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Air Fryer Vegan Loaded Pizza Fries

  • Author: Gregs Vegan Gourmet
  • Total Time: 50 minutes
  • Yield: 3 servings


Thick cut russet potatoes, spiced and air fried until crispy,  with “meat” sauce, cheese sauce, plant-based pepperoni and cashew cream drizzled overtop.


  • 4 large Russet potatoes
  • 1/2 cup bread crumbs
  • 2 tbsp olive oil
  • 1 tsp parsley
  • 1 tsp pepper
  • 1 tsp chilli flakes
  • 1 package (453g) of vegan ground “beef” crumble
  • 1 jar (24 oz/750 mL) of marinara sauce
  • 1/2 cup coconut milk
  • 1/2 cup vegan cheese shreds
  • 1 tbsp basil
  • 200g vegan cheese
  • 1 cup plant-based milk
  • 2 cloves garlic
  • 1 cup cashews
  • 1 cup water
  • 2 tbsp nutritional yeast
  • 8 slices vegan pepperoni


  1. Wash and cut potatoes into long, thick fry shapes.
  2. Add fries to bowl with oil, pepper, parsley, chilli flakes and bread crumbs. Toss to coat.
  3. Add to air fryer basket and cook on 375 F – 400 F for about 30 minutes, tossing halfway through, until crispy and golden brown.
  4. Meanwhile, bring a skillet to medium heat and add vegan “beef” crumble, until nearly cooked through.
  5. Add marinara sauce, coconut milk, basil, vegan cheese shreds and, stirring to combine, and simmer until slightly thickened. Remove sauce from heat and set aside.
  6. To a medium sized pot, add your plant-based milk and cheese block; stir until combined and thickened. Leave on lowest heat setting to keep warm until ready to serve.
  7. To a high speed blender, add cashews, garlic, water, and nutritional yeast. Blend until smooth and combined.
  8. Layer fries, “meat” sauce, cheese sauce, pepperoni and cashew cream sauce into serving dish. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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