5 Vegan Recipes You Didn't Know The Air Fryer Could Make
Back with more vegan air fryer recipes! I’m willing to bet you didn’t know some of these vegan recipes could be made in the air fryer. These 5 easy vegan recipes in the air fryer are actually super delicious and pretty easy to throw together! These vegan air fryer recipes require no oil and are great for breakfast, lunch, or dinner for the whole family!
More Vegan Recipes In The Air Fryer:
Vegan Desserts In The Air Fryer:
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Complement Protein (my favorite for baking):
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Kitchen Aid:
Food Processor:
Air Fried Avocado
Avocado
1/2 cup Breadcrumbs
Nutritional Yeast
Salt
Aquafaba
Toss Dry ingredients until combined. Slice avocado and dredge in aquafaba and then in dry mixture. Place in the air fryer at 390 for 10 minutes shaking halfway through.
Portobello Mushroom Pizza
Portobello mushrooms (big)
Vegan Mozzarella
Tomato Sauce
Red Onion
Mini Peppers
Artichokes
Basil
Vegan Mozzarella
1/2 cup soaked cashews or 12 oz firm tofu
1 cup water
1/3 cup unsweetened almond milk
4 tbs unfortified nutritional yeast
4 tbs tapioca starch *
1 tbs Apple cider vinegar
1 lemon juiced
1 tsp salt
1 tsp garlic powder
Place all ingredients to a blender and blend until smooth and liquidy. Transfer to a pan over medium heat and stir constantly until stretchy and melty! Remove from heat and ENJOY bc it’s so good! I love using it on zucchini lasagna, pizza, grilled cheese, or just eating it plain! You can also save it in the fridge, but it won’t be as stretchy when you use it again. Still so delicious no matter what!
NOTES:
Do not sub the tapioca starch as it will NOT yield the same results. Tapioca is what makes the cheese stretchy and melty!
Wash mushrooms and remove the gills. Drizzle with balsamic vinegar on both sides and sprinkle with salt and pepper. Place in the air fryer at 350 for 2 minutes. Remove and top with tomato sauce, vegan cheese, red onion, mini peppers, artichokes and basil. Place back in the air fryer for 8-10 minutes.
Air Fried Pasta
1 package pasta
Nutritional yeast
Salt
Garlic powder
Cook pasta. Drain and rinse. Toss in dry seasonings. Air fry at 390 for 5 minutes or until crunchy, shaking halfway through.
Mexican Street Corn
Corn on the cob
Cilantro (chopped)
Vegan parmesan:
1/2 cup raw cashews
1/2 cup raw walnuts
1/2 cup nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Cream Sauce:
1/4 block tofu
1/2 cup cashews (soaked)
1 lime
3 cloves garlic
1/4 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 cup nutritional yeast
1/2 tsp salt
1/4 Water + more if needed
Air fry the corn at 370 for about 8 minutes, then flip the corn over and bake for another 8 minutes or until the corn is tender. Meanwhile make the vegan parmesan and cream sauce. In a food processor, blend the parmesan ingredients until combined and a fine crumbly powder forms. Set aside. Then blend all the cream sauce ingredients in a high powered blender until smooth. When the corn is finished in the air fryer, carefully remove it and set it on a plate. Pour the cream sauce over top and then sprinkle with chopped cilantro, Parmesan and chipotle chili powder.
Air Fried Salsa
6 Romas
1 sliced purple onion
3 peeled garlic cloves
3 jalapeños or 1 Habaneros
1/2 cup cilantro
Optional:
Salt
Lime Juice
Place the vegetables, minus the cilantro, in the air fryer and bake at 400 for 15 minutes or until charred. When finished add the vegetables ,cilantro and optional salt and lime in a food processor and pulse until chunky. Store in the refrigerator 1-2 weeks (if you add the salt and lime it will last a little longer).
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