Coney Island Chili Sauce in the vegan world is an anomaly. I have seen recipe after recipe, all which generally contain beans, which isn’t Coney Sauce; that’s chili. Although I love chili, when we are talking about real Coney Chili Sauce, it is in a league all its own. Other vegan versions are made with soy crumbles, or chopped up veggie burger, and it lacks the consistency of a real Coney Sauce; the thick kind that has the consistency of a thick and gratifying sauce of your veggie dog, or your chili fries.
Recently, I read an article about the company Beyond Meat. This is not exactly a ‘fake meat’ like other soy based products. This product is made with pea protein, is soy free, NON GMO, gluten free, and has 50 percent less fat than meat (not like I or anyone looking at this post would even consider eating that). YUCK! So,I figured I would give it a try, and I picked up a bag in the freezer section of my local Whole Foods Market. Beyond Meat products are now sold at most grocery stores; I have even seen it at Target as well.
I love the pea covered bull (not cow) on the bag of Beyond Meat Crumbles, which is clever for us plant eaters. Anyway, I decided to make my own version of Coney Island Chili Sauce, and I must say, this product was AWESOME, as was my chili sauce if I don’t say so myself.
For chili fries, bake your potato wedges or slices without oil. For this particular Coney Sauce Recipe, I used potato coins, cooked in a 425 degree oven for 45 minutes on a silicone baking mat. No oil needed. Top with chili sauce, onions, and YUM!