These 5 Vegan Recipes Are Perfect For Meatless Monday!

Meatless Mondays: These 5 Vegan Air Fryer Recipes Are Delicious And Healthy!

By Sabrina Proffitt

Air fryers have gained a ton of traction in the past few years and it is hard to miss the delicious recipes all over Pinterest (mozzarella sticks galore!). I was gifted an air fryer this Christmas and then made my New Year’s resolution to eat healthier. This may sound like a predicament, but if you’re in the same boat, these recipes are for you. Here are 5 healthy and vegan air fryer recipes to use your new appliance and stay fit.

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Healthy Zucchini Fries

Thanks to Best Recipe Box for this recipe!

Ingredients

1 1/2 lbs. (680 g) zucchini, cut lengthwise into wedges (about 3 medium zucchini)
1/2 cup (50 g) vegan Parmesan
1 teaspoon (5 ml) dried herbs – thyme, oregano, basil, rosemary, etc
1/2 teaspoon (2.5 ml) smoked paprika
1/2 teaspoon (2.5 ml) garlic powder
Kosher salt, to taste
black pepper, to taste (freshly ground if possible)
2 tablespoons (30 ml) olive oil
3 tablespoons (45 ml) chopped fresh parsley leaves

Directions

Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray.
In a bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste.
Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
Garnish with parsley. Serve warm.

Air Fryer Sweet Potato Chips

Thanks to Vegan In The Freezer for this recipe!

Ingredients

1 ½ cups sweet potatoes – 2 medium sweet potatoes
1 tablespoon extra virgin olive oil
2 tablespoons organic brown sugar, light or dark can be used
2 teaspoons chili powder – Emeril’s Southwest Essence is excellent too.
1 teaspoon ground cumin
½ teaspoon salt

Directions

Thinly slice sweet potatoes.
Toss in a bowl with the oil so that each sweet potato slice is lightly coated. You can use your hands if you like.
Mix the brown sugar, chili powder, cumin, and salt in a small bowl.
If any water has come out of the sweet potatoes while they were sitting then you can drain that off.
Sprinkle the seasoning mix over the sweet potatoes and toss so that each slice has seasoning on it. They should be lightly coated.
Lay sweet potatoes in a single layer in the air fryer touching or overlapping a tiny bit. If you have a stirring arm in your air fryer that has to be removed.
Air fry at 180°C (356°F) for 6 to 9 minutes, depending on how thin your slices are. Keep an eye on them so they don’t burn!
Shake the basket halfway through or lightly stir to keep them from sticking.
When done remove chips to a cooling rack and let them cool. They will get crispier as they cool.
Eat or store in an airtight container.

Air Fryer Lemon Tofu

Thanks to Veggies Save The Day for this recipe!

Ingredients

1 pound extra-firm tofu drained and pressed, or use super-firm tofu
1 Tablespoon tamari
1 Tablespoon cornstarch, or arrowroot powder
1 teaspoon lemon zest
⅓ cup lemon juice
½ cup water
2 Tablespoon organic sugar
2 teaspoons cornstarch, or arrowroot powder

Directions

Cut the tofu into cubes.
Place the tofu cubes in a quart-size plastic storage bag. Add the tamari and seal the bag. Shake the bag until all the tofu is coated with the tamari.
Add the tablespoon of cornstarch to the bag. Shake again until the tofu is coated. Set the tofu aside to marinate for at least 15 minutes.
Meanwhile, add all the sauce ingredients to a small bowl and mix with a spoon. Set aside.
Place the tofu in the air fryer in a single layer. You will probably need to do this in two batches.
Cook the tofu at 390 degrees for 10 minutes, shaking it after 5 minutes.
After you’re done cooking the batches of tofu, add it all to a skillet over medium-high heat. Give the sauce a stir and pour it over the tofu. Stir the tofu and sauce until the sauce has thickened and the tofu is heated through.
Serve immediately with rice and steamed vegetables, if desired.
If you use Meyer lemons instead of the lemons commonly found in the market, you may not need as much sugar. Try adding half the sugar and give the sauce a taste before adding more as needed.

Air Fryer Baked Potatoes

Thanks to Courtney’s Sweets for this recipe!

Ingredients

3 Idaho or Russet Baking Potatoes
1-2 Tablespoons Olive Oil
1 Tablespoon Salt
1 Tablespoon Garlic
1 Teaspoon Parsley

Directions

Wash your potatoes and then create air holes with a fork in the potatoes.
Sprinkle them with the olive oil & seasonings, then rub the seasoning evenly on the potatoes.
Once the potatoes are coated place them into the basket for the Air Fryer and place them into the machine.
Cook your potatoes at 392 degrees for 35-40 minutes or until fork-tender.
Top with your favorites. We love fresh parsley and vegan sour cream!

Easy and Healthy Air Fryer Eggplant Parmesan

Thanks to Watch What U Eat for this recipe!

Ingredients

1 large eggplant, mine was around 1.25 lb
1/2 cup whole wheat bread crumbs
3 tbsp finely grated vegan parmesan cheese
salt to taste
1 tsp Italian seasoning mix
3 tbsp whole wheat flour
1 egg (use your favorite vegan egg substitute — we like Just Egg) + 1 tbsp water
olive oil spray
1 cup marinara sauce
1/4 cup grated vegan mozzarella cheese
fresh parsley or basil to garnish

Directions

Cut eggplant into roughly 1/2″ slices. Rub some salt on both sides of the slices and leave it for at least 10-15 mins.
Meanwhile in a small bowl mix egg with water and flour to prepare the batter.
In a medium shallow plate combine bread crumbs, vegan parmesan, Italian seasoning blend, and some salt. Mix thoroughly.
Now apply the batter to each eggplant slice evenly. Dip the battered slices in the breadcrumb mix to coat it evenly on all sides.
Place breaded eggplant slices on a clean and dry flat plate and spray oil on them. See notes section for details.
Preheat the Air Fryer to 360F. Then put the eggplant slices on the wire mesh and cook for about 8 min.
Top the air fried slices with about 1 tablespoon of marinara sauce and lightly spread vegan mozzarella cheese on it. Cook the eggplant for another 1-2 min or until the cheese melts.
Serve warm on the side of your favorite pasta.