This recipe came about because of a video from one of my favorite kitchen hack channels: RachLovesLife. She’s got a ton of videos testing viral recipes, and they’ve been great fun to watch over this past year & some change of varying levels of lockdown. She did a recipe on fry hacks, and this was something she mentioned wanting to morph one of them into – just with my own non-dairy twist, ‘cause I’m not trying to die.
gluten-free, non-dairy, comfort
Non Dairy Greek-style Frychos
3 boneless, skinless chicken breasts
1 bell pepper
1 red onion
2 cloves garlic
1/2 batch this 6-ingredient vegan tzatziki sauce from the Minimalist Baker
1/2 a block of vegan cheese (this is the one I used)
Olive oil
Salt, pepper, oregano
Optional toppers: sundried tomatoes, black olives
1/2 a bag of your favorite fries (I used McCann’s crinkle cut)
Chop the onion and pepper fairly small. Mince the garlic. Add to a pan with a couple teaspoons oil and sautee over medium until soft. If the heat is a little high and the mix looks like it’s going to burn before getting nice and soft, hit with a little water and let that evaporate off as the mixture steams a bit. Make sure to hit with salt, pepper and a couple teaspoons oregano as the mix cooks to season.
While the mix works, add the fries to the oven and bake according to package directions. Salt about halfway through baking.
After the veggies are done, remove from the pan.
Add the chicken, chopped into small bites, with a Tablespoon of oil. Sautée, seasoning with salt, pepper and oregano, until cooked through.
Set aside when fully cooked.
Dice or shred the cheese.
When the fries are browned to your liking, pull from the oven, and sprinkle with the cheese. Pop back into the oven long enough to melt the cheese.
To serve, pile cheesy fries on a plate, top with chicken & veggies, drizzle sauce over top and finish with the optional toppers.
Serves 2 for dinner with enough left over toppings for another couple meals – or a nice pasta the next night
Gastography 