animal style potato bowls

Vegan Animal Style Potato Bowl

Animal Style, that In and Out original named after some customers who order their burgers fried with mustard and topped with Thousand Island Dressing, grilled onions, and pickles; not named after actual animals.  We thought veganizing our fries in an animal style would be totally suitable to our comfort food style VegInspired recipes and this Vegan Animal Style Potato Bowl was created.

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Healthy Animal Style Fries

We kept these as close to whole food plant based as possible by baking up the potato cubes and carmelizing the onions in a super hot pan – adding water as needed to prevent scorching. Our Thousand Island Dressing was made using the mayo from The China Study Cookbook and combining our favorite parts of the Thousand Island recipes from The Colorful Kitchen Cookbook, and the Chicago Diner Cookbook and of course added extra pickles, read more about that below!

We kicked our Animal Style Potato Bowls up a notch by adding queso.  Not just any queso… the original Beyond Better Foods Cashew Cheese alternative queso which is amazing. We picked ours up at the Cleveland VegFest, but you can grab it off Amazon and have it delivered.  Super easy, simply add water and heat!

Building the Bowl

Back to our Animal Style Potato Bowls.  As all the ingredients are cooking, it is like a little orchestra in your kitchen.  The hum of the oven, the sizzle of the onions, and the chopping and mixing of the other ingredients.  When it all comes together, that is the finale you get to relive until you’ve cleaned your plate.  A perfect salty and savory and slightly sweet combo that wows your taste buds and satisfies your hunger.

Grab these ingredients and let’s get cookin!

 

Animal Style Potato Bowl

Animal Style Potato Bowl

Vegan, Whole Food Plant Based, and epically delicious!  These potato bowls (fry bowls) need to be in your weekly rotation! Sweet, savory and uber satisfying! 

Ingredients

  • 1 pound potatoes, cubed
  • 2 medium onion, sliced
  • thousand island dressing, see our notes below the recipe
  • 1 package tempeh bacon
  • beyond better queso
  • 1-2 green onions, thinly sliced

Instructions

  1. Potatoes:
  2. Roast/Bake in a 400 degree F oven on a preheated parchment-lined baking sheet (or cast iron).  Bake 15 minutes - flip/stir - Bake another 15-20 minutes
  3. Onions:
  4. In a medium heat non-stick pan (we love cast iron) add onions and stir as they brown, carmelize.  Add splash of water to avoid scorching.  Cook onions until browned and carmelized.
  5. Tempeh bacon:
  6. Heat according to instructions.
  7. Beyond Better Queso:
  8. Heat desired amount according to instructions
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

Whole Food Plant-Based Thousand Island Dressing

We used the mayo from the China Study Cookbook as the base.  Then it was simply a combination of ketchup, garlic, sweetener, and pickles (and a little pickle brine).  Since we used bits of the Thousand Island from The Colorful Kitchen Cookbook and the Chicago Diner Cookbook, we don’t have a specific recipe, but add those ingredients to taste, and you can easily create your own variation too.

Comfort Food Philosophy

We love to share epic comfort food recipes that are whole-food plant-based and provide healthy options!  We live by the motto, eat more plants, so whenever we can substitute a plant-based ingredient for a processed meat ingredient, we do it.  If you have a fantastic plant-based “bacon” recipe, swap that out for the tempeh bacon.  We like adding tempeh because it is a serving of beans on the Daily Dozen recommendation by Dr. Michael Greger of nutritionfacts.org.  Want to learn more about the Daily Dozen?  Watch this video–> What I Eat in a Day – Daily Dozen Challenge.

Be sure to share your creations of our VegInpired Animal Style Potato Bowl and our other comfort food recipes using the #veginspiredfoodie and tagging us on Instagram and Facebook.

Thanks for reading and supporting veginspired.

Until next time…

Eat more Plants & Live VegInspired!

XO,

Kathy