3 Quick and healthy vegan air fryer recipes

With a rising interest in eating less meat and more plant-based meals and almost a third of UK households now owning an air fryer, Niki Webster's The Vegan Air Fryer is the perfect cookbook for 2024—healthy eating made simple.

The quick and easy book makes everything from simple lunches to 30-minute meals straightforward and enjoyable. Everything from mushroom souvlaki wraps to crispy gnocchi is included. Here are three of our favourites.

Jacket potatoes with a perfect crispy skin, fluffy centre and homemade beans—so simple but so good!

A brilliant weeknight dinner or lunch for the whole family.

1. Preheat your air fryer to 200°C (400°F) for 2 minutes.

2. Score the insides of the potatoes into a lattice shape. Rub the potatoes with the extra virgin olive oil and sprinkle with sea salt. Air fry in the basket for 15 minutes, then turn and cook for another 15 minutes. Check the centres are soft.

3. In the meantime, for the beans, put the extra virgin olive oil and onion in a wide-bottom pan and fry gently on a low heat for around 8 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.

4. Add the tomatoes, sun-dried tomato paste, soy sauce and harissa to the pan and cook for 5–6 minutes.

5. Now add the beans and maple syrup and cook on a low heat for 5 minutes more. Finally, season well.

6. To serve, scoop out the centres of the potatoes and add the flesh to a bowl. Mash with a fork and stir in the yoghurt and nutritional yeast. Season well and put back into the potato skins, then top with the beans, extra yogurt and the cashew parmesan (if using).

This spicy little number rivals a takeaway and can be whipped up in less than 20 minutes.

Adding the Korean chilli paste gochujang is a shortcut to incredible taste.

1. Preheat your air fryer to 200°C (400°F) for 2 minutes.

2. For the crispy tofu, mix the marinade ingredients in a large bowl, add the cubed tofu and toss to coat.

3. Transfer to your basket in a single layer and air fry for 5 minutes, or until browned on the edges. Flip and cook for another 4 minutes. Repeat if cooking in batches.

4. In the meantime, add the onion and coconut oil to a frying pan. Cook the onion for 7–8 minutes, then add the cabbage, garlic and ginger. Fry for 2–3 minutes until the cabbage is soft.

5. Cook the rice noodles according to the pack instructions, then drain.

6. Add all the sauce ingredients to the frying pan along with the noodles and tofu. Mix to combine.

7. Add the spicy tofu noodles to bowls and top with the roasted nuts and herbs.

I think you’ll love these gorgeous little gooey cookies. They are moist and sweet with a great crust as they are cooked in the air fryer.

These work best when cooked on baking paper with small holes in. You can buy this or make your own by piercing with a skewer.

1. Preheat the air fryer to 140°C (285°F) for 2 minutes.

2. In a large bowl, combine all the ingredients apart from the choc chips and nuts. Bring together to form a dough. Now add the choc chips and incorporate into the dough.

3. Scoop up 1 tablespoon at a time and form into a cookie shape. Add to the basket lined with baking paper and top with some crushed pistachios. Press down a little. Repeat with the remaining mix but don’t overcrowd as the cookies will expand.

4. Air fry the cookies for 10 minutes, until crisp on the outside. Repeat with any remaining cookie mixture. Allow to cool on a wire rack.