Hash browns cook beautifully in a waffle iron. Shredded potatoes get heat blasted from both sides at once, which drives off moisture fast and builds a crisp, even crust without lifting a spatula. The ridges leave little pockets of golden edges and soft centers—basically everything that skillet hash browns offer, but with better engineering.

This hash brown waffles recipe keeps that balance of crisp and soft, turning a russet potato into something that eats like a loaded baked potato. Melted vegan cheddar bakes right into the craters, with bits of smoky tempeh bacon and chopped scallions tucked inside. Serve with a dollop of dairy-free sour cream and a little squirt of sriracha if spicy is your thing. These crispy hash brown waffles are structured, savory, and built for slow mornings or lazy brunches.

Why You’ll Love These Hash Brown Waffles

A good waffle iron does more than make breakfast—it engineers texture. These hash brown waffles are shredded and waffled, creating a savory breakfast that makes weekend brunch handled. Here’s why you’ll love them:

• Crispy edges, tender middle. The waffle iron sears both sides at once, creating golden ridges that stand up to any toppings.
• Savory, not sweet. Your waffle maker is designed to make waffles, but it can do so much more. Shredded potatoes and a few savory add-ins turn it into a tool for crisp, hearty breakfasts.
• Ready in about 30 minutes. From grating the russet to closing the lid, these crispy hash brown waffles make your morning feel fun with minimal fuss.
• Make it yours. Eat it plain or load it up with tempeh bacon, crreamy avocado, your favorite hot sauce, chives, or minced red onion. If it belongs on a baked potato, it belongs on this waffle.

Key Ingredients

This hash brown waffles recipe works because every ingredient steps in to create the perfect texture and finish. These are the building blocks that transform a single potato into a fun breakfast or weekend brunch.

• Russet potato: The high starch and low moisture are what make russets perfect for waffles. They brown evenly and form that crisp shell while staying tender inside. Grate, rinse, and wring them dry—this step defines your texture.
• JUST Egg: Acts as the binder, helping the shredded potato hold together under the weight of toppings. You get clean edges and a cohesive waffle that doesn’t crumble when you lift it from the iron.
• Baking powder: A small amount of baking powder helps keep the potato mixture from compacting too tightly as it cooks. Its built-in leavening releases a bit of air and encourages even browning, giving the waffle a lighter texture and crisp, well-defined ridges.
• Vegan cheese: As it melts, it threads through the potato shreds and anchors flavor into the crust. Any cheddar-style variety works—it’s the salt and umami hit that ties everything together.
• Tempeh bacon: Adds smoky depth and a little chew. The contrast against the crisp potato gives the waffle balance and real breakfast energy. Try our smoky tempeh bacon recipe or even our shiitake bacon recipe here.
• Vegan sour cream: Cool, tangy, and rich—the counterpoint to all that crunch.
• Scallions: Sharp and fresh, they cut through the richness and add a little color. Stir some into the batter, then scatter more on top for brightness and bite.

Additional Topping Ideas

Once you’ve nailed the base, toppings are where you can start experimenting. Think in contrasts—fat against crunch, acid against starch, cool against hot. These add-ons don’t just make your savory breakfast waffles look good; they balance the salt, crispness, and heat in every bite. Here’s a few other add-ons that can make your waffle pop.

• Avocado: Soft, fatty, and cool—it rounds out the crisp edges and gives each bite a creamy contrast.
• Plain, unsweetened vegan yogurt: Adds tang and moisture without heaviness; works like sour cream but sharper.
• Kimchi: A hit of acid and funk that cuts through the starch. The heat and crunch play beautifully with the waffle’s texture.
• Corn: Sweet pops that offset the saltiness. Fresh off the cob or lightly charred kernels keep it bright and juicy.
• Cilantro: Bright, herbal, and fresh—it cuts through the richness and makes the plate feel lively. Sprinkle a few leaves over the top just before serving.
• Salsa: Brings acid, spice, and freshness all at once. A chunky pico de gallo keeps things crisp, while a smoother salsa makes it saucy.

How To Make

Golden, crispy, and impossibly easy, these hash brown waffles come together in just a few steps. No frying, no flipping—just perfectly browned potatoes pressed into crisp, structured waffles that hold all your favorite toppings. Here’s how it all goes down: grate, mix, press, top, devour. For full recipe details, scroll to the end of this post!

• Step 1: Grate and Prep the Potato – Start with one large russet potato (high starch = best crisp). Peel, grate, and soak the shreds in cold water for a few minutes to release excess starch. Swirl them around, then rinse until the water runs clear. Wrap in a clean towel and wring out every bit of moisture until the potatoes are crumbly and dry.
• Step 2: Make the Mixture – In a small bowl, whisk together the JUST Egg, olive oil, and baking powder. Pour it over the grated potato and toss to coat. Add chopped scallions, salt, pepper, and vegan cheese, then mix until everything’s evenly distributed and lightly coated.
• Step 3: Cook the Waffle – Preheat your waffle iron and coat both plates with cooking spray. Evenly spread the potato mixture across the surface, close the lid, and press gently to compact. Let the waffle cook for 10–15 minutes, or until it’s golden, crisp, and releases easily from the iron.
• Step 4: Top It Off – Transfer the waffle to a plate and load it up: a dollop of vegan sour cream, a drizzle of sriracha, extra scallions, and crumbled tempeh bacon or vegan sausage. Serve immediately.

How To Serve

These crispy waffles can go solo or play nice with just about anything breakfasty. They’ve got the crunch and salt to anchor a plate, plus enough structure to carry toppings or sides without falling apart. Here’s how to build around them:

• With tempeh bacon or shiitake bacon: Smoky, salty, and crisp—the best kind of contrast. Both add depth and a little chew that balances the potato’s crunch.
• Next to a tofu scramble: The soft texture of scrambled tofu meets this crisp waffle for a full diner-style, protein-packed breakfast.
• With quick sautéed greens or avocado: Add something fresh and green for color and contrast—sautéed spinach, wilted kale, or sliced avocado all work.
• On a sweet-savory plate: Serve with a mixed berry salad for a sweet and savory combo.
• As part of a brunch spread: Round it out with vegan smoked salmon lox with bagels, hot or cold-brewed coffee, or mimosas and enjoy!

FAQs

For More Breakfast and Brunch Recipes, Try These Next

• Easy Vegan Biscuits
• Toasted Muesli Recipe
• Creamy Chia Pudding with a Fresh Berry Compote
• Vegan Chicken and Waffles

If you made this loaded hash brown waffles recipe, please leave a star rating and feedback below. It helps others find the recipe and makes our day!

Loaded Hash Brown Waffles

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 30 minutes
• Yield: 1 (6-inch) waffle
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A single russet potato meets a waffle iron and suddenly breakfast gets interesting. These hash brown waffles brown from both sides at once, building a crisp, golden crust with a soft center. Melted vegan cheddar adds richness, scallions keep it fresh, and a finish of tempeh bacon and dairy-free sour cream makes it a breakfast or brunch perfect to linger over.

---

Ingredients

For the potato hash browns

• 1 large russet potato, peeled and rinsed
• 1 tablespoon JUST Egg
• 1 teaspoon olive oil
• 1 teaspoon baking powder
• 2 scallions, chopped (plus extra for topping)
• Salt and freshly ground black pepper, to taste
• ¼ cup shredded vegan cheddar cheese
• Cooking spray

To serve (optional)

• Crumbled tempeh bacon (or vegan sausage)
• Vegan sour cream
• Sriracha

Cook Mode Prevent your screen from going dark

---

Instructions

Grate and Prep the Potato

1. Peel and grate the russet potato on a box grater.
2. Transfer the shreds to a bowl of cold water and let them sit for a few minutes to loosen excess starch. Swirl with your hand, then scoop the potatoes into a sieve and rinse until the water runs clear.
3. Wrap in a clean kitchen towel and wring out as much liquid as possible until the potatoes are crumbly and dry.

Make the Mixture

1. In a small bowl, whisk together the JUST Egg, olive oil, and baking powder. Pour over the potatoes and toss well to coat.
2. Add chopped scallions, salt, pepper, and vegan cheese. Mix until evenly combined.

Cook the Waffle

1. Preheat your waffle iron and coat both plates with cooking spray. Spread the potato mixture evenly over the surface, close the lid, and press gently to compact.
2. Cook for 10–15 minutes, or until the waffle is golden and crisp on both sides.

Top It Off

1. Transfer the waffle to a plate and top with vegan sour cream, a drizzle of sriracha, chopped scallions, and crumbled tempeh bacon or plant-based sausage.
2. Serve immediately while it’s hot and crisp.

Notes

• Yield: This recipe makes one 6-inch waffle—perfect for one or two people. You can easily double or triple it to batch-cook for brunch.
• Storage: If you make extras, let the waffles cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag.
• Reheat: Pop frozen hash brown waffles straight into a 375°F air fryer or toaster oven for 5–7 minutes, until crisp and heated through.
• Timing note: Waffle irons vary—if yours runs hot, check at 10 minutes; cooler models may take closer to 15. You’re looking for even browning and no visible steam.
• Serving tip: These hold best when served immediately. For multiple waffles, keep the first one warm in a 200°F oven while the next cooks.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Waffle Iron
• Cuisine: American

This recipe was originally published in 2015 and updated in 2025 with serving suggestions and expanded topping ideas.

The post Loaded Hash Brown Waffles appeared first on Olives for Dinner.

Tempeh is already a flavor powerhouse—fermented, nutty, and full of umami depth. It’s the kind of ingredient that doesn’t need rescuing, just a good direction. So in this smoky tempeh bacon recipe, it gets soaked in soy sauce, maple syrup, and liquid smoke until every slice drinks up that sweet-salty magic. Then, once it hits the oven, something happens—edges crisp, sugars caramelize, and the whole kitchen smells amazing.

What comes out is tempeh bacon: golden, sticky, and just the right mix of salty and sweet. Baked low and slow, it builds a glossy glaze that’s crisp-edged and chewy in the center. It’s simple, deeply flavorful, and one of those recipes that quietly makes everything around it taste better—sandwiches, scrambles, or anything that needs a smoky kick.

Why You’ll Love It

Tempeh bacon is so good because it hits that perfect balance of salt, fat, acid, and smoke—all the levers that make umami feel deep and round. Once it bakes, those sugars caramelize into a glossy crust that’s crisp at the edges and chewy in the center.

• Umami in action. Tamari or soy sauce brings salt and glutamates, maple syrup adds caramelized sugars, and a little acid keeps everything bright.
• Texture you can tune. Lower heat gives you a chewy center with crisp edges; an optional quick pan-fry afterward enhances those crispy edges that make it so good.
• Flavor that deepens with time. A long soak in the smoky maple marinade allows the tempeh pull flavor all the way through. Deeper color, deeper umami.
• Super versatile. This smoky tempeh bacon works anywhere you’d use bacon bits or strips: over soup, tucked into a sandwich, or eaten straight from the tray.

Key Ingredients

A few simple ingredients come together to make this smoky tempeh bacon work. Salt, fat, sugar, and smoke build flavor in layers, transforming a block of tempeh into something with real structure, depth, and aroma.

• Tempeh: Firm, nutty, and full of umami on its own, tempeh gives this vegan bacon structure and chew. It absorbs the marinade without turning soggy, so each slice finishes crisp-edged and meaty.
• Tamari or soy sauce: The salt base. It seasons the tempeh all the way through and brings a savory, glutamate-rich depth.
• Maple syrup: Adds sweetness and shine. As it bakes, the sugars caramelize into a sticky glaze that balances the salt and smoke.
• Toasted sesame oil: A small but crucial layer of fat. It helps the marinade cling, adds subtle nuttiness, and encourages even browning in the oven.
• Liquid smoke (or smoked paprika): The aroma driver. Just a small amount gives this smoky tempeh bacon recipe that unmistakable bacon scent—sharp, warm, and nostalgic.
• Apple cider vinegar: The acid that lifts everything else. It cuts through the richness so the final bite tastes balanced instead of heavy.

How To Make Tempeh Bacon

This smoky tempeh bacon recipe works because each step builds on the last. Marination gives you flavor, low heat gives you texture, and time gives you both. For full recipe details, scroll to the end of this post.

Step 1: Slice it smart. Cut the tempeh into thin, even strips—thinner slices mean more surface for that smoky glaze to cling to. You’re creating texture before you even start cooking.

Step 2: Whisk up the flavor base. Combine the tamari, maple syrup, sesame oil, liquid smoke, and vinegar in a glass baking dish to form a perfectly balanced marinade: salty, sweet, nutty, and smoky. Whisk until it looks glossy and uniform—that sheen means it’ll cling beautifully to the tempeh.

Step 3: Marinate and wait. Lay the slices in a single layer and turn them once so they’re fully coated. A couple of hours is good; overnight is better. During this time, the soy sauce coats, the maple clings, and the smoky notes settle deep into the tempeh’s grain.

Step 4: Bake low and slow. At 300°F, sugars caramelize gradually instead of burning. Flip halfway through and brush with more marinade to build a sticky surface that will crisp once it cools.

Step 5: Rest and admire. The tempeh bacon is done when the slices are bronzed and glossy. They’ll firm up a little as they cool into the ideal balance of chewy and crisp.

How To Serve

Tempeh bacon can carry a meal or just play well with other components. This smoky tempeh bacon is crisp-edged and versatile enough to move from breakfast to dinner without breaking stride. Here are some of our favorite ways to serve tempeh bacon:

• Layer it into sandwiches. Try it stacked in a vegan BLT or tucked into our tempeh Reuben for a salty-sweet contrast. Make your own sandwich bread with this simple recipe.
• Top a breakfast plate. Pair this plant-based bacon with our tofu scramble, roasted potatoes, or slide it next to vegan French toast for a sweet-savory mix.
• Upgrade your avocado toast. A few slices on warm toast with smashed avocado, chili flakes, and a drizzle of olive oil … perfection.
• Crumble it over soup or salad. Adds smoky crunch to a creamy soup or roasted Brussels sprouts. It’s especially good on our vegan clam chowder, vegan split pea soup, or a miso-dressed slaw.
• Use it as a flavor base. Chop and fold this plant-based bacon into carbonara-style pasta or vegan Alfredo pasta.
• Make a fun appetizer. Use this vegan bacon recipe to make vegan bacon-wrapped scallops or chop finely and serve over these loaded smashed potatoes.
• Eat it straight from the oven. Eating this crispy, glossy smoky tempeh bacon warm from the tray is a protein-packed umami snack.

FAQs

For More Vegan Bacon Recipes, Try These Next

• Shiitake Bacon
• Creamy Roasted Parsnip Soup
• Maitake Bacon
• Vegan Pork Buns with Oyster Mushroom Bacon

If you try this tempeh bacon recipe, please drop a comment and rating below. Your feedback helps others discover the recipe, and we love hearing how it turned out for you.

Tempeh Bacon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This smoky tempeh bacon recipe turns plain tempeh into something crisp, salty, and full of umami. A simple marinade of tamari, maple syrup, sesame oil, and liquid smoke gives it a beautiful sweet-savory depth. Bake it low and slow until the edges caramelize into chewy, smoky perfection.

---

Ingredients

• 8-ounce block of plain tempeh
• 2 tablespoons olive oil
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon liquid smoke (or 1/2 teaspoon smoked paprika)
• 1 teaspoon apple cider vinegar
• Freshly ground black pepper
• olive oil, for the baking sheet

Cook Mode Prevent your screen from going dark

---

Instructions

To prepare and marinate

1. Slice the tempeh widthwise into 4 even squares. Turn each square on its side and cut it horizontally into thin strips—about 9 per piece—to make roughly 36 slices.
2. In a shallow glass or ceramic dish, whisk together the olive oil, tamari, maple syrup, sesame oil, liquid smoke, vinegar, and a few grinds of black pepper until smooth and glossy.
3. Arrange the tempeh slices in a single layer in the marinade, turning them once so each piece is coated.
4. Cover and refrigerate for several hours or overnight, flipping once midway so every side absorbs the smoky glaze. (A 2-hour quick marinade works in a pinch.)

To bake

1. Preheat oven to 300°F (150°C).
2. Line a large baking sheet with parchment and brush or drizzle it lightly with olive oil.
3. Lift the tempeh from the marinade and arrange the slices in one layer. Reserve any leftover marinade.
4. Bake for 15 minutes, then flip each piece and brush with a bit of the reserved marinade.
5. Continue baking another 15 minutes, or until the slices look darkened, slightly crisp at the edges, and caramelized.
6. Let cool a few minutes—they’ll firm up as they rest.

Notes

• Storage: Keep cooled slices in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm in a skillet with a drizzle of oil over medium heat until edges sizzle again.
• Make ahead: Slice and marinate the tempeh up to a day in advance (or even two if you like a bolder flavor). Keep it covered and chilled until you’re ready to bake.
• Extra-crispy option: For bolder texture, pan-sear baked slices for 1–2 minutes per side right before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side, Breakfast
• Method: Baked
• Cuisine: American

The post Tempeh Bacon appeared first on Olives for Dinner.

These air fried mushrooms deliver deep-fried flavor without the deep-fried drama. They come out golden and crisp at the edges, tender inside, with just enough heat from the crushed sriracha peas to keep things interesting. The flavorful breading—panko mixed with those spicy crumbs—clings beautifully and fries up perfectly in the air fryer.

Dunk them in a cool celery-garlic mayo and you get that sweet spot of balance—spicy, crispy, creamy, and clean. Serve them to friends, make them on game day, or eat them straight from the basket if you can’t wait. Either way, they’ll disappear fast.

Why You’ll Love This Crispy Air Fried Mushrooms Recipe

Because mushrooms are built for this. Their high moisture content can sometimes fight against crisping, but here it works in your favor: the air fryer draws it out slowly while the double breading locks in the crunch. What you get: a contrast in flavor and texture: golden shell on the outside, with a succulent, tender interior. Here are more reasons to love it:

• Easy mushroom recipe: If you can dip, bread, and coat—this recipe’s ya girl. No vat of oil is needed to get the same deep-fried flavor; just an even spritz of neutral cooking oil and about 20 minutes in the air fryer for that deep-fried flavor.
• Creative use of a fun ingredient: Crushed sriracha peas add the right mix of heat, sweetness, and salt. Blended with panko, they form a sturdy, flavorful coating that holds up beautifully in the air fryer. The last bite stays as crisp as the first.
• The secret sauce: The celery-garlic mayo brings a fresh, cool, and creamy contrast to the crispy edges.
• Deep umami flavor: This one is packed with umami flavor! If you are curious about savory recipes made with plants, be sure to check out my guide on how to build umami with vegan ingredients.

Key Ingredients

This easy air fryer mushroom recipe keeps things simple but strategic. A few key ingredients come together to turn ordinary mushrooms into extraordinary air fried breaded mushrooms that stay crisp, golden, and full of flavor. The double coating builds a light, even crust that clings and browns perfectly, while crushed sriracha peas add a layer of spice and crunch that’s unexpected in the best possible way. Here’s what you’ll need:

• Mushrooms: The star of the show. Their natural moisture steams the inside while the coating crisps on the outside, creating that perfect fried contrast. Any variety works, but larger white or brown mushrooms give you the best texture-to-crust ratio for air fried breaded mushrooms that stay juicy.
• JUST Egg: Acts as the binding layer in the coating process. Unlike traditional egg, this vegan version coats evenly and helps the panko and crushed sriracha peas stick, so your crispy air fried mushrooms come out with an even, golden crust.
• All-Purpose Flour: The first layer of structure. It dries the surface slightly, creating grip for the JUST Egg and panko to cling to. Skipping this step often leads to patchy coating or flaking in the air fryer.
• Crushed Sriracha Peas: The secret weapon. These bring heat, salt, and texture in one move. Once crushed, they blend into the panko and give each bite a slow-building spice that’s more flavorful than fiery. Think crisp, toasty, a little sweet, and completely unexpected. Find them at most Asian grocers or online.
• Panko Breadcrumbs: The backbone of the crust. Light, airy, and perfectly structured for air frying—they brown beautifully without absorbing oil, giving these mushrooms that deep-fried payoff with a fraction of the fat.
• Celery-Garlic Mayo: More than a dip, this balances everything else. The sharpness of raw garlic and the crisp, clean note of celery cuts through the decadent richness, creating a clean, refreshing finish that keeps you reaching for one more.

How To Make

If you want fried-level crunch without actually deep-frying, this is how you do it. The double breading gives the coating great structure. It sticks, crisps, and stays put. The air fryer’s dry heat pulls moisture out of the mushrooms just slowly enough to leave the centers juicy and the crust golden and crisp. Here’s the game plan: dip, coat, air fry, and dunk. For full recipe details, scroll to the end of this post.

• Step 1: Make the Celery-Garlic Mayo: Combine the vegan mayo, finely diced celery, and grated garlic. The crispness of the celery and the sharpness of the garlic provide a fresh counterpoint to the heat and crunch of the mushrooms. Set aside or refrigerate while you prep the rest.
• Step 2: Prep the Mushrooms: Start with white or brown whole mushrooms. These work best because they hold their shape and moisture. Wipe them clean and remove the stems.
• Step 3: Set Up Your Coating Stations: Set up three medium bowls: one with the JUST Egg, one with the flour, and one with the panko + crushed sriracha peas. This order matters—the vegan egg helps the flour stick, the flour helps the second egg coat cling, and the final panko mix forms your crunchy, flavorful shell.

• Step 4: Bread the Mushrooms: Working one mushroom at a time, dip it into the JUST Egg, then into the flour, back into the JUST Egg, and finally into the panko + crushed sriracha peas mixture. That second coat is important—it’s how you build that crisp, thick crust that stays crunchy in the air fryer and makes these air fried breaded mushrooms so magical.
• Step 5: Air Fry to Golden Perfection: Evenly mist your prepared mushrooms with neutral cooking oil and arrange in a single layer in the air fryer basket. Space matters here so the hot air can flow around each piece. Cook at 400°F for about 10 minutes. Flip, mist again, then cook for another 5–10 minutes depending on size. The air fryer dehydrates the surface while the crust browns—this gives you that “deep-fried flavor” without the oil plunge.
• Step 6: Serve Immediately: Transfer the hot, crusted mushrooms to a platter and serve right away with the celery-garlic mayo on the side. Perfect as a vegan appetizer, game-day snack, or crispy late-night fix.

FAQs

Love Mushroom Recipes? Try These Next

• Vegan Shrimp Recipe
• Cauliflower-Mushroom Curry
• Teriyaki Mushrooms
• Oyster Mushroom Tacos

We hope you enjoy this air fried mushrooms recipe! If you try and enjoy, please leave a comment below. It helps others find our recipes and makes our day!

Crispy Air Fried Mushrooms

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Crispy, golden, and wildly satisfying—these air fried mushrooms might be the best thing to come out of your air fryer yet. Each one has a perfectly textured crust made from crushed sriracha peas and panko, wrapped around a tender, juicy mushroom. Dunk in our celery-garlic mayo and you get everything at once: crunch, heat, and a cool creamy finish that just works.

---

Ingredients

For the celery-garlic mayo

• 1/2 cup vegan mayo
• 2 stalks celery, finely diced
• 1 large clove garlic, grated on a microplane

For the mushrooms

• 12 oz. mushrooms, stems removed (white or brown works best)
• 3/4 cup JUST Egg (liquid vegan egg substitute)
• 1/2 cup all-purpose flour
• 1 cup sriracha peas, finely ground in a food processor
• 1 1/2 cups panko breadcrumbs
• cooking spray (neutral oil)

Cook Mode Prevent your screen from going dark

---

Instructions

To make the celery-garlic mayo

1. In a small bowl, combine vegan mayo, celery, and garlic.
2. Stir until evenly mixed. Refrigerate until ready to serve.

To prepare the mushroom coating

1. In one bowl, pour the JUST Egg.
2. Place the flour in a second bowl.
3. In a third bowl, combine the ground sriracha peas and panko breadcrumbs.

To bread the mushrooms

1. Working with one mushroom at a time, dip it into the JUST Egg, then into the flour, shaking off excess.
2. Dip it again into the JUST Egg, then coat generously in the panko + crushed sriracha pea mixture. This process gives the coating structure so it fries up thick, crisp, and golden.

To air fry

1. Arrange the coated mushrooms in a single layer in your air fryer basket, leaving space between each piece for airflow.
2. Air fry at 400°F (200°C) for 10 minutes.
3. Flip, mist again with a touch of oil, and cook for another 5–10 minutes, or until golden and crispy on all sides.
4. The mushrooms are done when the coating is firm and crackly and the centers are tender.

To serve

1. Serve the crispy air-fried mushrooms immediately with the celery-garlic mayo for dipping.

Notes

1. Storage & Reheating: These reheat beautifully: return to the air fryer at 375°F for 3–5 minutes until crisp again. Leftover celery-garlic mayo keeps for up to 3 days in the fridge; stir before serving.
2. Don’t overcrowd: For best results, air fry in a single layer—overcrowding leads to steam instead of crisping.
3. Cook timing: If using smaller mushrooms, reduce cooking time slightly (check around the 8-minute mark).
4. Sriracha pea smarts: These add heat, salt, and crunch. Find them in most Asian grocery stores (like H Mart) or online. 

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack
• Method: Battered, Air-Fried
• Cuisine: American

This recipe was first published in 2019 and updated in 2025 to include clarified instructions and serving suggestions.

The post Crispy Air Fried Mushrooms appeared first on Olives for Dinner.

Tofu is a blank slate—neutral enough to take on any flavor, and versatile enough to be crisp, creamy, or chewy depending on how you cook it. In this recipe, we’re giving it the golden treatment: slicing a block into triangles, scooping out the centers, dredging in cornstarch, and deep-frying until crisp and deeply golden. Think of each triangle as a pocket for flavor, with structure that makes this crispy fried tofu sturdy enough to eat with your hands.

The finishing touch is a thick lemongrass–peanut sauce that settles into the center. It’s savory, rich, and just a little bit of an umami bomb, turning simple fried tofu into something unexpected. Serve it as an appetizer or a small plate—whatever you choose, this deep-fried tofu recipe proves that when texture and flavor play well together, you get a dish that feels instantly special.

Why This Recipe Works

This recipe’s secret sauce is smart tofu engineering—hollow center, sturdy sides. By hollowing out the centers before frying, you create little wells that crisp around the edges but stay tender inside. That structure gives the sauce somewhere to land instead of sliding off, so every bite carries both crunch and sauce. Here are other reasons it shines:

• Easy method. No pressing or marinade needed—just cut the tofu into triangles, hollow out the centers, coat in aquafaba and cornstarch, then deep-fry until golden.
• Balanced sauce. Peanut butter gives body, lemongrass brings brightness, soy sauce adds umami, and curry powder brings subtle depth and complexity.
• Texture meets depth. Crisp tofu gives shape while peanut butter adds creamy contrast. The two work together to make this dish feel complete—savory, rich, and deeply satisfying.
• Fun to make. Nervous about deep-frying tofu? Think of this as your gateway recipe. A quick batter and a few minutes in hot oil yield a perfectly crisp shell every time. Not sure if your oil’s ready? We’ll explain how with the chopstick test.
• Pretty presentation. These golden triangles filled with sauce and garnished with pops of green look restaurant-ready, yet they’re simple enough for any home cook to pull off.

Key Ingredients

Every element here has a purpose—texture, flavor, or both. The tofu gives structure, the starch gives crunch, and the sauce ties it all together with fat, salt, and brightness. Each ingredient has a task, working together to make this crispy fried tofu as balanced as it is bold.

• Firm tofu: Holds its shape through the fry, turning crisp at the edges while staying soft inside. Avoid using soft tofu, which will fall apart in hot oil, or extra-firm tofu, which can throw off the texture balance.
• Aquafaba: The liquid from canned chickpeas acts as an egg replacer here, adding a bit of protein and helping the cornstarch cling evenly to the tofu and prevent it from becoming too greasy.
• Cornstarch: This starch is ideal for deep-frying because it crisps up fast and holds its shape. It forms a thin, crackly crust that gives the tofu that perfectly crunchy texture.
• Peanut butter: The backbone of the sauce. It gives creamy richness and body that balances the sharper, fragrant notes from lemongrass and lime.
• Lemongrass: Adds bright, citrusy aroma that cuts through the richness of the peanut butter and fried tofu. A small amount wakes up the entire dish. Not sure how to select or prep lemongrass? Check out our quick tips below.
• Soy sauce: Brings umami and depth—the bridge between the creamy and the crisp. A light dunk before each bite is optional, but it ties everything together.
• Curry powder: Adds subtle warmth and dimension without stealing the spotlight from the peanut butter or lemongrass.
• Cilantro, lime, and scallions: This fresh green trio adds color, acidity, and freshness to make this dish feel a little extra.

How To Make This Crispy Fried Tofu Appetizer

Crispy, golden, and full of contrast—this dish layers crunch and sauce in all the right ways. The tofu fries up with a delicate crust, while the lemongrass–peanut sauce builds richness, brightness, and just enough depth to make every bite pop. For full recipe details, scroll to the end of this post.

Step 1: Build the sauce: Sauté shallots and garlic in toasted sesame oil until soft and fragrant. Deglaze with a splash of vegan broth, then add lemongrass and curry powder. Stir in the peanut butter and a bit more broth until loosened but still thick. Remove from the heat and stir in cilantro and soy sauce. It’s creamy, rich, and bright enough to wake up everything it touches.

Step 2: Prep the tofu: Slice the block into four triangles and carve a shallow well into each one. This creates space for the sauce while helping the tofu hold its shape once fried.

Step 3: Coat for crispiness: Set up two large prep bowls: one with aquafaba, the other with cornstarch. Dip the tofu in aquafaba first, then dredge in cornstarch, tapping off any excess.

Step 4: Deep-fry to golden perfection: Heat a few inches of oil in a heavy saucepan over medium heat for about 7 minutes, aiming for roughly 375°F. Any hotter, and the tofu will burn; too cool, and it’ll become soggy.

• If you don’t have a thermometer, use the chopstick test: insert a dry chopstick until it touches the bottom—if bubbles form instantly, the oil’s ready. Fry one or two pieces at a time for a few minutes, until evenly golden. The goal: crisp edges, soft middle, zero sogginess.
• Pro tip: Avoid overcrowding. Too many pieces drop the oil temperature and lead to soggy tofu instead of crisp perfection.

Step 5: Assemble and serve: Spoon the warm lemongrass–peanut sauce into each tofu well. Top with crushed peanuts, cilantro, scallions, and a squeeze of lime. Serve immediately while the tofu is still crisp and the sauce is thick and fragrant.

How To Serve

This crispy fried tofu appetizer walks the line between simple and showstopping. Golden on the outside, tender inside, and rich with lemongrass–peanut sauce, it’s the kind of dish that holds its own—or plays beautifully with others. Whether you’re building a small-plate dinner, a noodle bowl, or a full Southeast-Asian–inspired spread, here’s how to make it sing.

• As a standalone bite: Serve it fresh from the fryer with extra soy sauce for dipping and a squeeze of lime. The crunch-soft contrast hits just right—especially next to something crunchy and bright, like crisp cucumbers or bok choy.
• In a full meal lineup: Pair it with a bowl of these soba noodles or spicy ramen noodles to complement the sauce. The tofu’s richness plays well against the texture and tangle of noodles. For even more depth, try it beside our vegan mapo tofu or Chinese 5-spice tofu—each dish offers its own take on umami, heat, and texture.
• Go the cozy route: Add balance with a bowl of vegan wonton soup, eggy pan-fried tofu stir fry, or vegan French onion ramen noodle soup—soups that bring warmth and softness to the table while letting this crispy tofu shine.
• Make it a small feast: Make it part of a spread with our tofu satay with peanut sauce, teriyaki mushrooms, or crispy Kung Pao brussels sprouts. Each one adds a new rhythm to the meal—crunch meeting chew, and nutty meeting sweet heat.

FAQs

More Tofu Recipes To Try Next

• Crispy Fried Tofu Sandwich
• Ultimate Crispy Breaded Tofu
• Grilled Lemongrass Tofu
• Thai-Style Pizza with Peanut Sauce

Did you try this crispy tofu recipe? Leave your rating and feedback in the comments below. It helps others find this recipe and makes our day!

Crispy Fried Tofu with Lemongrass-Peanut Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2-4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Golden, crunchy, and built for flavor—this crispy fried tofu recipe turns a simple block into something spectacular. Each triangle gets hollowed, dredged, and deep-fried to create a pocket that holds a thick, savory lemongrass–peanut sauce. Every bite hits that perfect mix of crunch and creaminess—the kind of dish that feels restaurant-level but totally doable at home.

---

Ingredients

for the lemongrass-peanut butter sauce

• 1 teaspoon toasted sesame oil
• 3 tablespoons minced shallots
• 3 garlic cloves, minced
• 2 tablespoons vegan broth
• 2 teaspoons chopped lemongrass hearts (the pale, tender inner stalks)
• 1/2 teaspoon curry powder
• 3 tablespoons chunky peanut butter
• 1/4 cup vegan broth
• 2 tablespoons chopped cilantro
• 1 teaspoon soy sauce

for the tofu

• the brine from a 15-ounce can of chickpeas (aquafaba)
• 1 cup cornstarch
• 1 (14-ounce) block of firm tofu, cut in half, then each half cut diagonally to create 4 triangles
• Neutral oil like canola, vegetable, or grapeseed oil, for frying (enough for 2-3 inches of frying depth)

to serve

• cilantro sprigs
• crushed peanuts
• chopped green part of 1 scallion
• lime wedges
• soy sauce

Cook Mode Prevent your screen from going dark

---

Instructions

to make the lemongrass-peanut butter sauce

1. Build the flavor base. In a small saucepan, heat the toasted sesame oil over medium heat. Add the shallots and allow them to sizzle for about a minute, then reduce the heat to medium-low, and saute for about 3 minutes.
2. Add in the garlic cloves and saute for about 2 minutes, taking care to stir them to ensure they do not brown, or they will become bitter.
3. Deglaze the saucepan with the 2 tablespoons of broth, then allow most of the moisture to evaporate, about 2 minutes.
4. Add in the chopped lemongrass hearts and curry powder and saute for about 2 minutes more.
5. Add in the peanut butter and 1/4 cup vegan broth, and stir to combine and soften for about 2 minutes.
6. Turn the heat off and stir in the cilantro and soy sauce. The texture should be thick.
7. Remove from the heat and set aside.

to fry the tofu

1. Get that golden crunch. Preheat several inches of oil in a heavy saucepan over medium-high heat for about 7 minutes.
2. Once the oil is heated (you can test by inserting a chopstick into the saucepan so it touches the bottom–if bubbles form around the tip immediately, you are ready to fry).
3. Place the aquafaba in one large prep bowl and the cornstarch in another large prep bowl.
4. Cut a small rectangle out of the center of the tofu, taking care to leave plenty of space around the edges so the tofu maintains its shape.
5. Working one piece at a time, coat the tofu in the aquafaba, then coat evenly in the cornstarch, tapping off any extra.
6. Place into the hot oil and fry until golden all over, about 2-3 minutes, flipping it if the oil doesn’t coat it completely.
7. Transfer to a plate lined with paper towels or a baking sheet with a cooling rack placed over the top, hollow side down. Allow to cool for a couple of minutes.

to assemble the tofu

1. Divide the lemongrass and peanut butter sauce into 4 portions, spooning it into the center of the tofu. Garnish as desired with crushed peanuts, cilantro, chopped scallions, and lime wedges.
2. Serve immediately with soy sauce.

Notes

• Best served fresh: This crispy fried tofu is at its peak right out of the oil; serve immediately after frying for the best crunch.
• Make-ahead tip: The lemongrass–peanut sauce can be made a day ahead and stored in the fridge. Warm gently before spooning into the tofu.
• Use a neutral, high-heat oil: Choose from canola, vegetable, or grapeseed. These oils stay stable at frying temperatures (around 375°F), so they won’t smoke, darken, or add any unwanted flavor to the tofu.
• Don’t overcrowd the pan: Add only one or two pieces at a time so the oil temperature stays consistent. When you overcrowd, the temperature drops, steam gets trapped, and the tofu stews instead of fries—resulting in a pale, soggy crust instead of that golden, shattering crunch.
• Serving suggestion: These tofu pockets shine as an appetizer or small plate but also pair beautifully with jasmine rice, soba noodles, mushroom wontons, and tofu satay.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack, Side
• Method: Deep-Fried
• Cuisine: Asian-Inspired

This recipe was originally posted in 2011 and has been updated in 2025 with updated instructions and helpful tips.

The post Crispy Fried Tofu with Lemongrass-Peanut Sauce appeared first on Olives for Dinner.

General Tso’s tofu is Chinese-American comfort food at its best: golden, crispy tofu coated in a sticky, tangy sauce with garlic, ginger, scallions, soy sauce, and mirin. Each bite nails that sweet-savory balance, brightened with vinegar and rounded out with umami.

The result is more than crunch plus sauce—it’s contrast in every bite. Sweet against savory, tang against depth. This iconic takeout-style favorite delivers big flavor with a quick reward, streamlined into simple steps you can pull off any night of the week.

Why You’ll Love This General Tso’s Tofu

Think of this General Tso’s tofu recipe as takeout flavors tuned in for home cooking. It’s bold enough to scratch that takeout itch, and is easier to pull off than you might think. Here’s what makes it stand out:

• Crispy tofu with structure: This version coats tofu cubes in aquafaba and cornstarch, then fries them until golden. The result is a shatter-crisp crust that stays crunchy even after being tossed in the sauce.
• A sticky-sweet, balanced sauce: Softened ginger, garlic, and scallions mingle with soy sauce for umami, sugar for sweetness, mirin for tang, and vegetable broth for depth. Together, they create a glossy sauce that sings.
• Better-than-takeout energy: You still get the comfort food vibes of the restaurant version, but tuned for home cooking. This is built on easy steps and pantry-friendly ingredients.
• Customizable and crowd-friendly: Whether you serve it over rice with broccoli, sprinkle it with sesame seeds, or add crushed peanuts for crunch, this recipe flexes easily. Want to make it gluten-free? Swap in tamari. Don’t want to deep fry? Try our lighter, sautéed General Tso’s tofu instead.
• Weeknight-accessible: Ready in under an hour, this dish is just as perfect for a weeknight dinner as it is for a special evening together with friends.

Key Ingredients

Ever wonder what makes General Tso’s tofu so irresistible at home? It’s all in the ingredients. Each one builds texture, gloss, or balance so the final dish delivers that sticky-sweet, savory punch you’ll keep coming back to. Here’s what you’ll need:

• Firm tofu: The foundation of the recipe. It holds its shape through dredging and frying, turning into golden cubes with a shatter-crisp crust that stays crunchy even in sauce.
• Aquafaba (chickpea brine): The vegan binder that makes this recipe stand out. It coats the tofu, helping the cornstarch form a crisp, airy shell.
• Cornstarch: The crunch and gloss maker. It gives tofu its light coating and thickens the General Tso’s sauce until it clings just right.
• Ginger, garlic, and scallions: The aromatic base. Sautéed until fragrant, this trifecta gives the sauce its takeout-style backbone and aroma.
• Soy sauce (or tamari): The umami anchor. It deepens flavor and balances sweetness, while tamari keeps the recipe gluten-free.
• Sugar and rice vinegar: The sweet-tangy duo. Sugar brings sticky shine, vinegar cuts through richness, keeping every bite bright.
• Mirin: The quiet depth booster. This sweet rice wine adds subtle acidity and roundness, so the sauce tastes layered instead of one-note.
• Vegetable broth: The sauce stretcher. It builds body and restaurant-style gloss while keeping it vegan.

How to Make General Tso’s Tofu

Think making this crispy, gloss-kissed dish is complicated? Not at all. Here’s how it comes together. For the full recipe with exact amounts and times, scroll to the recipe at the end of this post!

Step One: Make the Sauce – Heat a little oil in a saucepan, then sauté the ginger, garlic, and scallion whites until fragrant. Add mirin to deglaze, followed by vegetable broth, soy sauce, sugar, and rice vinegar. Let it simmer gently while you prep the tofu—this is the base of that sticky-sweet General Tso’s sauce.

Step Two: Prep and Dredge the Tofu – Pat the tofu dry and cut it into cubes. Coat the pieces in aquafaba so the cornstarch sticks evenly. Toss with cornstarch until every side is covered—this is what creates the shatter-crisp crust.

Step Three: Fry Until Crispy – Preheat oil in a wide skillet or pan. Once ready, fry the tofu, taking care not to overcrowd the pan. Cook until golden on all sides, then transfer to a rack or paper towel to drain. This is where the crunch gets locked in.

Step Four: Thicken the Sauce – Return to your sauce. Bring the sauce back to a boil and whisk in the cornstarch slurry a little at a time. Stop once it looks glossy and thick enough to coat the back of a spoon—this is the lacquer that gives General Tso’s tofu its magic.

Step Five: Toss and Serve – Add the crispy tofu to the thickened sauce and toss gently until every piece is coated. Finish with scallion greens, sesame seeds, or crushed peanuts. Serve hot over steamed rice with broccoli on the side, and boom you’ve got takeout energy at home.

Pro Tips

What makes or breaks this General Tso’s tofu? Keep these things in mind for a perfect result every time!

• Aquafaba as a binder: Aquafaba—the protein- and starch-rich liquid from a can of chickpeas — helps cornstarch adhere evenly to tofu, creating a shell that fries up light and crisp. It’s also a zero-waste ingredient that most people usually pour down the sink.
• Aim for 375°F for your oil temp: Temperature makes or breaks frying. Go lower than this, and the tofu absorbs oil and turns heavy—sad! Go higher, and the crust can scorch before the center warms and softens—also sad. Around 375°F is the sweet spot for crisp, golden tofu.
• Chopstick test: Don’t have a thermometer? Heat the oil over medium-high heat for about 7 minutes, then dip a wooden chopstick so it touches the bottom of the pan. If bubbles form around it immediately, you are ready to fry.
• Don’t overcrowd the oil: Frying relies on high heat driving moisture out of the tofu’s surface. Too many cubes at once lowers the oil temp and traps steam, leading to soggy, uneven crusts. Work in batches so your tofu has room to breathe.
• Keep an eye on the garlic: Garlic should be sautéed just until fragrant. If it browns, it turns bitter and sours the sauce. Keep it moving around the pan with a spatula or chopsticks.
• Add the Slurry Slowly: Cornstarch thickens sauces quickly. Stir in the slurry one tablespoon at a time and stop when the sauce looks glossy and coats the back of a spoon. Too much slurry can make it gummy.

• Store your oil smartly: Once cooled, strain the oil and refrigerate. Neutral frying oil (like canola or grapeseed) can usually be reused 2–3 times before it breaks down.

Serving Suggestions

Once you’ve made this recipe, you can serve it as-is or make it a feast. Pair it with the right cast and it shines. Here are some ideas:

• Over steamed rice: The classic. Jasmine, basmati, or brown rice soaks up every drop of the glossy General Tso’s sauce, making each bite feel complete.
• With bright greens: Steamed or sautéed broccoli, Szechuan Bok Choy, or snow peas add freshness and textural contrast. They lighten the bowl, balancing richness.
• Turn it into a spread: Make it a full vegan takeout experience—pair with spring rolls, vegan crab rangoon, vegan egg drop soup, vegetable fried rice, or spicy noodles for a shared family-style dinner.
• Finish with flair: Top with sesame seeds, extra scallions, or crushed peanuts for crunch and brightness. These small touches make it feel restaurant-level.
• Spice it your way: Prefer heat? Toss in red pepper flakes, a squirt of sriracha, or a drizzle of chili crisp. Want it saucier? Add a splash of reserved sauce to the bowl.

FAQs

More Vegan Chinese Takeout Recipes

• Vegan Sweet And Sour Vegan Chicken
• Vegan Mapo Tofu
• Vegan Crab Rangoon
• Vegan Mongolian Beef

Did you try this General Tso’s tofu recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

General Tso’s Tofu

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Crispy, sticky, and tangy-sweet—this General Tso’s tofu brings takeout flavor to your kitchen. Golden tofu cubes fry up with a shatter-crisp crust, then get tossed in a glossy sauce of garlic, ginger, scallions, soy, and vinegar. It’s bold and balanced, fast enough for a weeknight, and every bit as satisfying as your favorite restaurant order.

---

Ingredients

for the sauce

• 2 teaspoons neutral oil (canola, grapeseed, or vegetable)
• 2 tablespoons fresh ginger, minced
• 2 tablespoons garlic, minced
• 5 scallions, chopped (white parts and green parts separated)
• 2 tablespoons mirin
• 2 cups vegetable broth
• 3 tablespoons soy sauce (or tamari, for gluten-free)
• 3 tablespoons sugar
• 1 tablespoon rice vinegar
• 3 tablespoons cornstarch, whisked with 6 tablespoons water (to make a cornstarch slurry)

for the tofu

• 1 (14-ounce) block firm tofu, cut into 1-inch cubes
• 1/3 cup aquafaba (liquid from canned chickpeas)
• 1 cup cornstarch
• Vegetable oil, for frying (canola or grapeseed recommended)

for serving

• Reserved scallion greens
• 1 tablespoon sesame seeds
• Steamed rice
• Steamed broccoli
• Crushed peanuts (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

to make the sauce

1. Heat oil in a medium saucepan over medium heat. Add ginger, garlic, and scallion whites. Sauté for 3–4 minutes, stirring often to prevent browning.
2. Increase heat to high. Deglaze with mirin for 1 minute.
3. Add vegetable broth, soy sauce, sugar, and rice vinegar. Stir to combine, then reduce heat to low and keep the sauce warm while you prepare the tofu.

to prep the tofu

1. Place the tofu into a large prep bowl. Pour the aquafaba over the top and use your hands to coat the tofu evenly. Drain any leftover liquid in the bottom of the bowl.
2. Sprinkle half of the cornstarch over the top of the tofu and use your hands to toss and coat. Add the rest of the cornstarch to ensure all pieces are evenly coated.

to fry the tofu

1. In a large, wide pan, add a couple of inches of oil. Heat over medium-high heat for about 7 minutes. You can test the oil’s readiness by inserting a chopstick into the oil until it touches the bottom of the pan. If bubbles immediately form around it, you are ready to fry.
2. Add the tofu pieces to the pan one at a time in a single layer. They should sizzle immediately when they are added to the pan. If all of the pieces do not fit, work in batches. The tofu needs space to move around, or the pieces will clump together.
3. Fry on each side for 4-5 minutes. They are done when golden and crisp all over, with a light crunchy coating. Do not let them brown.
4. Using a spider or skimmer, transfer the crispy fried tofu to paper towels or a cooling rack set over a baking sheet to drain excess oil.

to assemble

1. Return to your sauce. Increase the heat to high. Once it comes to a boil, add the cornstarch slurry a tablespoon at a time until the sauce is glossy and thickened to your liking (you may not need all of it).
2. Add the fried tofu to the thickened General Tso’s sauce. Stir gently to coat every piece.
3. Garnish with scallion greens, sesame seeds, and peanuts, if desired.
4. Serve immediately over steamed rice with broccoli on the side.

Notes

• Best tofu for frying: Use firm or extra-firm tofu. Softer varieties (silken or medium) will fall apart and won’t hold a crisp crust. Lightly pressing the tofu helps remove excess water for a better texture.
• Sauce adjustments: Taste as you go—different vinegars and soy sauces vary in strength. Add vinegar gradually if you prefer a milder tang, or bump up sugar for extra stickiness.
• Storage & reheating: General Tso’s tofu is best served right away, but leftovers can be refrigerated in an airtight container for up to 3 days if kept separate. Re-crisp tofu in an air fryer or hot skillet before serving. The sauce will thicken once chilled; just loosen it in a saucepan with a splash of water or broth over a gentle heat.
• Serving suggestions: Steamed rice and broccoli are the classic pairings, but bok choy, snap peas, or green beans also work well. Finish with scallions, sesame seeds, or crushed peanuts for crunch and color.

• Prep Time: 25 minutes
• Cook Time: 30 minutes

This recipe was originally published in 2011 and updated in 2025 with clearer instructions and new photos.

The post General Tso’s Tofu appeared first on Olives for Dinner.

This sweet potato sushi roll is like the avocado toast of rolls: obvious once you taste it, but still kind of brilliant. Crisp, golden sweet potato tempura meets cool avocado and seasoned rice, wrapped snug in nori and brushed with a glossy teriyaki glaze. The first bite ticks off all the vegan sushi boxes: crunchy, tender, salty-sweet, and a clean briny hit from the nori.

What seals the deal? The contrast. You have a crackly coating paired with soft, sticky rice, with just enough of a messy factor to prove that perfection isn’t the point here. Get ready to transform a humble root vegetable into the star of your stay-at-home sushi night.

Why You’ll Love This Sweet Potato Sushi Roll

This is the roll that makes sushi night in feel just as good as going out. The sound of tempura crackling in hot oil, the smell of toasted nori, and the shine of teriyaki glaze on a fresh slice—this is sushi that is as much fun to make as it is to eat. And the first bite? Crisp, creamy, salty-sweet, briny: this is the balance that makes this sweet potato sushi roll a keeper. Here’s why:

• Big Flavor, Minimal Fuss: A handful of core ingredients—sweet potato, avocado, nori, and sushi rice—are enough to deliver serious payoff. Assembly is simple, but the result tastes like more than the sum of its parts.
• Crisp Meets Creamy: Hot tempura brings crunch, avocado adds fat and softness, rice gives chew, and the teriyaki glaze adds a layer of seasoning that clings to the top. Each element is doing a specific job, and together they balance the roll.
• Tempura Done Right: Ice-cold batter and oil at a steady 350°F gives you a crisp shell that stays light instead of greasy. The sweet potato inside turns tender and rich, setting up the contrast that makes this sweet potato tempura sushi work.
• Looks the Part: Sweet potato batons stack neatly, anchoring the center for tighter spirals and cleaner cuts. Run your knife blade under scalding hot water, wipe it down with a clean towel, and your roll will slice like butter.
• A Roll Worth Repeating: The teriyaki glaze can be made ahead, and the rice cooker does the heavy lifting. Once you’ve rolled it, the process gets easier and more fun.

Key Ingredients

At its core, this roll is simple: crisp sweet potato tempura, creamy avocado, seasoned rice, and a slick of teriyaki glaze wrapped in nori. Each piece does something specific—bringing crunch, fat, tang, or brine—so the roll feels balanced and complete. Here’s what you’ll need:

• Sweet Potato: The star of the roll. Once cut and fried in tempura batter, the outside turns golden and crisp while the inside softens into a sweet, tender core. It’s the flavor anchor and the textural payoff that makes this sweet potato sushi roll work.
• Tempura Batter: Light, lacy, and shatter-crisp when done right. The secret is ice-cold sparkling water and a quick stir—don’t overmix. This creates the signature crackle that separates sweet potato tempura sushi from plain roasted versions.
• Sushi Rice: Sticky, seasoned, and slightly sweet. Rice vinegar, sugar, and salt balance the starch, giving each bite a subtle tang. Spread it thinly across nori for rolls that hold tight without falling apart.
• Nori Sheets: Toasted seaweed sheets do more than just wrap—they add briny depth and a clean ocean note that cuts through the richness of tempura and avocado.
• Avocado: Cool, creamy, and buttery. It softens the crunch of tempura, adding richness and balance while making each slice feel indulgent.
• Teriyaki Glaze: This is your signature twist. A glossy drizzle of homemade teriyaki sets this roll apart from the spicy mayo crowd, adding sweet-savory depth that clings to the top and makes every slice glisten.
• Sesame Seeds: Black or white, they add a nutty crunch and visual contrast. Scattered over the rice, they create tiny bursts of flavor with each bite.

How To Vary These Vegan Sushi Rolls

One of the best things about making this sweet potato sushi at home is how easy it is to swap in different fillings or sauces. Once you’ve nailed the basics—rice, nori, rolling—the inside is yours to play with. Here are a few ideas to keep things fresh:

More Ideas For Vegetable Tempura

• Broccoli: Lightly battered florets fry up tender-crisp and bring a subtle earthy flavor.
• Kabocha Squash: Sweet and dense, with a flavor similar to chestnut. Great for fall rolls.
• Oyster Mushrooms: Meaty, savory, and perfectly suited for tempura’s light crunch.

Sauce Swaps

• Spicy Mayo: The classic pairing. Mix vegan mayo with sriracha for a creamy, fiery kick.
• Ponzu Dipping Sauce: A citrusy soy-based sauce that brightens rich fillings.

Fresh Add-Ins

• Cucumber Batons: Add cool crunch and balance out the fried elements.
• Pickled Daikon or Other Fermented Vegetables: Brings a tangy snap that cuts through creamy avocado.
• Shredded Carrots: Sweet and crunchy, and they tuck neatly into rolls.
• Don’t want to deep-fry? Roast or air fry the sweet potato instead. You’ll have something a little less dramatic, but still delivers a pop of color and flavor.

How To Make

Making sweet potato sushi rolls is less about fancy technique and more about setup. The rice, the tempura, the rolling—each part is simple once you know what matters. Keep your batter ice-cold, your oil steady at 350°F, and your rolling mat skills tight. You’ll be slicing neat, glossy rolls in no time.

• Step 1: Make the Teriyaki Glaze – Whisk together brown sugar, mirin, sake (if using), and soy sauce. In a saucepan, sauté ginger in sesame oil for a minute, then add the mixture. Simmer until thickened and glossy—about 30 minutes. Keep at room temperature until ready to brush over your rolls. Feel free to make beforehand and chill, but just allow it to warm up slightly before serving.
• Step 2: Rinse and Cook the Sushi Rice – Rinse the rice several times in a bowl until the water runs clear. In a rice cooker, cook the sushi rice according to the manufacturer’s instructions. While warm, season with rice vinegar, sugar, and salt. Spread it out to cool before rolling—it should be sticky, but not hot. Pro Tip: Rinsing rice removes excess starch so the grains stay separate yet sticky—essential for rolls that hold together.
• Step 3: Fry the Sweet Potato Tempura – Heat 2–3 inches of oil in a heavy pot to 350°F. Mix chilled JUST Egg with sparkling water, then add flour and salt. Stir gently with chopsticks, and do not overmix. A few lumps are okay. Dip the sweet potato batons, fry until golden and crisp, and drain on paper towels. Sprinkle lightly with salt while still hot.
• Step 4: Assemble the Roll – Wrap a sushi mat in plastic, then place a sheet of nori shiny side down. Spread rice evenly over the sheet, leaving 1 inch uncovered at the top. Sprinkle with sesame seeds. Along the bottom edge, layer sweet potato tempura, avocado slices, and a swipe of vegan mayo (optional). Pro Tip: Keep a small bowl of water nearby to dip your fingers—it prevents rice from sticking and keeps the spread even.

• Step 5: Roll and Slice – Use the mat to roll tightly away from you, sealing the edge with a little water or rice. Slice into 8 pieces with a very sharp knife that’s been run under scalding hot water, wiping the blade between cuts. Brush the tops with teriyaki glaze and serve with wasabi and pickled ginger.

How To Serve

You’ve rolled your sweet potato sushi, brushed it with glaze, and sliced it clean—now it’s time to plate. Whether you’re building a full sushi night spread or keeping things simple, here are a few ways to serve and pair your rolls.

• The Essentials: Wasabi, Soy Sauce & Pickled Ginger: These classic condiments earn their spot every time. Wasabi brings sharp heat, soy sauce (or tamari for gluten-free) adds umami depth, and pickled ginger resets your palate between bites.
• Miso Soup on the Side: A steaming bowl of miso soup makes sushi night feel complete. Light and savory, it’s especially good with seared tofu cubes, wakame seaweed, and a sprinkle of scallions.
• Seaweed Salad for Contrast: That sesame-scented wakame salad you see at sushi bars is the perfect counterpoint here: cool, crunchy, and slightly sweet against the warm tempura.
• As Part of A Sushi Night Spread: Serve these with our vegan California roll, Dynamite sushi, asparagus rolls, and sushi with lobster mushrooms. For more ideas, check out our vegan sushi recipe roundup!
• Mix and match sweet potato sushi rolls with other veggie fillings for a colorful spread. Check out more of our vegan sushi recipes for more ideas and inspiration. They are all perfect for a party or just a quiet sushi night in with friends.
• Edamame as a Snackable Side: Steamed edamame tossed with flaky sea salt is a quick, protein-packed side. For more kick, add garlic, chili flakes, and a dash of sesame oil.

FAQs

Hungry For More Vegan Sushi Recipes? Try These Next!

• Watermelon Tuna
• Crispy Enoki Mushroom Roll
• Spicy Carrot Lox Sushi
• Vegan Poke Bowl

We hope you love this sweet potato sushi recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Sweet Potato Sushi

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 4 rolls
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This sweet potato sushi roll is proof that sushi night at home can outshine takeout. Crisp sweet potato tempura, buttery avocado, and seasoned rice get wrapped in nori, then brushed with a glossy teriyaki glaze. Every bite delivers crunch, cream, and briny depth—the kind of balance that makes this roll one you’ll keep coming back to.

---

Ingredients

For the teriyaki glaze

• 1 cup brown sugar
• 1 cup mirin
• 1/8 cup sake (optional—omit for a thicker glaze once cooled)
• 1/2 cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced ginger

For the sushi rice

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

For the sweet potato tempura

• Neutral oil (like grapeseed, canola, or vegetable) for frying
• 1 medium sweet potato, peeled and cut into batons (about the size of your index finger)
• 1 tablespoon JUST Egg, chilled
• 1 1/4 cups ice-cold sparkling water (plus more if batter needs thinning)
• 1 cup all-purpose flour, chilled
• 1 teaspoon salt

To assemble and finish

• 4 toasted nori sheets
• 4 tablespoons black and/or white sesame seeds
• 1 ripe avocado, sliced
• 2–4 tablespoons vegan mayo (optional)
• Wasabi (optional)
• Pickled ginger (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

Make the teriyaki glaze

1. In a bowl, whisk together the brown sugar, mirin, sake (if using), and soy sauce.
2. Heat sesame oil in a small saucepan over medium heat. Add ginger and sauté for 1 minute.
3. Pour in the sugar-mirin mixture, whisking to dissolve. Bring just to a boil, then lower heat to maintain a gentle simmer. Cook 30–35 minutes, whisking occasionally, until slightly thickened.
4. Remove from heat and let cool. The glaze will thicken as it chills; if it sets too firm, loosen with a quick microwave zap.

Cook the sushi rice

1. Rinse the rice several times until the water runs clear, then cook with 1 cup water in a rice cooker according to the manufacturer’s instructions.
2. While warm, season with rice vinegar, sugar, and salt. Let cool before rolling.

Fry the sweet potato tempura

1. Heat 2–3 inches of oil in a heavy pot to 350°F. Test by dipping a dry chopstick—if bubbles form instantly, the oil is ready.
2. In a bowl, whisk chilled JUST Egg with sparkling water. Add flour and gently stir with chopsticks. Some lumps are fine; don’t overmix.
3. Working in batches, dip sweet potato batons into batter and lower carefully into oil. Fry until golden and crisp, then transfer to paper towels. Sprinkle lightly with salt while hot.

Assemble the rolls

1. Wrap a sushi mat in plastic wrap or slide it into a large resealable bag. Place one sheet of nori, shiny side down, on the mat.
2. Moisten your fingers to keep rice from sticking, then spread 1/4 of the sushi rice evenly over the nori, leaving 1 inch uncovered at the top. Sprinkle with 1 tablespoon sesame seeds.
3. Along the bottom edge, layer 2–3 tempura sweet potato batons, a few avocado slices, and a swipe of vegan mayo if desired.
4. Roll tightly away from you, using the mat to shape and seal. Dab the edge with water or a few grains of rice to close.
5. Slice the roll into 8 pieces with a very sharp knife. I run the blade under scalding water and give it a quick wipe with a towel for a cleaner cut.
6. Repeat with the remaining ingredients to make 4 rolls. Brush tops with teriyaki glaze and serve with wasabi and pickled ginger.

Notes

• Storage: Like most sushi rolls, these sweet potato sushi rolls are at their peak the day you make them. Refrigeration changes the rice texture, making it dry and firm. If you must store leftovers, wrap tightly in plastic and refrigerate up to 24 hours. Let come to room temperature before eating.
• Make ahead: You can prepare the teriyaki glaze a day or two in advance. Assemble and glaze the rolls just before serving for the best flavor and texture.
• Skip the glaze until serving: Brush the teriyaki glaze on just before slicing and serving. If applied too early, the rolls soften and lose their clean edges.
• Reheating tempura: Leftover sweet potato tempura can be crisped in a 375°F oven or air fryer for 5–8 minutes. Skip the microwave—it makes the coating soggy.
• Cold batter, hot oil: For light, crisp tempura, your batter should be ice-cold and your oil steady at 350°F. Don’t mix the batter until your oil is hot and ready to go.
• Fry in small batches: Overcrowding the pot lowers the oil temperature and leads to greasy tempura. Keep pieces spaced out for even cooking.
• Skim between batches: Use a fine-mesh skimmer to remove fried bits from the oil. This keeps the oil clean and prevents burnt, bitter flavors from clinging to the next batch.
• Rolling tip: For the cleanest slices, run your knife under hot water and wipe between cuts. This prevents the rice from sticking and helps keep your rolls tight and even.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Deep Fried
• Cuisine: Japanese

This recipe was originally published in 2017 and updated in 2025 with a retested vegan egg substitute and clarified step instructions.

The post Sweet Potato Sushi appeared first on Olives for Dinner.

Tall, crispy, and supremely golden—this is fried okra done right. Whole pods get dunked in a plant-based buttermilk soak, rolled in a starch-heavy batter, and deep-fried to a shattering crunch. What sets this version apart? No eggs, no slime—just perfection. Whole fried okra with serious texture and a tangy vinegar sauce on the side is perfect for BBQs, chill summer dinners, casual get-togethers… or just for yourself, just because.

This recipe brings everything we love about Southern-style fried okra—crisp coating, a tender interior, and a touch of salt and heat, but without the heaviness. The secret’s in the soak (soy milk + vinegar = serious tenderizing power) and a slick of liquid JUST Egg that helps the batter cling like a champ. Whether you’re team dipping sauce or team straight-from-the-paper-towel, this is crispy heaven that screams comfort food in the best possible way.

Why You’ll Love It

Fried okra is one of those recipes that delivers way more than it demands. It’s snacky, salty, and perfectly crispy, with a crunch that holds its own. This version nails that Southern-style fry without the heaviness—and because it uses whole okra pods, you get more texture and less mess. Add a chilled vinegar sauce that cuts through the richness in all the right ways, and it stands out from the rest. Here’s why you’ll love it:

• Whisper-thin, ultra-crispy coating. The plant-based buttermilk soak tenderizes the okra while drawing out any stickiness, and the cornstarch–potato flour batter fries up into a shattering crust.
• Southern flavor, vegan-friendly. A splash of liquid JUST Egg helps the batter cling, giving you that deep-fried texture and seasoned coating—without using any eggs.
• That dipping sauce, though. Tangy, chilled, and a little bit fiery, it sharpens every bite. It’s the contrast that makes everything pop.
• A recipe that feels special but isn’t fussy. Once you know the rhythm, the soak-and-then-fry method is simple—and just as good for a backyard spread as it is for dinner for two.
• Great for sharing (or not). It holds up on a platter but tastes just as good straight from the paper towel.

Key Ingredients

This recipe is all about contrast: crisp coating, tender centers, and a vinegar dipping sauce that cuts right through the richness. It only takes a few smart ingredients to make that happen—no cornmeal, no eggs, and definitely no slime. Here’s what makes the magic happen:

• Whole okra pods: Small to medium pods are the sweet spot—they fry up crisp without getting chewy or tough. Leave them whole for less prep and more texture, and make sure they’re completely dry before soaking to avoid sogginess.
• Plant-based milk & vinegar: When combined, they mimic buttermilk’s tenderizing power while helping the batter cling. This soak pulls double duty—keeping the okra juicy inside while reducing that slimy feel that turns people off okra.
• Liquid JUST Egg: Just a splash acts like a binding agent, helping the batter stick without weighing it down. It replaces traditional egg wash while keeping the coating light and super crisp.
• Cornstarch & potato flour: This combo is your crispy coating dream team. Cornstarch gives that glassy crunch, while potato flour adds a little grip and body. Together, they make a batter that fries up shatteringly crisp without feeling greasy.
• The vinegar sauce: A cold, tangy mix of rice vinegar, sugar, and spice. It’s optional but highly recommended—it brings brightness, balances the salt, and turns a good fried okra into a great one.

How To Make Fried Okra

Frying okra at home might sound fussy, but once you get into the rhythm, it’s just a soak, dredge, and fry situation. The secret to keeping things crispy and slime-free? A quick homemade buttermilk soak, a light starch-based coating, and a steady oil temp. Here’s how to get every pod golden, crunchy, and ready for dipping. (Full instructions are in the recipe card below.)

• Step 1: Make the vinegar dipping sauce – In a small saucepan, bring the water and rice vinegar to a low boil. Stir in the sugar and salt until dissolved. Add red pepper flakes if you’d like a little heat, then chill the sauce in the fridge while you prep the okra. It should be cold by the time you’re ready to serve—sharp, tangy, and refreshing against the fried edges.
• Step 2: Prep the vegan buttermilk soak – Combine your plant-based milk (soy works best here), vinegar, and baking powder in a large bowl or baking dish. Let it sit for about 10 minutes—it’ll curdle slightly, which is exactly what you want. Add the whole okra pods, give them a toss to coat, and let them marinate for 30 minutes. This helps cut the slime and softens the insides so they fry up tender.

• Step 3: Set up your breading station – While the okra soaks, stir the cornstarch and potato flour together in a wide, shallow bowl. In another small bowl, pour the liquid JUST Egg. These are your two main coating stations. Line a large plate or sheet pan with paper towels so you’re ready for draining once the frying starts.

• Step 4: Heat the oil – Pour several inches of canola oil into a Dutch oven or heavy-bottomed pot and heat over medium-high. Aim for 350°F—if you don’t have a thermometer, drop in a tiny pinch of the flour mixture after about 7 minutes. If it sizzles and floats, you’re good to go.
• Step 5: Coat the okra in batches – Working with about a quarter of the okra at a time, lift the pods from the buttermilk soak and dip them into the JUST Egg. Shake off any extra, then toss in the flour mixture until fully coated. Tap off any excess and transfer to the hot oil one by one. Pro Tip: Don’t overcrowd the pot—this keeps the oil hot and the okra crisp.
• Step 6: Fry until golden and crisp – Fry for 2–3 minutes, or until the coating is deep golden brown. Use chopsticks or tongs to flip and remove each piece, transferring to paper towels. Salt immediately while the oil is still glistening. Repeat with the remaining okra.
• Step 7: Serve with chilled vinegar sauce – Fried okra waits for no one. Serve it hot, piled onto a platter with a bowl of cold vinegar dipping sauce on the side. It’s the contrast that makes the whole thing sing.

That Vinegar Sauce (You’ll Want to Put It on Everything)

This isn’t just a dipping sauce—it’s the flavor contrast that makes the whole plate sing. Sharp, slightly sweet, and chilled straight from the fridge, it cuts through the richness of the fried okra like a pro. Think of it as a plant-based nod to Southern vinegar mop sauce—thinner, brighter, and built for fried things. Here’s why it’s magical!

• The combination of rice vinegar, sugar, and salt brings just enough acidity and sweetness to make each bite pop. A pinch of red pepper flakes adds heat without overpowering, and the cold temperature creates that hot–cold balance that makes the okra feel even crispier.
• It’s made in under 5 minutes and doubles as a dipping sauce for fried tofu, grilled vegetables, or anything else that needs a little tang. Don’t skip it—it pulls the whole dish together.
• Pro Tip: If you’re serving this at a cookout or BBQ, keep the sauce in a small mason jar packed in ice. Cold sauce + hot okra = chef’s kiss.

How To Serve

Fried okra is made to be shared—but it’s also great straight from the pan with nothing else in sight. Whether you’re building a Southern-style plate or adding some crunch to your BBQ spread, here are a few ideas to round out the meal:

• Pair with vegan mac and cheese for the ultimate comfort food moment. The crisp okra balances the creaminess perfectly.
• Serve alongside vegan pulled pork or smoky tempeh. Because hearty loves a side of crispy!
• Make it a snack platter. Serve with pickled vegetables, mustardy slaw, and a creamy vegan ranch or remoulade for extra dipping.
• Add to a summer plate. It’s perfect with a vegan burger, grilled corn, tomato salad, and watermelon slices. It’s picnic-core in the best way.
• Try it as a topper for rice bowls or grain salads—seriously. A handful of hot okra adds texture, salt, and crunch to anything soft or fresh.

FAQs

Love This Fried Okra? Try These Next

• Bang Bang Cauliflower
• Spicy Green Beans
• Stuffed Zucchini Blossoms
• Cauliflower Jerky

We hope you love this fried okra recipe! Please consider leaving a review and star rating if you make it. We love hearing your feedback!

Fried Okra

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 2-4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Crispy, golden, and built for dipping—this fried okra recipe skips the cornmeal and goes all-in on crunch. A light plant-based batter clings to whole okra pods, then fries up to shatteringly crisp perfection. Served with a chilled, tangy vinegar sauce, it’s a Southern-inspired snack with zero eggs, zero slime, and all the texture.

---

Ingredients

for the vinegar sauce

• 1/2 cup water
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes (optional)

for the okra

• 2 cups of plant-based milk (preferably soy milk)
• 1 tablespoon coconut vinegar or apple cider vinegar
• 1 teaspoon baking powder
• 1 pound whole okra, washed and dried
• 1 1/4 cup cornstarch
• 1/4 cup potato flour
• 1/4 cup JUST Egg
• salt, to finish
• canola oil, for frying

Cook Mode Prevent your screen from going dark

---

Instructions

Make the vinegar sauce

1. In a small saucepan, combine the water and rice vinegar.
2. Bring to a low boil over medium heat, then stir in the sugar and salt until fully dissolved.
3. Remove from heat, add red pepper flakes if using, and transfer to the refrigerator to chill while you prepare the okra.

Marinate the okra

1. In a large glass bowl or baking dish, combine the plant-based milk, vinegar, and baking powder. Let the mixture sit for 10 minutes to activate.
2. Add the whole okra pods and marinate for 30 minutes, tossing gently every 10 minutes to coat evenly.

Prepare the batter and oil

1. Fill a medium Dutch oven with several inches of canola oil and heat over medium-high.
2. While the oil heats, stir the cornstarch and potato flour together in a wide, shallow bowl.
3. In a separate small bowl, pour in the JUST Egg.

Coat and fry the okra

1. Once the oil reaches 350°F (or sizzles immediately when a pinch of batter is added), begin frying in batches.
2. Working in quarters, lift a handful of okra from the marinade, let excess drip off, then dip into the JUST Egg.
3. Toss to coat, shake off any extra, then dredge in the flour mixture until fully covered.
4. Carefully lower the okra into the hot oil one piece at a time, avoiding crowding.
5. Fry for 2–3 minutes, or until golden brown and crisp.
6. Use tongs or chopsticks to transfer to paper towels. Sprinkle with salt while hot.
7. Repeat with the remaining okra. Serve immediately with the chilled vinegar sauce.

Notes

• Frying smart: 350°F is the sweet spot. Any cooler and the batter will soak up oil and turn soggy. Any hotter and the outside browns too fast while the inside stays firm. No thermometer? Drop in a pinch of batter—it should sizzle instantly and float.
• Salt while it’s hot: As soon as the okra comes out of the oil, hit it with salt. It’ll stick to the crust instead of falling off—and seasons the batter, not just the pod.
• Storage: Fried okra is best served fresh, but leftovers will keep in an airtight container in the fridge for up to 2 days. Line the container with a paper towel to absorb moisture and help preserve crispiness.
• How to reheat fried okra: To bring back that crunch, you can re-fry in hot oil, but the air fryer works best. Reheat at 375°F for 6–8 minutes, shaking once halfway through.
• Avoid the microwave: It’ll steam the coating and make the okra soggy.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snack
• Method: Battered, Deep Fried
• Cuisine: American

This recipe was originally published in 2013 and updated in 2025 with new instructions, serving suggestions, and a retested vegan batter.

The post Fried Okra appeared first on Olives for Dinner.

The best thing about these spicy green beans? They go a little rogue. Grilled until blistered and smoky, then tossed in a sesame-slicked sambal glaze that clings to every charred edge—this is the kind of side dish that doesn’t sit quietly on the table. It’s fiery and textured, bold but balanced. The kind of recipe that turns “just green beans” into the first thing gone at the table.

There’s no long prep, no oven required, and no delicate timing. Just toss, grill, and drench in a chili-slicked dressing that somehow makes green beans feel … rebellious? They belong on a table with cold drinks, loud laughter, and something else sizzling nearby. They don’t hold back on flavor—they shout it, in the best possible way.

Quick Overview:

• Ready in 20 minutes
• Grilled until smoky and blistered
• Tossed in a spicy sambal-sesame glaze
• Vegan and gluten-free friendly
• Bold, bright, and perfect for summer tables

Why You’ll Love These Spicy Green Beans

There’s something oddly satisfying about taking a humble vegetable and turning it into a dish with edge. These spicy green beans don’t just show up—they show off. The grill brings char and smoke. The sambal hits fast and hot. The sesame glaze wraps it all together like it was always meant to be more than a side. Make them once, and you’ll start looking for excuses to make them again. Here’s more reasons to love this dish:

• Bold, Bright, and a Little Reckless: Grilled green beans already have their own thing going on—but add a slick of chili-sesame glaze and they become something else entirely. Smoky, spicy, slightly sweet, and a total green bean dream.
• Minimal Work, Maximum Payoff: You don’t need a long prep list or fancy tools. Just a hot grill, a quick toss, and a few pantry staples that deliver big flavor in about 20 minutes.
• The Glaze That Clings (and Sings): Toasted sesame oil, soy sauce, and sambal oelek fuse into a dressing that coats every bean with heat, depth, and a little attitude. It’s the kind of flavor that doesn’t fade after the first bite.
• Summer-Table Friendly: They play nice with whatever else you’re cooking—skewers, tofu, noodles, or cold beer. These beans bring the vibe without stealing the show.
• Easy to Adapt, Impossible to Forget: Want more heat? Add extra sambal. No grill? Use a grill pan or cast iron. However you make them, they’ll bring on the heat.

Key Ingredients

This is one of those recipes where a short list of ingredients pulls more than its weight. Each one brings something bold to the table—heat, crunch, depth, or that extra spark that makes these grilled green beans more than just a side. Here’s what you’ll need:

• Fresh Green Beans: Look for bright, snappy green beans with no limp spots. Their natural sweetness and crisp bite are the perfect contrast to the smoky char and fiery glaze. Trim the ends, but leave the rest whole so they blister beautifully on the grill.
• Toasted Sesame Oil: This is the base of the glaze—rich, nutty, and just shy of smoky. It clings to every bean and holds the sambal in place, helping the flavor caramelize where the heat hits hardest.
• Soy Sauce: Just a splash brings salt and umami to balance the spice. Regular soy sauce works great, but if you have dark soy on hand, it adds even more depth and color. Want to make this dish gluten-free? Use tamari instead.
• Sambal Oelek (or Chili Paste): The heat source, and the star of the show. Sambal adds brightness and bite without overwhelming the other flavors. Use as much or as little as you like—this recipe loves a little heat, but it’s easy to dial in.
• Sesame Seeds: A final sprinkle of texture. They toast slightly from the residual heat, adding crunch and a whisper of nuttiness that rounds everything out.
• Raw Red Onion: Thinly sliced and tossed in at the end, these add sharpness and snap. The contrast of cool, crisp onion against hot, spicy beans makes every bite hit just right.

How To Make

This is a side dish that thrives on simplicity. No fussy prep, no stovetop juggling—just a hot grill, a quick toss, and a bold glaze that turns fresh green beans into something unforgettable. Once your grill’s hot, you’re only about 10 minutes away from smoky, spicy magic.

• Step 1: Trim and Toss – Snap the ends off one pound of fresh green beans—this should take about 5–7 minutes, depending on your pace. Rinse and pat them dry, then toss them in a bowl with toasted sesame oil and soy sauce (or tamari if you’re keeping it gluten-free). This mixture will lightly coat the beans and help them caramelize on the grill.
• Step 2: Get a Good Char – Arrange the green beans in a single layer on a grill tray or basket. Grill over high heat for 8 to 10 minutes, turning once, until the skins are blistered and the beans are tender but still snappy. You’re looking for a deep char in spots—it’s where all that smoky flavor builds.
• Step 3: Sauce and Finish – Return the grilled green beans to the bowl and toss them in the leftover sesame-soy mixture. Drizzle with sambal (start with 1 tablespoon and add more to taste), then toss again until the beans are coated and glossy. Finish with a sprinkle of sesame seeds and raw red onion for crunch and bite.

How To Serve These Spicy Grilled Green Beans

They shine bright on their own—but they play even better when paired thoughtfully. These grilled green beans fit into a summer table with ease, offering smoke, crunch, and spice as an ideal complement to rich or bold mains. Whether you’re building a plant-based feast or just want a stand-out vegetable side, here’s how to round out the meal:

• Nestled against some vegan protein: The nutty, fiery glaze on the beans complements smoky proteins beautifully. Try pairing them with breaded tofu, tofu satay or seitan skewers for a cohesive, bold spread.
• Over noodle or rice bowls: Toss these spicy green beans into ramen noodles or salads with rice vinegar, carrot ribbons, and cilantro—or layer them on top of steamed jasmine rice with fresh herbs. Drizzle if you dare with even more sambal for a fusion grain bowl twist or even a vegan poke bowl.
• With a cooling side: Cut through the heat with something bright and lightly dressed—think shaved cucumber, pickled vegetables, or cold soba noodles.
• As part of a vegan BBQ or grill-out spread: These grilled green beans hold up next to classic BBQ flavors—corn, veggie burgers, vegan pulled pork sandwiches, roasted potatoes, or sliders. They bring zing and texture without stealing the show.
• Topped with extras for contrast: For extra brightness, squeeze lime juice over the beans or garnish with crispy shallots right before serving.

FAQs

If You Loved These Spicy Green Beans, Try These Next

• Golden Beets Recipe with Teriyaki Glaze
• Easy Vegan Broccoli Tots
• Deep-Fried Okra
• Air-Fried Buffalo Cauliflower

Did you try this spicy green beans recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Spicy Green Beans

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These spicy green beans are smoky, fiery, and finished with a sesame-slicked sambal glaze that clings to every charred edge. They hit the grill fast, cook in under 10 minutes, and come out bold, blistered, and full of flavor. It’s the kind of side dish that turns simple green beans into the star of your summer spread.

---

Ingredients

• 1 pound fresh green beans, ends snapped off
• 2 tablespoons toasted sesame oil
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1–2 tablespoons sambal oelek, or to taste
• 2 tablespoons sesame seeds
• ⅓ cup raw red onion, sliced into thin half-moons

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the trimmed green beans and pat dry. Place in a large mixing bowl.
2. In a small bowl, whisk together the sesame oil and soy sauce. Drizzle over the green beans and toss well to coat.
3. Arrange the beans in a single layer on a grill tray or grill basket. Grill over high heat for 8–10 minutes, turning once, until lightly charred and tender.
4. Return the grilled green beans to the bowl. Drizzle with sambal (start with 1 tablespoon and adjust to taste), then toss again until evenly coated.
5. Sprinkle with sesame seeds and red onion. Serve warm or at room temperature.

Notes

• Sambal Heat Level: This recipe is flexible—start with 1 tablespoon if you prefer a milder kick, or go up to 2 tablespoons for a spicier finish. Add more at the end if you love extra heat.
• No Grill? Use a grill pan or cast iron skillet over high heat. You’ll still get that smoky char and blistered texture—just work in batches so the beans sear, not steam.
• Make It Gluten-Free: Use tamari instead of soy sauce for the same depth of flavor without the gluten.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The beans will soften slightly but still hold flavor.
• Reheating: Reheat in a hot skillet or air fryer to revive the texture—or enjoy cold tossed into noodle salads or grain bowls.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side
• Method: Grilled
• Cuisine: Asian-inspired

Originally published in 2014, this recipe was updated in 2025 with expanded tips for serving and for clarity.

The post Spicy Green Beans appeared first on Olives for Dinner.

If you ever spot zucchini blossoms at the farmers market, grab them. These twisty, soft-as-silk golden flowers are as fleeting as they are beautiful, with a paper-thin texture that feels almost too delicate to cook. But bring them home, stuff them with a bright basil-cashew ricotta filling, and fry them in a crisp IPA batter? You’ve got a plate that’s crunchy, creamy, and fully in its summer era.

This isn’t a quick weeknight recipe—it’s a weekend ritual. The kind you take your time with, because it’s worth it. You’ll gently pry open each blossom, fill it with creamy vegan ricotta, and give it the hot oil treatment until it’s crispy and golden all over. Serve them with warm marinara and flaky salt to balance out the double whammy of richness. While these fried zucchini blossoms are not here for a long time, they are here for a good time—so savor them while you can.

Why You’ll Love These Fried Zucchini Blossoms

Zucchini blossoms aren’t available for too long—and that’s part of what makes them so special. This recipe is a way to celebrate them: crisp on the outside, creamy and herb-packed inside, with a filling that tastes like summer. You’ll gently stuff each blossom, dip it in a light batter, and fry until golden. It’s hands-on in the best way, and even more fun if you’re making them with someone else. Here are more reasons you’ll love them:

• That crispy shell & creamy center combo. The contrast here is everything—crunchy on the outside, smooth and bright inside. Every bite is warm, tender, and just a little luxurious.
• The filling hits all the right notes. Fresh basil, lemon, and soaked cashews blend into a plant-based ricotta that’s rich but not heavy. It’s creamy enough to feel indulgent, fresh enough to go back for more.
• IPA in the batter keeps things interesting. It’s not just a summer drink. It’s the secret to a light, crisp coating that stays golden without going greasy. A good IPA adds subtle bitterness and bubbles that bring fried zucchini blossoms to life.
• This isn’t your everyday summer snack. Zucchini blossoms feel special because they are—short-seasoned, delicate, and the kind of thing you’ll talk about long after the plate’s gone.
• They disappear fast. Serve them piping hot with marinara, a pinch of flaky salt, and maybe a squeeze of lemon. That first crispy bite is reason enough to make them again.

Key Ingredients

This recipe mostly leans on pantry staples—except for the zucchini blossoms, of course. We’re calling it basil-cashew cheese, but it acts just like ricotta—creamy, herby, and just structured enough to stuff. The batter fries up perfectly crisp, and the blossoms? Delicate, edible vessels just waiting to be transformed into golden magic. Here’s what brings it all together:

• Raw Cashews: Once soaked and blended, cashews transform into a velvety base for the filling. Their mild flavor takes well to herbs and spices, and they hold up beautifully inside a hot, bubbling batter.
• Fresh Basil: Not just for color. Basil adds a lemony, peppery lift that balances the richness of the cashews. Ten leaves are plenty, but don’t stress the count—just grab a small handful.
• All-Purpose Flour: This gives the batter body and structure. It crisps up around the blossoms without feeling heavy, keeping everything light and airy.
• Cornstarch: The secret to that crispy crunch. Cornstarch cuts the density of the flour and helps the batter fry up ultra crisp—without a trace of sogginess.
• Baking Powder: A little lift goes a long way. Baking powder adds puff and helps the batter develop those craggy golden edges while frying.
• Cold Beer: A strong IPA brings fizz and flavor. The carbonation makes the batter airy and light, while the bitterness from the hops subtly cuts through the richness of the filling. If you want to ensure your beer pick is vegan, check out barnivore.com to confirm!
• Zucchini Blossoms: These are as delicate as they are stunning. Look for blossoms that are slightly open and free of wilting or browning. Pro tip: Store them in a paper towel–lined container in the fridge and use them within a day or two—they don’t keep long.
• Grapeseed Oil: With a high smoke point and neutral flavor, grapeseed oil is perfect for deep frying. Feel free to use canola or vegetable oil if you’d like. You just want something clean and light so the flavors of the ricotta and basil shine through.

How To Make

This recipe has a few moving parts, but they all build on each other. Once you’ve soaked your cashews and snagged a bundle of blossoms, the rest is just blending, whisking, stuffing, and frying. Here’s how it all comes together:

• Step 1: Start with the basil-cashew cheese – The filling is rich, herby, and smooth, thanks to a quick blend of soaked cashews, fresh basil, and a splash of plant milk. A touch of vinegar gives it tang, while garlic and onion powder round it out. It should be thick but spreadable, like a soft ricotta. Forgot to soak your cashews? Simmer them for 15 minutes instead. Same result, faster path.
• Step 2: Build your batter – This is a classic beer batter—flour, cornstarch, baking powder, and cold beer. The cornstarch keeps it light, while the beer adds airy lift and crispness. Whisk until smooth, but don’t overwork it. Letting it rest for 10 minutes gives you a better texture when frying.
• Step 3: Prep the blossoms – Zucchini blossoms are delicate, so take your time here. Gently peel back the petals and remove the pistil inside. Use a small spoon or piping bag to fill each one with just enough cheese to puff them up without leaking. A little twist at the top helps keep things sealed. Tip: If your cheese is too loose, chill it for a bit before stuffing—it firms up just enough to stay put.
• Step 4: Heat the oil and test it – You want steady heat here—350°F is the sweet spot for golden, not greasy. A Dutch oven works best to retain heat, but a heavy saucepan works too. Use a thermometer, or test it by dropping in a pinch of batter: if it sizzles and puffs up, you’re ready to go.
• Step 5: Dip and fry, one or two at a time – Coat each blossom fully in the batter, then gently lower it into the hot oil. Don’t crowd the pot—frying in small batches helps keep the temperature consistent. Each blossom takes about 2–3 minutes per side to reach that perfect crisp. Transfer to a paper towel–lined tray and salt while they’re still hot. That’s when it sticks best.
• Step 6: Serve while hot – These are best straight out of the fryer. Warm, crispy, and still gooey inside. Serve with marinara on the side and let the dipping commence.

How To Serve Stuffed Zucchini Blossoms

You’ve fried your delicate flowers, now it’s time to serve them up in a way that makes them shine. Keep it cool and casual—this is finger-food-level elegance, not fine dining. Here are a few serving ideas that feel special without overthinking the rest of the meal:

• With warm marinara (classic move). A bowl of gently simmered tomato sauce is all you need—sweet acidity, cozy richness, and a perfect dip for that basil‑cashew core.
• Want some extra tang in your ricotta? Try our vegan ricotta base instead of the one here for an even deeper, cultured flavor.
• Build a bright summer platter. Surround the fried blossoms with crisp green salad, olives, fresh tomatoes, or grilled veggies. It’s snack-time energy with colorful summer vibes.
• Serve with crusty bread. Let guests tear off slices and mop up any sauce–oil combo. It’s simple, communal, and makes a humble dish feel entirely festive.
• Pair with light pasta or risotto. These blossoms add crunch and garlic‑tomato flavor to almost any summer pasta bowl or mushroom risotto.
• Add a seasonal drink. Think light rosé, crisp pilsner, or even your extra bottle of IPA. It’s summer simplicity served icy-cold alongside warm, savory blooms.
• Got extra basil-cashew cheese? Spread it over sourdough toast, drag a cracker through it, swirl into warm pasta, smear onto a sandwich, or dollop over roasted vegetables. It’s rich, herby, and basically your all-purpose creamy spread.

FAQs

More Vegan Recipes For Summer Snacking

• Mango Salsa
• Bang Bang Cauliflower (Vegan)
• Vegan California Roll
• Fermented Vegetables

If you tried this stuffed zucchini blossoms recipe, I’d love to hear your feedback in the comments. Your comments make my day!

Stuffed Zucchini Blossoms

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 10 blossoms
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Crispy, golden, and filled with basil-cashew goodness—these stuffed zucchini blossoms are basically summer wrapped in a flower. The filling is creamy and bright, the batter is light and crisp, and yes, you get to fry actual flowers. It’s the trifecta of crunch, richness, and lemony-basil zip—summer comfort food that feels both special and fun.

---

Ingredients

for the basil-cashew cheese (yields about 1 1/4 cup)

• 1 cup raw cashews, soaked in water overnight and drained
• 1/2 cup unsweetened plant-based milk
• 1 teaspoon apple cider vinegar
• 10 large basil leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• a few dashes of salt and pepper

for the batter

• 3/4 cup all-purpose flour
• 1/3 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup cold beer (I use a strong IPA)

for the rest

• 10 fresh zucchini blossoms
• grapeseed or any other neutral oil, for frying
• Marinara sauce, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the basil-cashew cheese: In a small bowl, stir together the plant-based milk and apple cider vinegar and let sit for 10 minutes to curdle. Then combine the soaked cashews, buttermilk, basil leaves, onion powder, garlic powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
2. Make the batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Make a well in the center and slowly pour in the beer. Whisk gently until the batter is smooth—don’t overmix. Let it rest for about 10 minutes while you prep the blossoms.
3. Stuff the zucchini blossoms: Gently open each blossom and remove the pistil from the center. Spoon in some of the basil-cashew cheese—about two tablespoons per blossom—or use a piping bag if that’s easier. Bring the petals back together and give them a gentle twist to seal.
4. Heat the oil: Add several inches of oil to a heavy, flat-bottomed pot and set it over medium-high heat. You’re aiming for 350°F. Once the oil is hot and shimmering, you’re ready to fry.
5. Fry the blossoms: Once the oil is ready, dip a stuffed blossom into the batter and coat it evenly. Fry one or two at a time to avoid crowding. Cook until golden brown, turning as needed. Transfer to a paper towel–lined tray and sprinkle with salt.
6. Serve: Repeat with the remaining blossoms, working in small batches. Serve hot with warm marinara on the side.

Notes

• Best served fresh: Fried zucchini blossoms are at their best right out of the oil—crispy, delicate, and warm. If you can, serve them immediately for the full texture payoff.
• Reheating: If needed, reheat in a 375°F oven for 10–12 minutes, flipping halfway through. Or use an air fryer at 350°F for 5–7 minutes. Skip the microwave—it’ll just make them soggy.
• Blossom prep tip: Zucchini blossoms are fragile and wilt quickly. Store them in a single layer in the fridge, lightly wrapped in a damp paper towel, and use within 1–2 days.
• Filling extras: Leftover basil-cashew cheese makes a great sandwich spread, pasta sauce base, or dip for roasted vegetables.
• Beer choice: A strong IPA adds subtle bitterness and lift to the batter, but any cold, drinkable beer will do. Just keep it chilled until you’re ready to whisk it in.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snack, Side
• Method: Deep-Fried
• Cuisine: Italian

Originally published in 2014, this recipe was updated in 2025 with expanded tips for prep and serving.

The post Stuffed Zucchini Blossoms appeared first on Olives for Dinner.

This vegan fish sandwich brings that crispy-on-the-outside, flaky-on-the-inside magic—with no frying and no fish in sight. It starts with hearts of palm (flattened and split just enough to tuck in a strip of nori), then gets coated in seasoned cornmeal and panko for serious crunch. Air-fried or baked, the texture lands somewhere between nostalgic fish stick and beachside or patio food fare. The toasted bun brings that soft, buttery contrast, while vegan tartar sauce and crisp red cabbage seal the deal.

It’s the kind of recipe that’s easy to pull off, satisfying to build, and even better to eat. There’s a sea-kissed pop from the nori, a golden crust that’s sturdy and perfectly crunchy, and that just-right balance of creamy, crispy, and tangy once it’s all stacked up. This is hearts of palm doing the most to make vegan seafood magic.

Why You’ll Love This Vegan Fish Sandwich

This vegan fish sandwich is crispy, a little briny, and unexpectedly satisfying—like a nostalgic throwback with a plant-based glow-up. It skips the deep fryer, leans on pantry staples, and still delivers that flaky, golden texture you want in a really good sandwich. Here’s what you’ll love about it:

• Flaky hearts of palm make the magic happen: Once you press and split them, they take on layers and tenderness—perfect for holding a strip of nori and mimicking that light, ocean-y bite.
• Crunch without a vat of oil: A seasoned cornmeal dredge and panko crust bring texture that holds up in the air fryer or oven. No deep-frying required!
• It stacks like a classic: Tartar sauce, cabbage, pickles, melty vegan cheese … everything you’d expect in a fish sandwich, just made with plants.
• Feels casual but special: Simple to prep, but structured enough to feel like a killer sandwich. It’s easy enough for weeknights or weekend lunches.
• Built for warmer weather: Light, crispy, and great with cold drinks, this is the kind of sandwich that feels right at home on a patio, porch, or shared outside with friends.

Key Ingredients

This recipe leans on a few pantry staples to create something crisp, flaky, and deeply satisfying—no deep fryer, no processed substitutes. It starts with hearts of palm and a strip of nori, then builds flavor and texture with a seasoned breading and a quick homemade tartar sauce. Everything here is simple, but together they hit like a classic. Here’s what you’ll need:

• Hearts of palm: These mild, tender stalks create the base of the vegan fish filet. When pressed flat and split, they flake in layers—perfect for mimicking the texture of white fish.
• Nori: A small strip of this dried seaweed gets tucked inside each piece of hearts of palm, adding just enough ocean flavor to give that fish-like impression without overdoing it.
• Aquafaba (the liquid from a can of chickpeas): Your vegan egg replacer. One 15-ounce can of chickpeas gives you about ½ cup—just enough to coat, cling, and crisp like a champ. I’ve also had good results with a 1:1 mix of JUST Egg and water (¼ cup of each, whisked well). Need ideas for using up those chickpeas? Try my vegan tuna salad or pasta with roasted tomatoes and chickpeas recipes!
• Cornmeal + all-purpose flour: The breading duo. The cornmeal brings crispiness and that classic fish stick bite, while the flour helps anchor the spices and create a smooth base for dredging.
• Panko breadcrumbs: Light, airy, and key to that crunchy, golden crust. They crisp up beautifully in the air fryer or oven—no deep frying needed.
• Garlic powder, onion powder, and paprika: These pantry staples season the breading with warmth, savoriness, and a subtle smoky edge that gives each bite that extra edge.
• Vegan mayo + relish + lemon juice: These come together to make a bright, creamy tartar sauce that ties the whole sandwich together. The richness of the mayo meets the tang of lemon and brine of the relish for that classic fish sandwich finish.

How To Make

This recipe hits that sweet spot between fun-to-make and surprisingly simple. You’ll start by making the tartar sauce, then flatten and fill the hearts of palm, dredge them in layers, and crisp everything up in the air fryer or oven to create a flaky, golden vegan fish sandwich. For full recipe instructions, scroll to the end of this post!

• Step One: Make the vegan tartar sauce. Stir together vegan mayo, relish, lemon juice, and shallot. Set it aside to let the flavors meld while you prep the rest.
• Step Two: Flatten and fill the hearts of palm. Drain and dry the hearts of palm. Press each piece gently until it flattens and splits slightly, then slide in a strip of nori for briny depth.
• Step Three: Set up your breading station. Whisk up your egg replacer. In separate bowls, combine the seasoned cornmeal and flour, then pour the panko into a third. This is your foundation for a crisp, structured crust.
• Step Four: Dredge and coat. Dip each filled heart of palm into the cornmeal mixture, then the aquafaba—twice—before finishing in the panko. Press gently so the coating adheres. This layering builds crunch and keeps the texture intact.
• Step Five: Air fry or bake until golden. Place the breaded hearts of palm into a 400°F air fryer or a 425°F oven. Flip once, spray both sides with oil, and cook until crisp and golden all over.
• Step Six: Toast the buns. Melt vegan butter in a skillet and toast the buns cut-side down until golden. This gives the sandwich a buttery edge and beautiful crunch.
• Step Seven: Assemble and serve. Spread the tartar sauce on both buns. Layer with crispy hearts of palm, cabbage, red onion, and vegan cheese if using. Press gently and serve immediately.

How To Serve This Vegan Fish Sandwich

This sandwich brings the crunch and briny bite—so sides that balance, contrast, or echo those flavors work best. Whether you’re going classic, summery, or snacky, here are some fun ways to round it out.

• With potato chips or French fries: Keep it traditional with a side of crispy potatoes. Make your own homemade potato chips or fries with a side of vegan aioli.
• With something bright and fresh: A simple, bright slaw, shaved cucumber salad, or a mixed berry salad cuts through the richness and adds a cool contrast.
• With something pickled: This sandwich loves acidity. Add a pile of homemade quick pickles, pickled vegetables, or serve it with homemade fermented vegetables.
• As part of a summer sandwich spread: Serve it with crab cake sliders, vegan lobster rolls, vegan shrimp, or oyster mushroom po boys for a full lineup of warm-weather favorites.
• With a cold drink that gets it: Iced tea with lemon, cucumber water, or a crisp light beer, or a kombucha cocktail all work here. Anything bright and refreshing works!

FAQs

More Vegan Seafood Recipes to Try Next

• Vegan California Roll
• Vegan Poke Bowl with Watermelon Tuna
• Beer-Battered Vegan Fish And Chips
• Vegan Smoked Salmon Lox

We hope you love this vegan fish sandwich! Please consider leaving a review and star rating if you make it. We love hearing your feedback!

Crispy Vegan Fish Sandwich with Hearts of Palm

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Crispy, flaky, and completely plant-based—this vegan fish sandwich is made with hearts of palm, a seasoned panko coating, and a quick homemade tartar sauce. Air fryer or oven? Both deliver golden, crunchy perfection. Add a toasted bun and a handful of cabbage, and it’s kind of impossible not to love.

---

Ingredients

For the tartar sauce

• 1 cup vegan mayo
• 1/3 cup relish
• 1 teaspoon lemon juice
• 1 medium shallot, finely minced

For the hearts of palm

• 1, 14-ounce can whole hearts of palm, drained
• 4–5 index finger-sized pieces of nori
• 1/2 cup aquafaba (liquid from a 15-ounce can of chickpeas)
• 1 teaspoon tapioca flour (optional) for slightly thickening the aquafaba
• 1 cup fine cornmeal
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 cups panko, plus more if needed
• cooking spray

to serve (optional)

• hamburger buns
• 2–3 tablespoons vegan butter, for toasting the buns
• 1 cup mandolined cabbage (green or purple, or a mix)
• vegan American cheese slices
• ½ cup mandolined red onion, soaked in ice cold water for 20 minutes, then patted dry

Cook Mode Prevent your screen from going dark

---

Instructions

Make the vegan tartar sauce

1. To make the tartar sauce, combine the vegan mayo, relish, lemon juice, and minced shallot in a small bowl. Set aside while you prepare the rest of the sandwich.

Prep the hearts of palm

1. Drain the hearts of palm and gently press each one flat with the palm of your hand until it splits slightly. Slide a strip of nori into the center. Repeat with the remaining pieces.
2. Place the aquafaba in one bowl. Add the tapioca flour and hand whisk until frothy.
3. In a separate medium bowl, whisk together the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, salt, and white pepper. Place the panko breadcrumbs in a third medium bowl.
4. Working one at a time, dredge each filled heart of palm in the cornmeal mixture, then dip into the aquafaba (your vegan egg replacer). Repeat both steps—cornmeal, then aquafaba—one more time, then coat thoroughly in panko. Press gently with your palm to flatten again. Spray all sides generously with cooking spray.

Cook the hearts of palm (air fry or bake)

1. To air fry: Place the coated hearts of palm in a 400°F air fryer. Cook for 5 minutes, flip, spray again, and cook for another 5 minutes or until golden and crisp. Be generous with the spray to help develop a golden crust.
2. To bake: Preheat the oven to 425°F. Bake the coated hearts of palm for 10 minutes, flip, spray again, and bake for 7–10 minutes more, or until crisp and golden on all sides.

Assemble and serve

1. To toast the buns, melt half of the vegan butter in a skillet over medium heat. Toast the bottom buns until golden, then repeat with the tops.
2. Assemble the sandwiches on toasted buns with tartar sauce, cabbage, vegan cheese slices, and red onion. Or serve the crispy hearts of palm as fish sticks with tartar sauce on the side.

Notes

• Storage: Keep any extras in a sealed container in the fridge—they’ll stay good for up to 3 days. The coating may soften a little, but the flavor holds strong.
• Reheating: Pop them in a 375°F oven or air fryer until they’re warmed through and crispy again. A quick spray of oil helps bring the crunch back. (Skip the microwave unless you’re okay with soggy sadness.)
• Egg replacer tips: Aquafaba works great here, but a diluted JUST Egg liquid will also do the trick—just whip to a frothy texture.
• Baking upgrade: If you’re baking instead of air frying, place the hearts of palm on a wire rack over a baking sheet. It keeps the bottoms from getting soggy and helps everything crisp up evenly.
• Want it gluten-free? Use a gluten-free flour blend and panko. Everything else stays the same, and the results are just as crispy and satisfying.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Air Fried, Baked, Battered
• Cuisine: American

This recipe was first published in 2020. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.

The post Crispy Vegan Fish Sandwich with Hearts of Palm appeared first on Olives for Dinner.