Vegan Air Fryer Mushroom Nuggets Recipe
These vegan air fryer mushroom nuggets transform simple mushrooms into golden, crunchy delights with a tender, juicy interior. Coated in a seasoned batter and breadcrumb mixture, they’re cooked to perfection in the air fryer with minimal oil. Perfect as a plant-based snack, appetizer, or fun kid-friendly meal that’s healthy and satisfying.
Why You’ll Love This Recipe:
You’ll fall head over heels for these vegan mushroom nuggets because they deliver that irresistible crispy-on-the-outside, tender-on-the-inside texture everyone craves from traditional nuggets — but without any animal products or deep frying!
The meaty oyster or cremini mushrooms provide a surprisingly satisfying chew that feels indulgent yet light. Packed with umami from nutritional yeast, smoked paprika, and garlic, each bite bursts with flavor that rivals fast-food favorites.
They’re incredibly easy to whip up in under 40 minutes, require pantry staples, use way less oil than pan-frying, and are naturally cholesterol-free. Whether you’re vegan, trying to eat more plants, feeding picky eaters, or just want a guilt-free treat, these nuggets check every box: delicious, nutritious, crowd-pleasing, and air-fryer magic!
Vegan Air Fryer Mushroom Nuggets Recipe
Crispy vegan air fryer mushroom nuggets — meaty, golden, and deliciously seasoned for the perfect plant-based snack!
Ingredients
- 200g (7 oz) oyster mushrooms (or king oyster/cremini), cleaned and torn into bite-sized nugget pieces
- ¾ cup (180 ml) unsweetened plant-based milk (soy, almond, or oat)
- ½ tablespoon apple cider vinegar or lemon juice
- ½ cup (50g) chickpea flour (or all-purpose flour)
- 1 cup (90g) panko breadcrumbs (vegan)
- 3 tablespoons nutritional yeast
- 1¼ teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Cooking oil spray (olive or avocado oil)
Instructions
- Get everything ready and preheat! Start by gently wiping your mushrooms clean with a damp cloth — no soaking in water! Tear or cut them into nugget-sized chunks (about 1.5-2 inches) so they mimic classic chicken bites. Preheat your air fryer to 180°C (360°F) — this ensures they crisp up beautifully right away.
- Make vegan buttermilk magic. In a bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5-10 minutes — it'll thicken slightly and curdle, creating the perfect tangy dip to help everything stick!
- Prepare the wet batter station. Stir the chickpea flour into the thickened buttermilk mixture until smooth and lump-free. It should be like a thick pancake batter — add a splash more milk if it's too thick. This is your glue for crispy perfection!
- Mix up the crunchy coating. In a separate shallow bowl, combine the panko breadcrumbs, nutritional yeast, salt, smoked paprika, garlic powder, onion powder, and black pepper. Stir well — this golden, cheesy, smoky blend is what takes these nuggets over the top!
- Double-dip for maximum crunch. Take a mushroom piece, dip it fully into the chickpea batter, let excess drip off, then roll it generously in the seasoned panko mixture. Press lightly so the coating sticks well — repeat with all pieces!
- Arrange and spritz. Place the coated nuggets in your air fryer basket in a single layer (no overlapping — work in batches if needed). Give them a light, even spray of cooking oil — this helps them turn gorgeously golden and extra crispy.
- Air fry to golden bliss. Cook at 180°C (360°F) for 7-8 minutes, then carefully flip each nugget with tongs. Spray lightly again and air fry another 6-8 minutes until they're deep golden and irresistibly crunchy.
- Check for perfection. The nuggets should be crispy outside with tender, juicy insides — if they need more time, add 2-3 extra minutes. Every air fryer is different, so keep an eye on them!
- Rest and admire. Remove the nuggets and let them cool on a wire rack for 2-3 minutes — this step locks in the crunch so they don't get soggy.
- Serve and enjoy! Pile them high on a plate with your favorite dips — vegan ranch, BBQ sauce, ketchup, or spicy aioli. Watch them disappear — these little bites are always a huge hit!
Notes
- These are best enjoyed fresh, but reheating in the air fryer revives the crispiness amazingly.
- Oyster mushrooms give the most "chicken-like" texture — highly recommended!
- Adjust salt and spices to your liking — taste the dry coating before breading.
Nutrition Information
Yield
25Serving Size
1Amount Per Serving Calories 75Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 192mgCarbohydrates 12gFiber 2gSugar 1gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Use fresh, firm mushrooms — oyster or king oyster work best for “meaty” texture; button or cremini are great too.
- Don’t wash mushrooms with water; wipe them gently with a damp cloth or paper towel to prevent sogginess.
- For extra crispiness, lightly spray the coated nuggets with oil before and halfway through air frying.
- Don’t overcrowd the air fryer basket — cook in batches for even browning and maximum crunch.
- Preheat your air fryer for consistent results.
- Let the nuggets rest 2-3 minutes after cooking — this helps the coating set and stay crispy.
- Adjust spices to taste; add a pinch of cayenne for heat or more smoked paprika for BBQ vibes.
Ingredients Notes:
Oyster mushrooms (or king oyster/cremini) are the star — their naturally fibrous, meaty texture makes them the ultimate vegan “chicken” substitute when shredded or chunked. Plant-based milk (soy, almond, oat) creates a vegan buttermilk when mixed with vinegar or lemon juice, helping the coating stick beautifully.
Chickpea flour adds protein and a subtle nutty flavor while acting as an egg replacer in the wet batter. Panko breadcrumbs (ensure vegan) give that light, shatteringly crisp exterior — regular breadcrumbs work but panko is superior for texture.
Nutritional yeast brings cheesy, savory umami depth without dairy. Smoked paprika, garlic powder, onion powder, and salt build layers of flavor reminiscent of classic seasoned fried chicken. A touch of oil spray ensures golden crispiness without excess fat.
Variations and Substitutions:
Make it gluten-free by swapping panko for gluten-free breadcrumbs and using tamari instead of soy sauce if adding. Try different mushrooms — king oyster for steak-like shreds, portobello for bigger “nuggets,” or button for milder flavor.
Switch up the coating: crushed cornflakes for ultra-crunch, crushed pretzels for salty twist, or add sesame seeds for nutty flair. Spice variations include Cajun seasoning, Italian herbs, BBQ rub, or buffalo sauce tossed post-cooking.
For oil-free, skip the spray but expect slightly less golden color. Use aquafaba instead of plant milk + acid for the wet dip. Turn them into sliders by serving on buns with vegan mayo and pickles, or toss in buffalo sauce for spicy “wings.”
Storage Options:
Store leftover cooled nuggets in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) for 4-6 minutes to restore crispiness (avoid microwave as it softens the coating).
Freeze cooked nuggets on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the air fryer at 370°F (188°C) for 8-12 minutes, flipping halfway.
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