5 Healthy VEGAN AIR FRYER Recipes - FAST Plant Based Recipes for the Air Fryer
Recipes in this Video
Ingredients
- โ1 cup sushi rice
- โ1 1/4 cups water
- โ1/4 cup rice vinegar
- โ1 tbsp sugar
- โ1/2 tsp salt
- โ4 sheets nori (seaweed)
- โ1/2 cucumber, julienned
- โ1 carrot, julienned
- โ1 avocado, sliced
- โSoy sauce for serving
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
- 3Remove from heat and let the rice sit, covered, for 10 minutes.
- 4In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice.
- 5Lay a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
- 6Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 7Arrange the cucumber, carrot, and avocado in a line across the rice.
- 8Using the mat, carefully roll the sushi away from you, pressing gently to keep it tight. Seal the edge with a little water.
- 9Preheat the air fryer to 350ยฐF (175ยฐC). Cut the sushi roll into bite-sized pieces and place them in the air fryer basket.
- 10Air fry for 5-7 minutes until the sushi is slightly crispy on the outside.
- 11Serve with soy sauce for dipping.
Equipment
Ingredients
- โ1 can (15 oz) chickpeas, drained and rinsed
- โ1 medium onion, diced
- โ2 cloves garlic, minced
- โ1 inch ginger, grated
- โ1 can (14 oz) coconut milk
- โ2 tbsp curry powder
- โ1 tsp cumin
- โ1/2 tsp turmeric
- โ1/2 tsp salt
- โ1/4 tsp black pepper
- โ1 tbsp olive oil
- โ1 cup spinach, chopped
- โ1/2 cup cilantro, chopped (for garnish)
Instructions
- 1Preheat the air fryer to 375ยฐF (190ยฐC).
- 2In a bowl, combine the chickpeas, diced onion, minced garlic, grated ginger, curry powder, cumin, turmeric, salt, and black pepper.
- 3Drizzle the olive oil over the mixture and toss to coat evenly.
- 4Transfer the chickpea mixture to the air fryer basket and spread it out evenly.
- 5Air fry for 15 minutes, shaking the basket halfway through to ensure even cooking.
- 6After 15 minutes, pour in the coconut milk and stir to combine.
- 7Return the basket to the air fryer and cook for an additional 5 minutes.
- 8Once done, add the chopped spinach and stir until wilted.
- 9Serve hot, garnished with chopped cilantro.
Equipment
Ingredients
- โ1 block (14 oz) firm tofu
- โ1/4 cup cornstarch
- โ1/4 cup vegetable oil
- โ1/2 cup orange juice
- โ1/4 cup soy sauce
- โ1/4 cup sugar
- โ1 tbsp rice vinegar
- โ1 tsp grated ginger
- โ1 clove garlic, minced
- โ1/2 tsp red pepper flakes (optional)
- โ2 green onions, chopped
- โSesame seeds for garnish
Instructions
- 1Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- 2In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- 3Heat vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 4In the same skillet, combine orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer.
- 5Add the fried tofu back into the skillet and stir to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- 6Remove from heat and garnish with chopped green onions and sesame seeds.
- 7Serve hot over rice or noodles.
Equipment
Chickpea salad is a popular dish in Mediterranean cuisine, celebrated for its refreshing flavors and nutritious ingredients. It is often served as a side dish or light meal, especially during warm weather. The dish showcases the versatility of chickpeas, which are a staple in many cultures, and can be customized with various vegetables and dressings. This salad is not only easy to prepare but also provides a healthy option for gatherings and everyday meals.
Ingredients
- โcanned chickpeas
- โcucumber
- โtomato
- โred onion
- โbell pepper
- โparsley
- โolive oil
- โlemon juice
- โsalt
- โpepper
Instructions
- 1Rinse and drain the canned chickpeas.
- 2Chop the cucumber, tomato, red onion, and bell pepper into small pieces.
- 3Finely chop the parsley and add it to the bowl.
- 4In a large bowl, combine the chickpeas and chopped vegetables.
- 5Drizzle olive oil and lemon juice over the salad.
- 6Season with salt and pepper to taste.
- 7Toss everything together until well mixed.
- 8Let the salad sit for a few minutes to allow flavors to meld.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
canned chickpeas
Healthier: dried chickpeas
Cheaper: canned beans
Dried chickpeas are more nutritious; canned beans are often cheaper.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point; vegetable oil is usually less expensive.
Techniques
Equipment
Also Known As
Ingredients
- โ1 block (8 oz) tempeh, sliced into strips
- โ1/2 cup soy sauce
- โ1/4 cup maple syrup
- โ2 tbsp rice vinegar
- โ1 tbsp sesame oil
- โ1 tsp garlic powder
- โ1 tsp ginger powder
- โ1/2 tsp black pepper
- โ1 tbsp cornstarch
- โ1 tbsp water
- โ1 tbsp sesame seeds (for garnish)
- โ2 green onions, chopped (for garnish)
Instructions
- 1In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, ginger powder, and black pepper to create the marinade.
- 2Place the sliced tempeh in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
- 3Preheat your grill or grill pan over medium heat.
- 4Remove the tempeh from the marinade, reserving the marinade for later use.
- 5Grill the tempeh strips for about 3-4 minutes on each side, or until they are golden brown and have grill marks.
- 6In a small bowl, mix cornstarch and water to create a slurry.
- 7In a saucepan, bring the reserved marinade to a boil, then reduce the heat and stir in the cornstarch slurry. Cook until the sauce thickens, about 2-3 minutes.
- 8Once the tempeh is grilled, brush the thickened sauce over the tempeh strips.
- 9Serve the tempeh sticky fingers hot, garnished with sesame seeds and chopped green onions.
Equipment
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[์ฌ๊ธฐ๋ก์ด ์๋ฆฌ์ํ] ๋ค์ด์ดํธ ๊น๋ฐฅ ๋ง๋ค๊ธฐ๐
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๋์ฅ๊ณ ํธ์ดโ
'๋ง์๋ ๊น๋ฐฅ' ๋ง๋ค๊ธฐ โก | ํ๋ณตํ ์์นจ 296 ํ](https://img.youtube.com/vi/u8oNJQYfbWM/hqdefault.jpg)
[์ด๊ฐ๋จ ๋ ์ํผ] โ ๋์ฅ๊ณ ํธ์ดโ '๋ง์๋ ๊น๋ฐฅ' ๋ง๋ค๊ธฐ โก | ํ๋ณตํ ์์นจ 296 ํ
์ฑ๋์ํ: ์ฑ๋A Health & Asset

์ ์๋ ธํ ๊ผฌ๋ง๊น๋ฐฅ ๋ง๋๋๋ฒ! ๊น๋ฐฅ ์ด๋ ๊ฒ ๋ง๋ค๋ฉด ์ด๋ ์์ฐ๊ณ ๋๋ฌด ๋ง์์ด์!
๋จ๋ธ๋ถ๋ถ Ramble Couple

๊น๋ฐฅ ๋ง๋ค๊ธฐ์ ๋ชจ๋ ๊ฒ(ํ ๊ณ ๋ฅด๋ ๋ฒ, ๊น๋ฐฅ๊น ์ถ์ฒ, ๊น์ ๋ฑ ๋ฌ๋ผ๋ถ๋ ๋ฐฅ ์ง๋ ๋ฒ, ๊น๋ฐฅ ๋ง๋๋ฒ ๋ฑ ๊น๋ฐฅ์ ๋ชจ๋ ๊ฒ์ ์๋ ค๋๋ฆฝ๋๋ค.) 'Kimbap Tutorial'
์ฝ๋ฒํธํธ_KC's Kitchen

๋ฐฅ์์ ํ~์ค์ธ ๊ณ ๋จ๋ฐฑ ๋ค์ด์ดํธ ๊น๋ฐฅ ๋ง๋ค๊ธฐ! ๋น๊ทผ๋ผํ ๊น๋ฐฅ๋ง์๊ฒ๋ง๋๋๋ฒ
๋จ๋ธ๋ถ๋ถ Ramble Couple