O ne of the things I’ve enjoyed most since getting an air fryer is the varied ways to enjoy vegetables. If you follow a vegan diet, you know that we eat lots of vegetables. And sometimes we just keep eating them the same way. I believe that one way to keep a vegan diet exciting is to experiment with textures and flavor profiles. And we sure are doing that in this chapter! These recipes are great as after-school snacks and as sides to lunch or dinner.
Poutine 	
This is an aromatic tomato recipe that shows up regularly in our meal rotation as a colorful, nutritious side dish. Cook the tomatoes longer and you have quickie stewed tomatoes for sauces and soups. Note that firm, red tomatoes are ideal, as they stand up to the heat incredibly well.
1/4 cup balsamic vinegar
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 large, firm tomatoes, each cut into 4 slices
Extra-virgin olive oil spray
Pour the vinegar into a shallow dish. Stir in the salt, pepper, oregano, and red pepper flakes.
Dip each tomato slice into the vinegar mixture. Preheat the air fryer to 360°F for 3 minutes.
Arrange the tomatoes, in a single layer, on a grill insert or directly in the air fryer (you should be able to cook 2 to 4 slices at a time, depending upon the size of your air fryer). To increase the cooking capacity, place a rack accessory over the grill insert or basket, which will allow for two layers of tomatoes to cook at once.
Spoon the remaining vinegar mixture over each tomato. Spritz the oil over the tomatoes. Cook at 360°F for 5 to 6 minutes. Remove the tomatoes carefully with a spatula.
Serves 4
No-Oil Option: Omit the olive oil spray.
To make “stewed” tomatoes, cook at 400°F for 6 minutes. Add the tomatoes to a recipe using tomatoes (such as soup, chili, or marinara sauce) or store them in an airtight container to use later (you can store them up to 3 days in the refrigerator). They will fall apart from the roasting, and that’s a good thing!
As a vegan cooking coach, I swoop into a client’s kitchen and work side by side with them to prepare a week’s worth of food. I leave them with a set of skills by which they can continue plant-based cooking on their own. One client, Laura, loves parsnips. She and I jump-started this recipe. This sweet root vegetable tastes terrific here with the peppery spices.
2 medium parsnips, trimmed and well washed
1 teaspoon avocado oil or canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon cornstarch
1 tablespoon spelt flour or brown rice flour
Trim the tops and bottoms of the parsnips. Slice in half lengthwise. Halve or quarter the thick parts lengthwise, until all parsnip pieces are roughly the same size.
Transfer them to a large bowl. Add the oil, cinnamon, cumin, paprika, coriander, salt, and pepper.
In a small bowl, combine the cornstarch and flour. Sprinkle the cornstarch mixture over the parsnips and toss with tongs until well coated.
Cook the parsnips at 370°F for 15 minutes, or until golden brown, shaking halfway through the cooking time.
Serves 2 to 4
No-Oil Option: Omit the avocado oil.
Hot and spicy are two culinary terms that we love in our kitchen. Jessica Schoech, a member of my Facebook group, Vegan Air Frying Enthusiasts, offered an online class demonstrating a flavorful air-fried Buffalo cauliflower that demystified using batter in the air fryer. Following is my take, with fewer steps, inspired by that class.
1 large head cauliflower
1 cup unbleached all-purpose flour
1 teaspoon vegan chicken bouillon granules (or Butler Chik-Style Seasoning)
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon dried chipotle chile flakes
1 cup soymilk
Canola oil spray
2 tablespoons nondairy butter
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite cayenne hot sauce
2 cloves garlic, minced
Cut the cauliflower into bite-size pieces. Rinse and drain the cauliflower pieces.
Combine the flour, bouillon granules, cayenne, chili powder, paprika, and chipotle flakes in a large bowl. Slowly whisk in the milk until a thick batter is formed.
Spray the air fryer basket with canola oil and preheat the air fryer to 390°F for 10 minutes.
While the air fryer is preheating, toss the cauliflower in the batter. Transfer the battered cauliflower to the air fryer basket. Cook for 20 minutes on 390°F. Using tongs, turn the cauliflower pieces at 10 minutes (don’t be alarmed if they stick).
After turning the cauliflower, heat the butter, hot sauce, and garlic in a small saucepan over medium-hight heat. Bring the mixture to a boil, reduce the heat to simmer, and cover. Once the cauliflower is cooked, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently with tongs. Serve immediately.
Serves 2 to 4
This is one messy dish. The batter may drip through mesh air fryer baskets. Not to worry; air fryers are easy to clean!
Add a little coconut milk and nutritional yeast when cooking polenta to achieve the elusive flavor and texture of dairy foods. Shelf-stable light culinary coconut milk can be found in cans or cartons in the ethnic aisle of the grocery store or with other shelf-stable plant-based milks. These bites are a tasty snack: dip them in marinara sauce or nondairy ranch dressing to up the flavor ante.
1 cup light culinary coconut milk
3 cups vegetable broth
3 cloves garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon dried dill
1 cup dried polenta or cornmeal
1 tablespoon nondairy butter
2 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
Canola oil spray
For the Polenta:
In a pressure cooker or Instant Pot: Combine the milk, broth, garlic, turmeric, dill, and polenta in an uncovered pressure cooker (or a multicooker, such as an Instant Pot). Cover the pressure cooker and bring to pressure. Cook on high pressure for 5 minutes. Use a natural release after 15 minutes. If using a multicooker, choose manual and high pressure for 5 minutes. Remove the lid and stir in the butter, nutritional yeast, and lemon juice.
On the stovetop: Bring the milk, broth, garlic, turmeric, and dill to a boil over medium-high heat in a large saucepan. Pour the polenta slowly into the boiling milk mixture, whisking constantly until all the polenta is incorporated and there are no lumps. Reduce the heat to low and simmer, whisking often, until the polenta starts to thicken, about 5 minutes. The polenta should still be slightly loose. Cover the saucepan and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir it with a wooden spoon. The polenta is done when its texture is creamy and the individual grains are tender. Turn off the heat and gently stir the butter into the polenta until the butter partially melts. Mix the nutritional yeast and lemon juice into the polenta. Cover the saucepan and let the polenta stand 5 minutes to thicken.
Set the hot polenta aside to cool (you can transfer the polenta to a medium bowl and refrigerate for 15 minutes to speed up the process).
For the Polenta Bites:
Roll 1/8-cup scoops of polenta into balls and arrange them in the air fryer in a single layer. (Depending upon the size of your air fryer, you may have to cook in batches.) Spritz them with the canola oil. Cook at 400°F for 12 to 14 minutes, shaking at 6 minutes.
Makes 20 polenta bites
No-Oil Option: Omit the butter and oil spray.
Buy a tube of shelf-stable polenta. Slice and coat in nutritional yeast and dried dill. Cook at 400°F for 12 to 14 minutes, shaking at 6 minutes.
The first time I tried Brussels sprouts in the air fryer, I knew it was a game changer. The crispy brown leaves surrounding the tender insides were ready in twelve minutes instead of thirty, and that’s all I needed to know. I’m a big fan of Asian-style savory sauces and marinades, as you’ll see in this recipe.
1 pound Brussels sprouts
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon canola oil
1 tablespoon minced garlic
1/2 teaspoon white pepper
Trim the bottoms of the Brussels sprouts, and slice each sprout in half from top to bottom (the outer leaves will fall off easily). Rinse and drain. Transfer the Brussels sprouts to a large bowl.
Whisk together the soy sauce, vinegar, oil, garlic, and white pepper in a small bowl. Pour over the Brussels sprouts. Toss gently with tongs, coating well.
Preheat the air fryer to 390°F for 3 minutes. Transfer the Brussels sprouts to the air fryer basket. Cook for 12 minutes, shaking halfway through the cooking time.
Serves 4 to 6
No-Oil Option: Omit the canola oil.
This is simple to prepare and my no-oil approach to garlic butter (or, in this case, sauce) makes it an all-around wholesome dish. You have a couple of fun serving options, too. Simply slice and serve the squash halves as sides or use each half as an edible serving vessel for things like brown rice or quinoa. For a beautiful sweet and savory appetizer, fill each half with the Caramelized Fruit-and-Nut Topping or the caramelized pear and onion used in the Gourmet Grilled Cheese .
1 (16-ounce) acorn squash, washed
1/4 cup vegetable broth
2 tablespoons nutritional yeast
3 cloves garlic, minced
Split the squash in half and scoop out the seeds with a spoon. (Set the seeds aside to make the Tamari Squash Seeds . Slice off the end of each piece to make a flat bottom.
Place each squash half in the air fryer, flesh-side up. Cook at 360°F for 10 minutes.
In a small bowl, whisk together the broth, nutritional yeast, and garlic.
After 10 minutes, open the air fryer basket and pour 1/8 cup of the garlic sauce over one squash half and 1/8 cup over the other squash half. The sauce will settle into the “bowl” of the squash. Use a brush to coat the top of the squash. Increase the heat to 390°F and continue cooking for 5 minutes longer, until the squash is tender.
Remove the squash halves from the air fryer and slice them or use them as edible serving bowls.
Serves 2
Vegans miss onion rings! Commonly made with eggs and buttermilk, vegan versions are rarely available at restaurants or in the frozen food aisle of a grocery store. (But if you find Alexia or Ian’s brands onion rings at the store, grab ’em: they’re vegan!). In this recipe, aquafaba (canned-chickpea water) stands in for the egg.
1 large onion, cut into 1/4-inch thick slices
1 cup unbleached all-purpose flour
1/4 cup chickpea flour
1 teaspoon baking powder
1 teaspoon sea salt
1/2 cup aquafaba or vegan egg substitute (see here )
1 cup soymilk
3/4 cup panko bread crumbs
Preheat the air fryer to 360°F for 5 minutes. Separate the onion slices into rings.
Combine the all-purpose flour, chickpea flour, baking powder, and salt in a small bowl.
Dredge the onion slices in the flour mixture until well coated. Set aside.
Whisk the aquafaba and milk into the remaining flour mixture. Dip the floured onion rings into the batter to coat.
Spread the panko bread crumbs on a plate or shallow dish and dredge the rings into the crumbs, covering well.
Place the onion rings into the air fryer in a single layer and cook for 7 minutes at 360°F, shaking halfway through the cooking time. If you have a smaller air fryer, you may have to cook in batches.
Serves 2 to 4
This is one of my favorite winter squash varieties. Not only is it a warm, comforting fall food, but it’s high in fiber and potassium. Great-tasting food that’s good for you is a win-win. Serve this roasted vegetable as a side with baked tofu and steamed vegetables or tossed with sautéed greens. Save those seeds to make Tamari Squash Seeds .
1 large butternut squash, peeled, halved, seeded, and cut into 1-inch chunks
1 teaspoon extra-virgin olive oil or canola oil
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
Preheat the air fryer to 390°F. Place the squash into a large mixing bowl. Add the oil, maple syrup, cinnamon, cardamom, thyme, and salt and toss to coat the squash.
Transfer the squash to the air fryer basket. Cook for 20 minutes or until browned, shaking halfway through the cooking time.
Serves 4
No-Oil Option: Omit the olive oil.
Crunchy, leafy green chips are becoming easy to find in grocery stores, but the price tag on kale chips is rather surprising. Though kale chips are traditionally dehydrated or baked at low temperatures—common in raw vegan cooking—this is an easy way to make crispy kale chips fast. A word of caution: some air fryers really blow the pieces of kale around. While some accessories include a cover, which keeps the kale away from the heating element, if you pay heed to the kale-massage step in the recipes, the added weight of the oil helps keep the kale in the basket.
8 cups stemmed kale
1 teaspoon canola oil or extra-virgin olive oil
1 teaspoon rice vinegar
1 teaspoon soy sauce
2 tablespoons nutritional yeast
Wash and drain the kale. Transfer it to a large bowl. Tear the kale into 2-inch pieces. Avoid tearing pieces too small, as some air fryers, with powerful forced air, may pull the kale into the heating element.
Add the oil, vinegar, soy sauce, and nutritional yeast to the bowl. Using your hands, massage all the ingredients into the kale for about 2 minutes.
Transfer the kale to the air fryer basket. Cook at 360°F for 5 minutes. Shake the basket. Increase the heat to 390°F and cook for 5 to 7 more minutes.
Serves 2 to 4
No-Oil Option: Omit the canola oil.
Don’t be concerned if you eat the whole batch. It’s kale. You’re fine.
I love fried green tomatoes, though I seldom made them. Notice I used the past tense. Now, I make them often, because air-frying is so easy and the texture is fantastic. They’re great as an appetizer or side dish, and I also love them tossed in a salad.
1/2 cup potato starch
1 cup soy flour, divided
1/4 cup soymilk
2 tablespoons nutritional yeast
1/2 to 1 teaspoon hot sauce
1/4 cup almond flour
1/4 cup panko bread crumbs
1 teaspoon smoked paprika
1 teaspoon sea salt
1/4 teaspoon black pepper
2 large green or heirloom tomatoes, cut into 1/2-inch thick slices
2 to 4 spritzes canola oil
In a shallow dish, combine the potato starch and 1/2 cup of the soy flour.
In a second shallow dish, combine the milk, nutritional yeast, and hot sauce.
In a third shallow dish, combine the remaining 1/2 cup soy flour, almond flour, panko bread crumbs, smoked paprika, salt, and pepper.
Coat the tomatoes in the potato starch mixture. Shake off any excess starch and then dip the tomatoes in the milk mixture to coat. Shake off any excess milk and then dredge the tomatoes in the seasoned soy flour mixture.
Spritz the air fryer basket with the oil. Place as many tomatoes on the air fryer basket as you can. Spritz the top of the tomatoes with more oil.
Cook at 320°F for 3 minutes. Shake the air fryer basket gently. Increase the heat to 400°F and cook for 2 more minutes.
Makes 6 to 8 fried green tomatoes
No-Oil Option: Omit the canola oil.
There’s only one way you can get me to eat eggplant, and that’s breaded and fried. You likely have all the ingredients on hand, and while the eggplant is cooking in the air fryer, you can heat up your favorite marinara sauce on the stove. It’s a fast meal that looks rather fancy.
1 medium eggplant
1/2 cup unbleached all-purpose flour
1 Flax Egg (see here ) or equivalent Follow Your Heart VeganEgg or Ener-G Egg Replacer
1 1/2 cups panko bread crumbs
2 to 4 spritzes extra-virgin olive oil
1/2 cup marinara sauce
1/2 cup shredded nondairy Parmesan cheese
Wash the eggplant and pat dry. Slice the eggplant, making 8 (1/2-inch thick) rounds.
Set up a three-part dredging station using three shallow bowls, with the flour in the first, flax egg in the second, and panko bread crumbs in the third. Spritz the air fryer basket with the oil.
Dredge an eggplant round into the flour, coating well. Dip the eggplant round into the flax egg, and then dredge it in the panko bread crumbs. Shake off any excess bread crumbs and place the eggplant round into the air fryer basket. Repeat this process with more of the eggplant rounds. If you have a rack accessory, place it in the air fryer basket and continue coating the remaining eggplant rounds and place them on the rack. If you have a smaller air fryer or no rack to add a second level of cooking, air-fry the eggplant rounds in 2 or 3 batches. Spritz the top of each eggplant round with olive oil. Cook at 360°F for 12 minutes, until golden brown.
Heat the marinara sauce in a small saucepan over medium heat.
After 12 minutes, open the air fryer and add 1 tablespoon cheese to each eggplant round and cook for 2 minutes longer. To serve, plate 3 eggplant rounds per person on a small plate. Spoon 2 tablespoons marinara sauce over the eggplant.
Serves 4
No-Oil Option: Omit the olive oil.
This is a fun alternative to a vegan burger. Full of veggies, these little gems also boast nutrient-boosting flaxseed and peas.
3 tablespoons ground flaxseed
1/2 cup water
2 medium russet potatoes
2 cups frozen mixed vegetables (carrots, peas, and corn), thawed and drained
1 cup frozen peas, thawed and drained
1/2 cup coarsely chopped onion
1/4 cup finely chopped fresh cilantro
1/2 cup unbleached all-purpose flour
1/2 teaspoon sea salt
Extra-virgin olive oil for spritzing
In a small bowl, make a flax egg by mixing the flaxseed and water with a fork or small whisk.
Peel the potatoes and shred them into a bowl. (Or use the grater blade in a food processor; if doing so, transfer the shredded potatoes back into a bowl.) Add the mixed vegetables and onion to the potatoes. Add the cilantro and flax egg and stir to combine. Add the flour and salt and combine well. Preheat the air fryer to 360°F for 3 minutes.
Scoop out 1/3 cup of the potato mixture to form a patty. Repeat this process until all of the mixture is used to make fritter patties.
Spritz the fritters with the oil. Transfer the fritters to the air fryer basket (you may need to do several batches, depending upon the size of your air fryer). Cook the fritters for 15 minutes, flipping halfway through the cooking time.
Makes 10 to 12 fritters
No-Oil Option: Omit the olive oil.
I grew up in the Midwest where potato skins were a staple in most restaurants. These days, I’m still a fan of the potato skin, but I want that potato, too. This is a fun recipe to make for game-day noshing.
Potatoes
1 pound fingerling potatoes
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Cheese Sauce
1/2 cup raw cashews
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
2 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
2 tablespoons to 1/4 cup water
Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.
Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.
Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.
Serves 4
No-Oil Option: Omit the olive oil.
This twist on a traditional baked potato changes the texture: think crispy, like chips. Spoon chili or split pea soup over it and you’ve got yourself a meal.
2 medium russet potatoes
2 spritzes extra-virgin olive oil
1/4 teaspoon sea salt
2 pinches black pepper
1 teaspoon minced garlic
Wash the potatoes well. To cut the potatoes, lay them down on their flattest sides in a large spoon (to prevent you from slicing all the way through them). With a sharp knife, slice down from the top until the knife makes contact with the spoon. Make 1/8-inch slices across the potatoes.
Spritz the potatoes with the oil (or brush them with vegetable broth) and sprinkle half of the salt and a pinch black pepper on each. Place the potatoes in the air fryer and cook for 20 minutes at 390°F.
Remove the basket from the air fryer and press 1/2 teaspoon garlic in between the slices of each potato. Return the potatoes to the air fryer and cook for another 15 to 20 minutes. (The total cooking time should be about 35 to 40 minutes; longer if using large potatoes.)
Serves 2
No-Oil Option: Use vegetable broth instead of olive oil.
Poutine (pronounced “poo-tin”) is a Canadian dish—originating in Quebec—that is pretty simple: French fries, gravy, and cheese curds. Here’s a vegan version that could be a meal if you use my Mushroom White Bean Gravy .
3 medium russet potatoes, cut into 1/4-inch slices, and cut again into 1/4-inch strips
1 teaspoon peanut oil or canola oil
2 cups Mushroom White Bean Gravy or Pacific or Imagine brands mushroom gravy
1/2 cup coarsely chopped Daiya Jalapeño Havarti Style Farmhouse Block cheese or Follow Your Heart shredded Parmesan cheese
Rinse the potato fries in cold water. Soak for 20 minutes. Rinse, drain, and pat the potatoes dry with a paper towel. Transfer the fries to a large bowl and toss with the peanut oil.
Place the fries in the air fryer basket and cook for 20 minutes at 390°F, shaking halfway through the cooking time.
While the fries are cooking, make the gravy.
When the fries are fully cooked, place them on 4 serving dishes. Sprinkle 2 tablespoons cheese and then spoon 1/2 cup gravy over each serving.
Serves 4
No-Oil Option: Omit the peanut oil.
1/4 cup nondairy butter
3 cloves garlic, coarsely chopped
1/2 cup coarsely chopped yellow onion
1 cup coarsely chopped shiitake mushrooms
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 1/4 cups vegetable broth
1/4 cup low-sodium soy sauce
1 (15-ounce) can white beans, drained and rinsed
1/8 to 1/4 cup nutritional yeast flakes
Heat the butter in a small saucepan over medium-high heat. Add the garlic and onion and sauté until the onion is translucent. Add the mushrooms, sage, rosemary, and pepper. Mix well. Stir in the broth and soy sauce. Bring the mixture to a boil.
Add the beans. Use an immersion blender in the saucepan to blend the gravy for 20 to 30 seconds, or until smooth. Alternatively, you can transfer the gravy to a blender and blend until smooth, then return the gravy back to the saucepan after blending.
Cover the saucepan, reduce the heat to medium, and cook for 5 minutes, stirring occasionally. Add the nutritional yeast, stir well, then cover the saucepan and simmer for 5 minutes longer, stirring as needed.
Makes about 2 1/2 cups
This recipe is a nod to a now closed restaurant in Jim Thorpe, Pennsylvania. The fries at FLOW were so good that I begged the chef to share his secret: beer. Here’s my take.
2 large white sweet potatoes, cut into 1/4-inch slices, and cut again into 1/4-inch strips
1/4 cup dark vegan beer
1 teaspoon red miso
1 teaspoon canola oil
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
Rinse the fries in cold water. Transfer the fries to a large bowl. In a small bowl, whisk together the beer, miso, and oil. Drizzle the beer mixture over the fries, toss well, and set aside for 20 minutes.
Drain the fries and return them to the bowl. Sprinkle the brown sugar, cinnamon, cumin, and salt over the fries. Toss until well coated. Cook the fries for 15 to 20 minutes at 320°F, until golden brown.
Serves 2 to 3
No-Oil Option: Omit the canola oil.
These bites may seem naughty but they are really nutritious and, most importantly, tasty! This is a great way to use leftover mashed potatoes—just skip the part about cooking the potatoes. and use leftover mashers instead.
2 cups finely chopped potatoes
1 teaspoon extra-virgin olive oil or canola oil
1 clove garlic, minced
4 cups loosely packed coarsely chopped kale
1/8 cup almond milk
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
Vegetable oil spray, as needed
Add the potatoes to a large saucepan of boiling water. Cook until tender, about 30 minutes.
In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden brown. Add the kale and sauté for 2 to 3 minutes. Transfer to a large bowl.
Drain the cooked potatoes and transfer them to a medium bowl. Add the milk, salt, and pepper and mash with a fork or potato masher. Transfer the potatoes to the large bowl and combine with the cooked kale.
Preheat the air fryer to 390°F for 5 minutes.
Roll the potato and kale mixture into 1-inch nuggets. Spritz the air fryer basket with vegetable oil. Place the nuggets in the air fryer and cook for 12 to 15 minutes, until golden brown, shaking at 6 minutes.
Serves 4
No-Oil Option: Omit the olive oil.
As mentioned in chapter 2, some believe umami—considered the fifth taste in Japanese culinary cuisine—is the secret ingredient to vegan cooking. It adds a meaty, savory flavor and the Marmite and cider do just that to these fries.
2 large russet potatoes, scrubbed
1/4 cup hot water
1 tablespoon Marmite or Vegemite
1 tablespoon apple cider vinegar
Cut the potatoes into 1/4-inch slices, then cut the slices into 1/4-inch strips.
Transfer the fries to a shallow baking pan or rimmed baking sheet.
Pour the water into a blender. Turn the blender on low and slowly drizzle in the Marmite. Add the vinegar, increase the blender’s speed to high, and blend for just a few seconds. Pour the Marmite mixture over the fries. Toss the fries with tongs or use your hands to make sure the fries are coated with marinade. Cover and set aside for about 15 minutes.
Preheat the air fryer to 360°F for 3 minutes. Drain the fries and transfer them to the air fryer. Cook at 360°F for 16 to 20 minutes, shaking halfway through the cooking time.
Serves 2 to 4
