When you’re craving something creamy and comforting but still want to keep things plant-based, this Air Fryer Vegan Garlic Alfredo Veggie Bake is the perfect solution. It’s loaded with tender vegetables coated in a rich, garlicky Alfredo-style sauce, then baked until bubbly and golden on top.
As a mom and wife, I’m always looking for ways to get more vegetables onto the table without complaints. This dish makes it easy. The creamy sauce brings everything together, and the air fryer gives the top a lightly baked finish that makes it feel extra special — even though it’s simple enough for a weeknight dinner.
It’s hearty, satisfying, and one of those meals that proves plant-based food can still be indulgent and full of flavor.
Why You’ll Love This Recipe
This veggie bake is creamy comfort food with a wholesome twist.
You’ll love it because:
- The garlic Alfredo sauce is rich without any dairy
- It’s packed with colorful vegetables
- The air fryer gives it a lightly golden, baked texture
- It works as a main dish or a hearty side
- It’s easy to customize with whatever veggies you have
It’s warm, filling, and perfect for cozy dinners.
Ingredients
For the Vegetables
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Vegan Garlic Alfredo Sauce
- 2 tablespoons olive oil or vegan butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups unsweetened plain plant milk (almond, soy, or oat)
- ½ cup unsweetened plant-based cream or full-fat coconut milk
- ¼ cup nutritional yeast
- 2 tablespoons vegan Parmesan-style cheese (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried Italian seasoning
For Topping (Optional)
- ½ cup shredded vegan mozzarella-style cheese
- 2 tablespoons breadcrumbs for a little crunch
How to Make Air Fryer Vegan Garlic Alfredo Veggie Bake
1. Prep the Vegetables
In a large bowl, toss broccoli, cauliflower, mushrooms, bell pepper, and zucchini with olive oil, salt, and pepper.
You can lightly air fry the veggies at 375°F (190°C) for 5 minutes first if you like them extra tender, but this step is optional.
2. Make the Garlic Alfredo Sauce
In a saucepan over medium heat, add olive oil or vegan butter. Stir in minced garlic and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to form a paste. Slowly pour in the plant milk while whisking to keep the sauce smooth. Add the plant-based cream and continue stirring until the sauce thickens.
Stir in nutritional yeast, vegan Parmesan-style cheese (if using), salt, pepper, and Italian seasoning. Simmer gently for a few minutes until creamy and velvety.
3. Combine Vegetables and Sauce
Place the vegetables into a baking dish or pan that fits inside your air fryer basket.
Pour the warm garlic Alfredo sauce over the vegetables and stir gently to coat everything evenly.
4. Add Toppings
Sprinkle vegan mozzarella-style cheese and breadcrumbs over the top if using. This gives you that baked, slightly crispy finish.
5. Air Fry the Veggie Bake
Preheat the air fryer to 350°F (175°C) for 3–5 minutes.
Place the dish in the basket and cook for 10–15 minutes, or until the vegetables are tender and the top is hot and lightly golden.
6. Let It Rest
Carefully remove the dish and let it sit for about 5 minutes before serving. The sauce will thicken slightly as it cools.
Tips for the Creamiest Vegan Alfredo
- Use unsweetened plant milk so the sauce stays savory
- Whisk constantly when adding milk to avoid lumps
- Don’t skip nutritional yeast — it adds cheesy depth
- Cut veggies evenly so they cook at the same rate
The sauce should be smooth, creamy, and rich without tasting heavy.
Easy Add-Ins
This bake is very flexible. You can mix in:
- Cooked pasta to turn it into a full pasta bake
- White beans or chickpeas for extra protein
- Spinach or kale stirred in at the end
- Sun-dried tomatoes for a pop of flavor
It’s a great way to use up leftover vegetables in the fridge.
What to Serve With This Veggie Bake
This dish works as a main or a side.
Serve it with:
- Garlic bread or crusty bread
- A fresh green salad with lemon dressing
- Roasted potatoes
- Grilled tofu or plant-based sausages for extra protein
It’s filling, creamy, and satisfying on its own too.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the air fryer at 320°F (160°C) for 4–6 minutes, or microwave until heated through. Add a splash of plant milk if the sauce thickens too much.
Final Thoughts
This Air Fryer Vegan Garlic Alfredo Veggie Bake is creamy, cozy comfort food made entirely from plants. The rich garlic sauce, tender vegetables, and lightly baked top make it feel indulgent while still being wholesome.
It’s the kind of dish that brings warmth to the table and makes everyone feel satisfied — proof that plant-based meals can be just as comforting and delicious as the classics. 🌱🤍
