The air fryer is particularly good at adding texture to plant-based food: crisp tofu edges, blistered vegetables and crunchy chickpeas need little oil and no complicated technique. These recipes are designed as useful building blocks rather than novelty substitutes.
Start with pressed tofu, drained chickpeas, evenly cut vegetables and a light coating of oil. Give ingredients space, shake halfway and add sugary sauces near the end so they glaze instead of burning.
1. Crispy sesame tofu
Press 280 g firm tofu, tear it into bite-sized pieces and toss with one teaspoon soy sauce, one teaspoon oil, one tablespoon cornflour and a pinch of garlic powder. Air fry at 190°C / 375°F for 12–16 minutes, shaking twice.
Toss with sesame seeds and a little more soy sauce after cooking. Serve with rice, cucumber and spring onion.
2. Smoky crisp chickpeas
Drain and thoroughly dry a 400 g tin of chickpeas. Toss with one teaspoon oil, smoked paprika, cumin and a small pinch of salt. Cook at 190°C / 375°F for 12–18 minutes, shaking every four minutes.
They crisp further as they cool. Eat promptly as a snack or scatter over soup and salad; refrigerating them softens the shell.
Smart tipDry tofu, chickpeas and washed vegetables thoroughly before seasoning. Surface moisture creates steam and delays the crisp edges these recipes rely on.
3. Sticky cauliflower bites
Coat small cauliflower florets in a thin batter of plain flour, plant drink, paprika and garlic powder. Air fry at 190°C / 375°F for 12–15 minutes, turning once.
Brush lightly with barbecue or sweet chilli sauce and cook for another two to three minutes. Adding the sauce late prevents its sugar scorching before the cauliflower becomes tender.
4. Miso-glazed aubergine
Cut one aubergine into 2 cm cubes and toss with one teaspoon oil. Cook at 190°C / 375°F for 10 minutes, shaking once. Mix one teaspoon white miso with one teaspoon maple syrup and one teaspoon warm water.
Toss the nearly tender aubergine in the glaze and return for three to five minutes. Watch closely because the maple syrup colours quickly.
5. Pepper and black bean fajita filling
Slice two peppers and one red onion into even strips. Toss with one teaspoon oil, cumin, smoked paprika and oregano, then air fry at 190°C / 375°F for 10–13 minutes.
Add 150 g drained black beans for the final four minutes, keeping them contained in an approved dish if the basket holes are large. Finish with lime and serve in warm tortillas.
6. Lemon and herb baby potatoes
Halve 500 g baby potatoes and toss with two teaspoons oil, dried oregano, pepper and a little salt. Air fry at 195°C / 385°F for 18–24 minutes, shaking twice.
Add lemon zest and juice after cooking so the potatoes stay crisp. Fresh parsley or dill gives a brighter finish.
7. Quick chickpea falafel
Pulse one drained 400 g tin of chickpeas with a small onion, parsley, cumin, one tablespoon flour and a pinch of salt. Keep the mixture coarse, shape eight small patties and chill for 20 minutes.
Brush lightly with oil and air fry at 190°C / 375°F for 10–14 minutes, turning once. Canned-chickpea falafel is softer than a traditional soaked-chickpea version, so use a spatula when turning.
8. Cinnamon oat apples
Halve two apples and remove the cores. Mix three tablespoons oats with one tablespoon chopped walnuts, cinnamon, one teaspoon maple syrup and one teaspoon oil or vegan spread. Pack into the centres.
Air fry at 175°C / 350°F for 10–15 minutes until the apples are tender but still hold their shape. Serve with unsweetened fortified soya yoghurt if you like.
Turning the recipes into balanced meals
Pair crisp vegetables or potatoes with a protein source such as tofu, beans, lentils or chickpeas, then add a higher-fibre carbohydrate where needed. The NHS recommends variety across fruit and vegetables, starchy foods, beans and pulses, nuts and seeds, plus fortified foods or supplements for nutrients that can be harder to obtain on a vegan diet.
Check packaged sauces, pastry, stock and meat alternatives because milk, egg or honey can appear in products that otherwise look plant-based. Anyone with specific nutritional needs should seek individual professional advice.
Air fryers vary in power and basket design. Use these timings as a starting point and follow your manufacturer’s instructions where they differ.
Frequently asked questions
What vegan foods work best in an air fryer?
Firm tofu, cauliflower, potatoes, aubergine, chickpeas and sturdy vegetables respond especially well because dry circulating heat creates browned edges.
How do you stop tofu sticking?
Press and dry it, use a light coating of oil and let the first side form a crust before shaking. Follow your appliance's instructions for racks or liners.
Can you cook beans in an air fryer?
Cooked beans can be crisped or reheated, but small beans may fall through basket holes. Use an approved solid dish where necessary and never try to cook dried beans from raw in an air fryer.
Are all air fryer recipes automatically healthier?
No. An air fryer is a cooking method, not a guarantee of nutritional balance. Ingredients, portions and the overall pattern of meals still matter.
Sources and further reading
Safety, appliance and recipe guidance was checked against the following sources. Always follow the instructions for your own model.
