Vegan Air Fryer Delights for Busy People, Part 1 of 2 – Japanese Vegan Nasu Dengaku (Miso-Glazed Eggplant), Vegan Stuffed Peppers & Portobello Mushrooms, Crispy Vegan Potatoes & Brussels Sprouts

Whether you’re planning a party, packing lunch boxes, or preparing everyday vegan meals, the air fryer brings a touch of magic, making these dishes quick, easy, and hassle-free. First, we’ll delve into Japanese cuisine with a vegan miso-glazed eggplant, also known as Nasu Dengaku. Next, we’ll air fry some colorful stuffed peppers and Portobello mushrooms, two hearty and satisfying options. Lastly, we will prepare crispy vegan air-fried potatoes and Brussels sprouts, demonstrating how simple vegetables can be transformed into delightful, nutritious snacks or side dishes.

Lay each eggplant on its side, cut off the blossom end and then cut it crosswise into one-centimeter-thick slices. Cut two small potatoes into chunks. Cut three Brussels sprouts in half. Remove the stems of four portobello mushrooms. Next, we’ll prepare the stuffings. First is the Rice Stuffing. Add some vegan cream. Then add one tablespoon of corn kernels and one tablespoon of green peas. Now, we’ll prepare the Tofu and Vegan Meat Stuffing. Mash 300 grams of firm tofu in a mixing bowl and add 300 grams of vegan seasoned minced meat. For the bell peppers, fill them with the Rice Stuffing to within 1 centimeter of the top. Then top with the Tofu and Vegan Meat Stuffing. Arrange the eggplant slices, with the scored sides facing upwards, and brush the top with a layer of vegetable oil. Then apply a layer of the Vegan Miso Glaze and sprinkle on some sesame seeds for added taste and aroma.

We’ve prepared all the ingredients and are now ready to air fry, one dish at a time, starting with the Nasu Dengaku. Set the temperature at 180(C and air fry for seven minutes. Cooking times for vegetables can vary depending on their thickness and natural density. Our air-fried dishes are ready to serve.