air fryer Archives - Forks Over Knives

Sweet and Spicy Air-Fried Brussels Sprouts

Ellen Boeke — Wed, 27 Sep 2023 17:50:59 +0000

If you haven’t noticed, we’re in the midst of a full-on Brussels sprouts renaissance where these little green gems are finally getting the acclaim they deserve. In this easy recipe, Brussels sprouts are air-fried to crispy golden brown perfection and coated in a spicy-sweet dressing that will leave you licking your fingers. Perfect as a side dish for your Thanksgiving dinner table (or any gathering during the autumn season, for that matter), this scrumptious recipe will win over even the staunchest sprout nay-sayer.

For more easy Brussels sprouts recipes, check out these tasty ideas:

Yield: 4½ cups

½ lb. Brussels sprouts, trimmed and halved
3 tablespoons unseasoned brown rice vinegar
3 tablespoons pure maple syrup or brown rice syrup
1½ tablespoons Sriracha sauce
3 cloves garlic, minced

Instructions

Preheat air fryer to 375°F. In a large bowl toss sprouts with vinegar. Place sprouts in a single layer in air-fryer basket. (You may have to cook in batches.) Air-fry 15 minutes or until crisp and lightly browned.
Meanwhile, in a small saucepan combine maple syrup, sriracha, and garlic. Heat over medium-low for 2 minutes. In a serving bowl combine sprouts and syrup mixture. Toss to coat.

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Chopped Salad with Air-Fried BBQ Chickpeas

Nancy Macklin, RDN — Tue, 27 Sep 2022 17:32:05 +0000

Your classic chopped salad gets a boost of BBQ tang in this delicious vegan version, which adds extra substance with smoky-sweet chickpeas. Coated in a homemade spice blend and air-fried to crispy perfection, these little nuggets of flavor are amazing as a salad topper but also quite tasty on their own. The base of lettuce, corn, quinoa, tomatoes, and bell pepper is enhanced with a creamy avocado dressing that’s so good you’ll be licking the plate clean. Enjoy this colorful salad as a light lunch or serve alongside a cup of classic tomato soup to turn it into a bigger meal.

For more hearty salads, check out these tasty ideas:

Yield: Makes 12 cups

1 tablespoon + ⅛ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon packed brown sugar
1½ teaspoons garlic powder
1½ teaspoons onion powder
1¼ teaspoons dry mustard
½ teaspoon freshly ground black pepper, plus more for garnish
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1½ 15-oz. cans no-salt-added chickpeas, rinsed and drained (2¼ cups)
2 tablespoons lime juice
6 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1 cup fresh sweet corn kernels (from 2 ears)
2 cups cooled cooked tricolor quinoa
½ cup chopped red bell pepper
¼ cup chopped red onion
1 avocado, halved, seeded, and peeled
2 tablespoons chopped fresh parsley
⅓ to ½ cup unsweetened, unflavored plant-based milk
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

To make BBQ Spice Blend, stir together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dry mustard, ½ teaspoon freshly ground black pepper, the cumin, brown sugar, cayenne pepper, and cinnamon in a small bowl. Store in an airtight container. Makes about 3 tablespoons.
For BBQ chickpeas, preheat an air fryer to 360°F. In a medium bowl toss together chickpeas, 1 tablespoon of BBQ Spice Blend, and 1 tablespoon lime juice. Place half in air fryer. Air-fry 10 to 15 minutes or until browned and crisp, stirring occasionally. Transfer to a rimmed baking sheet to cool. Repeat with remaining chickpeas.
In a bowl combine romaine lettuce and the next five ingredients (through red onion). In a blender combine the remaining 1 tablespoon lime juice, the avocado, parsley, remaining ½ teaspoon each of garlic powder, onion powder, and dry mustard, and remaining ⅛ teaspoon paprika. Cover and blend until smooth, gradually adding milk to reach drizzling consistency. Drizzle over salad; toss to coat. Season salad with salt and black pepper. Top with chickpeas.

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Air-Fried Fingerling Potatoes

Shelli McConnell — Fri, 20 May 2022 17:18:08 +0000

Crispy air-fried fingerling potatoes are the perfect appetizer or side dish when you want to whip up something simple but satisfying. A smoky coating of chipotle chile powder gives the potatoes a tasty kick while a tangy chimichurri dip adds zesty herbal freshness. Using an air fryer means the spuds get perfectly golden brown without any oil, so you can enjoy the comforting flavors of fried food without the unhealthy ingredients. Add a sprinkle of flaky sea salt on top and enjoy!

Tip: For extra crispy air-fried potatoes with a golden exterior, coat spuds with a flax egg—a gooey 3:1 mixture of water and flaxseed meal.

Yield: Makes about 24 halved fingerlings + ¾ cup dip

1 tablespoon flaxseed meal
1 teaspoon chipotle chile powder
¼ teaspoon sea salt
1 15-oz. no-salt-added can chickpeas
½ cup lightly packed fresh parsley
¼ cup lightly packed fresh cilantro
3 cloves garlic
2 tablespoons lime juice
⅛ teaspoon crushed red pepper
1 lb. fingerling potatoes (about 12), halved lengthwise

Instructions

In a medium bowl combine flaxseed meal and 3 tablespoons water. Let stand 15 minutes. Mix in chile powder and salt.
For Creamy Chimichurri Dip, drain the chickpeas, reserving liquid (aquafaba). Rinse and drain chickpeas. In a small food processor or blender combine ¾ cup of the chickpeas, the parsley, cilantro, and garlic. Pulse until chopped. Add 2 tablespoons reserved aquafaba, the lime juice, and crushed red pepper. Pulse until smooth. Place in an airtight container and store in the refrigerator until ready to use. Reserve remaining chickpeas and aquafaba for another use.
Preheat an air fryer to 370°F. Add potatoes to flaxseed mixture; toss to coat. Arrange potatoes in air fryer in a single layer, working in batches if necessary. Air-fry about 20 minutes or until golden and tender. Serve with Creamy Chimichurri Dip.

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Air-Fried Green Tomatoes

Nancy Macklin, RDN — Thu, 28 Apr 2022 17:11:39 +0000

Crunchy air-fried green tomatoes are the perfect appetizer or side dish when you’re cooking up a Southern feast. The crispy panko breadcrumb coating is infused with savory spices and turned golden brown without any oil so you get all the flavor without the grease. Dip each medallion in a creamy dill sauce, and enjoy! This recipe pairs perfectly with our Classic Vegan Cornbread, Southern Green Beans, and Jackfruit Jambalaya.

Tip: If you can’t find green tomatoes, use firm red ones instead.

Yield: Makes 16 slices

3 green tomatoes (1¾ to 2 lb. total)
1 cup whole wheat panko
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
6 tablespoons white whole wheat flour
½ cup unsweetened, unflavored plant-based milk
Sea salt, to taste
Freshly ground black pepper, to taste
1 recipe Creamy Dairy-Free Dill Ranch Dip

Instructions

Preheat an air fryer to 370°F. Core tomatoes and cut into ½-inch-thick slices. In a shallow bowl combine panko, paprika, garlic powder, and onion powder. Place flour in a second shallow bowl. Place milk in a third shallow bowl.
Dredge each tomato slice in flour, dip in plant milk, and then coat with panko mixture. Place on a parchment-lined baking sheet.
Working in batches, arrange tomato slices in a single layer in air fryer basket. Air-fry for 7 minutes or until the coating is crisp. Season with salt and pepper. Serve with Creamy Dill Dipping Sauce.

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Blood Orange-Farro Salad with Crispy Chickpeas

Nancy Macklin, RDN — Tue, 14 Dec 2021 18:13:57 +0000

This blood orange salad absolutely bursts with flavor. Chickpeas are rolled in a savory curry spice blend and then crisped up in an air fryer to create a delicious crunchy topping. Blood orange segments add juicy chunks of citrus to every bite, while chewy farro offers a hearty helping of whole grains. And don’t even get us started on the dressing—it’s so tasty that you might want to drizzle it on all your salads from now on!

Tip: No air fryer? Oven-roast the chickpeas on a parchment-lined baking sheet 45 minutes at 400°F, stirring every 15 minutes.

Yield: Makes 7 cups

1 cup dry farro
1 15-oz. can no-salt-added chickpeas
1 tablespoons tahini
½ teaspoon curry powder
¼ teaspoon smoked paprika
4 cups chopped romaine lettuce
2 blood oranges, peeled and sectioned
1 cup chopped yellow bell pepper
½ cup sliced scallions
Sea salt, to taste
Freshly ground black pepper, to taste
¼ cup blood orange juice
2 tablespoons red wine vinegar
2 teaspoons pure maple syrup
2 teaspoons Dijon mustard
¼ teaspoon ground cinnamon

Instructions

Place farro and 2 cups water in a saucepan. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until farro is tender and liquid is absorbed. Spread in a shallow baking pan to cool.
Drain chickpeas, reserving the liquid (aquafaba). Rinse chickpeas then pat them dry. Place in a medium bowl. Add tahini, curry powder, and smoked paprika; mix well. Preheat air fryer 5 minutes at 370°F. Place chickpeas in a single layer in fryer basket (may need to do in batches). Air-fry 15 minutes or until crispy. Spread on a paper towel; cool.
For Blood Orange Dressing, in a small bowl whisk together orange juice, 3 tablespoons of the reserved aquafaba, the red wine vinegar, maple syrup, Dijon mustard, and cinnamon until smooth.
In a large bowl toss together cooled farro, the romaine, oranges, bell pepper, and scallions. Drizzle with Blood Orange Dressing and season with salt and black pepper. Just before serving, sprinkle with chickpeas.

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10 Vegan Air-Fryer Recipes You Need to Try

Lisa Esile, MS — Fri, 09 Apr 2021 17:45:49 +0000

A relative newcomer to the world of kitchen appliances, the air fryer is a godsend in a whole-food, plant-based kitchen. With the ability to force hot air more quickly and intensely than a convection oven, cooking times are reduced and you get crispy, crunchy textures—no oil required! To show you what’s possible, we’ve put together a collection of our favorite vegan air-fryer recipes—from veggie chips to pizza, flaky pastries, wraps, patties, and more. Your friends and family will be truly amazed. And a bonus: All these vegan air-fryer recipes are completely free of animal products and oil.

Learn more about air-frying with our guide: Air Fryer 101.

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Farro and Spinach Salad with Air-Fried Beets

Nancy Macklin, RDN — Mon, 29 Mar 2021 17:24:07 +0000

With air-fried beets, tangy orange dressing, and chopped fresh pears, this salad packs a fruity punch with every bite. The secret to crispy beet chips is slicing them ultra thin: A sharp knife works, but a mandoline makes it even easier.

Yield: Makes 10 cups salad

⅓ cup orange juice
2 tablespoons red wine vinegar
2 tablespoons chopped walnuts, toasted
2 teaspoons pure maple syrup
2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper, to taste
2 medium-size red beets, peeled and cut into ⅛-inch-thick slices
6 cups fresh baby spinach
3 cups chilled cooked farro
2 fresh pears, cored and chopped
¼ cup chopped red onion

Instructions

For dressing, in a small blender place the first five ingredients (through mustard). Cover and process until smooth. Season with salt and pepper.
Preheat air fryer to 350°F. In a medium bowl toss beets with 2 Tbsp. of the dressing. Arrange beets in air fryer, overlapping slightly. Air-fry about 20 minutes or until evenly browned and ruffled- looking. (Beets may not be crisp). Transfer beets to paper towels and let stand 10 minutes. (Beets will crisp as they cool.)
Meanwhile, in a large bowl toss together spinach, farro, pears, and onion. Drizzle with the remaining dressing; toss to coat. Top servings with beet chips.

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Greek Salad with Air-Fryer Falafel

Nancy Macklin, RDN — Wed, 10 Mar 2021 18:25:20 +0000

With warm falafel, creamy dressing, and a medley of chopped veggies, this vegan Greek salad is seriously satisfying. Lining the air fryer basket with foil helps the falafel get nicely browned, so don’t skip this step. Serve with whole wheat pita for a heartier meal. Note that this recipe calls for chilled cooked bulgur, so be sure to have that ready to go.

Tip: If you’re looking for a cashew-free dressing, this dish also pairs well with Tahini Dipping Sauce.

No air fryer? Use this delicious baked falafel recipe instead.

Yield: Makes 10 cups salad + 12 falafels

1½ 15-oz. cans no-salt-added chickpeas, drained (2¼ cups) and aquafaba (chickpea liquid) reserved
⅓ cup shredded zucchini
⅓ cup finely chopped onion
⅓ cup packed fresh parsley
3 tablespoons chickpea flour
1½ teaspoons ground cumin
¾ teaspoon ground coriander
Sea salt and freshly ground black pepper, to taste
6 cups chopped romaine
2 cups chilled cooked bulgur
2 cups cherry tomatoes, halved
1 cucumber, quartered lengthwise and cut into ½-inch slices
¼ cup chopped red onion
2 tablespoons slivered Kalamata olives
¼ cup raw cashews, soaked 20 minutes in hot water
¼ cup white wine vinegar
4 teaspoons Dijon mustard
2 cloves garlic
6 to 8 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Instructions

Preheat air fryer to 375°F. In a food processor combine the drained chickpeas, 1 Tbsp. of the aquafaba (chickpea liquid), and the next six ingredients (through coriander). Cover and process until mixture starts to come together and is nearly smooth, stopping to scrape sides of bowl as necessary. Add additional aquafaba as needed to achieve a nearly smooth texture that adheres together. Season with salt and pepper.
For falafel, form chickpea mixture into 12 balls (2 Tbsp. each) and flatten to ¾ inch thick. Line air fryer with foil. Place falafel in a single layer on the foil, in batches if necessary. Air-fry 12 to 14 minutes or until firm and browned, carefully turning once.
For salad, arrange the next six ingredients (through olives) on a serving platter.
For dressing, drain soaked cashews. In a small food processor or blender combine cashews, vinegar, mustard, and garlic. Cover and process until nearly smooth, gradually adding milk until creamy.
Serve falafel on salad and drizzle with dressing.

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Air-Fryer Eggplant Parmezzan with Pasta

Nancy Macklin, RDN — Wed, 24 Feb 2021 18:48:32 +0000

Air-fryers are a fantastic tool for whole-food, plant-based kitchens, as they make it easy to cook up perfectly crispy meals and snacks without any oil. Crispbread crackers give air-fried eggplant extra crunch in this healthy take on an Italian comfort-food classic. Be sure to peel the eggplant because the skin can get tough.

Tip: Depending on the size of your air-fryer basket, you may need to fry just a few eggplant slices at a time; to keep air-fried slices warm, transfer to a baking sheet in a 250°F oven while cooking the remaining slices.

Yield: Makes 8 cups pasta + 12 slices eggplant

4 crispbread crackers
2 tablespoons + 1 teaspoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning, crushed
¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 medium eggplant (1 lb.), peeled and sliced into ½-inch rounds
10 oz. dry whole grain linguine
1 onion, chopped (1 cup)
1 green bell pepper, chopped (1 cup)
1 8-oz. package sliced fresh button mushrooms
1 22- to 23-oz. jar oil-free marinara sauce
1 14.5-oz. can no-salt-added diced tomatoes, undrained
¼ cup chopped fresh basil

Instructions

Preheat air fryer to 370°F. In a food processor place crackers, 2 Tbsp. of the nutritional yeast, the garlic powder, and Italian seasoning. Cover and process until finely chopped; place in a shallow bowl. Pour milk into a second shallow bowl. Dip each eggplant slice into the milk and then the crumbs, lightly coating all sides. Place on a baking sheet.
Place eggplant slices in air fryer, in batches if necessary, so they are not touching. Air-fry 12 to 15 minutes or until eggplant is tender and breading is crisp, turning slices once.
Meanwhile, cook linguine according to package directions. Drain and return to pot. In a large skillet cook onion, bell pepper, and mushrooms over medium 5 to 7 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Transfer to pot with pasta. Add marinara sauce and tomatoes; mix well. Cook 5 minutes or until heated through.
Top linguine mixture with eggplant. Sprinkle with the remaining 1 tsp. nutritional yeast and the basil.

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Air-Fryer Portobello Burgers with Thousand Island Aïoli

Nancy Macklin, RDN — Wed, 17 Feb 2021 19:23:02 +0000

Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich or wrap.

Hungry for more healthy dinner recipes? Our other vegan recipes are guaranteed to satisfy your taste buds.

Yield: Makes 4 sandwiches

¼ cup soaked raw cashews
1 tablespoon low-sugar ketchup
⅔ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 tablespoon chopped onion
2 teaspoons dill pickle relish
⅓ cup whole wheat panko bread crumbs
3 tablespoons nutritional yeast
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
4 portobello mushrooms, stems and gills removed
4 whole wheat hamburger buns
Leaf lettuce
Tomato slices

Instructions

Make Thousand Island Aïoli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp. plant milk until aïoli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.
Preheat air fryer to 390°F. In a shallow bowl stir together panko, nutritional yeast, garlic powder, onion powder, and paprika. Place ⅓ cup plant milk in a second shallow bowl.
Dip portobello mushrooms in plant milk and then panko mixture, lightly coating all sides. Place mushrooms gill-side down in a single layer in air fryer. Air-fry 7 to 9 minutes or until mushrooms are tender and breading is crisp. Transfer mushrooms to a platter.
Add separated hamburger buns to air fryer, in batches if necessary. Air-fry 1 to 2 minutes or until lightly toasted. Repeat until all buns are toasted. Fill buns with lettuce, burgers, tomato slices, and Thousand Island Aïoli.

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