PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegan Chilli Cheese Potatoe Wedges 

Cut your potatoes into wedge shapes. Add them to a large bowl with ice water and let them sit for about 30 mins.

Drain potatoes and dry off thoroughly with kitchen towel. Add to a large bowl and add smoked paprika, garlic powder, salt, black pepper, avocado oil and mix until evenly coated. Add them to a lined baking sheet in a single layer at 450F for 20 mins. Flipnand bake for 5-10 more mins.

Dice 1/2 red onion and mince 2 cloves of garlic. Add avocado oil to pan on medium heat. Add in onions and cook for 2-3 mins. Add in garlic and cook until fragrant.  Then add lentils, tomato sauce, mustard, vegan Worcestershire sauce, chilli powder, cumin, onion powder, crushed red pepper and cayenne pepper. Mix thoroughly, cook for 5 mins until warm and remove from heat.

8 oz can of cannellini beans, drained and rinsed

Make your vegan queso by adding all of the ingredients into a blender and blend until smooth. Transfer to small pot on low heat until warm. 

Add wedges to a plate. Top with Lentil chilli, drizzle with the vegan queso cheese, top with parsley & sliced jalapeños and enjoy!

PlantbasedBrandon

Vegan Chilli Cheese Potatoe Wedges

plantbasedbrandon