Air fryers are trending, especially in the plant-based community. But is this countertop appliance worth the hype? We cover the basics, discuss if it's actually healthier than frying your food, weight the pros and cons, and offer up our favorite vegan oil-free air fryer recipes.
Since all MamaSezz meals are already cooked, you just need to heat them up and the air fryer is a quick and easy way to do just that. To heat up MamaSezz Mama's Burger in the air fryer just put your vegan burger patty in the air fryer basket and set the air fryer to 350 degrees for 3-5 minutes. Serve with your favorite whole grain bun and a generous dollop of MamaSezz Mama's Mac Sauce. A healthy plant-based lunch, just like that.
Air fryers are all the rage right now, but what exactly is an air fryer and what do you do with it? An air fryer is a countertop kitchen appliance that uses circulating hot air to cook your food, similar to a convection oven. You place your food in what looks like a fryer basket and the rapid circulation of the hot air cooks your food evenly and makes it nice and crispy, like fried food.
So why don't you just use an oven? It's more compact size means your food cooks faster and makes for evenly cooked, crispier veggies. Another bonus is that your air fryer preheats way faster than an oven, too!
We'll do you one further and say you don't actually need to use any oil at all....
No! You do not need oil to use an air fryer.
(Louder for the people in the back!)
To use your air fryer without oil, simply season your food, put it in the air fryer basket, and set the desired temperature and time. Pretty easy, right?
While most air fryers will beep so you can shake the basket halfway through, when you're air frying without oil you may want to shake the basket a few extra times to prevent sticking.
Another oil-free air frying hack? Line the basket with parchment paper — again, to prevent sticking.
It's called an air fryer after all. Anything you might normally fry will turn out great in the air fryer. Some of our favorite plant-based foods to air "fry:"
Any vegetable you would normally want to roast is also a candidate for the air fryer. Some of our favorite plant-based foods to roast in the air fryer:
Yep, you can even bake in your air fryer! While the basket size does limit how much you can bake, you can insert smaller pans or line the basket with parchment paper to bake:
Note: if you're using a vegan baked goods recipe that you would normally bake in the oven, you'll want to use the same temperature but shorten the bake time significantly. Cookies, for example, may take 11-12 minutes in a traditional oven but would only need to be placed in the air fryer for 5.
No microwave, no problem. Air fryers are also great for heating up plant-based frozen foods, like:
You can also use your air fryer to heat up many of the ready-made plant-based meals from MamaSezz. Some of our favorite MamaSezz foods to heat up in the air fryer, include:
Since all MamaSezz meals are already cooked, you just need to heat them up! To heat up MamaSezz plant-based meals in the air fryer just set the air fryer to 350 degrees for 3-5 minutes and take your MamaSezz out of its packaging and directly into the air fryer basket then check on it about halfway. (Seriously, MamaSezz Mama's Burgers are SO good in the air fryer - nice and crisp on the outside, tender and flavorful on the inside. Try it!)
2 medium sized sweet potatoes, washed, peeled, and cut into wedges
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder
1.Set air fryer to 375 for 15 minutes
2. Toss the sweet potato wedges in a bowl with seasonings until covered while air fryer pre-heats.
2. Add wedges to basket once it reaches 375.
4. Shake every 5 minutes or so to prevent sticking
5. Enjoy with your favorite dipping sauce (we love sweet potato wedges with MamaSezz Ranch Dressing)
1 russet potato, scrubbed
A pinch of salt and pepper
1. Set air fryer to 400 for 40-50 minutes.
2. Use your fork to poke a few holes in the potato.
3. Once air fryer reaches temperature, put the potato in the air fryer basket.
4. Turn potato every 15-20 minutes to prevent sticking. It is done when inside it tender and skin is slightly crispy.
5. Add your favorite plant based baked potato toppings.
2 cup of Brussels sprouts, chopped and cleaned
1 Tablespoon of maple syrup
1 Tablespoon of balsamic vinegar
(Optional) sprinkle of sea salt
1. Set the air fryer to 400 degrees for 8 minutes.
2. While it's preheating, toss the Brussels sprouts with liquids and salt (if using) in a bowl until covered.
3. Once air fryer is ready, put the Brussels sprouts in the basket and check about half way, then continue cooking until crispy and browned (about 8 minutes total, sometimes 10)
Follow this recipe for whole food plant-based oatmeal raisin cookies with the following modifications...
1. Use an air fryer instead of your oven and set to 350 degrees for 5 minutes.
2. Line underneath the air fryer basket with foil to make cleanup easier.
4. Line the air fryer basket with parchment paper to prevent sticking.
4. Once air fryer is preheated, scoop about 2 Tablespoons of dough onto the parchment paper lined basket rack and smoosh down with your finger. Bake until golden brown on the top, about 5 minutes.
Follow this recipe for vegan blueberry lemon french toast with these following modifications...
It's fast! The cooking time is faster and it preheats within a minute or two.
It's easy and user-friendly.
It's energy efficient, thank to its small size, and is ideal when cooking in the summer as it won't make your kitchen unbearably hot.
It's healthier than frying your food and is a great tool for anyone trying to wean off cooking oils.
It's small and portable so it'd be a great kitchen appliance for anyone with an RV or a camp site with electricity.
It's versatile! You can "fry," roast, bake, even toast items.
Is it necessary? No! A regular oven and a sheet pan will do just fine, but an air fryer is a simple, energy efficient, and quick way to get evenly cooked and crispy oil-free vegetables, baked goods, and more.
By Ali Brown
Ali is a mom, wife, and nutrition and lifestyle writer and editor. She has her Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.