The air fryer has firmly earned its place as one of the most useful appliances in the kitchen, and it’s just as brilliant for vegetarian cooking as it is for crisping up chips. These three meat-free recipes take full advantage of what an air fryer does best – fast, even cooking with a lovely golden finish – without heating up the whole kitchen the way a full oven bake would. Whether you’re after a savoury snack, a hearty main, or something fresh and protein-packed, there’s something here for every night of the week.

1. Air Fryer Cheesy Veggie Mini Muffins

These cheesy veggie muffins are a genuine crowd-pleaser, and cooking them in the air fryer makes them even quicker to whip up than the oven-baked version. They’re endlessly adaptable depending on what vegetables you have on hand, and they freeze beautifully, so it’s always worth making a double batch.

Makes 24 mini muffins | Prep: 15 minutes | Cook: 12-15 minutes

Ingredients

2 cups self-raising flour
3 cups vegetables (try grated carrot, grated zucchini, grated onion, corn, chopped spinach, chopped shallots and fresh herbs — use all or mix and match a few)
1⅓ cups grated tasty cheese
½ cup milk
3 eggs
60g butter, melted

Method

Preheat your air fryer to 160°C. Lightly grease a set of silicone mini muffin cups (or a metal mini muffin tin that fits your air fryer basket) with cooking spray.

Place the flour into a large mixing bowl and stir in the grated vegetables and half of the cheese. Mix well.

Whisk the milk and eggs together, then add the cooled melted butter. Pour into the flour mixture and stir gently until just combined.

Divide the mixture evenly among the muffin cups, filling each about two-thirds full, and sprinkle over the remaining cheese.

Working in batches if needed, place the muffin cups into the air fryer basket, leaving space for air to circulate. Cook for 12-15 minutes, or until golden and cooked through — a skewer inserted into the centre should come out clean.

Cool in the cups for a few minutes before turning out onto a wire rack to cool completely.

Tip: Air fryers vary quite a bit between models, so check your muffins a couple of minutes early the first time you make these, and adjust the timing to suit your particular machine.

2. Air Fryer Stuffed Capsicums

A genuinely hearty, satisfying vegetarian main, these stuffed capsicums come out beautifully tender with a lightly charred edge, thanks to the air fryer’s circulating heat.

Serves 4 | Prep: 15 minutes | Cook: 18-20 minutes

Ingredients

4 capsicums, tops sliced off and seeds removed
1½ cups cooked rice
1 can (400g) black beans, drained and rinsed
1 cup corn kernels
1 cup grated cheese, divided
½ cup diced tomato
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh coriander, to serve

Method

Preheat your air fryer to 180°C.

In a large bowl, combine the cooked rice, black beans, corn, tomato, onion, garlic, cumin, paprika and half the cheese. Season with salt and pepper.

Spoon the mixture generously into each capsicum, pressing down gently to pack it in, and top with the remaining cheese.

Place the capsicums upright in the air fryer basket, working in batches if needed. Cook for 18-20 minutes, until the capsicums are tender and the filling is heated through and golden on top.

Scatter with fresh coriander and serve immediately.

3. Air Fryer Crispy Chickpea and Vegetable Bowl

Light, fresh and packed with plant-based protein, this bowl is perfect for a quick lunch or a lighter dinner, with the air fryer giving the chickpeas a genuinely satisfying crunch.

Serves 2 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

1 can (400g) chickpeas, drained, rinsed and patted dry
1 sweet potato, peeled and cut into small cubes
1 red capsicum, sliced
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and pepper, to taste
2 cups mixed salad leaves
¼ cup crumbled feta
2 tablespoons tahini or plain yoghurt, to serve
Lemon wedges, to serve

Method

Preheat your air fryer to 200°C.

Toss the chickpeas, sweet potato and capsicum with the olive oil, cumin, paprika, salt and pepper until evenly coated.

Place in the air fryer basket in a single layer and cook for 15 minutes, shaking the basket halfway through, until the sweet potato is tender and the chickpeas are golden and crisp.

Divide the salad leaves between two bowls, top with the air-fried chickpeas, sweet potato and capsicum, and scatter over the feta.

Drizzle with tahini or yoghurt and serve with a lemon wedge on the side.

All three of these recipes prove you don’t need meat, or a hot oven, to get a genuinely satisfying meal on the table. Keep them in rotation for an easy, meat-free night that still feels like it took real effort.