These incredibly easy vegetarian air fryer recipes bring excitement to meatless cooking with just 10 minutes of prep time. Perfect for health-conscious food lovers, each serving packs 5g of protein while keeping calories sensible at 233kcal.
The air fryer transforms ordinary vegetables into crispy, golden delights in only 22 minutes. With 3g of fiber per serving and mindful fat content, these recipes prove that vegetarian dishes can be both nutritious and utterly delicious without hours of kitchen work.
Fresh Cornbread Ingredients
- Flour: ½ cup gluten-free all-purpose flour or regular flour, ensuring versatility for dietary needs
- Cornmeal: ¾ cup gluten-free cornmeal for authentic texture
- Leavening Agents: 1 tsp baking powder and ½ tsp baking soda for perfect rise
- Salt: ½ tsp to enhance flavors
- Egg: 1 fresh egg at room temperature for best binding
- Sugar: ¼ cup granulated sugar for subtle sweetness
- Buttermilk: ½ cup for moisture and tenderness
- Butter: ¼ cup melted, plus extra for greasing
Step-by-Step Air Fryer Instructions
- Preparation: Brush a 6-inch round cake pan with butter and set aside
- Mix Dry Ingredients: Combine gluten-free flour, cornmeal, baking soda, baking powder, and salt in a large bowl
- Wet Mixture: In a separate bowl, whisk egg and sugar until smooth, then incorporate buttermilk and melted butter
- Combine: Pour wet ingredients into dry ingredients and stir until just mixed
- Air Fry: Transfer batter to prepared pan, air fry at 330°F for 20-22 minutes until a skewer comes out clean
- Serve: Remove from pan, cut into 6 pieces, and enjoy warm with butter and honey
Substitutions & Variations
Making this cornbread your own is super easy! You can swap regular all-purpose flour for the gluten-free flour if you don’t need it to be gluten-free. No buttermilk? Mix 1/2 cup regular milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. For a dairy-free version, try using plant-based milk with the same acidic addition, and replace the butter with melted coconut oil or your favorite plant-based butter.
Serving Ideas
This warm, golden cornbread tastes amazing right out of the air fryer! Besides the classic butter and honey topping, try spreading it with jam for breakfast, or serve it alongside your favorite chili or soup. It’s also yummy crumbled over a bowl of beans or used to make stuffing. For a special touch, warm leftover pieces in the air fryer for 1-2 minutes at 300°F.
Storage Tips
Let your cornbread cool completely before storing. Keep it in an airtight container at room temperature for up to 2 days, or pop it in the fridge for up to 5 days. Want to save it longer? Cut into portions, wrap well in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy!
Easy Vegetarian Air Fryer Recipes
Equipment
- Air Fryer
- 6-inch round cake pan
- Mixing Bowls
Ingredients
- 1/2 cup Gluten Free All-Purpose Flour or All Purpose Flour
- 3/4 cup Cornmeal gluten-free
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Egg
- 1/4 cup Granulated Sugar
- 1/2 cup Buttermilk
- 1/4 cup Butter melted
Instructions
- Lightly brush a 6-inch round cake pan with butter and set aside.
- Mix gluten-free flour, cornmeal, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together egg and granulated sugar until smooth.
- Add buttermilk and melted butter to the sugar mixture. Mix until combined.
- Pour wet ingredients into the dry ingredients and stir.
- Pour batter into the prepared baking pan.
- Place the baking pan in the air fryer.
- Cook at 330F Bake for 20-22 minutes, until the cornbread is cooked through and a skewer inserted into the center comes out clean.
- Carefully remove from the cake pan onto a cutting board. Slice in 6 pieces.
- Top with butter and honey and serve warm.
