it sit at least 5 minutes to soak up the marinade.
  6-8 oz tempeh
• Place the tempeh in a single layer on a lined baking sheet and bake for 10-15 minutes.

"Mozzarella" Cheeze Sauce

• Add soaked cashews and all ingredients into a blender and process on high until smooth and creamy.
  ½ cup raw cashews, 1 cup water, 2 teaspoons apple cider vinegar, ¾ teaspoon sea salt, 1 tablespoon yellow or white miso, 1 tablespoon arrowroot starch
• Add mixture into a small sauce pan and cook over medium heat for about 5 minutes, stirring continuously. Sauce will become clumpy before becoming smooth and creamy, just keep stirring! Once it becomes smooth, remove it from heat and enjoy right away for the best consistency.

Assemble

• Warm the marinara in a small pot on the stove, stirring occassionally.
  17 oz Oil free Marinara Sauce
• On a plate layer half of the fries, top with half of the veggie mixture and the warmed marinara. Then drizzle over desired amount of cheeze sauce and tempeh.

  Top with a sprinkle of nutritional yeast or chopped olives if desired!
  nutritional yeast, chopped olives