Vegan Frito Pie

Posted on June 24, 2011

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Krys over at Two Vegan Boys posts a ton of  scrumptious-looking photos.  One that recently caught my eye was Frito Pie.

Frito Pie was one of my weekly stand-by meals in my pre-veg/pre-not-knowing-how-to-cook days.  The ingredients back then were a layer of Fritos, a layer of Hormel chili and a layer of Campbell’s cheese soup with a dollop of sour cream.  How healthy does that sound?!

I had all but forgotten about this dish, but seeing the photo got me excited about veganizing another classic.  I held my breath knowing I would have to find vegan, semi-healthy Fritos.

Lo and behold, when I was in Aldi picking up a beach umbrella *with sand anchor*


for part of hubby’s Father’s Day gift, I spotted a bag of generic corn chips.

The front of the bag of Aldi brand Clancy’s Corn Chips read zero grams trans fat and MSG-free.  I winced as I turned it around to read the ingredients.  They were not that bad:  whole grain corn, vegetable oil and salt!  I grabbed two bags and out the door I went to try to figure out how the Aldi buggy-return system works.

And that, folks, is the story of how my vegan Frito Pie recipe was born.  It is such a comfort food and very filling.  I hope you enjoy it as much as it’s birth story.

Frito Pie:

  • The Best Vegetarian Chili in the World
  • 4 cups rice, cooked
  • 1 bag Fritos (I used Aldi brand Clancy’s Corn Chips)
  • 1/2 cup Daiya Cheddar Cheese
  • 1 cup guacamole or sliced avocado, or vegan sour cream
  • 4 Tablespoons red onion, chopped, optional

Once chili and rice are ready, began layering Frito Pies in individual serving dishes.  Layer with Fritos first, then rice, chili, cheese, guacamole and red onion.

Posted in: Dinner, Vegan Recipes