Having an airfryer in your kitchen may seem like just another trendy fad these days but it can actually change the way you cook for the better by eliminating oil from a lot of your favorite recipes.
Check out my savory AND sweet airfryer recipes so you can try them out yourself or be inspired to create your own recipes.
Fried sweet potato balls are a tasty snack, fourthmeal, or dessert. They taste even better when the cream cheese dip is chilled!
Fried Sweet Potato Balls (oil-free)
*You will need a food processor and coconut oil
- 2 large sweet potatoes (should be orange on the inside and the outside)
- 1 cup rice flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
Vegan Cream Cheese Dip
- 1/3 cup cream cheese
- 1/8 cup vegan powdered sugar
- 2 tbsp Earth Balance (melted)
- 1 tsp clear vanilla extract (regular is fine)
- 1 tsp cinnamon (optional)
Peel and cube sweet potatoes. Boil until soft. Mash potatoes until almost all of the lumps are gone.
Add rice flour, brown sugar, cinnamon, and baking powder to mashed sweet potatoes.
Roll into 1 inch diameter balls and set inside air fryer basket that has been greased with coconut oil to prevent sticking.
Cook balls in batches so that they are not on top of each other in air fryer at 392 degrees Fahrenheit for 20-25 minutes until balls are a medium golden color.
Once all the batches are cooked, place all the balls into the air fryer basket and cook for another 10 minutes, checking periodically.
Vegan Cream Cheese Dip
Melt the Earth Balance in a small sauce pan.
Combine Earth Balance and all other ingredients into a food processor. Mix until smooth
Will keep in the refrigerator for 1-2 weeks.
If you cannot find rice flour, regular white flour should work just fine. I used Bob's Red Mill, which is pretty common in most grocery stores.
Save this recipe for football season or use it as an after school snack for the kiddos. They won’t keep as leftovers very well so make sure not to make too many.
Jackfruit Jalapeño Poppers
*You will need a food processor
*Prep time does not include jackfruit marinating time. Ideally, this should be done over night. But 2-4 hours minimum will suffice.
- 1 can green jackfruit (from Trader Joe's)
- 1/2 cup So Delicious Cheddar Cheese
- 1 tbsp Earth Balance (melted)
- 1/4 cup cream cheese
- 5 jalapeños
- approx 2-3 tbsp Panko crumbs (can be found at Trader Joe's)
For Jackfruit Marinade
- 1 tsp sage
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- pinch of sea salt
Jackfruit Prep (do this the night before if possible)
Pour canned jackfruit into a medium bowl (do not drain) and remove all the hard pieces and seeds. Break up any tough parts. Add seasonings, cover and store in the fridge overnight. *If you're unable to marinate overnight, marinate for at least 2 hours.
Combine all ingredients except for jalapeños and butter into a food processor. Set aside.
Melt the butter in a small saucepan and then add to the ingredients in the food processor. Process one more time.
For the jalapeños: removing the stem is optional. Halve the jalapeños lengthwise and remove the thick middle membrane and seeds. Rinse.
Spoon food processor mixture onto the jalapeño halves. Sprinkle with Panko crumbs.
Cook in an air fryer at 392 degrees Fahrenheit for 20 minutes or so. Just until the cheese is melted. Be sure to grease your air fryer basket with coconut oil to prevent sticking.
After three attempts, I finally cracked the code. I figured out how to make the best vegan air fried chicken ever, and it’s oil free.
The results were a-maze-ing! Marinating the cauliflower made the ‘meat’ so juicy and tender and it even pulled apart the way chicken tenders do. The air fryer perfectly crisped all sides of every piece. However, please, please, please make sure your shaking off-excess-batter skills are on point so you can avoid having random mushy pieces. Also, tongs! You will definitely want to use them for this recipe instead of getting thick, sticky batter all over your fingers.
Vegan Air Fried Chicken
- 2 medium sized mixing bowls
- 4 cups almond milk
- 4 tbsp poultry seasoning
- 2 tsp seasoned salt
- 2 cups flour
- 1 cup bread crumbs (Panko if possible, I used Trader Joe's)
- 1 tbsp arrowroot powder
- 1 tbsp seasoned salt
Creole Seasoning Mix
- 1 tsp paprika
- 1.5 tbsp garlic powder
- 1/4 tsp pepper
- 1 tsp onion powder
- 1/2 tsp cayenne
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp garlic salt
Wash and cut cauliflower into medium/large sized pieces. Combine wet batter/marinade ingredients into two separate medium-sized mixing bowls. 2 cups almond milk, 2 tbsp poultry seasoning, and 1 tsp seasoned salt in each bowl. Mix ingredients well, saturate cauliflower, and then refrigerate for a minimum of 4 hours or overnight.
Combine dry batter ingredients. Add in Creole Seasoning mix. Mix well.
Grease the entire inside of the air fryer basket and rack (if applicable) with coconut oil.
Take one bowl of the marinated cauliflower out of the fridge and removed cauliflower from bowl. Using tongs, take each piece of cauliflower submerge in marinade mix. Shake off excess liquid and then toss in the dry batter mix. Once cauliflower is completely covered, shake off the excess and then dip back into the liquid. Dip the cauliflower in the dry batter again and then once more into the wet batter. Place cauliflower in greased air fryer basket. Repeat for all pieces and the second bowl of cauliflower.
Do not overfill the air fryer. Do not stack caulifower on top of each other. This might cause the pieces to stick together, not sure. I placed about 4 pieces into the basket at a time.
Cook at 392 degrees Fahrenheit for 25 minutes. After 10 minutes, turn cauliflower.
After cooking all the pieces, you can toss them (stacked) back into the air fryer for 5 minutes if you need to reheat them or if they've been sitting out and you need to make them crispier. No need to turn them once cooked. They will keep in the fridge for 1-2 days.
Serve with honey mustard. Recipe below.
Vegan Honey Mustard
- 1 tbsp Veganaise
- 1 tbsp sriracha
- 2 tsp dijon mustard
- 1 tsp maple syrup
Double ingredients for 2 servings, triple for 3, etc.
This tempura brussels sprouts recipe is definitely the easiest of the bunch, and possibly the healthiest? Even picky vegetable eaters can’t deny how tasty these are. The dipping sauce recipe below isn’t optional though so make sure to make both 😉
Tempura Brussels Sprouts
*You will need a medium size bowl of ice water and tongs
- 3 cups brussels sprouts
- 1 cup almond milk
- 1/2 cup Panko crumbs
- 1 cup flour
- 2 tsp arrowroot powder
- 1 tbsp garlic powder
- 1 tbsp garlic salt
- 1 tsp chili powder
- 1 tsp red chili flakes
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1 tsp ground pepper
- 1/4 cup Bragg's liquid aminos
- 1/8 tsp garlic powder
- 1/8 tsp ginger
- 1 tsp rice vinegar
De-stem and peel off any loose leaves from each sprout. Rinse well.
Place peeled brussels into a pot of boiling water and blanch for 3-4 minutes. Remove from hot water immediately and strain. Pour the ice water over the brussels sprouts to prevent further cooking. Set aside.
In a medium sized mixing bowl, combine all dry ingredients and seasonings and set aside.
Place almond milk in a separate bowl.
Batter the sprouts by dipping them in this order: almond milk, dry batter, almond milk, dry batter, almond milk. Shake off extra batter and place into the greased air fryer basket. You can use coconut oil to grease the basket. Do not stack the brussels sprouts on top of each other.
Cook at 392 degrees Fahrenheit for 25-30 minutes until golden brown in color.
For the dipping sauce, just combine all ingredients in a small bowl.
To reheat brussels sprouts, just cook in the air fryer for 5-10 minutes depending on the size of the batch.
Why patron fast food places that serve us garbage in a paper bag when you can make it your self?
This recipe pings a whopping 2 on the difficulty scale and is a great last minute snack idea or lazy lunch. If you use frozen french fries in place of homemade fries, you’ll be sitting down to enjoy your meal in no time.
Vegan Taco Bell Nacho Fries
French Fry Seasonings
- 1 bag frozen french fries (or 3-4 russet potatoes)
- 1 tsp paprika
- dash of garlic salt
- dash of cayenne
- dash of cumin
Nacho Cheese Dip
- 1 cup soaked cashews
- 1/2 tsp paprika (for fries)
- 1/2 tsp garlic salt (for fries)
- 1/2 tsp cumin (for fries)
- 2 tbsp nutritional yeast
- 3/4 cup non-dairy milk (in food processor)
- 2/3 cup vegan cheese
- 1/2 cup non-dairy milk (on stove)
- 3 tbsp green chile
- dash of salt
- dash of cayenne
In a food processor, mix together the nacho cheese dip ingredients and then lightly simmer on medium to low heat. Add more milk, to thin out the dip if desired.
Bake fries for 15 minutes at 350 degrees and serve
Check out my video on how to make 5 Easy Vegan Air Fryer Recipes below: