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Home » Recipes » Recipes

Vegan, Plant-based Air Fryer Recipes

If you want to make something crispy, crunchy and a lovely golden brown without oil, in mere minutes, without turning your oven on, the air fryer is your best friend. Try this Air Fryer Sweet Chili Tofu recipe or my Vegan Cornbread Muffins.

  • assorted mini tostadas topped with various vegan, meatless, vegetarian toppings of beans, ceviche, corn, crema, pickled onion, avocado and lettuce
    Mini Tostadas
  • light blue bowl with golden hash browns and cooked spinach, corn and tomato on the side with BBQ sauce drizzled on top and fork in the bowl
    Spinach Hash Browns Breakfast Bowl with Corn and Tomato
  • white bowl with air fryer hash browns and veggies in it, with a fork beside the bowl resting on a blue and white striped towel
    Air Fryer Hash Browns (Using Frozen Shredded Potatoes)
  • plate of tofu
    Sweet Chili Air Fryer Tofu Slices
  • stack of baked tostadas on sheet pan
    How to Make Homemade Tostada Shells (air fryer or oven baked without oil)
  • holding a baked leftover mashed potato pancake dipped in ranch dressing
    Potato, Broccoli and Corn Fritters (baked, no egg, oil-free)
  • bowl of roasted potatoes with steamed broccoli
    Air Fryer Roasted Potatoes (no oil) with Steamed Broccoli
  • air fryer basket full of spicy potatoes
    Spicy Air Fryer Mexican Potatoes with Jalapeño, Tomato and Onion (oil-free)
  • big white bowl of cornbread muffins with one cut open
    Air Fryer Corn Bread Muffins (no egg)
  • finished meal in bowl
    Crunchy Hash Browns (using frozen potatoes, without oil)
  • closeup
    Oil-Free Potato Wedges (air fryer or baked)
  • closeup full tray
    Meal Prep Baked Potato Halves
  • closeup
    Roasted Curried Cauliflower (oil-free)
  • finished meal on plate with cucumber
    Vegan Banh Mi Sandwiches with Sweet Chili Air Fryer Tofu
  • kidney bean burger with homemade fries
    Red Kidney Bean Burgers (vegan)

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Abi Cowell smiling in her kitchen

Hi! I'm Abi, certified in plant-based nutrition, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

More about me →

Badge showing that Abi Cowell has graduated from the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate Program at eCornell.

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    Avocado Cucumber Pepita Salad with Creamy French Dressing
  • holding a baked leftover mashed potato pancake dipped in ranch dressing
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