Hey friend — ready to turn boring broccoli into something that makes people fight over the last forkful? Good. This Vegan Garlic Parmesan Air Fryer Broccoli recipe does exactly that: crisp edges, garlicky kick, and a cheesy umami hit — all without dairy or eggs. Yep, totally vegan, totally easy, and yes, your air fryer gets all the credit.
Below, I’ll give you the exact equipment, ingredients, step-by-step instructions, plus my best tips for a perfect crunch every time. Let’s do dinner the smart, lazy, tasty way.
Quick Recipe Info
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Course: Side Dish
- Servings: 2 people
- Calories: ~114 kcal per serving (estimated)
- Primary keyword: Garlic Parmesan Air Fryer Broccoli — yes, that exact phrase makes Google happy.
Equipment
- Air fryer (standard basket or rack style works)
- Large mixing bowl
- Sharp knife & cutting board
- Measuring spoons
- Tongs or spatula for flipping
- Optional: air fryer liner or parchment rounds (keeps cleanup chill)
Ingredients (egg-free, dairy-free — fully vegan)
- 1 head of broccoli, cut into bite-sized florets (stems are welcome!)
- Cooking spray or 1–2 tsp neutral oil (olive, avocado, or light vegetable oil)
- ½ teaspoon garlic salt (or ¼ tsp garlic powder + ¼ tsp sea salt)
- 2 tablespoons vegan Parmesan (store-bought grated vegan parm, or see my DIY below) — this replaces dairy parmesan
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- Optional: lemon wedge for finishing, crushed red pepper for heat
Want a crispier, breaded version (still egg-free)? Use aquafaba (chickpea brine) or unsweetened plant milk + a teaspoon of mustard as a binder, and toss with panko breadcrumbs. I’ll show both options below.
How to make Vegan Garlic Parmesan Air Fryer Broccoli
I keep things short because nobody wants a novella at dinner time. Follow the numbered steps and you’ll have crispy broccoli in about 15 minutes.
- Preheat the air fryer to 350°F (175°C).
— I always preheat for 2–3 minutes so the florets start crisping instead of steaming. - Prep the broccoli.
- Cut the head into bite-sized pieces. Dry them with a paper towel. Wet broccoli means soggy results — and we refuse that.
- Put the florets in a large bowl.
- Season & coat.
- Spray or drizzle 1–2 tsp oil over the broccoli and toss so each piece gets a light sheen.
- Add minced garlic, garlic salt, and 2 tbsp vegan Parmesan. Toss thoroughly so everything sticks.
- Air fry.
- Arrange florets in a single layer in the basket or on the rack. Don’t overcrowd; give them breathing room.
- Cook at 350°F for 10–12 minutes, flip halfway with tongs. Watch the garlic after 10 minutes — garlic burns fast. If you like char, cook to 12 minutes.
- Finish & serve.
- When done, give them an extra quick spray of oil if they look dry, or squeeze fresh lemon over top. Salt to taste.
- Serve hot and act surprised when everyone asks for seconds.
Bold takeaway: Do not overcook — overcooked broccoli becomes sad and floppy. Aim for crispy edges, tender stem.
How to make Quick Homemade Vegan Parmesan
Mix in a food processor or blender:
- ¾ cup raw cashews (or ½ cup if you want fewer calories)
- 3 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp garlic powder
Blend to coarse powder. This mixes like grated parm and melts your soul. Store in a jar for weeks.
FYI: If you want lower fat, use 4 tbsp nutritional yeast + 2 tbsp powdered almonds instead of cashews. IMO, still delicious.
Want a breaded, extra-crispy, egg-free version?
Love the idea. Here’s how to get that golden crunch without eggs:
Option A — Aquafaba dredge (chickpea brine):
- 3 tbsp aquafaba (liquid from a can of chickpeas) + 1 tsp Dijon mustard
- 1 cup panko breadcrumbs + 2 tbsp vegan parm + paprika
- Toss florets in the aquafaba mixture. 2) Coat in breadcrumb mix. 3) Spray lightly with oil and air fry at 375°F for 10–12 minutes, flipping once.
Option B — Plant milk binder:
- 3 tbsp unsweetened plant milk + 1 tsp cornstarch (whisk together)
Use same breadcrumb method as above. Works well if you don’t keep aquafaba.
Pro tip: Spray the crumbs with oil before cooking. The air fryer likes grease — not a lot, but enough to crisp.
Common mistakes & fixes
- Broccoli steamed, not crispy? You used too much oil or overcrowded the basket. Next time, use a light spray and a single layer.
- Garlic burned? Mince the garlic small and watch the time. Add fresh garlic in the last 2 minutes instead.
- Too bland? Add a pinch more salt, a squeeze of lemon, or a dash of nutritional yeast. Flavour changes everything.
Flavour variations (because variety makes life fun)
- Spicy Garlic Parm: Add ½ tsp chilli flakes or a splash of Sriracha before serving.
- Lemon-Herb: Toss with zested lemon and chopped parsley after air frying.
- Smoky BBQ: Replace garlic salt with smoked paprika and toss in vegan BBQ sauce at the end.
- Umami bomb: Add a drizzle of vegan Worcestershire or sprinkle with umami salt (if you’re fancy).
Nutrition & serving details
- Servings: 2 people (adjust easily)
- Estimated calories: ~114 kcal per serving (this is an approximation; using homemade cashew-parm might increase calories slightly)
- Protein, fiber, vitamins: Broccoli gives fiber, vitamin C, and potassium — this dish packs nutrients without being sad.
- If you swap to a cashew-based vegan parm, expect slightly higher fat/calories but more richness.
Bold note: If you need exact macro math, tell me what vegan parm you use and I’ll estimate precisely.
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Storage & reheating
- Store leftover broccoli in an airtight container for up to 3 days.
- Reheat in the air fryer at 330°F for 3–5 minutes to regain crispiness. Microwave makes it limp — don’t do that unless you’re into sad veggies.
Why this works
Air fryers use rapid hot air circulation to evaporate moisture and crisp edges fast. The light oil + vegan parm coating helps brown and create texture. Garlic in small amounts gives aroma, and lemon adds brightness. Simple chemistry, big payoff.
My tiny confession
I used to boil broccoli until it begged for mercy. Then I discovered the air fryer and my whole life changed. This Garlic Parmesan Air Fryer Broccoli turned me into the person who brings vegetables to parties. True story. Don’t let broccoli sit in your fridge looking smug — make it into something you’d actually fight over.
FAQ
Q: Can I use frozen broccoli?
A: Yes, but thaw and pat dry first. Frozen tends to steam more, so increase cook time and give it more space.
Q: Is this kid-friendly?
A: Absolutely. Kids often like the crispy texture and mild garlic-parm flavor. Add lemon after cooking for picky eaters.
Q: Can I double the recipe?
A: Yes, but cook in batches for the crispiest result. Crowding = soggy.
Q: I’m allergic to nuts — what about the vegan parm?
A: Use store-bought vegan parm made from sunflower seeds or nutritional yeast blends. Or swap with extra nutritional yeast + a pinch of crushed salt for a cheesy hit.
My Final thoughts
If you want a quick, healthy, and delicious side that behaves like a guilty pleasure, this Vegan Garlic Parmesan Air Fryer Broccoli wins. It takes 15 minutes, needs basically one appliance, and makes people pretend they didn’t love vegetables all along. Try it tonight, and then send me a smug text when everyone asks for the recipe.
VEGAN Crispy Garlic Parmesan Brussels Sprouts Recipe
Ingredients
Equipment
Method
- I keep my steps friendly and direct. You can do this.
- Preheat the oven to 400°F (200°C). Line your baking sheet with parchment. Don’t skip lining — cleanup wins lives.
- Prep the sprouts. Trim the stem ends and halve each sprout. If a sprout looks huge, quarter it so everything cooks evenly.
- Mix flavor. In your large mixing bowl, combine the sprouts, olive oil, minced garlic, salt, pepper, and Italian seasoning. Toss until every piece glistens. Want them extra crispy? Use slightly less oil and make sure the sprouts stay dry before oiling.
- Spread on the sheet. Arrange sprouts cut-side down in a single layer. Overcrowding? That makes them steam, not roast. Don’t overcrowd. Seriously.
- Roast for 25–30 minutes, flip once halfway (around 12–15 minutes) so both sides crisp. Watch the edges — you want deep golden-brown, not charcoal.
- Finish immediately. Pull the tray, sprinkle with the vegan Parmesan and lemon zest while still hot, and toss gently so the heat melds the flavors. Add red pepper flakes if you like a little drama.
- Serve hot. Eat right away for best crunch. Leftovers lose crispness fast, but I’ll tell you how to rescue them below.
- Hacking extra crispiness — pro-ish tips
- Want a sprout that crunches loud enough to annoy someone in the next room? Try these:
- Cut-side down = instant caramelization. Don’t fight the law of roast.
- Dry sprouts = crisp sprouts. After washing, dry thoroughly. I pat them with a towel. No one wants water in their crunch.
- Space them out. Single layer, remember? Give them breathing room.
- Don’t stir too often. Flip once. Repeated poking loses heat.
- High heat works. 400°F is my happy place for these. If you want extra browning, bump to 425°F and shave a few minutes off the time. Watch closely.
- Use cornstarch (optional): Toss sprouts lightly in 1 tablespoon cornstarch before oiling for an ultra-crisp exterior. Yes, it works.
Notes
Variations & swaps — because life is full of choices
- Air fryer: Roast at 375°F (190°C) for 12–15 minutes, shaking the basket halfway.
- Pan-seared: Heat a skillet with oil and sear cut-side down until brown, then add a splash of water and cover for a minute to cook through. Uncover and crisp again.
- Add nuts: Toss with toasted pine nuts or sliced almonds for texture.
- Make it smoky: Add a pinch of smoked paprika or swap half the olive oil for a little bacon-flavored vegan crumble (if you’re into that).
- Make it low-oil: Spray lightly with oil or use 2 tbsp oil and roast a little longer. Still tasty.
Nutrition (approximate, per serving — 1 of 4)
I calculated this for the vegan version with homemade cashew Parmesan. These are estimates.- Calories: ~250 kcal
- Carbohydrates: 14 g
- Protein: 6 g
- Fat: 20 g
- Saturated fat: 3.5 g
- Sodium: ~300 mg (adjust salt to taste)
- Fiber: 4 g
- Cholesterol: 0 mg (vegan!!)
- Vitamin C: high — Brussels sprouts are legit sources