Vegan Bacon Cheese Fries

Vegan Bacon Cheese Fries

Course Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 4 medium sized potatoes
  • 1 package vegan shredded cheese (I used Daiya)
  • 3-5 slices Field Roast cheese (Chao flavor)
  • 1 bunch green onion
  • desired seasonings for french fries


  1. Cut and wash potatoes. Toss with desired seasonings. I used seasoned salt and black pepper.

  2. Place fries on a baking sheet lined with parchment paper or a silicone baking pad. If you can, try to avoid aluminum foil because it is toxic.

  3. Bake at 450 degrees Fahrenheit for 20 minutes on each side (or until desired crispiness). 

  4. Move fries to a rectangular baking dish. Add your layers of cheese to the baking dish. Shredded then, slices. Place in the oven until the cheese is melted.

  5. Add tempeh bacon and green onions to baking dish and serve with vegan ranch dressing.

Recipe Notes

Tempeh bacon and vegan ranch dressing recipes are also listed below. 

Vegan tempeh bacon and vegan ranch dressing recipes below:

Vegan Bacon (Tempeh)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 package tempeh
  • 1 tbsp soy sauce or Bragg's liquid aminos
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 2 tsp liquid smoke
  • 1/2 tsp hot sauce
  • 1/2 tsp cumin


  1. Slice the tempeh into thin slices and let the pieces sit in the marinade for 10-15 minutes (overnight if you can). 

  2. Sautee tempeh in a pan with a light layer of olive oil. Cook until desired crispiness. Toss in any remaining marinade you have left over and let simmer. 

  3. Remove tempeh slices from heat and place on a paper towel. Can dice if desired or serve as is. 

Recipe Notes

For the tempeh, I used Lightlife's brand which can be found at many health food stores. 

If you want to make a jar of the marinade so you don't have to remix every time, increase the measurements 1:1 to each serving you'd like to store away. Example: for 4 servings, do 4x as much of each ingredient.


Vegan Ranch Dressing

Course Dinner, Dressing, Lunch, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes


  • 1 cup vegan mayonnaise (I used Veganaise)
  • 1/4 cup almond milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1/4 tsp dill
  • 1/4 tsp salt


  1. Mix vegan ranch dressing ingredients together in a sealable container and serve.

Whether you need an easy dish to serve at your next game day bash, or you simply want to jazz up your french fries, this vegan bacon cheese fries recipe will hit the spot for sure. You can tweak this recipe a bit by maybe adding a spicy cheese or using a chipotle ranch dip instead of regular ranch. Get creative with it! There’s really no wrong way to cook as long as it tastes good to you.

Check out my video on these Vegan Bacon Cheese Fries below:


Vegan Bacon Recipe Ideas


Vegan Chocolate Birthday Cake

Easy Vegan Chocolate Birthday Cake

There’s no way you can make a moist, easy vegan chocolate birthday cake. Or is there? There’s also no way you can replace applesauce for eggs. Right?

After I tasted this cake (and the cupcakes from the leftover batter), I was made a believer. Veganism alone is full of unique substitutes for meat, eggs, and dairy, but vegan baking is on a whole ‘nother plane. If you can dream it, you can veganize it and this vegan chocolate birthday cake is delicious proof that the best tasting food is cruelty free.

Follow the instructions below to learn how to make an Easy Vegan Chocolate Birthday Cake:

Easy Vegan Chocolate Birthday Cake (gluten-free option included)


Dry Ingredients

  • 2 1/4 cup flour (do not use wheat flour)
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 2 cups maple syrup
  • 2/3 cup unsweetened applesauce (diy recipe below)

Chocolate Flavoring

  • 1 cup Earth Balance (vegan butter)
  • 1/2 cup cocoa powder
  • 1 cup boiling water


  • 1 can full fat coconut milk (chilled)
  • 6 oz non-dairy Baker's chocolate
  • 1/2 cup maple syrup (can use agave but may be a tad less sweet)
  • 2 tsp vanilla extract



  1. Pre-heat oven to 350 degrees.

  2. Combine dry cake ingredients into a bowl. Stir. Add in wet cake ingredients and mix both together with a spoon.

  3. Place butter into a small sauce pan and warm on med-low heat. In a separate bowl (or teakettle), boil 1 cup water. Once the butter is melted, add in cocoa powder and stir the mixture to combine. Pour the boiling water into the mixture and mix everything together into a smooth chocolate mixture. Add this chocolate mixture into the mixing bowl with the other cake ingredients.

  4. Grease a 9-inch cake pan with coconut oil. Just use your hands. Pour cake mixture into the pan, leaving about a 1/2 inch of room at the top. Pour any leftover mixture into a muffin tin. Bake for 27 minutes. 

  5. Every oven is different, so insert a fork into the middle of the cake after 27 minutes to check and see if it is done. If the fork comes out clean, it is ready. Remove cake from oven and let cool for about 25 minutes


  1. Remove chilled can of coconut milk from the fridge. Use a spoon to remove the hard top layer from the can. Save the water or discard since you only need the hard part. Be sure to leave all the water in the can, you don’t want it in your frosting.

  2. Place the coconut cream into a medium sized mixing bowl and using an electric mixer, stir until smooth. Add in maple syrup (or agave) and vanilla extract and mix. 

  3. Melt the Baker’s chocolate in a sauce pan on very low heat. YOU HAVE TO WATCH IT AT ALL TIMES. Or else it might burn/stick. Do not walk away from the chocolate. Place melted chocolate into the coconut cream mixture. Let chill for 20-30 minutes and frost the cake with a spatula.

Recipe Notes

Gluten-Free Option: To make your own gluten free flour, use: 1 cup brown rice flour, 3/4 tapioca starch, 1/2 cup sweet rice flour, 3/4 tsp guar gum ( I just used Trader Joe’s All-Purpose Baking Flour

DIY Applesauce: 2-3 apples yields about 2/3 cup applesauce. Just core and slice apples (no need to peel) and placed them in a high powered blender. 

*use any leftover batter to make cupcakes.

I soooo wish you could taste this through your screen. The cake was unbelievably moist and had the perfect mixture of chocolate and sweetness. Who would’ve thought that apple sauce (homemade) would make for such a great egg substitute? Can’t wait to test out the applesauce with different cake flavors. Let me know if you try this yourself!

For more cake porn, watch how to make this Easy Vegan Chocolate Birthday Cake:

If you’re feeling fancy check out my video on how to make a Vegan Momofuku Birthday Cake inspired by Milk Bar NYC below.


Milk Bar NYC’s Momofuku Birthday Cake made VEGAN!