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Vegan Loaded Texas Fries

Loaded fries topped with Texas brisket rubbed mushrooms, BBQ sauce, jalapeno and vegan cheese. They are amazing! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4
Author: Lauren Hartmann


  • 12 oz. Frozen fries, 1/2 a bag. I used waffle fries
  • 2 large Portobello mushrooms, chopped
  • 1 tsp. Olive oil
  • 1 tsp. Smoked paprika
  • 1/2 tsp. Salt
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Onion powder
  • 1/8 tsp. Cumin
  • 1/8 tsp. Coriander
  • 1/8 tsp. Chipotle powder
  • 1/3 C. Vegan cheese shreds, I used Follow your heart
  • 1/4 C. BBQ sauce, whatever is your favorite
  • 1/4 C. Pickled jalapenos


  • Preheat your oven to the temperature that your bag of fries directs you to use. Then place half the bag of fries on to a sheet pan and bake according to the package directions. 
  • While the fries are baking, make the mushrooms. Chop the mushrooms pretty small. 
  • Now heat the olive oil on medium high in a non stick pan and add the mushrooms. Saute for a few minutes cooking the liquid out of the mushrooms, and begin to brown them. It will take a few minutes. 
  • While the mushrooms are sauteing, add all the spices to a small bowl and stir to combine. Then sprinkle the spices onto the mushrooms(use a little at a time, you may not need all of it depending on the size of your mushrooms), use as much as you want. Stir to coat the mushrooms in the spices. Cook for another minute or so, then remove from the heat. 
  • When the fries are pretty crispy and brown, remove from the oven, then top with the mushrooms, spreading them around, then top with the vegan cheese, spreading that around. Return to the oven for 3-5 minutes or until the cheese has melted. 
  • Remove from the oven, then drizzle with BBQ sauce and top with pickled jalapenos. And BOOM! Serve immediately.