Vegan

June 3, 2021 Air Fryer

Air Fryer Squash

An air fryer is all you need to get perfectly tender, crisp summer squash in no time at all! This recipe for air fryer squash uses olive oil and a little salt & pepper to highlight the natural flavors of the vegetables without overpowering them.

What Makes This Recipe So Good

It’s a quick and easy recipe that fits almost any dietary need – low calorie, low carb, keto, gluten free, grain free, no added sugar, paleo, vegan, vegetarian… Everyone can enjoy this tasty snack or side dish!
If you don’t like mushy squash, this is the recipe for you. The air fryer gives you perfectly tender-crisp summer veggies in less than 10 minutes. There’s no messy clean up, no standing over a hot stovetop, no turning and tossing to keep things from burning. Just perfectly cooked squash at the touch of a button.
Any leftover squash can easily be reheated in the microwave, under the broiler, or in the air fryer again for just a couple of minutes. Refrigerate your leftover squash in an airtight container and it’ll keep up to 4 days.

Key Ingredients

Yellow Squash – Yellow squash is pretty iconic. It’s got a beautiful color (hello, gorgeous yellow) and an interesting shape (roundish and bulbous on one end but skinnier toward the other end).

Zucchini – Another summer squash, zucchini doesn’t look like yellow squash. It’s a straight squash with uniform thickness from one end to the other, and it’s got a rich green color. Both zucchini and yellow squash have a similar taste and texture, and you can use them interchangeably in recipes. I like to use them together, like in this air fryer squash recipe, for some added color.

Chef’s Tips

Like any other air fryer recipe, you want to make sure you don’t overcrowd the air fryer basket. The yellow squash and zucchini should lay in one flat layer, not stacked or overlapping. If they’re stacked, the air won’t circulate around the discs like it should. If the air can’t circulate, they won’t cook evenly. You may have to cook in two batches if you have a small air fryer or if you’re cooking a lot of squash.
For extra flavor, you can mince a little garlic and toss it with the squash and oil. You could also try soy sauce or coconut aminos instead of olive oil.
For crunchy squash and zucchini, try our recipe for Air Fryer Zucchini Chips. The veggies are sliced thin to crisp up nicely, and they’re topped with a little parmesan for a wonderful cheesy flavor.

While You’re Here, Check Out These Other Air Fryer Recipes

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Print Recipe

Air Fryer Squash

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American, Vegan

Keyword: easy cooking, summer food, veggie chips

Servings: servings

Calories: 81kcal

Author: Cheryl Malik

Equipment

Air Fryer
Large bowl

Ingredients

1 small yellow squash
1 small zucchini
1 tablespoon olive oil
salt to taste
pepper to taste

Instructions

Preheat air fryer to 400° Fahrenheit.
Slice squash and zucchini into quarter-inch-thick discs.
Place discs in bowl. Drizzle olive oil over vegetables and season with salt and pepper to taste. Toss to coat.
Transfer squash to air fryer. Cook 6 to 7 minutes, or until tender but crisp.

Notes

Recipe yields approximately 2 servings. Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly based on specific types and brands of ingredients used.

Nutrition

June 1, 2021 Air Fryer

Air Fryer Falafel

This air fryer falafel is crispy on the outside, soft on the inside, and incredibly flavorful throughout! Chickpeas and a variety of fresh herbs are what make this plant-based recipe delicious. This air fryer falafel is a healthier take on a much-loved classic!

What Makes This Recipe So Good

It packs all of the traditional falafel flavors, without the extra oil. The air fryer replaces deep-frying in this recipe, making it all the more light and healthy!
It’s packed, and I mean packed, with flavor! Fresh parsley, fresh cilantro, and fresh dill are just a few of the incredible flavors you can expect from this recipe. It’s almost hard to believe that something so healthy, could taste so good!
The air fryer doesn’t only make this recipe healthier, but it makes it easier too! Simply transfer your falafel to an air fryer basket, then leave them to cook and return to perfectly crispy falafel every time.

Key Ingredients

Chickpeas – This bean is the base to every traditional falafel recipe. I made this recipe extra easy for you, by using canned, instead of dried, chickpeas. Start by draining the liquid from two cans of chickpeas, then give them a rinse before they’re ready to use in this air fryer falafel recipe. Chickpeas are high in vitamins and rich in plant-based protein, making them a super healthy and nutritious ingredient!

Baking Powder – This may seem like a strange ingredient in this recipe, but trust me when I tell you that it is key to the best falafel ever. Baking powder makes the interior of this falafel super light and airy! Without it, this falafel would be far too dense and less enjoyable.

Spray Cooking Oil – Since we eliminate the need to deep-fry in this recipe, we do need to add just a bit of oil to keep things from sticking. Start by coating the bottom of your air fryer basket or baking sheet with spray cooking oil, and finish by also lightly spritzing the top of each falafel before cooking. I use and recommend spray avocado oil in this recipe, but really any spray cooking oil will work.

Chef’s Tips

Whatever you do, do not skip refrigerating the falafel mixture in step 2. Refrigeration gives the mixture time to set and will aid in binding the falafel together while it cooks!
There is no limit to how you can serve this falafel! It’d be delicious in a pita, over a salad, or simply dipped in hummus. Sometimes I even find myself eating this falafel entirely on its own, it’s that good!
This air fryer falafel can be stored in an airtight container in the fridge for up to five days. To preheat, transfer back to the air fryer set to 375° Fahrenheit for 5-8 minutes or until heated through.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

air fryer falafel on a plate with hummus, cucumbers, tomatoes, fresh parsley, and dill

More Easy Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Falafel

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Mediterranean

Keyword: air fryer, easy vegan, plant based

Servings: servings

Calories: 326kcal

Author: Cheryl Malik

Equipment

Food processor
Air Fryer

Ingredients

2 (15-ounce) cans chickpeas drained and rinsed
1 cup parsley chopped
1 cup cilantro chopped
½ cup fresh dill chopped
5 garlic cloves minced
1 small yellow onion chopped
4 tablespoons all purpose flour see Notes
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon red pepper flakes optional

For air frying:

spray cooking oil

Instructions

Place all ingredients in a food processor and pulse until very finely chopped, but not pureed.
Refrigerate falafel mixture for at least one hour.
Remove from fridge and scoop two tablespoons of falafel mixture into your hands then roll into a ball. Repeat with remaining mixture.
Coat the basket of your air fryer with spray cooking oil and transfer falafel to the basket. Lightly spray falafel with cooking oil and set the air fryer to 15 minutes at 375° Fahrenheit.
Flip each falafel and cook for an additional 10 minutes or until golden brown and crispy.

Notes

Make it Gluten-Free: Use 1:1 gluten-free flour instead of all purpose flour in this recipe.

Recipe yields approximately 12 falafel. Nutritional values shown are general guidelines and reflect the information for four falafel out of 12. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 27, 2021 Appetizer

Gluten Free Onion Rings

These gluten free onion rings are an easy way to get this classic comfort food at home and with absolutely zero gluten. They’re the perfect side for burgers or hot dogs, or enjoy them on their own as a snack or appetizer. Can be made dairy free.

What Makes This Recipe So Good

The gluten free batter for these onion rings is light and full of flavor and crisps up beautifully.
Underneath the crispy gluten free batter is a juicy, perfectly cooked sweet onion. The way the sweetness of the onion complements the savory batter… OMG.
There’s zero gluten in this recipe, so it’s perfect for anyone with a gluten allergy or sensitivity. Even without the gluten, these onion rings taste just like traditional onion rings, which means any gluten-eaters in your party will love them, too!

Key Ingredients

Cornmeal – If you like cornbread then you’re pretty familiar with cornmeal. It’s that coarse powdery substance that comes from grinding corn. Cornmeal is perfect in batters like this because it fries up so beautifully.

Milk – Obviously the dry ingredients need a little liquid added to turn them into a batter. Milk gets the job done while keeping the batter rich and creamy, rather than making it watery. Use any type of milk you like! For dairy free, gluten free onion rings, use an unsweetened plant-based milk.

Club Soda – Like the milk, club soda helps thin the batter, but the fizziness keeps the batter amazingly light. You could also try this recipe with a little gluten free beer in the batter instead of club soda for gluten free beer-battered onion rings.

Chef’s Tips

What’s the best dipping sauce for gluten free onion rings? Well, that depends on what you like! I’m a big fan of onion rings with ranch, so I like to pair them with this homemade gluten free, Whole30 dump ranch. Of course, ketchup is a classic – try this ketchup recipe for a homemade option. If you like things a little spicy, a chipotle aioli dipping sauce would work for you!
It’s important that your oil is hot enough before you drop an onion ring in it, otherwise the onion ring just soaks up the oil and gets super greasy and soggy. You can use a food thermometer to gauge the temperature, or you could use the wooden spoon trick. Just dip the end of a wooden spoon handle into the oil. You’ll know it’s ready when the oil bubbles up around the spoon handle. If there are a lot of violent bubbles, though, your oil’s too hot, so lower the temperature and let it cool a little.
Instead of placing the onion rings on a plate of paper towels to drain, lay a wire cooling rack over a bed of paper towels lining a baking sheet, then place the onion rings on the rack. That way, the onion rings aren’t sitting in the hot oil while you’re working on the next batch or two. If they’re elevated and the oil can drain away, you’ll be left with beautifully crisp onion rings. If they just sit in the oil, they’ll get soggy.

What Do We Mean By Healthy?

Individual onion ring being dipped into ranch dressing, with more onion rings out of focus in the background

More Awesome Gluten Free Recipes

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Gluten Free Onion Rings

These gluten free onion rings are an easy way to get this classic comfort food at home and with absolutely zero gluten. They're the perfect side for burgers or hot dogs, or enjoy them on their own as a snack or appetizer. Can be made dairy free.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: comfort food, fried food, summer food

Servings:

Calories: 327kcal

Author: Cheryl Malik

Equipment

Large bowl
Whisk
Fork
Large saucepan or deep skillet
Wire cooling rack
Paper towels
Baking sheet

Ingredients

2 medium sweet onions sliced into rings
cornstarch enough to dust sliced onions
neutral oil for frying

For the Gluten Free Batter

⅓ cup cornstarch
1 ½ cups gluten free flour blend
¼ cup cornmeal
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 cup milk of your choice, see Notes
1 cup club soda

Instructions

If onions are not already sliced into rings, slice them now. Lightly dust sliced onion rings with cornstarch. Set aside.
In large bowl, mix together ⅓ cup cornstarch, gluten free flour blend, cornmeal, paprika, garlic powder, onion powder, and salt.
Once dry ingredients are combined, whisk in milk and club soda to form batter.
In large saucepan or skillet, heat neutral oil to 350° Fahrenheit.
When oil is hot, use fork to dip sliced onion rings into batter. Coat evenly and lift out of bowl, pausing to let any excess batter drip off onion rings.
Drop onion rings into hot oil. Fry until golden brown.
Use fork to remove onion rings from oil. Transfer onion rings to wire cooling rack over baking sheet lined with paper towels.
Repeat for any remaining onion rings. Serve warm with condiments of choice.

Notes

Milk: Whole milk, 2%, plant-based – any type of milk will work, just make sure to use an unsweetened variety.
Tips for Frying: Work in batches and don’t put too many onion rings in the oil at once! Overcrowding will keep the onion rings from frying evenly. Add just enough rings at a time that they can stay in a single layer.

Recipe yields approximately 4 servings. Actual number of onion rings produced will depend on the size and thickness of the rings you cut. Nutritional values shown are general guidelines and reflect information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 25, 2021 Appetizer

Roasted Grape Tomatoes

Roasted grape tomatoes are a simple but delicious side dish or appetizer, perfect with pasta, crostini, or all on their own. Seasoned grape tomatoes tossed in extra virgin olive oil and roasted with fresh garlic, ready to eat in roughly 30 minutes with minimal effort.

What Makes This Recipe So Good

Roasted grape tomatoes come together quickly and easily, and there’s not a lot of hands-on cooking involved. Sure you have to stir a couple of times, but for the most part, the oven does all the work!
You can serve these tomatoes on their own as a side dish, on crostini with a little mozzarella or goat cheese as an appetizer, or on avocado toast as a snack. You could also use them in baked feta pasta or turn them into a roasted tomato sauce.
This recipe is naturally low carb, dairy free, gluten free, vegetarian, and vegan!
Got leftover roasted tomatoes? Refrigerate them in an airtight container, with as much liquid from the pan as possible. They’ll keep up to 1 week!

Key Ingredients

Grape Tomatoes – These are smaller and less sweet than the cherry variety, and taste more like the classic red tomato you know and love. They’re pretty much the heart and soul of roasted grape tomatoes! Since they’re meatier, with less juice than other types of tomatoes, they’re perfect for roasting. That being said, you can use this same method with cherry tomatoes or even plum tomatoes if you’d rather.

Extra Virgin Olive Oil – Made from olives, ground into a paste then pressed without heat, extra virgin olive oil is a pantry staple in most kitchens. The antioxidants in EVOO give it a slightly spicy flavor that makes it sting a little, but in a good way. Don’t have extra virgin olive oil? You can use regular olive oil, or another neutral oil, like avocado oil.

Chef’s Tips

If you want to dress it up a little, add sprigs of oregano or thyme to the baking dish before you put it in the oven. Basil would be wonderful, too!
Since you’re only using a few ingredients in this roasted grape tomatoes recipe, it’s important to make sure you’re using the freshest ingredients possible! Look for brightly colored tomatoes with smooth skin – no wrinkles or soft spots! Also, use a high quality olive oil and fresh garlic, not garlic from a jar if you can avoid it.
You may need to roast the tomatoes a little longer, depending on your oven and the size of your tomatoes. Keep an eye on them and adjust the time as needed!

What Do We Mean By Healthy?

More Easy Veggie Recipes

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Roasted Grape Tomatoes

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: tomato sauce, vegan, vegetarian

Servings:

Calories: 94kcal

Author: Cheryl Malik

Equipment

Large bowl
Large spoon or silicone spatula
9×13 baking dish

Ingredients

4 cups grape tomatoes
4 cloves garlic smashed
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
⅓ teaspoon black pepper

Instructions

Preheat oven to 400° Fahrenheit.
In large bowl, mix together all ingredients, stirring until tomatoes are thoroughly coated in oil, salt, and pepper.
Transfer tomatoes to baking dish. Bake 15 minutes, then remove from oven and stir.
Return baking dish to oven and bake an additional 15 minutes. Tomatoes are ready when they've burst and started to caramelize.

Notes

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect the information for one serving. Macros may vary slightly depending on specific brands and types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

May 20, 2021 Appetizer

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone’s favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

What Makes This Recipe So Good

Tomatillo red chili salsa is a thin, liquidy salsa, as opposed to a thick, chunky one. It’s perfect for chips and salsa, or use it on tacos, burrito bowls, nachos, or even on a Mexican salad. If you really want the Chipotle experience at home, try this salsa with these Chipotle copycat carnitas bowls!
It’s incredibly easy to make! Aside from roasting the tomatillos in the oven, there’s no cooking involved – just toss the salsa ingredients in the food processor and blend until smooth!
Roasting the tomatillos adds so much depth and complexity to this salsa. If you’ve been making this without roasting the tomatillos first, we’re about to change your life!
You can easily double or triple the recipe for salsa all week long! Refrigerate any leftover salsa in an airtight container and it’ll keep up to 7 days. You can also freeze it in an airtight container up to 3 months.

Key Ingredients

Tomatillos – These small, green (or yellow, or purple) Mexican husk tomatoes are a little tart naturally, but roasting them like we do in this recipe brings out a little sweetness. They have a little more kick than classic red tomatoes, but they don’t add any heat. They’re a member of the nightshade family, so be aware of that if you or someone in your dining party has a nightshade allergy or intolerance!

New Mexico Red Chile Powder – Made from New Mexico red chiles, this spice has an earthy, deep flavor with notes similar to cherry and tomato. It has a medium heat that won’t necessarily set your mouth on fire but is definitely noticeable. If you’re very sensitive, start out with just 1 tablespoon of chile powder and taste the salsa before adding more.

Tabasco – Classic Tabasco gives your tomatillo red chili salsa another layer of sweet & spicy flavor. How much you use is up to you! The more you use, the hotter your salsa will be. Sriracha or Crystal hot sauce would also work here!

Chef’s Tips

For a hotter salsa, add a guajillo pepper or two, or add a chile de arbol.
Make your own New Mexico red chile powder if you want! Just pick up a few New Mexico chili pods, cut the stems off, and remove the seeds. Grind the pods with a mortar and pestle, a spice grinder, or a blender. You could also buy fresh New Mexico chilis and dehydrate them yourself, then grind them into a powder.
Never crushed garlic before? It’s easy! Place a clove of garlic (peeled or unpeeled) on a cutting board or another flat surface. Lay the blade a large kitchen knife on top of the clove, then quickly & firmly hit or “smash” the flat side of the blade with the heel of your hand. Press down with the heel of your hand and use a rocking motion back-and-forth if needed to crush the garlic more.

What Do We Mean By Healthy?

Tomatillo red chili salsa drizzling off a spoon into a white bowl of salsa surrounded by corn tortilla chips

Other Dips and Salsas You’ll Love

Print Recipe

Tomatillo Red Chili Salsa

This spicy tomatillo red chili salsa is a perfect homemade version of everyone's favorite hot Chipotle salsa. Charred tomatillos, spicy red chile powder, lime juice, and a little Tabasco create a delightfully flavorful side perfect for tortilla chips, taco salads, or burrito bowls.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, condiment, Side Dish

Cuisine: American, Mexican, Southwestern, TexMex

Keyword: dip, spicy, taco tuesday

Servings:

Calories: 101kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Food processor or blender

Ingredients

2 pounds tomatillos
5 cloves garlic peeled, crushed
2-3 tablespoons New Mexico red chile powder
2 teaspoons ground cumin
2 tablespoons lime juice
Tabasco to taste
salt to taste
pepper to taste

Instructions

Preheat oven to 375° Fahrenheit.
Place whole tomatillos and crushed garlic on baking sheet. Set in oven and bake 25 to 30 minutes, until charred.
Transfer tomatillos and garlic to food processor bowl or blender and add red chile powder, ground cumin, and lime juice. Process until smooth.
Add Tabasco to taste and process again. Season with salt and pepper to taste.
Serve immediately or chill in refrigerator until ready to eat.

Notes

Nutrition

May 18, 2021 Easy

Stewed Potatoes

These stewed potatoes are delightfully creamy and require just four ingredients to make! This savory side dish comes together in just a few simple steps.

What Makes This Recipe So Good

They’re the perfect simple side dish to basically any meal! Serve these stewed potatoes alongside roasted chicken and veggies for an easy and healthy lunch or dinner.
They require just four ingredients! That’s right, these stewed potatoes are the most uncomplicated recipe of all time. Potatoes, butter, salt, and black pepper is all you’ll need to whip up this recipe!
These stewed potatoes are the perfect way to use up any leftover potatoes you have lying around from a recipe or your garden! When I have half a bag of potatoes on-hand, I’ll quickly and happily turn them into this recipe to avoid going to waste.

Key Ingredients

Potatoes – Any white potato will work in this recipe. I used and prefer Yukon gold potatoes for their velvety texture and buttery flavor. Though take two pounds of whatever white potato you’d like then peel and dice them into 1-inch cubes for this recipe.

Butter – The same goes for the butter, any kind of butter will work! I used salted butter for a little extra flavor, though unsalted butter works just as good. And if you’d like to make these vegan or dairy-free, simply use vegan butter instead.

Chef’s Tips

While peeling potatoes can be a bit time consuming, I highly recommend you do not skip this step when making these stewed potatoes! Potato skins will take away from that incredible creamy texture we’re after in this recipe.
Do not cover your pot at any point in the cooking process. We start by covering the potatoes in water which will eventually need to be cooked down to create a thicker base for these stewed potatoes. By cooking the potatoes uncovered, you will allow some liquid to evaporate eventually creating that perfect consistency!
Feel free to boil the potatoes in the last step as much or as little as you want. The less time you spend boiling towards the end of cooked, the thinner your stewed potatoes will be. Therefore, the more time you spend boiling at the end, the thicker they will be! This is entirely personal preference, though I found it took just 10 minutes to achieve my desired consistency.

What Do We Mean By Healthy?

two bowls of stewed potatoes with green onion and black pepper.

More Easy Potato Recipes You’ll Love

Print Recipe

Stewed Potatoes

These stewed potatoes are delightfully creamy and require just four ingredients to make! This savory side dish comes together in just a few simple steps.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Side Dish

Cuisine: American

Keyword: easy potato recipe, fewer than 5 ingredients, simple side dish

Servings: servings

Calories: 252kcal

Author: Cheryl Malik

Equipment

Large pot

Ingredients

2 pounds potatoes peeled and cut into 1-inch cubes, see Notes
½ cup butter
1 teaspoon salt
½ teaspoon black pepper

Instructions

Place potatoes, butter, salt and black pepper in a large pot then fill with just enough water to cover potatoes.
Bring to a boil then reduce to a gentle boil and cook until potatoes are soft or pierced easily with a fork, about 20-30 minutes.
Bring heat back up to a boil and stir often until liquid has reduced and potatoes have broken down to your desired consistency, about 10 minutes.

Notes

Potatoes: I used Yukon gold potatoes and had great results, though feel free to use whatever kind of white potato you’d like.

Recipe yields approximately 6 servings. Nutritional values shown reflect information for one serving of stewed potatoes made with gold potatoes and unsalted butter. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 13, 2021 Appetizer

Vegan Shrimp with Vegan Sriracha Mayo

This vegan shrimp tastes just like the real thing! Oyster mushrooms are coated in Panko breadcrumbs and Old Bay seasoning, then quickly fried until golden brown and crispy. This vegan shrimp is a total crowd-pleaser and will even have non-vegans reaching for more!

Vegan shrimp being dipping in sriracha mayo.

What Makes This Recipe So Good

It’s seasoned exactly how regular shrimp is, therefore tasting almost identical to the real thing! Oyster mushroom provide the perfect texture and a crispy coating gives them that irresistible crunch.
Everyone loves this vegan shrimp, even avid seafood-eaters! Fool your friends, family, and even yourself with this vegan alternative to a much-loved classic.
The vegan sriracha mayo is the perfect pairing to this delicious “shrimp.” While they taste great on their own, the simple vegan sriracha mayo takes this recipe to the next level!

Key Ingredients

King Oyster Mushroom Stalks – Not only do these mushrooms provide that shrimp-like texture, but when sliced they look especially similar to little shrimps! We use just the king oyster mushroom stalks for this recipe, therefore you can either discard the caps, use them in a stir-fry, or any other recipe you’d like.

Flour – Flour is used to create a batter as the base layer to these crispy vegan shrimp. I recommend using all purpose flour for this recipe, but if you’d like you could use gluten-free flour instead.

Panko Breadcrumbs – This light and airy breadcrumb is ideal in helping us achieve that incredible crispy exterior on our vegan shrimp. Panko breadcrumbs have a buttery flavor without containing any butter, making them a vegan’s best friend!

Vegan Mayonnaise – There are quite a few vegan mayonnaises on the market these days, and any one will work in the vegan sriracha mayo recipe! If you’re not vegan, but would still like to try this recipe, feel free to use regular mayonnaise instead.

Chef’s Tips

Keep a close eye on the vegan shrimp as it fries. Since they’re so small, they will fry quite quickly – a couple minutes per side is all they’ll need!
Make sure none of the “shrimp” touch while frying, otherwise they risk getting stuck together. Just 1/4-inch apart is enough space for each piece to fry up evenly without disturbing one another.
Adjust the vegan sriracha mayo to your spice-level! Start with just 1/2 tablespoon of sriracha for a mild dipping sauce, give it a taste and then work up from there.

What Do We Mean By Healthy?

Vegan shrimp sprinkled with fresh parsley, served with lemon.

More Vegan Recipes You’ll Love

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Vegan Shrimp

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: Vegan

Keyword: entertaining, finger foods, fried food

Servings: servings

Calories: 234kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large pan

Ingredients

For the Vegan Shrimp

8 ounces king oyster mushroom stalks
½ cup almond milk see Notes
½ cup all purpose flour
1 cup Panko breadcrumbs
2 teaspoon Old Bay seasoning

For the Vegan Sriracha Mayo

¼ cup vegan mayonnaise
½ – 1 tablespoon Sriracha
½ teaspoon lemon juice
1 clove garlic minced
salt to taste
vegetable oil for frying

Instructions

Slice oyster mushroom stalks into ½-inch discs, then slice each disk into shrimp shapes (similar to slicing it into a yin-yang symbol).
Mix together the almond or soy milk, flour, and salt in a bowl. In a separate bowl, mix together the Panko breadcrumbs and Old Bay seasoning.
Dip each “shrimp” into the flour and milk mixture, then coat in the breadcrumb mixture.
Heat ½-inch of oil in a pan over medium-high heat and fry each vegan shrimp for about 2 minutes per side or until golden brown.
Make the vegan sriracha mayo by adding all ingredients to a bowl and mixing until combined, then serve with vegan shrimp.

Notes

Almond Milk: Any non-dairy milk will work here, you could even use water instead of milk.
Make it Gluten-Free: Use gluten-free flour instead of all purpose flour and gluten-free Panko breadcrumbs instead of regular Panko breadcrumbs.
Baking Option: Preheat an oven to 400° Fahrenheit and bake vegan shrimp for 15-20 minutes, flipping halfway through, instead of frying.

Recipe yields approximately 4 servings. Total number of vegan shrimp per serving will vary based on size of mushroom stalks. Nutritional values shown reflect information for one serving of vegan shrimp including the vegan sriracha mayo. Macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

May 11, 2021 Dairy-Free

Instant Pot Asparagus

This Instant Pot Asparagus will be your new favorite quick and easy method to cooking this delicious vegetable! Asparagus is lightly seasoned with garlic and lemon, then perfectly cooked in under 10 minutes.

What Makes This Recipe So Good

The Instant Pot takes all the guesswork out of cooking asparagus! Simply set the timer and walk away, then return to tender asparagus every time.
It’s lightly seasoned making it a perfect addition to virtually any meal. Serve this easy veggie alongside salmon, chicken, or whatever protein you’d like for an easy and healthy low-carb lunch or dinner.
It’s the fastest, most efficient way to cook asparagus! This recipe doesn’t only ensure quick cooking, but quick clean-up too.

Key Ingredients

Asparagus – Be sure to trim the bottom 2-3 inches off each asparagus stem before cooking. The reason for this is because the bottom part of asparagus can be rather tough and chewy, even after cooking. To prepare the asparagus for this recipe, simply wash then chop off the ends.

Butter – Feel free to leave out the butter in this recipe, if you’d like. The butter just adds a bit more delicious savory flavor, but is not necessary in cooking this Instant Pot asparagus.

Lemon Juice – Lemon juice adds a bit of brightness to this recipe. The acidity brings out the freshness of the asparagus, and gives it that delightful citrus flavor.

Chef’s Tips

Set the timer on your Instant Pot to 0 minutes – yes, 0 minutes! It will take about 10 minutes to warm up, and it’s during that time that the asparagus will cook.
Although a steamer rack is not required to cook this Instant Pot asparagus, if you have a steamer rack then feel free to use it! I have tested this recipe both with and without a steamer rack, and noticed no difference between the two variations.
Add any other seasonings you’d like to this recipe! Some red pepper flakes would taste great in addition to the spices in this recipe. You can even top the asparagus with some shredded parmesan cheese after cooking for a delicious keto side dish!

What Do We Mean By Healthy?

More Easy Instant Pot Recipes

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Instant Pot Asparagus

Cook Time10 mins

Total Time10 mins

Course: Side Dish

Cuisine: American

Keyword: easy vegetable, less than 10 minutes, low carb

Servings: servings

Calories: 129kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

1 pound asparagus ends trimmed
1 cup water
¼ cup butter
3 garlic cloves minced
1 tablespoon lemon juice
½ teaspoon salt

Instructions

Add all ingredients to an Instant Pot, close lid and set steam release knob to sealing position.
Pressure cook on high for 0 minutes, then quick release the steam.
Remove asparagus and serve immediately.

Notes

Make it Vegan: Use vegan butter or olive oil in place of the butter in this recipe.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving of asparagus. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

May 6, 2021 Dairy-Free

Vegan Banana Pudding

This vegan banana pudding is a sweet, creamy, dairy-free take on a classic Southern treat. Vegan vanilla pudding layered with bananas and vegan vanilla cookies, with a dollop of dairy-free whipped topping to round it off. Dress it up in individual servings or make a big bowl for yourself.

What Makes This Recipe So Good

This homemade, Southern-style vegan banana pudding is so simple to make, and you don’t need any instant pudding packets to do it!
It’s a fantastic make-ahead dessert option. The pudding needs at least 3 hours in the fridge to set up, but you can make it as many as 3 days before you need it!
This can be a beautiful, elegant, neatly-layered dessert, or it can be a fun, casual, eat-it-straight-out-of-the-bowl dessert. It’s up to you! Trust me, it’s delicious either way.

Key Ingredients

Whipped Topping – Any kind of store-bought dairy-free whipped topping will work here! I used a container of Cocowhip I found in the freezer section at my grocery store. Alternately, you can chill a can of coconut milk in the fridge overnight, then use the thick coconut cream that forms on top as your whipped topping.

Maple Syrup – This is my sweetener of choice for vegan pudding, but you can use any liquid or granulated sweetener you like! For a vegan sugar-free sweetener, try erythritol.

Bananas – Since this is a Southern-style vegan banana pudding, the pudding itself isn’t banana-flavored – it’s vanilla! That’s why fresh bananas are super important. Without them you’ve just got vegan vanilla pudding. Use bananas that aren’t overripe. You don’t want them to be mushy!

Chef’s Tips

Instead of serving this pudding layered like a trifle, you can make it a chilled vegan banana pudding pie! Take a vegan pie crust, layer slices of bananas on the bottom, then top it off with the vegan pudding.
Wait until you’re ready to assemble your pudding layers before you peel and slice the bananas. They’ll start to brown when they’re exposed to air, so slicing them too early will affect the texture and the presentation.
Traditional Southern-style banana pudding is made with Nilla wafers. If you have trouble finding vegan vanilla wafers, though, use any vegan vanilla cookies you like. You can also make this with vegan graham crackers instead.

What Do We Mean By Healthy?

Glass jars of vegan banana pudding on a white countertop

Other Vegan Recipes You Should Try

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5 from 1 vote

Vegan Banana Pudding

This vegan banana pudding is a sweet, creamy, dairy-free take on a classic Southern treat. Vegan pudding layered with bananas and vegan vanilla cookies, with a dollop of dairy-free whipped topping to round it off.

Prep Time10 mins

Cook Time30 mins

Chill Time3 hrs

Total Time3 hrs 40 mins

Course: Dessert

Cuisine: American

Keyword: comfort food, dairy-free, homemade

Servings:

Calories: 463kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Whisk
Small saucepan
Refrigerator
Serving dishes

Ingredients

¾ cup unsweetened almond milk
3 tablespoons cornstarch or arrowroot starch
1 15-ounce can coconut milk
1 teaspoon vanilla
¼ cup maple syrup
1 pinch salt
1 pinch turmeric optional, for color
1 9-ounce container vegan whipped topping divided, see Notes
4-5 bananas peeled, sliced into discs
vegan vanilla cookies to taste

Instructions

In small bowl, whisk together almond milk and cornstarch until combined. Set aside.
In small saucepan, heat coconut milk over medium heat. When hot, slowly whisk in almond milk/cornstarch mixture.
Simmer until thickened, approximately 7 to 8 minutes, stirring frequently.
Stir in vanilla, maple syrup, and salt. If adding turmeric for color, stir in here.
Transfer mixture to bowl and let cool at room temperature 20 minutes. After 20 minutes, cover bowl and move it to refrigerator. Refrigerate 2 to 3 hours until set and thickened.
Remove pudding from refrigerator. Stir in 1 cup of vegan whipped topping. Combine thoroughly.
In dish(es) of choice, layer wafers, then bananas, then pudding. Repeat layers as needed. Top with remaining whipped topping and serve.

Notes

Whipped Topping: I used So Delicious Dairy Free Original Cocowhip.
Cookies: If you have trouble finding vegan vanilla wafers, you can use any vegan vanilla cookies you like. You can also make this with vegan graham crackers instead.

Recipe yields approximately 6 servings. Nutritional values shown reflect the information for 1 serving using Almond Breeze unsweetened almond milk, So Delicious Dairy Free Cocowhip, and Homefree Vanilla Mini Cookies (6 cookies per serving of banana pudding). Macros may vary slightly depending on specific brands and types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh each component of the recipe. Divide the total weight (not including the weight of the bowl, pot, or plate the food is in) by 6. Result will be the weight of one serving.

Nutrition

April 29, 2021 Easy

Garlic Butter Parsley Potatoes

These rich, garlic butter parsley potatoes are just incredible! Baby potatoes flavored with garlic and specks of parsley make the most delicious side. Naturally vegetarian, but with a vegan option, too!

What Makes This Recipe So Good

Creamy and perfectly seasoned, these garlic butter potatoes are a serious upgrade to your usual potato salad.
These potatoes are a fabulous side with steak, bratwursts and sauerkraut, meatloaf, and other hearty dinners.
They require just five ingredients! Potatoes, butter, garlic, parsley, and a dash of salt is all you’ll need to throw together this tasty side dish.

Key Ingredients

Baby Potatoes – Either red or yellow baby potatoes will work! This particular type of potato holds its shape after cooking, making it great for this recipe. Baby potatoes are also incredibly buttery and creamy on their own.

Garlic – Three cloves of minced garlic in this recipe contribute a ton of flavor. This entire recipe is very simple, allowing each ingredient to shine through. If you’re garlic-obsessed, then feel free to add an extra clove to this recipe.

Parsley – Fresh parsley brightens up this savory side dish. Remove parsley leaves from their stem and chop into small pieces before using in this garlic butter parsley potatoes recipe. You can even chop some extra fresh parsley for sprinkling on top of your finished dish!

Chef’s Tips

To make these potatoes vegan, then sub out the butter for a vegan, plant-based butter.
Let the potatoes cool for a few minutes after boiling and draining before adding back into the pan with the other ingredients – this will help them hold their shape!
The potatoes are tender when a fork inserted through the center of one slices through easily. If you cannot easily puncture the potatoes, then they are not done cooking and need to be left to boil for a few more minutes.

What Do We Mean By “Healthy?”

Garlic butter parsley potatoes in a serving dish with a wooden spoon.

More Vegetable Recipes

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Garlic Butter Parsley Potatoes

Prep Time5 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: easy side, vegetables, vegetarian

Servings:

Calories: 211kcal

Author: Cheryl Malik

Equipment

Medium saucepan

Ingredients

1 ½-2 pounds baby potatoes cut into half
1 teaspoon kosher salt
3 tablespoons salted butter sliced
¼ cup parsley chopped
black pepper
3 cloves garlic minced

Instructions

Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.
Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.
Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.

Notes

Vegan: Sub butter with vegan butter.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition