Air fryers save time and help reduce oil intake as they allow you to cook food without using oil.
If you love your food crispy, then you will want to have a look at these vegan air fryer recipes.
We’ve put together 8 of the best vegan recipes made using air fryers.
Chipotle Chick’n Wraps is one of the best and quickest air fryer dishes to make when you need a quick fix for lunch or dinner.
This vegan wrap is not only easy to make, but also delicious.
In addition, it is also a fully loaded wrap that will undoubtedly leave your tummy full.
The ingredients are easy and cheap to get even when you are on a budget.
Prep Time: 15 minutes
Cooking Time: 35 minutes
NB: The quantity depends on the number of servings. This particular recipe serves 2.
- 1 pack of crunchy Chick’n strips
- 4 Tortilla wraps
- 100g of baked oven chips
- 10g of Chipotle paste
- 40g of vegan mayonnaise
- 40g of romaine lettuce
- 20g of red pepper
- 10g of chili jam
- 1 avocado
- 1 tomato
- To make chipotle mayo, mix 40 of the vegan mayonnaise with 40g of chipotle paste. Mix them together until properly combined.
- Preheat the air fryer to 200°C or 400° F, then add the crunchy Chick’n strips. Leave them to cook for 12 minutes. When they are ready, empty the air fryer and preheat it to 200°C or 400° F again. Then add the chips and leave them to cook for 15-18 minutes.
- To make a giant loaded wrap, lay out 2 tortilla wraps and overlap them in the middle. Spread the chipotle mayo and the chili jam to create a base. Then add shredded lettuce, red pepper, and sliced tomato. Top your wrap with the chick’n strips and the chips, then lay on the sliced avocado.
- Roll your tortilla wrap over and tuck the edges in. Your Chipotle Chick’n Wrap is ready to eat!
If you like your root veggies crispy, cooking them with an air fryer will do the magic.
Some of the root veggies you can cook are such as carrots, parsnips, and potato tubes.
This meal is delicious and will certainly leave you wanting more!
Prep Time: 15 minutes
Cooking Time: 35 minutes
NB: The quantity depends on the number of servings. This particular recipe serves 6.
- 1 tbsp of fresh rosemary (minced)
- Kosher salt to taste
- 4 tbsp of extra virgin olive oil
- ½ tsp of grated lemon zest (optional)
- Ground black pepper to taste
- ½ pound of baby carrots (each split in half)
- ½ red onion ( ½-inch slices)
- 4 garlic cloves (minced)
- 1 pound of baby red potatoes (each cut into 4 pieces)
- 1 pound of peeled parsnips (vertically cut into even pieces)
- ½ tsp of fresh lemon juice
- ½ cup of vegan mayonnaise
- To make Garlic Aioli, mix ½ cup of vegan mayonnaise with salt, pepper, ½ tsp lemon juice, and 1 minced garlic clove in a small bowl. Store them in the refrigerator.
- In a small bowl, combine salt, pepper, rosemary, garlic, and olive oil, and set them aside.
- In another bowl, combine the red onion, parsnips, red potatoes, carrots, rosemary, and olive oil. Stir them until the vegetables are evenly coated with the oil and rosemary. Preheat the air fryer to 200°C or 400°F and add a portion of the vegetables in a single layer in the air fryer. You can add a rack and add another layer and air fry for 15 minutes.
- You can repeat this until all veggies are cooked.
- Plate them and serve with the garlic aioli and a garnish of lemon zest.
This recipe is a healthy plant-based take on the classic Italian dish, pasta.
The air fryer cooks the eggplant to crunchiness giving the overall dish a deliciously crunchy taste.
It’s a dish you cannot resist.
Prep Time: 12 minutes
Cooking Time: 45 minutes
- 1 tsp of garlic powder
- 1 tsp of dried Italian seasoning (crushed)
- 1 tsp + 2 tbsp of nutritional yeast
- ¼ cup of fresh basil (chopped)
- ¼ cup of unsweetened, unflavored plant milk
- 1 onion (chopped)
- 1 medium eggplant (peeled and sliced into ½-inch rounds)
- 1 green bell pepper (chopped)
- 1 jar of oil-free marinara sauce (22- to 23 oz.)
- Dry whole-grain linguine (10 oz.)
- 4 crispbread crackers
- 1 can of undrained no-salt-added diced tomatoes (14.5 oz.)
- 1 package of sliced fresh button mushrooms (8 oz.)
- Place 2 tbsp of nutritional yeast, Italian seasoning, garlic powder, and crackers in a food processor. Process them until they are finely chopped to make crumbs and put them in a bowl. Pour the plant milk into a separate bowl.
- Preheat the air fryer to 165°C or 370°F. Dip each slice of the eggplant into the plant milk and then the crumbs to get a light coating around it, then place it on a baking sheet. Put the eggplant slices in the air fryer and cook for 12 to 15 minutes.
- Cook the linguine as per the package instructions.
- Cook the onion, mushrooms, and bell pepper in a large skillet for 5 to 7 minutes on medium heat until tender. To prevent sticking, stir occasionally as you add 1 to 2 tbsp of water at a go. When ready, transfer this to the pot of linguine and add tomatoes as well as marinara sauce. Mix well and cook until the mixture is evenly heated.
- When ready, top the linguine mixture with eggplant and sprinkle with basil and 1 tsp of nutritional yeast. Enjoy!
Turn tubed polenta into a crispy snack by cooking it in an air fryer.
The result is a crunchy and delicious dish.
The trick is to make more because one serving is never enough.
Prep Time: 5 minutes
Cooking Time: 30 minutes
- Salt to taste
- Black pepper to taste
- Olive oil cooking spray (nonstick)
- 1 package of prepared polenta (16 ounces)
- Take your packet of polenta and slice the polenta into long thin slices. The slices should resemble those of french fries.
- Preheat your air fryer to 175°C or 350°F.
- Spray your olive oil cooking spray at the bottom of the air fryer’s basket. Take half of the sliced polenta and place it inside the basket. Spray the cooking spray lightly on the polenta fries. Season with pepper and salt.
- Cook the polenta for 10 minutes and keep flipping them with a spatula until crispy. When ready, empty polenta onto a plate. repeat the process with the remaining polenta.
Sweet potato and kale calzones is another one of the most delicious vegan air fryer recipes.
The dish has its origin in Naples and eating it will make you feel as if you are having a street food experience in the beautiful city.
Veggie fillings are coated with cheesy sauce and baked to crispy perfection.
It’s a hearty and tummy-filling dish.
Prep Time: 1 hour
Cooking Time: 1 hour 30 minutes
- 1½ cups of oil-free marinara sauce
- 1¼ cups of unsweetened, unflavored plant-based milk
- 2½ cups of peeled and finely chopped white sweet potato
- 2 cups of stemmed kale (chopped)
- 1 cup of whole wheat flour
- 1 cup of coarsely chopped red bell pepper
- 2¼ cups of potato flakes/ alternative: ½ cup + 3 tbsp potato flour)
- ⅓ cup of raw cashews
- 1 cup finely chopped onion
- 1 tbsp of white wine vinegar
- ½ tsp of sea salt
- 1 tbsp chopped fresh thyme or 1½ tsp of dried thyme, (crushed)
- 6 tbsp of nutritional yeast
- 1 tbsp of chopped fresh oregano or 1½ tsp of dried oregano, crushed)
- Crushed red pepper, to taste
- 3 cloves garlic (minced)
- To prepare the dough, soak the raw cashews in 1½ cups of hot water for 20 minutes then pour the cashews and the water into a blender. Blend them until they’re smooth. In a separate bowl, add the potato flakes or the potato flour, whole wheat flour, and ¼ tsp of salt. Then add the blended cashew paste and stir the mixture until it forms a dough.
- To make the fillings, add the white sweet potato, onion, red bell pepper, garlic, fresh thyme, and fresh oregano and mix them with ¾ cup water. Boil them and cook for 5 minutes or until the sweet potato is halfway cooked and add kale. Cook for 5 more minutes.
- Blend the remaining ½ cup of potato flakes, the milk, vinegar, and nutritional yeast. Add the blended mixture, ¼ tsp salt, and red pepper into the vegetables then add seasoning to taste.
- Preheat your air fryer to 171°C or 350°F. Meanwhile, create small round balls of dough and roll the balls into 8-inch circles each. On each circle, pour ½ cup of the filling and fold. Seal the edges and brush the top with milk, then sprinkle flour.
- Place each parchment inside the air fryer and cook for 8 minutes. repeat the process for the remaining dough balls until all are ready to serve.
- Serve with Marinara sauce.
This is one of the easiest recipes to make and takes only about 15 minutes to get ready.
It is convenient and is a favorable plant-based source of protein.
As one of the top vegan air fryer recipes, this recipe will teach you how to make crispy, tasty, and chewy bites out of a block of tofu.
Prep Time: 3 minutes
Cooking Time: 12 minutes
- 2 tablespoons cornstarch (Optional if you want crispier tofu)
- ½ tbsp of extra virgin olive oil
- ½ tsp of garlic powder
- ⅓ teaspoon salt
- 2 tbsp of soy sauce
- 2 twists of black pepper
- 14 Ounces of tofu firm or extra firm
- Preheat your air fryer to 200°C or 400°F. Meanwhile, drain your tofu and pat it dry before cutting it into cubes.
- In a bowl, add your tofu slices, soy sauce, garlic powder, oil, black pepper, and salt. Stir with your hands until all tofu slices are fully coated.
- Sprinkle the mixture with cornstarch and stir it until the cornstarch is dissolved and has coated the tofu slices.
- Transfer the mixture to the air fryer basket and cook for 12 minutes. Shake the air fryer three times during cooking.
- Once the tofu is crispy to your liking, you can serve and enjoy it.
One of the sweetest vegan air fryer recipes is Sweet Potato Tots.
The tasty dish, loved by both adults and children, is made tastier by Cajun seasoning.
It is a great dish to make at home for the entire family.
Prep Time: 15 minutes
Cooking Time: 35 to 45 minutes
- 2 peeled sweet potatoes
- Olive oil cooking spray
- Sea salt to taste
- ½ tsp Cajun seasoning
- Boil a pot of water and add your peeled sweet potatoes. Leave them to boil for 15 minutes. If you can pierce through the potatoes with a fork, then they are ready. Avoid over-boiling them. Drain the water and leave them to cool.
- Once they have cooled, use a box grater and grate them into a bowl. Add Cajun seasoning and mix them. Create tot-shaped cylinders using the mixture.
- Preheat the air fryer to 200°C or 400°F. Meanwhile, spray the air fryer basket with olive oil cooking spray. Arrange the tots in the basket in a single row, spacing them out so that they don’t stick together. Spray them with the olive oil cooking spray and sprinkle some salt.
- Cook the tots for 8 minutes, turn them, spray more olive oil, and sprinkle more sea salt.
This vegan air fryer recipe is Italian seasonings meets traditional ratatouille vegetables.
It involves vegetables such as zucchini, bell pepper, and eggplant being air fried until they are crisp and tender.
The dish is not only delicious but also nutritious.
Prep Time: 25 minutes
Cooking Time: 25 minutes
- 1 tbsp of white wine
- 1 tbsp of olive oil
- 1 tsp vinegar
- 1 zucchini (cubes)
- 1 fresh cayenne pepper (diced)
- ½ small eggplant (cubes)
- ½ onion (cubes)
- 1 clove garlic (crushed)
- ½ large red bell pepper (cubes)
- ½ large yellow bell pepper (cubes)
- Salt to taste
- Black pepper to taste
- 2 sprigs fresh oregano (stemmed and chopped)
- 1 medium tomato (cut into cubes)
- 5 sprigs fresh basil (stemmed and chopped)
- In a bowl, mix the eggplant, bell peppers, onion, tomato, and zucchini. Add salt, oregano, pepper, basil, cayenne pepper, and garlic to the mix and distribute everything evenly. Then add some oil, vinegar, and wine. These should coat the vegetables perfectly.
- Preheat the air fryer to 200°C or 400°F. Add the vegetable mixture into a baking dish and put it into the basket of the air fryer. Leave it to cook for 8 minutes, then stir and cook for 8 more minutes.
- Turn off the air fryer and leave it for 5 minutes. Your dish is ready to serve!