Vegan air fryer recipes: 3 spicy, easy and veg-packed recipes that are perfect for grey January days

From stylist.co.uk

These easy, quick vegan air fryer recipes will have you covered for every day of the week 

As many of us return to work and attempt to get back into the swing of our usual routines, our thoughts can turn to planning meals for the week ahead and ensuring we’re not stuck for what to have for dinner by the middle of the week. The last thing you want to be doing after a long day in the office is opening up the fridge and hoping for inspiration to strike there and then.

A new cookbook, The Vegan Air Fryer, is here to change that with recipes that are easy, quick and cost-effective, and won’t have you scrambling on a Wednesday night for dinner plans. Packed with 70 plant-based recipes, Niki Webster has recipes for breakfast, lunch and dinner (and everything in between) that are effortless and ideal for beginners in the kitchen.

We’ve picked three of our favourite vegan air fryer recipes that are sure to brighten up the gloomy January days.

                             These easy, quick vegan air fryer recipes will have you covered for every day of the week. Image: Niki Webster

Spicy tofu noodles

Serves 4

Ingredients

• 1 red onion, cut into half moons
• 1 tbsp coconut oil
• 200g white cabbage, shredded
• 4 cloves garlic, sliced
• 1 thumb of fresh ginger, peeled and grated
• 200g rice noodles
• 6 tbsp mixed roasted cashews and peanuts
• Fresh coriander/mint leaves, chopped

For the crispy tofu:

• 3 tbsp toasted sesame oil
• 2 tbsp gochujang/sriracha
• 3 tbsp soy sauce/tamari
• 300g firm tofu, pressed and cut into medium-sized cubes

For the sauce:

• 2 tbsp gochujang/sriracha
• 3 tbsp soy sauce/tamari
• Juice of ½ a lime
• 3 tbsp toasted sesame oil
• 2 tbsp maple syrup

Method

Preheat your air fryer to 200°C (400°F) for two minutes.

For the crispy tofu, mix the marinade ingredients in a large bowl, add the cubed tofu and toss to coat.

Transfer to your basket in a single layer and air fry for five minutes, or until browned on the edges. Flip and cook for another four minutes. Repeat if cooking in batches.

In the meantime, add the onion and coconut oil to a frying pan. Cook the onion for seven to eight minutes, then add the cabbage, garlic and ginger. Fry for two to three minutes until the cabbage is soft.

Cook the rice noodles according to the pack instructions, then drain.

Add all the sauce ingredients to the frying pan along with the noodles and tofu. Mix to combine.

Add the spicy tofu noodles to bowls and top with the roasted nuts and herbs.

Jacket potatoes with harissa beans

Niki says: Jacket potatoes with a perfect crispy skin, fluffy centre and homemade beans – so simple but so good. A brilliant weeknight dinner or lunch for the whole family.

Serves 4

Ingredients

• 2 baking potatoes, halved into boat shapes
• 1 tbsp extra virgin olive oil
• 3 tbsp plain yoghurt, plus more to serve
• 2 tbsp nutritional yeast 
• Cashew parmesan (optional)

For the beans:

• 1 tbsp extra virgin olive oil
• 1 large red onion, chopped
• 2 cloves garlic, sliced
• 1 tbsp smoked paprika
• 1 tsp cumin seeds
• 1 tin of chopped tomatoes
• 2 tbsp sun-dried tomato paste
• 1 tbsp soy sauce/tamari
• 1 tbsp rose harissa paste
• 250g tinned white beans, drained
• 1 tsp maple syrup

Method

Preheat your air fryer to 200°C (400°F) for two minutes.

Score the insides of the potatoes into a lattice shape. Rub the potatoes with the extra virgin olive oil and sprinkle with sea salt. Air fry in the basket for 15 minutes, then turn and cook for another 15 minutes. Check the centres are soft.

In the meantime, for the beans, put the extra virgin olive oil and onion in a wide-bottom pan and fry gently on a low heat for around eight minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.

Add the tomatoes, sun-dried tomato paste, soy sauce and harissa to the pan and cook for five to six minutes. Now add the beans and maple syrup and cook on a low heat for five minutes more. Finally, season well.

To serve, scoop out the centres of the potatoes and add the flesh to a bowl. Mash with a fork and stir in the yoghurt and nutritional yeast. Season well and put back into the potato skins, then top with the beans, extra yoghurt and the cashew parmesan (if using).

Cauliflower potato and pea curry

Niki says: Roasting the veg adds tons of flavour. A dual air fryer is recommended here, but you can also cook the potatoes and cauliflower sequentially.

Serves 2–4

Ingredients

• 450g baby potatoes, roughly chopped
• 2 tbsp olive oil
• 1 small cauliflower, cut into small florets

For the curry:

• 1 tbsp olive oil
• 1 large onion, roughly chopped
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp garam masala
• ½–1 tsp chilli flakes
• 3 cloves garlic, sliced
• 1 thumb of fresh ginger, peeled and grated
• 6 tomatoes, roughly chopped
• 200g (scant 1½ cups) frozen peas
• 4–5 tbsp coconut yoghurt/cream/plain yoghurt

Method

Preheat your air fryer to 200°C (400°F) for two minutes.

To roast the potatoes, toss them in one tablespoon of olive oil and some sea salt. Place the potatoes in the basket and air fry for 10 minutes. Shake the potatoes occasionally and cook until they are golden and tender – about five minutes.

To cook the cauliflower, toss the cauliflower in the remaining olive oil with some sea salt and black pepper and place in a baking tin. Air fry the cauliflower at 180°C (350°F) for nine to 10 minutes.

In the meantime, for the curry, add the olive oil to a large frying pan with the onion. Fry the onion for about eight to 10 minutes until soft and browning. Add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.

Now add in the chopped tomatoes and cook on a medium heat for a further five to six minutes until the tomatoes have broken down a little.

You can now add the frozen peas and roast veg and stir in the coconut yoghurt or cream. Season to taste and serve. 

https://www.stylist.co.uk/life/recipes/spicy-easy-vegan-air-fryer-recipes/854968