You may think that your fryer is just for meats, but it can be a whiz with vegetables, too. Whether you’re looking for a hearty vegetarian main course, or a fantastic side dish, your air fryer has you covered. A little imagination, and these great recipes, and you can have a veggie dish with flavor and style!
Air Fryer Vegetable Medley Recipe
This recipe looks like it has a long list of ingredients, but what it really has is tons of great vegetables with a couple seasonings. Your shopping is done with a quick trip to your favorite Farmer’s Market! And the cooking is almost as easy as tossing a fresh salad… but with yummy roasted flavor.
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 cup baby zucchini, sliced
- 1/2 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup baby carrots
- 1 teaspoon red pepper flakes
- 1/2 cup yellow squash, sliced
- 1 small onion, sliced
- 1/4 cup balsamic vinegar
- 1 teaspoon of sea salt
- 1 teaspoon black pepper
- 1/4 cup parmesan cheese
- Pre-heat your air fryer at 400 for 3 minutes. While your air fryer is coming to temperature gather your vegetables and other ingredients.
- In a large bowl combine the olive oil, balsamic vinegar, garlic, salt and pepper, and red pepper flakes.
- Whisk together.
- Add the vegetables to the bowl and toss to coat.
- Next, add the vegetables to the air fryer basket. Cook for 8 minutes.
- After 8 minutes, give the vegetables a little shake and cook for an additional 6-8 minutes.
- If you like cheese, you can add freshly grated parmesan and bake for another 1-2 minutes, skip this step if you for a vegan dish.
Thank you to JusttheWoods.com for this recipe
Air Fryer Vegetable Fries – With Pumpkin
Who doesn’t love Fries? But no one said fries always need to be French or potato. In fact, tons of other vegetables are great to satisfy that fries craving. Don’t be afraid of the pumpkin used for this recipe… the chipotle peppers will wonder why we waste pumpkin on pies.
- 1/2 cup plain Greek yogurt
- 2 tablespoons maple syrup
- 2 to 3 teaspoons minced chipotle peppers in adobo sauce
- 1/8 teaspoon plus 1/2 teaspoon salt, divided
- 1 medium pie pumpkin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- In a small bowl, combine yogurt, maple syrup, chipotle peppers and 1/8 teaspoon salt. Refrigerate, covered, until serving.
- Preheat air fryer to 400°. Peel pumpkin; cut in half lengthwise. Discard seeds or save for toasting. Cut into 1/2-in. strips. Transfer to a large bowl. Sprinkle with remaining 1/2 teaspoon salt, garlic powder, cumin, chili powder and pepper; toss to coat.
- In batches, arrange pumpkin on greased tray in air-fryer basket. Cook until just tender, 6-8 minutes. Toss to redistribute; cook until browned and crisp, 3-5 minutes longer. Serve with sauce.
If you don’t have pumpkin on hand, butternut squash makes an excellent substitute. And don’t forget to save those seeds for roasting!
Thank you to TasteofHome.com for this recipe
Air Fryer Vegetable Chips – Zucchini
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 medium zucchini, thinly sliced
- 1 large egg, beaten
- cooking spray
- Preheat an air fryer to 350 degrees F (175 degrees C) before you begin preparing the zucchini.
- Combine panko and Parmesan cheese on a plate. Dip 1 zucchini slice into beaten egg then into panko mixture, pressing to coat. Place zucchini slice on a wire baking rack and repeat with remaining slices. Lightly spray zucchini slices with cooking spray.
- Place as many zucchini slices in the air fryer basket as you can without overlapping them.
- Cook for 10 minutes. Flip with tongs. Cook for 2 minutes more. Remove from air fryer and repeat with remaining zucchini slices.
Thank you to AllRecipes.com for this recipe.
Air Fryer Vegetable Kabobs – Tempeh
Before I found this recipe, I didn’t know what Tempeh was, but now I’m sold!! Tempeh is a fermented soybean food that is actually savory like meat! It’s even better for your body than tofu. Wonderful for your Meatless Mondays or any vegan household.
- 8 ounces tempeh
- 3/4 cup low-sodium vegetable broth
- Juice of 2 lemons
- 1/4 cup low-sodium tamari or soy sauce
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon maple syrup or dark agave syrup 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 medium red onion, quartered
- 1 small green bell pepper, thinly sliced
- 1 cup sliced, stemmed button mushrooms
- 1 cup halved cherry tomatoes
- Steam the tempeh for 10 minutes in a saucepan on the stove. Alternatively, steam the tempeh for 1 minute on low pressure in an Instant Pot or pressure cooker; use a quick release. Combine the broth, lemon juice, tamari, oil, maple syrup, cumin, turmeric, pepper, and garlic in a medium bowl. Set aside.
- Cut the tempeh into 12 cubes. Transfer them to an airtight container. Place the vegetables in a second airtight container. Pour half of the marinade over the tempeh and half over the vegetables. Cover both and refrigerate for 2 hours (or up to overnight). Drain the tempeh and vegetables, reserving the marinade.
- Thread 4 cubes of tempeh, alternating each with the vegetables, on a skewer to make a kabob. Repeat this process to make 3 more kabobs. Place the kabobs in the air fryer basket or on the rack accessory. (If you are using a smaller air fryer, you may have to cook in two batches.) Cook at 390°F for 5 minutes. Turn the kabobs and drizzle remaining marinade over them. Cook for 5 more minutes.
No-Oil Option: Omit the olive oil.
Thank you to VeganHeritagePress.com for this recipe
Easy Roast Vegetables with the Air Fryer
When it comes to comfort food, the only thing I like better than mac & cheese is a plateful of roasted vegetables. A couple root vegetables and some rosemary and garlic for seasoning, and you have a tasty lunch or side dish. This dish will also round out any potluck… just be sure you make enough or you’ll run out fast!
- 1 tsp Butter
- 1 tsp Olive Oil
- 1 Sprig Rosemary
- 4 Garlic Cloves
- 2 Potatoes
- 2 Carrots
- 2 Parsnips
- Peel the vegetables
- Cut all the veg into equal size chunks and throw into the air fryer
- Lightly crush the garlic cloves with the back of the knife, and add to the air fryer (whole, in skins)
- Add in the oil and butter. Strip the rosemary leaves and add to the bowl. Cook for 35 minutes, until golden brown.
Thank you to MamaMakesDo.com for this recipe.
There you go. You have 5 air fryer recipes for vegetables that will make your mouth water. You’ll can enjoy the crisp of fried foods, but with the benefits of all those vitamins and nutrients! Not to mention the flavors!
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