Make the flax egg by mixing the flax meal with the warm water in a wide, shallow bowl. Let it sit for 5 minutes to allow time for it to thicken. Slice the squash into ¼ inch rounds and discard the ends. No need to peel the squash. Pat the slices dry with a kitchen towel.
Combine the remaining ingredients except for the fresh parsley in a separate, wide, shallow bowl. At this point, you should have one wet bowl and one dry bowl. Heat the air fryer to 350°F and spray the bottom of it with a thin layer of cooking spray.
One at a time, coat the slices in the flax mixture and then transfer them to the dry breading bowl. Gently cover the slices with the dry breading and then place them in the air fryer. Fit as many as you can without overcrowding them. There should be a small amount of space between each slice. Spray the tops of them with a bit more oil.
Cook the squash in a single layer for 8-10 minutes, or until golden brown. It’s not necessary to flip them halfway through. Prepare the next batch while one is cooking to save time. Garnish the rounds with fresh parsley, dip them in vegan ranch, and enjoy!
Oven Instructions
Bread the squash slices. Grease a baking sheet and place them in a single layer with some space between them. Spray the top of the slices with a little bit of oil. Bake them in the middle of the oven at 400°F for 20-25 minutes or until they are a light golden color. Flip them halfway through.
Recipe Variation Ideas
- Add a dash or two of cayenne for spiciness.
- Sprinkle on some vegan parmesan for a cheesier flavor.
Serving: 15 slices | Calories: 153kcal | Carbohydrates: 24.7g | Protein: 8.7g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 498mg | Potassium: 487mg | Fiber: 5.5g | Sugar: 2.5g | Calcium: 59mg | Iron: 3mg
The nutrition information is estimated and can vary depending on brands and measurements used.