We all know that vegetables are good for us, packed with vitamins and minerals, but also good amounts of necessary folate, vitamin C, and potassium, all working together for a healthier internal system, and veggies have generous fiber to help regulate our digestive systems so we can break down the food properly.
But cooking the same thing over and over again can be tedious, and boring, and you end up not enjoying vegetables anymore when there are hundreds of great-tasting dishes waiting for you to try them.
This is why these vegetable air fryer recipes for delicious meat-free dinners will be a game-changer in your life, and before you know it, you will be making 2 or 3 nights a week a veggie supper. With endless options, you can enjoy a new dish every week for months, and this great collection will help you get started and on the right track to healthier eating in half the time with the air fryer.
#1. Air-Fryer Cauliflower Recipe
This is by far one of those most versatile veggies you can get when it comes to his food group, and increasingly so as people learn more about its nutritional value and customizability. Cauliflower has always been a favorite of mine, the white trees of goodness, and since changing my eating habits to a keto-lifestyle I have found more use for it than ever before.
Making it in the air fryer has helped save a lot of time and why I am so glad I found these vegetable air fryer recipes.
This dish is ready to eat in under 15 minutes and goes so well for dinner or a late lunch, and it refrigerates perfectly so you can make a big batch at once and have it for the rest of the week. Tender florets with a subtle crisped edge to them make them delicious on their own or as a side serving, but a ranch dipping sauce or better yet, a gorgonzola sauce smothered over the top of it, divine.
If you aren’t a fan of cauliflower this dish is simple yet mind-changing.
On reading this recipe I was worried, it sounded a bit tricky, and then when I made it I was pleasantly surprised that it was quite simple, just sounds fancy. But I knew I wanted to try it because anything with garlic and parmesan is a yes from me.
I didn’t realize it but squash can be very filling and eating one (or two) of these will certainly fill the gap, and if you are generous with the garlic-like am, every bite will more moreish, and the reason why you may reach for a second helping.
The best part about this meal is that it needs only a handful of ingredients, most of which I already had in the fridge so no need to make a special trip to the shops, thus making it budget-friendly. And you could easily substitute the parmesan for regular cheese if someone doesn’t enjoy the taste.
A quick dish, fried in the air fryer and all done within the half-hour, now you don’t need to precook or make dinner, you can come home and know that supper will be on the table within 30 minutes or less. Win-win.
If you enjoy sesame then you will understand the uniqueness of its flavor profile, nutty yet light, but still confident in its presence, which when paired with cauliflower ultimately becomes the star of the show.
This dish, when plated up, looks magazine-worthy, and even more so when you garnish it with roasted sesame seeds and a good helping of slicing spring onions which pop against the dark saucy coating. It is even great to add on a crudité platter for a twist rather than the generic celery and carrot sticks combo.
Now, the crispy florets work well with the crunch of the seeds, and each mouthful packs a punch from the spice. A great veggie option with an Asian-inspired influence, and why it is always good to have a collection of convention oven vegetables recipes on hand to give something new a try.
While many will use this as part of a big meal, you could enjoy a bowl of this as is, or chopped up a bit more to add with roasted peppers to a taco shell or tortilla wrap, you can always find a great meal to make with cauliflower.
The humble carrot is often simply thrown in for a pop of color or texture or even just to bulk up a dish, but on its own, it has the potential to shine. That’s why you need these easy air fryer vegetable recipes to show you just what you have been missing out on.
The rapid air circulation blowing hot air ensures that all sides of the carrot cook evenly, get that golden tinge we all love and that adds so much more flavor, and cooks and heats the contents of the fryer basket completely.
I love carrots, maybe because they are associated with cute rabbits, I don’t know, but I do know they are an exceptional choice when you are looking to boost your vitamin C count. Grown in the ground makes them hardy so you know they will be working for your body.
And their versatility is why they are great for a sweeter option with butter and sugar, or a savory meal with paprika seasoning and sprinkled with fresh herbs and parmesan on serving. There is something everyone will enjoy.
A crudité platter addition with an edge, these are the kinds of vegetable convection oven recipes that will make people take notice. Who would have thought you could make mushrooms in the fryer, considering they have such a high water content when cooked, these turned out amazingly.
And, they are effortless to make. Simply pat them dry after a good wash, soak in egg wash and then in flour, and pop them in a single layer in the fryer basket. I try not to let them touch so I can make sure all the coating has a chance to crisp up, and halfway through I like to flip them just to keep that golden glow all over.
You can use them on veggie skewers to add a nice textural variation, or on a platter with some dipping sauce for friends and family to enjoy as appetizers. Even meat-eaters will rave about this dish when they try it, the outer shell hides a delicate flesh underneath which is why you should make a double batch of these just in case, I have found they go quickly once people have tried them.
We have all seen these in magazines and on fancy plates in restaurants but if you are anything like me they end up being limp and bland when I try to cook them at home. Until now.
All you need to round up a great dinner meal are these green beans, they are the easiest side serving dish you will ever make, and need only 3 ingredients. Yes, you read that right.
You need to only wash and trim these, I like to keep the trimming to a minimum so I can enjoy as much of the bean as possible, and then toss in a large bowl with olive oil (or butter) and salt and lemon pepper. A sprinkle of garlic is optional but in my house, I like garlic with everything.
Then pop them into the fryer to cook for 10 minutes, you can give them a good shake halfway through to keep them going, and then pile them high into a bowl with a generous dollop of butter. I love the richness and depth the butter gives to them but it also looks more impressive when the guests see the butter melting over them. A winning dish I will use forever.
I don’t think I know anyone who doesn’t love a good roasted potato but waiting for the water to boil and then popping them in and having to wait for them to soften takes forever, and we end up not wanting to make them as often.
But, with these healthy air fryer vegetable recipe options, you can cut the cooking time by more than half, and the best part, clean-up is a breeze. No more hot water splashes or starchy rimmed pots to scrub, these cook efficiently and deliciously in the fryer basket in minimal time.
Cook for 10 minutes, give them a shake, and finish with a final 10 minutes. Serve them with butter on the side, and sprinkled with freshly chopped herbs for a pop of color. You could also add a touch more paprika when serving to elevate the overall dish.
Great as part of the main meal, enjoyed on its own while you relax on the sofa watching TV, or left to cool and used as a salad with mayo, spring onions, and chives. Who knew the humble potato could offer so many great options, and now you don’t have to miss out on them.
Having grown up next to the ocean the weather was always boiling which meant outdoor cooking and dining was the norm, and corn was almost always on the menu. Thankfully, my family loves corn in any form, but it is also cheap so it is easy on the wallet and fills the gap.
Now grown up and arriving home after a long day and the sun is long gone, I can still enjoy my childhood favorite side dish. These easy convection oven vegetable recipes all made in the comfort of my home makes cooking something to look forward to, and so I gave this corn recipe a try. It was divine.
Mexican food, in general, is packed with flavor, so to combine that intense cuisine flavor profile with nutritional veggies was a yes in my book. Cooking the corn cobs in the fryer till they become light brown and if you like a bit of tinged char leave them a little longer.
While they’re cooking make the cheesy, garlic sauce to pour over them once they are done and you have plated them up. I go as far as to add freshly grated cheese on top for added goodness, this is a dish that hits the spot every time and is always a crowd-pleaser.
This Mediterranean-inspired medley of vegetables is the color pop of a rainbow to take your dining table to the next level and is a breeze to make.
And not only are they effortless to pull together, but this recipe is customizable to suit everyone. You can go to the shop and pick out specific veggies, you can take everything from the fridge that needs using up to create the meal (like I do most times when making this meal), or you can only have a few veggies that your guests coming over enjoy to tailor to their needs.
Quickly toss the cut veggies into the seasoning mix, this dish calls for chili flakes to give it a nice bite but it tastes equally amazing if this is omitted, and throw into the fryer basket. Cook for 10 minutes, give them a good shake or toss, and cook for a final 10 minutes.
In the last couple of minutes sprinkle over the cheese and let it soften into melted goodness. The cheese has some salt to it but I always like to add another good dose of pink Himalayan salt to intensify the flavors and balance the overall dish.
These are as impressive looking as they are tasty, and while they look like you may have spent a long time in the kitchen preparing them and then cooking them into a restaurant-worthy dish, they are so quick and easy to do.
I made the mistake of not using the chopsticks mentioned in this recipe, to begin with, because I thought it was odd, but quickly discovered their important purpose. To prevent you from making potato slices.
Lay the chopsticks onto the chopping board a few centimeters apart and place the potato on top of them, then proceed to slice it reasonably thin but not overly so that the slice sticks together, and the chopsticks prevent you from going all the way down to the chopping board. Genius.
Then place them in the fryer basket and generously douse them in your olive oil and Italian herb dressing, giving them a few coats to make sure the sauce gets deep into the cuts. Fry till soft and golden brown but not falling apart and losing their impressiveness.
A big platter of these placed on the table for guests will get you a round of applause, and who wouldn’t want that great feeling. A winning dish all around.
Bang bang sauce is one of those that works effortlessly with so many dishes, and with only a few ingredients to create a homemade version (much better than the store-bought ones), most of which you already have in your pantry, there is no excuse not to have a jar of this in your fridge at all times.
Then, when you have healthy vegetable air fryer recipes like this one, you can simply pour the cooked veggie onto a platter, scoop up a big ramekin of the sauce, and enjoy a healthy snack outdoors that took no more than 15 minutes to make from start to finish.
The crunch of the Brussel sprouts is just what makes it so delicious and when you bite into it the softer insides melt in your mouth and each bite gets better than the last.
Brussel sprouts are also cheap to buy so if you want a filling dish that is easy on the wallet, this is a great choice. And they come in big bags too. Just chop off the stalked edge, de-leaf the outer layers, wash, and season. That’s all there is to it.
Delicious tasting food doesn’t have to be an effort, and a veggie meal at least once a week is a must to keep your digestion healthy and regulated.
I have never been a fan of asparagus if I am being honest, so when I found this vegetable convection oven recipe and it looked so good, I decided to give it one more chance. It turned gorgeous and not at all what I expected from the once feared asparagus.
You may be just like me so if you find yourself skipping over the asparagus platter at the buffet, try this one at home to change your mind.
This lean veggie is low in calories so the perfect choice to keep you on track with your healthy eating plan, and filled with folate and other essential minerals, it aids in digestion and weight loss. These reasons alone will make you want to give it a go, and once you have tried it and seen how easy it is to make, it will surely become a frequent visitor to the dining table.
Perfect with the combination of the garlic and parmesan these stalks look great on the plate and taste even better. A winning dish that changed my perspective on veggies and asparagus, a must-try.
One of nature’s most versatile ingredients is the humble potato. And this dish is perfect for fussy eaters because the foundation is gorgeously tasty yet simple, and then everyone can get creative with the toppings, a winner all around.
The issue most people have when it comes to baked potatoes is the time it takes to cook and soften, and preheating the oven or waiting for a pot of water to boil can take ages, and who has the time to sit around and wait?
Simply pop these into the fryer, cook on high for 30 minutes and you have a ready spud to slice open, smother in butter while watching it melt over the whole potato, and top or fill with your heart’s desire.
You could opt for ground beef for the meat-eaters, but sour cream is divine, grated cheese with beans a timeless classic that is always a hit, or simply garlic powder and salt with more butter. Everyone has a choice, there is nothing that doesn’t go great with baked potatoes, and they are now good to eat in a quarter of the usual time. This recipe is a keeper for sure.
The simplest side serving you can whip up in just 10 – 15 minutes depending on the strength of your fryer, and it only needs 3 ingredients so no hefty price tag, a winner.
Simply slice the zucchini down the middle lengthwise, and scoop out the insides to use for later, or freeze down to add to a veggie soup along with other ingredients. Take the hollow baby marrow and place it in the fryer hollow side down for 6 minutes, then flip over and fill with cheese and seasoning.
I like to mix different cheeses to keep things interesting from strong cheddar to mild mozzarella, and then a generous sprinkling of Italian herbs. Fry for an additional 5 minutes till the cheese is melted and has that crispy golden topping. Amazing.
Serve alongside the main course, or enjoy as is with a BBQ dipping sauce. Easy and tasty, what else do you need from a great recipe? And, eating a good amount of zucchini in your diet has shown to decrease your chances of heart disease, and is great for the digestive system.
Golden bites of goodness with soft insides and a sweet and sticky sauce on the outside, the tang in this recipe adds great flavor to a humble cauliflower floret, and with the bite of the heat afterward, it leaves your mouth watering for more.
There are a few steps to this dish that some may find odd, but the effort reflects in the taste which leaves you coming back for second and third helpings, and makes all the difference to the texture.
After they have been frying for several minutes and you have given them a shake before frying for longer, transfer them to a bowl to toss in the sticky sauce and back into the fryer so the sauce can get sticky, this is where the magic happens.
The sauce caramelizes to give you that good sweetness yet the taste is spicy, an interesting flavor that is on constant rotation in my meal plans. A big platter of this looks amazing sprinkled with chopped chives, or as a veggie bowl option on the dining table, everyone will love this dish, even the meat-eaters, and skeptics.
More people than most have not tried this vegetable, and either because they don’t know what to do with it or they can’t source it, or they simply haven’t heard of it, this recipe is the one you need to use. Okra is not your average, everyday veggie, but it could be.
Okra is naturally high in vitamin C so it is the perfect addition to your diet to keep your immune system at full strength, and it has a good amount of fiber to keep you satiated for longer, thus eliminating the need for snacking. And when you snack less, you boost your fasting period and in turn promote healthy weight loss.
When people learn about the positives vegetables bring to the table they will certainly add more to their diets, but the same old veggies get boring and which is why they appear less and less in meals. Discovering new veg and then cooking them in new ways will keep your culinary creativity awake.
So be sure to try okra in your next grocery shop, and with healthy vegetable air fryer recipes like these, it will be a pleasure to make. Fried okra may well just become your new favorite for the season.
I like to make a big batch of these, dedicate a full morning to making them, and then get to work. I slice what feels like hundreds of discs using the mandolin (I highly recommend using it if you have or possibly getting one, it makes the job go 10 times quicker) unless you are skilled with a knife then slice away chef.
Because zucchini tend to have a high water content I like to sprinkle them with salt and then pat dry afterward of any excess water. Place the discs in the fryer, topped with the parmesan cheese and they are ready when the cheese is golden and gorgeous.
I portion them into bags so I have some to pop into my handbag for work or to take with me in the car if I feel like a snack but do not want to grab an unhealthy convenience snack bar from the shop. Even cold these taste amazing.
Enjoy them on their own which is perfectly delicious or dip them in sour cream sauce for added tang, even a gorgonzola cream cheese ( I make my own) as blue cheese and zucchini go beautifully together.
When I make these I don’t even bite them I just pop the whole mushroom in my mouth and enjoy the cheesy goodness that takes over. Mushrooms are one of my top ingredients, they can be used for so many dishes and recipes, are cheap enough to buy without breaking the bank, and are done in only a few minutes.
This recipe is no different and ticks all the boxes I look for when it comes to ease of preparation and taste in a meal. Sometimes I’ll just make a big plate of these to enjoy for dinner, or with a few other add-on veggies, either way, it tastes amazing.
The mushrooms are packed full of cream cheese and garlic, and then topped with more cheese, does it get better than that? Quick fried for only 8 minutes and you have yourself a tasty appetizer for guests or a plate full of cheesy mushrooms to dig into all by yourself.
Feel free to substitute the cheese for blue cheese and even add a dollop of basil pesto, the options are endless.
I always try to add veggies in some way into my weekly meals not only for the endless nutritional value they bring to the table but for color and texture variations.
If you have been looking for a way to increase the veggie content in your diet then these vegetable air fryer recipes for delicious meat-free dinners are the best way forward. Straight forward and simple for beginners, a great collection to have on hand. Find more tasty recipes on our blog and get your culinary juices flowing.
Born and raised in South Africa and being immersed in the rich culture, Candace soon found a passion for all things food related. Exploring and experiencing new flavors and taste profiles she pursued her career as a qualified chef in silver service specialized in fine dining.
