Healthy Animal Style Loaded Potato Wedges (vegan)

Nothing compares to these fully-loaded and healthy animal-style fries.  Easily make this vegan sheet pan recipe for a delicious and hearty plant-based meal that your whole family will love! 

There’s something about In-n-Out that warms my soul.  Not only was it my first job, and a good one, I was raised on their grilled cheese sandwich.  Loads of melted American cheese, perfectly grilled onions, secret sauce, and the crunch from fresh romaine really was a hit in my 20s.  

In-n-Out is one of the top fast-food chains and for good reason.  The food is fresh and the price has always been incredible, too.  Back in the day, I left with a drink and a full belly for under $5.00.  Their classic food is like no other and can never be completely replicated.  

And, let’s talk about those mouth-watering, heart disease-promoting “animal fries ” on the secret menu. Everyone has tried these loaded fries at some point and they are a must-have.  

I knew, as a healthy vegan, I needed to figure out a way to replicate these fries but in a much healthier way.

That’s when I created these roasted potato wedges, seasoned well and topped with a creamy plant-based sauce, ketchup, and veggies, to satisfy the animal-style french fry craving!  Healthy vegan animal style fries were born and I couldn’t be more excited to share the recipe with you.

Why You Will Love These Healthy Animal-Style Potato Wedges

They are mouth-watering.  This is one of those delicious recipes that all types of diets will enjoy.  My meat-loving husband along with all of his friends really enjoyed a pan of these vegan fries on game day last month.  Talk about comfort food without the guilt!

They are healthy.  Who would have thought that a healthy copycat recipe would exist for animal fries?  While I really don’t want to fool you, these animal fries definitely taste different than In-n-Out’s recipe, I am happy with the flavor and I know you will be, as well.

They are easy to make.  The good news is that you don’t need a fryer to make this recipe.  All you will need is a cutting board, a high-speed blender, and an oven!  You will have this easy recipe served up in less than 30 minutes or so.

They are filling.  Eat them as an entire meal, a snack, or a side dish to a veggie burger.  Nonetheless, they are hearty and filling without any animal products.  That’s because they are loaded with a ton of goodness!  

They are customizable.  My favorite optional ingredient to add is slices of guacamole.  Or, if you aren’t a pickle fan, opt out, no big deal.  Enjoy sour cream?  Place a few optional dollops over the potatoes.  

They pair well with many dishes.  Add a side of these fries to just about anything and you’ll finish off a meal perfectly.  From a vegan burger to a sandwich, to anything in between.   

How to Serve These Vegan French Fries

As a main dish: I promise they are so hearty that you can call them your meal!  Loaded with hearty sauces and vegetables, you are sure to feel full after scarfing up these delicious loaded fries.

As a side dish: These potato wedges pair well with anything from vegan meatloaf to a sandwich or burger and everything in between.  

As an appetizer: I love whipping up this recipe and laying them on the table before the meal is ready.  It’s nice how your guests can slowly munch on them similar to nachos.

At a potluck: You will be able to feed a crowd with a tray of these mouth-watering fries.  Set them out at a dinner party and they will be gone in no time!

The Ingredient List

Roasted potatoes: The base of this recipe is the Russet potatoes.  We will season them with ideal spices such as paprika and garlic powder and roast them for golden brown perfection.  Sweet potato fries work instead, however, I recommend the salty flavor of regular russet potatoes.

Special sauce: Who wants regular french fries when you can have them smothered in a creamy and dreamy sauce?  You will grab a blender to make this vegan cheese sauce.  Made from cashews, fresh garlic, and nutritional yeast, it’s a wonderful addition to the roasted wedges.  

Grilled onions:  In my opinion, you cannot have a burger without sweet caramelized onions.  That is the best part of a loaded burger.  Yum!  You’ll need a frying pan and some oil and you will be on your way.

Pickles: You guys, this is a mandatory ingredient if you really want your potato wedges to resemble In-n-Out’s animal fries.  Their secret sauce definitely has pickles and the flavor is so distinct.  Unless you cannot stand the flavor of pickles, make sure to not skip this ingredient. 

Tomatoes: Dice them up small and sprinkle them all over.  They bring a little juicy vibe to the pan of potato wedges.  Not to mention, they are so darn healthy.  Make sure to use bright red, ripe tomatoes for this recipe.

Ketchup: You can’t have a burger and fries without ketchup, am I right?  I love how this brings a sweet touch to this recipe.  I am a sauce girl so between the ketchup and blender vegan cheese sauce, I am totally in love with this recipe! 

Optional toppings: avocado slices, guacamole, hot sauce, mustard, shredded romaine lettuce, or jalapenos. 

How to Make These Vegan Fries

*Make sure you have soaked cashews before starting.  You can do this by placing them in a bowl of water overnight or covering them in boiling water for 30 minutes to an hour.

Step one: Roast the potatoes.  Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.  Wash but do not peel the potatoes.  (The skin is the best part). Cut the potatoes into wedges and place them on the lined pan.  Drizzle with avocado oil and sprinkle on the garlic powder, paprika, salt, and pepper.  Toss it all up so that the potatoes are totally and evenly coated.  Spread out the potatoes into a single, even layer.  Cook in the oven for 25-35 minutes.  (The sweet spot was 30 minutes for me).  Look for soft yet a bit golden brown potatoes.

Step two: Grill the onions.  Grab a frying pan.  Add avocado oil to the pan over medium heat.  Once the oil is heated, add the sliced onion.  Turn the heat to low-medium and cook the onions for about 8-12 minutes until they are caramelized. Set them aside.

Step three: Prepare the vegan cheese sauce.  Grab a blender and place all of the ingredients into the blender. This includes vegetable stock, cashews, nutritional yeast, apple cider vinegar, garlic, onion powder, paprika, turmeric, chili powder, salt, and pepper.  Blend it up until you have a smooth and creamy sauce. Add additional vegetable stock if needed to thin it out a bit.  Set it aside.

Step four: Prepare the veggies.  Dice the tomatoes and finely dice the pickles.  

Step five: Assemble the potatoes.  Once you remove the potatoes from the oven, immediately top them with everything.  Start by pouring all of the blended cheese sauce over the top.  Next, add the ketchup. Next, grilled onions, tomatoes, and lastly the pickles.  

Serve and eat immediately.  Enjoy!

Tips + Modifications

In my opinion, these potatoes do not do well as leftovers.  The potatoes get a little soggy.  However, if you do want to save leftover potato wedges, place them in an airtight container and store them in the fridge for up to two days.

Make sure to have your cashews soaked beforehand.

Feel free to add even more heartiness by topping the recipe off with avocado! 

Other Delicious Vegan Recipes You Must Try

If you love sheet pan recipes, you have got to give this a try! Check out these Easy Sheet pan Quesidillas with Salsa Crema!

If you are a potato and garlic lover, promise me you will try these Healthy Garlicky Smashed Potatoes. They are absolutely to die for!

Enjoy!

XOXO

Michelle