Easy Veggie Lasagna

Looking for a healthy alternative to heavy, cheese-laden lasagna? Well, I’ve got the perfect recipe for you. It’s got all the whole food, plant based boxes checked off:

  • Dairy Free
  • Oil Free
  • Nutrient-dense

When you are in the mood for the ultimate comfort food and you want a whole food, plant based option for lasagna, this is THE recipe for you. Don’t let the ingredient list and instructions scare you away. It is a bit labor-intensive, but it is soooo worth the effort. This lasagna makes a HUGE portion, so if you aren’t feeding a large crowd, you will definitely have leftovers. When I make this for my husband and I, we’ve always got dinner for the next night, and sometimes (if we have a big salad) even lunch for the day after!

Easy Veggie Lasagna

  • Servings: Serves 6-8
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Ingredients:

  • 9 Whole Wheat Lasagna Noodles (uncooked)
  • One jar of oil free marinara sauce (I use this one from Trader Joe’s)
  • 2 carrots, chopped
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 12-16 oz. mushrooms, sliced
  • 1 tomato, sliced
  • Fresh spinach, about 4 cups, roughly chopped
  • Fresh basil (1/2 cup)
  • Dried seasonings: aleppo pepper, french thyme, red pepper flakes, pizza/pasta seasoning blend, dried oregano
  • One recipe of Almond Ricotta
  • One recipe of Dr. Greger’s Nutty Parm (desciption below)

Directions:

  1. Saute onion in a little bit of water or low sodium vegetable broth until softened.
  2. Add in the garlic and cook for another minute. Next, add the carrots and allow to cook for 2-3 minutes.
  3. Add in the mushrooms next and season with a teaspoon of thyme and 1/2 teaspoon of aleppo pepper. If you can’t find the aleppo pepper, black pepper is fine.
  4. Next add the remaining seasonings. I was very generous with the pizza/pasta seasoning (this is the only seasoning this recipe gets) –I probably used a tablespoon. I also added a sprinkle of red pepper flakes, a tablespoon of oregano and the fresh basil.
  5. Once the mushrooms are cooked, add all of the spinach and allow it to wilt. Remove the pan from the heat and set aside to start assembling your lasagna.
  6. I used a large rectangular glass pan. Spread a layer of sauce to coat the bottom of the pan. Because we are using UNCOOKED noodles, the sauce is necessary to cook them.
  7. Lay 3 noodles over the sauce. Next, coat the noodles with a layer of the almond ricotta. Add 1/2 of the veggie mixture and then cover the veggies with sauce.
  8. Repeat with another layer of noodles/ricotta/veggies/sauce. Add a third layer of noodles, top with more ricotta and sauce and then a layer of the sliced tomatoes.
  9. Then sprinkle a generous coating of the Nutty Parm over the tomatoes.
  10. Cover with foil and bake in a preheated 375 degree oven for 45 minutes. Remove the foil and continue baking for 10 more minutes. Remove from oven and allow to cool/set slightly before slicing and serving. Enjoy!!

How to make the Nutty Parm. This recipe is adapted from Dr. Greger’s How Not to Die Cookbook. In a high speed blender or food processor, combine 1/2 cup almonds, 1/2 cup brazil nuts, and 1/2 cup of nutritional yeast until the mixture is finely ground. You can add dry seasoning to the mixture–like onion and garlic powder. Can be stored in the fridge. 

Once you taste how delicious this lasagna is, it is sure to be a family favorite. Prepping the almond ricotta ahead of time is a useful time saving tip. You can make it one or two days ahead and store in the fridge. You could also cook your veggies in the morning and assemble the whole dish and keep covered in the fridge until you are ready to cook it. If you have any leftovers, they will still taste amazing the next day! 

I can’t wait to hear how much you love this recipe! Leave me a comment or  tag me #heidicookplants with your pic on IG! See you in the kitchen again soon!

Heidi

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Easy Cookie Dough Nice Cream

Dairy Free–Plant Based–Vegan

Why is store bought vegan ice cream so expensive? I mean, seriously, have you looked in the freezer aisle lately? Dairy ice cream is always on sale…but, stroll down the row to the “alternative” ice creams and it is a totally different story. You’ll find every variety, too. There’s almond milk, cashew milk, coconut milk–even hemp milk ice creams. Sorbets, too–those count as a non-dairy variety as well.

Looking at the nutrition content of some of these alternative ice creams can really blow you away too. Don’t think for a minute that because they are dairy free that they are also calorie free.  So, save your money and follow me into the kitchen as I show you how to make a “knock your socks off” frozen treat that will fool even the biggest ice cream connoisseur.

In a previous post, I did make a basic nice cream. This time I decided to add some extra flavor and make a separate cookie dough mix-in.OMG-It is soooo good!

To make the cookie dough (which happens to be a delicious snack on its own) you’ll need just a few ingredients. I have found that the Arbonne Vanilla Protein Shake Mix gives the best flavor. It smells like cake batter when you open the bag and it is gluten free and non-GMO plant protein. 

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Banana nice cream is a completely guilt free treat. You are basically just eating some frozen banana and a little bit of plant milk. It’s satifying and refreshing–anytime of year!

Cookie Dough Nice Cream

  • Servings: Makes about 2 cups
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Ingredients

For the Cookie Dough

  • 2 scoops of Arbonne Vanilla Protein Powder (this tastes the best, in my opinion)
  • 2 T. unsweetened, plain plant milk of choice (can be soy, almond, oat)
  • 2 T. natural nut butter (I used almond butter) Do not use nut butter that has added oil or sugar
  • Enjoy Life mini chocolate chips (maybe a couple tablespoons)

For the Nice Cream

  • 3-4 Bananas that have been frozen into small pieces (I usually keep a bag of frozen bananas on hand)
  • 1/2 cup unsweetened, plain plant milk of choice
  • 1 t. vanilla extract
  • 2 T. Trader Joe’s Peanut butter powder (optional)

Directions:

  1. In a small bowl, combine the protein powder, milk and nut butter and combine well. Stir in the mini chocolate chips.
  2. Take a small amount of the mixture and form small balls. Probably about a teaspoon size. When you’ve rolled them all, place them in the freezer to firm up while you make the nice cream.
  3. In a high speed blender or a food processor, add your frozen bananas, milk, vanilla and peanut butter powder (if using) and blend until you have a smooth, creamy texture. There shouldn’t be any frozen banana chunks. 
  4. Remove to a bowl and gently fold in your cookie dough bites. You can serve immediately (it will be more like soft-serve) or store in a sealed container in the freezer. If you leave it in freezer for a long time, let it sit out to soften up before serving.
  5. Enjoy!!!

Nice cream is so versatile. You can really add anything you like to the base ingredients. I have tried adding cocoa powder and mint flavoring and even frozen cherries and chocolate chips. Leave me a comment and let me know how much you loved the recipe. Tag me in your pictures @heidicooksplants

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See you in the kitchen soon,

Heidi

 

 

I participate in the Amazon Affiliates program. If you make a purchase through the included link, I recieve a small commission, but it is at no additional cost to you. I appreciate your support in keeping my blog running!

 

Tu-No Salad

Looking for a new lunch or brunch idea? Since most of us are pretty much housebound these days, you may be getting tired of your same old same old menus. Here’s a delicious and really simple faux tuna salad. You should have most of the ingredients already in your fridge or pantry.

If you tuned into my Facebook LIVE today, I made this delicious Tu-No salad. It’s a really simple dish to put together and it makes a delicious brunch salad or lunch. I like to fill up some butter lettuce leaves with the salad. It would be just as delicious on a toasted bagel for brunch.  If you happen to find these matzo crackers, I would definitely smother my tu-no salad on these!

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Tu-No Salad

  • Servings: Serves 4-6
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Ingredients:

  • One can of garbanzo beans, rinsed and drained
  • 2 stalks of celery, cut into thirds
  • 3 T. Tahini
  • 1-2 T. pure maple syrup
  • 2 T.  dill relish (NOT sweet relish) or about 1/4 cup of chopped dill pickle
  • 2 t. whole grain mustard (Trader Joe’s has a good one that I like)
  • 1-2 t. capers, drained
  • Salt and pepper to taste

 

Directions:

In a food processor, add the celery and pulse a few times so that the celery is chopped a little. Next add the chickpeas and pulse so that they are also chopped a bit. Try not to puree them! Next, add in all the other ingredients and pulse to combine. Do not turn it on full speed or you’ll have cat food (LOL).  Stop to scrape down the sides and check to see that everything is combined well. Remove the salad to a bowl and add salt and pepper to taste. I add a little pepper and just a pinch of salt because you’ll get the salt from the pickles and capers.  Chill in the fridge. Enjoy!

 

It’s Waffle Wednesday

Hey fellow foodies.  I’ve been thinking a lot about waffles. And I just looked it up. National Waffle Day isn’t until August 24th. I can’t wait that long to celebrate. I like waffles and today’s Wednesday. I am declaring this Waffle Wednesday.

A few weeks ago, I was experimenting in the kitchen and I came up with this fantastic idea of combining my love of potatoes with my waffle maker. If you’ve been following me, you may have seen my earlier post about waffle potato fries.  While those are totally delish and super easy to make, I wanted to combine a few types of potatoes and make something even more delicious.

To backtrack a little, I often spend some time each Sunday batch cooking for the week ahead. It’s really easy to carve out a couple of hours and prepare things like rice, potatoes and some broccoli and even some beans all at once. When you do this, you are never at a loss of “what’s to eat”. No one likes to come home “hangry” and reach for a bag of chips. If you’ve got rice and veggies prepped in your fridge, then you can easily throw together a meal.

Potatoes are a nutrtional powerhouse, in case you were wondering. Sweet potatoes are high in Vitamin A and rate lower on the glycemic index. They are also slighty higher in fiber and lower in calories than the white potato.  But, white varieties, including the yukon gold, provide 1/3 of the daily allowance of Vitamin C and they’re also high in potassium, magnesium and iron. All are fat free and should be included in your diet as a whole food.

So, back to the potatoes. I had a few already cooked yukon gold and sweet potatoes in my fridge. I decided to take two yukon gold potatoes and one sweet potato to make this dish. I mashed all of them in a bowl–with the skins on.   I added some seasonings and crudely formed it into sort of a “potato snowball” for lack of a better word.   I seasoned mine with garlic, salt and pepper and dried rosemary. The rosemary makes it smell and taste lke Thanksgiving. I’m sure you could add whatever spices you like. I then placed the “ball” on the heated waffle plate and smashed it down.  I let it do its thing and peeked after about 10 minutes.

Potato Waffle Mash Up

  • Servings: 1-2 waffles
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Ingredients:

  • 2 Yukon Gold potatoes, cooked and cooled
  • 1 sweet potato, cooked and cooled
  • 1/2 t. kosher salt
  • 1/4 t. ground black pepper
  • 1-2 t. dried rosemary
  • 1/2 t. garlic powder

Directions:

In a medium bowl, mash the potatoes, leaving the skins on.  Ideeally, you want a one a two thirds potato and one third of sweet potato as a ratio.  If you have too much sweet potato, the waffle will burn. Add the seasonings and use a fork or your hands to mix in the seasoning well. Form a ball with the potato and place the ball on the preheated waffle iron plate.  (See tips) Close the plate and allow the waffle to cook. Everyone’s waffle iron cooks differently. Mine took about 8-10 minutes. Avoid “peeking” or the potato will stick to the plates. I did not spray or oil my plates and they did not stick at all.  I have a CuisinartWaffle maker.Enjoy!

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When I opened up the waffle iron, I was treated to a perfectly browned, crispy yet still fluffly potato waffle. Naturally, I served mine with a big side of steamed broccoli. Always need to get those nutrient-rich greens in with every meal.

Tips: If you pre-cooked your potatoes, you may want to microwave them for a minute or two to make them easier to mash. Also, depending on the size of your potatoes, you may be able to get 2 waffles from the recipe. Also, don’t attempt to make this from sweet potatoes alone. You need the yukon gold potato to get the correct consistency.

I encourage you to try these. These could easily be breakfast, lunch or dinner. Tag me @heidicookplants with your photo. I’d love to see your litchen creations!

See you in the kitchen soon,

Heidi

Winner, Winner, It’s (not) Chicken Dinner

Now that Chili season is finally here, it’s time to transform a family favorite into a Plant Based version. This Buffalo “Chik’n” Chili recipe was inspired by a recipe from Rachael Ray that I have made countless times. It is hearty and spicy and so delicious, and I knew there had to be a way to make it just as good with my vegan modifications.

Butler Soy Curls are the perfect chicken substitute for this dish. I started cooking with soy curls this year and they’ve become a great addition to many of my dishes. The only ingredient is Whole Non-GMO Soy Beans. They are 100% natural, gluten free and vegan.  Soy gets a bad rap, but the whole soybean product that is used here is unprocessed. It does not contain soy protein isolate, which is the “bad” type of soy that you hear about. The curls are easy to use and so versatile. I’ve coated them in panko and cooked them in my air fryer as well as sauteed them in barbeque sauce for a “pulled” chik’n type sandwich.

For the Buffalo Chili, it’s important to season the strips very well. I use a combination of  seasonings that gives them a poultry flavor and lots of added spice and “kick” for the buffalo-style.

  • Servings: 4
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Ingredients:

  • 1/2 Package of Butler Soy Curls
  • 1 T. dried rosemary
  • 2 t. 21 Salute Seasoning
  • 1 t. ground coriander
  • 2 1/4 C. low sodium vegetable broth, divided
  • 3 carrots, medium dice
  • 3 ribs celery, medium dice
  • 1 large onion, diced
  • 5 large cloves garlic, minced
  • 1 bay leaf
  • 1 T. smoked paprika
  • 1 15- oz. can tomato sauce
  • 1 15-oz. can diced tomatoes (I used Fire-roasted) but any variety is ok
  • Hot sauce to taste (I used several dashes)
  • Salt and pepper to taste

Directions:

  1. Place dried soy curls in a heatproof bowl, cover with boiling water and let sit for about 10-15 minutes until the curls have rehydrated.
  2. Drain the soy curls in a strainer.
  3. Heat about 1/4 cup of vegetable broth in a dutch oven or soup pot over medium high heat.
  4. Add the soy curls to the pot and add the seasonings (rosemary through coriander only)
  5. Stir to blend the all the seasonings and curls and cook for about 5 minutes.
  6. Add the carrot, celery, onion, garlic, bay leaf and smoked paprika and continue to cook for another 5 minutes or so.
  7. Add the remaining vegetable broth (2 cups), both cans of tomato and the hot sauce and bring to a bubble.
  8. Simmer for a half hour or more (uncovered) until flavors come together.
  9. Serve with tortilla chips and enjoy!

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I love to serve these with my own homemade air fryer tortilla chips because I know those are cooked without oil. If you are short on time, store bought is fine! You can also add some shredded vegan cheese as a topping.

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Spicy, comforting and so delicious. I know you’ll want to make this again and again! Have you cooked with soy curls before? Let me know in the comments and enjoy!

See you in the kitchen soon,

Heidi

 

I participate in the Amazon Associates program. If you order from the included links, I receive a small commission from Amazon, which is at no additional cost to you. Thank you for supporting my blog!

 

Avocado Air Fryer Spring Rolls Oil Free and Vegan

Have you tried those yummy yet very greasy avocado egg rolls at your favorite happy hour lately? We often order the Avocado Egg Rolls at Kona Grill and I absolutely love them. But, they’re fried and probably not plant based. My version is crispy and crunchy and made without any oil!

I’ve had a lot of success making other versions of air fryer spring rolls, as you will find in one of my previous posts.   I thought it was time to play around in my kitchen and make a copycat version. Here’s my healthy take on this restaurant snack without the added oil. These are also completely plant based and vegan.

Avocado Air Fryer Spring Rolls

  • Servings: Makes 12
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Ingredients:

Directions:

In a medium skillet, heat about 1/4 cup of vegetable broth and then add the broccoli slaw and saute until softened. Add salt and pepper to taste and then set the slaw aside. On a flat work surface ( I like to use these), lay out one egg roll wrapper with the point facing towards you. Start with a slice of avocado, and then add a little bit of each ingredient to the center of the wrapper. Try not to overstuff—it takes a little trial and error! Take the bottom corner and fold over to cover the filling. With a small pastry brush, moisten the reamining edges with a little water and then fold in the sides and gently roll away from you. Once all of your spring rolls are finished, you are ready to air fry!

Set your air fryer to 370 degrees. I placed 4 rolls in the basket at a time and cooked for 4 minutes and then turned and continued for 4-6 minutes. Everyone’s air fryer works differently, so I recommend checking every couple minutes. You want a nice browned and crispy shell for that awesome crunch!

Serve with the sweet chili garlic sauce or whatever sauce you like!

I am often asked what brand of air fryer I use. I have a Krups air fryer that I purchased last year. It has served me well this past year, but I think I’m ready for an upgrade. I’ve been researching some of the newer versions and I am interested in the new Ninja  Foodie Air Fryer . So, perhaps i can snag a new one on Black Friday this year!

This recipe makes 12 spring rolls and they can easily be reheated the next day in your air fryer or in the oven.  They make a fantastic appetizer or even a side dish. It’s a great way to get a serving of veggies (broccoli slaw) as well as a healthy dose of fat with the avocado. When you serve these to your friends and family, be prepared for rave reviews. They are always a hit at my house, and I want you to give them a try.

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Tag me in your photo on Instagram or send me a comment after you make these. I know you’re going to be a fan!

See you in the kitchen soon!

Heidi

This blog participates in the Amazon Affiliates program. When you purchase a product from the included Amazon links, I am paid a nominal fee. (really nominal!)

 

 

Cool Summer Salad

I don’t know about you, but here in Florida it is HOT HOT HOT! Tonight is definitely a no-cook dinner night. And I think there is nothing more refreshing this time of the summer than a watermelon salad. This easy and delicious salad has just a few ingredients, and I’m betting you have most of them already in your house.

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I had a similar version to this Watermelon–Jicama–Cucumber salad on my recent cruise on Celebrity Cruises last month. It was certainly a challenge for me to stay true to my plant based way of eating while we cruised around the Baltic countries, but our waiter, Aldo, did a fantastic job making sure I had healthy choices every night. This salad was one of his favorites, and it quickly became mine as well.

Watermelon, Jicama and Cucumber Salad

  • Servings: 4
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Ingredients:

2 cups English cucumber, cut into large dice

2 cups peeled Jicama, cut into large dice

3-4 cups of cubed seedless watermelon

Juice of one lime

3 T chopped fresh basil

Kosher salt and fresh ground pepper to taste

 

Directions:  Combine all of the ingredients in a large bowl and stir together gently. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to blend.  Enjoy!

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The crunch of the cucumber and jicama is so delightful paired with the sweet juiciness of the watermelon. I can’t think of anyone who wouldn’t find this a delicious addition to the table, especially on a hot summer night. You could even make a whole buffet of salads and make it a true “no cook” night. Why not throw together some spinach, beets and balsamic glaze topped with some toasted walnuts? Sounds good to me!

Give this refreshing salad a try and let me know how much you love it!

See you in the kitchen soon!

Heidi

 

Healthy Pitaya Bowl

Am I the only person who didn’t know that dragon fruit was also known as pitaya?? I was strolling through the frozen aisle at Publix last week and saw this bag of frozen Pitaya chunks. I have bought fresh dragon fruit in the past and quite honestly, it tastes like nothing. It’s very pretty when you slice it open, but it doesn’t really have a flavor.

Dragon fruit has so many beneficial nutrients, though, so we should try to add it into our diets when we can. It’s rich in antioxidants and it’s full of fiber, which helps keep you full. This gorgeous pink fruit is also high in vitamins B3, which I learned can help your skin recover from a sunburn faster. Dragon fruit is also considered a powerful anti-inflammatory, which is great for anyone who suffers from arthritis.

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For lunch today I decided to make a Pitaya Bowl. I always have a supply of frozen bananas and other frozen fruits in my freezer, so this came together quickly. And lucky for me, I still had some granola that I made over the weekend. I highly recommend adding granola to your bowl. Fresh fruit is also a must––gotta have those antioxidants in your diet!

Healthy Pitaya Bowl

  • Servings: one
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Ingredients:

  • one banana, frozen in slices
  • 1/2 cup frozen pitaya chunks
  • 1/2 cup frozen mixed berries, or fresh strawberries
  • 1/4 cup unsweetened plain almond milk (you may need to add a little more, if too thick)
  • granola and fresh fruit to garnish

Directions: In a high speed blender, combine banana through almond milk.  When you are using all frozen fruit, it will be thicker and you may need to add a litle more almond milk. Pour into a bowl when done and garnish with granola and fruit. Enjoy!!!

 

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This is a filling and healthy treat that you could easily serve for breakfast, lunch or even as a dessert.  Let me know how much you like yours by leaving a comment. What fruit did you use? I’d love to know.

See you in the kitchen soon,

Heidi

Plant Based Cheezy Portobello Sandwiches

Can you believe I used to NOT like mushrooms? True. Until about 2 years ago I just never really cared for them. But since I’ve been following a whole food, plant based way of eating, I am in love with mushrooms. But, they have to be cooked––still not a fan of raw mushrooms.

So, when I discovered this amazing vegan restaurant in Brooklyn, NY last week, I knew the only choice on the menu was the Portobello Sliders. You can read all about my meal in my last post. I was so inspired by that meal, that I decided to try my hand at my version of the same sandwich. I think it came pretty close and I think you’ll enjoy it as much as I do.

Mushrooms are a nutritional powerhouse. They are high in antioxidants, like selenium and glutathione, which is believed to “reduce inflammation, protect cells from damage and reduce chronic disease”, according to a nutrition column in the New York Times.

The mushroom base starts with portobello mushroom caps that I chopped and sauteed along with some sweet white onion. The tasty “cheeze” sauce is such a great vegan hack that you must try it. The original sauce I had in Brooklyn was a little spicier and next time I think I’ll try upping the heat level, but this recipe has a little smokiness from the added smoked paprika.

The original sliders were served on a pretzel roll. I had a hard time finding a vegan pretzel roll at my supermarket, so I opted for a whole grain seeded ciabatta-type roll. I loaded mine with arugula for a spicy twist.

 

Plant Based Cheezy Portobello Sandwiches

  • Servings: 2
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Ingredients: (for the mushroom mixture)

  • 2 Portobello Mushroom caps, chopped
  • 1 small white onion, sliced
  • 1 1/2 t. dried french thyme
  • 1/2 t. kosher salt
  • 1 t. garlic powder
  • Whole grain buns or bread of choice
  • Fresh arugula

Directions:  In a medium nonstick skillet, water saute the onions for about 5-7 minutes until softened. Add in the chopped mushrooms and seasonings and cook for about 5 minutes until the mushrooms are cooked through. Keep on low heat until ready to assemble the sandwiches.

Ingredients:(for the Cheezy sauce)

  • 1/2 C. old fashioned oats
  • 1/4 C. nutritional yeast
  • 2 T.  corn starch
  • 1/4 C. white onion
  • 1/4 C. jarred roasted red pepper
  • 2 C. water
  • 1/2 smoked paprika
  • 1 t. kosher salt

Directions: Blend all the above ingedients in a high speed blender. I use a Nutri Ninja which works very well. Pour the liquid in a saucepan and heat over medium until the sauce thickens. Keep a close watch and use a whisk to stir as it will thicken rather suddenly and quickly.

When ready, assemble your sandwiches. Add the mushroom mixture, top with the cheeze sauce and add a heaping pile of arugula. Enjoy!

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I really hope you give these a try. They were a big hit for Sunday dinner and are now officially added to my regular kitchen menu!

See you in the kitchen soon,

Heidi

 

I participate in the Amazon Associates program where I receive a small commission on any product linked on my site. This is no added cost to my readers and helps me keep my blog going! Thanks

 

Air Fryer Veggie Spring Rolls

I am always on a quest to find a healthier version of my all time favorite foods. I love asian food. All of it. Spring rolls, Pad Thai, cashew anything, peanut sauce, rice paper rolls––I love them all!

A few months ago I posted a recipe for air fryer wonton chips.  I found a brand of wonton wrappers and egg roll wrappers that are egg free and oil free. These were a game changer in my house. It’s the trifecta of taste––crunch, salt and fat/oil free! Win-win for everyone. I even came up with a version using Trader Joe’s Everything but the Bagel seasoning. Talk about game changer!!

I had such great success with the wonton wrappers so I knew that an air fryer spring roll would be just as crispy and crunchy and here’s how I did it.

 

 

Air Fryer Veggie Spring Rolls

  • Servings: 10
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Ingredients:

Directions:

Saute broccoli slaw in about a half cup of vegetable broth. If it starts to stick to the pan, add small amount of broth. Season with the garlic and the pepper to taste. I used about 2 teaspoons of the garlic and 1/2 teaspoon of the pepper. You can season to your taste. Add in the mushrooms and continue to cook until softened.  Once the slaw is softened, removed to a bowl. On a clean, flat work surface (a cutting board works well), place one egg roll wrapper with a corner facing you. Place some slaw mix in the middle of the wrapper. Next, take a pastry brush and moisten each edge with water. Fold the bottom corner over the filling and then fold in the sides and gently roll away from you. The water should seal up the roll. Continue in this manner until you have used all the filling. There is probably more slaw mix to fill more than ten rolls, but I stopped at 10.

Place each roll in the  Depending on the size of your fryer, you may need to cook these in batches. I set mine to 350 degrees and cooked them for about 16 minutes. You’ll want to check them and turn them every few minutes until they are browned on all sides.

These are delicious served with sriracha or a peanut dressing. Enjoy!

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It definitely takes a little practice to get the roll just right. I was very happy with the results. You will have crispy, crunchy spring rolls without any fat or oil. They are completely fat free and vegan. I served them with  the same peanut dressing that I use for my buddha bowls. Feel free to add whatever dip you like, especially sriracha.

I know you’ll enjoy these as much as I do. If you make them, tag me @heidicookplants and let me know how much you love them!

See you in the kitchen soon,

Heidi

This blog participates in the Amazon Affiliates program. When you purchase a product from the included Amazon links, I am paid a nominal fee. (really nominal!)