#crispyvegan

These Crispy Coconut Eggplant Nuggets are a great vegan take on the original nuggets. They are great as an appetizer or main dish for any event because they have a crunchy coconut shell and soft eggplant inside.

Ingredients: 1 large eggplant, cut into bite-sized cubes. 1 cup shredded coconut. 1 cup panko breadcrumbs. 1/2 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup plant-based milk such as almond or coconut milk. 2 tablespoons lemon juice. Oil for frying.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix the plant-based milk and lemon juice together in a small bowl. It will turn into vegan buttermilk after a few minutes of letting it sit. Shredded coconut, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper should all be mixed together in a different bowl. In a different bowl, put the all-purpose flour. First, coat each eggplant cube in flour. Next, dip it in the vegan buttermilk mixture. Finally, cover it with the coconut breadcrumb mixture and press it down gently to stick. Put the eggplant cubes that have been coated on a baking sheet that has been lined with parchment paper. Spray or brush them with oil to coat them lightly. If you want it golden and crispy, bake it in a hot oven for 20 to 25 minutes, flipping it over halfway through. If you want a crispier outside, heat oil in a skillet over medium-low heat. It will take about 34 minutes on each side to fry the coated eggplant cubes until they are golden brown and crispy. Move to a plate lined with paper towels to drain off extra oil. You can eat it hot with your favorite dipping sauce or on top of salads or bowls. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy deliciously crispy vegan ravioli made in the air fryer. These crunchy bites are perfect for snacking or as a party appetizer.

Ingredients: 1 package vegan ravioli. 1 cup breadcrumbs. 1/2 cup almond milk. 1 tablespoon cornstarch. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried basil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray.

Instructions: Preheat the air fryer to 370F 190C. In a shallow bowl, mix almond milk and cornstarch to make a slurry. In another shallow bowl, combine breadcrumbs, garlic powder, onion powder, dried basil, salt, and black pepper. Dip each ravioli into the almond milk slurry, then coat it with the breadcrumb mixture, pressing gently to adhere. Spray the coated ravioli lightly with cooking spray. Arrange the coated ravioli in a single layer in the air fryer basket. Air fry for 8-10 minutes, flipping halfway through, until the ravioli are golden and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Vegan cheese, roasted sweet potatoes, and seasoned black beans make up these tasty quesadillas. They are then toasted until golden and crispy. They are a healthy and filling meal that can be used for any event.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 can 15 ounces black beans, drained and rinsed. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced optional, for serving. 1 lime, cut into wedges optional, for serving.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced sweet potatoes with cumin, chili powder, smoked paprika, salt, and pepper until evenly coated. Spread seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through. Once sweet potatoes are roasted, remove them from the oven and allow them to cool slightly. In a separate bowl, mash half of the black beans with a fork or potato masher until chunky. Leave the other half of the black beans whole. To assemble the quesadillas, place a tortilla on a clean work surface. Sprinkle a quarter of the vegan cheese evenly over half of the tortilla. Layer on a quarter of the roasted sweet potatoes, mashed black beans, whole black beans, and chopped cilantro. Fold the tortilla over to enclose the filling, creating a half-circle shape. Heat a large skillet over medium heat. Carefully transfer the assembled quesadilla to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy, pressing down gently with a spatula. Repeat with the remaining tortillas and filling ingredients. Once all quesadillas are cooked, slice each one into wedges and serve immediately, with optional avocado slices and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 25 minutes