Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce
Rhubarbecue Bourbon Sauce

Rhubarbecue Bourbon Sauce

Bourbon Rhubarbeque Sauce

Rhubarbs are good for more than just pies and jams. Use this recipe as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Sauce

Ingredients
  

  • 3 cups chopped rhubarb about 6-7 stalks
  • 2 cups halved strawberries
  • 2-3 Tbsp. olive oil
  • 2-3 cloves chopped garlic
  • 1 red onion chopped
  • 1 can diced tomatoes
  • 1 cup dates or figs
  • 1/2 cup rice vinegar
  • 1/2 cup bourbon
  • 1/4 cup Bragg's Liquid Amino 
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. ground black pepper

Instructions
 

  • In a large sauce pan, combine rhubarb and strawberries. Add just enough water to cover. Boil uncovered for 8-10 minutes. Use a colander to drain. (Option: If you don't mind a thinner sauce, retain the water and the nutrients.)
  • Mash or blend the mixture. Return to the sauce pan.
  • Add remaining ingredients to blender. Blend on high. Add to sauce pan.
  • Combine ingredients and simmer for 8-10 minutes. (Note: simmer for 30 minutes if adding sauce directly to food so the alcohol cooks off and no one gets drunk.)
  • Use as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.

Notes

  • Rhubarb stalks vary from red to pink and may also be speckled or green. This does not indicate ripeness. Choose stalks that are free of blemishes, crisp and fresh-looking. Smaller diameter stalks are younger and generally more tender, but if you're cooking them, thick (mature) stalks are fine.
  • Limp or split stalks usually mean rhubarb isn't fresh or hasn't been stored properly.
  • Rhubarb leaves are toxic and should not be consumed. (Unlike beet greens and carrot tops, these go directly to the compost pile!)
  • Rhubarb can be eaten raw. Taste the tart!

Pin It on Pinterest