25+ Mouthwetring Friday Vegan Ninja Foodi Recipes for a Flavorful Weekend

Are you looking to spice up your Fridays with delicious, plant-based meals?

The Ninja Foodi offers the perfect solution for busy individuals who want to enjoy tasty, healthy, and hassle-free vegan meals.

With its versatility, you can whip up everything from crispy snacks to hearty dinners using minimal ingredients.

In this article, we’ve rounded up 25+ mouthwatering Friday Vegan Ninja Foodi recipes to help you end the workweek on a high note.

Whether you’re a seasoned plant-based eater or new to vegan cooking, these recipes will inspire you to make the most of your Ninja Foodi.

Let’s dive into a world of vibrant, flavorful, and satisfying vegan dishes!

25+ Mouthwetring Friday Vegan Ninja Foodi Recipes for a Flavorful Weekend

With these 25+ vegan recipes, your Friday evenings will never be the same.

The Ninja Foodi makes cooking vegan meals easier and faster, leaving you with more time to relax and enjoy your weekend.

Whether you’re craving a comforting stew, crispy snack, or a fresh salad, there’s something for everyone in this collection.

Don’t be afraid to experiment with these recipes and make them your own.

Here’s to making Fridays more delicious and plant-based, one Ninja Foodi recipe at a time!

Ninja Foodi Vegan Cauliflower Alfredo

cauliflower as the base, it delivers a smooth and rich texture without the carbs. The Ninja Foodi allows for quick and efficient cooking, making it the This creamy, dairy-free cauliflower alfredo is a delicious keto-friendly alternative to traditional pasta. Made with perfect weekday meal.

Ingredients:

• 1 medium head of cauliflower, chopped
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Add the chopped cauliflower to the Ninja Foodi, and pour in the almond milk. Close the lid and set it to pressure cook for 5 minutes.
2. Once the cooking is complete, use the quick release function to release pressure. Drain any excess liquid and set the cauliflower aside.
3. Using the Foodi’s sauté function, heat olive oil in the pot, then add garlic and sauté until fragrant (about 2 minutes).
4. Add the cooked cauliflower, nutritional yeast, salt, and pepper, and stir well. Using an immersion blender, blend the cauliflower mixture until smooth and creamy. If needed, add more almond milk to reach your desired consistency.
5. Serve warm, garnished with fresh parsley.

This Ninja Foodi vegan cauliflower alfredo offers a satisfying and guilt-free way to enjoy a creamy pasta dish while staying within your low-carb, keto goals. The cauliflower base provides a rich, smooth texture that mimics traditional alfredo sauce, while the addition of nutritional yeast gives it a cheesy, savory flavor. This meal is not only quick and easy to prepare but also packed with vitamins and fiber, making it a great choice for a Friday lunch.

Ninja Foodi Vegan Zucchini Noodles with Pesto

This vibrant dish uses zucchini noodles (or zoodles) as a substitute for traditional pasta, making it low-carb and keto-friendly. Paired with a rich and flavorful vegan pesto, it’s a fresh, satisfying meal that is perfect for a light yet fulfilling lunch. The Ninja Foodi helps you prepare the pesto in just a few minutes!

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• ¼ cup walnuts or pine nuts
• 3 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 clove garlic
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. For the pesto, combine the basil, nuts, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice in the Ninja Foodi bowl. Use the Foodi’s blend function or an immersion blender to blend until smooth.
2. Spiralize the zucchinis into noodles and set aside.
3. Turn on the Ninja Foodi’s sauté function and add the zucchini noodles. Sauté for 2-3 minutes until tender, but still firm.
4. Toss the sautéed zucchini noodles with the fresh pesto, ensuring the noodles are evenly coated.
5. Serve immediately, topped with additional basil or pine nuts if desired.

This Ninja Foodi vegan zucchini noodles with pesto is the perfect Friday lunch for anyone looking for a fresh, keto-friendly option. The zucchini noodles are light and full of moisture, while the pesto adds a burst of rich flavors. This dish is not only low in carbs but also packed with healthy fats, antioxidants, and fiber. It’s a quick and easy meal to prepare, making it an ideal choice for a stress-free, nourishing lunch to wrap up the week.

Ninja Foodi Vegan Spaghetti Squash with Avocado Sauce

This vegan spaghetti squash recipe is a low-carb, keto-friendly twist on a classic comfort dish. The avocado sauce is creamy, rich, and full of healthy fats, making this a satisfying and nutritious meal. The Ninja Foodi makes cooking the spaghetti squash a breeze, giving you a hearty lunch in under 30 minutes.

Ingredients:

• 1 medium spaghetti squash
• 1 ripe avocado
• 1 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped
• 1 small garlic clove
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place the squash in the Ninja Foodi basket, and set the Ninja Foodi to air crisp at 375°F for 20-25 minutes, or until tender. Once cooked, use a fork to scrape the squash into strands.
3. While the squash cooks, prepare the avocado sauce by blending the avocado, lime juice, garlic, cilantro, salt, and pepper until smooth.
4. Once the spaghetti squash is ready, toss the strands with the creamy avocado sauce.
5. Top with red pepper flakes for a little heat, and serve immediately.

This Ninja Foodi vegan spaghetti squash with avocado sauce is a filling and flavorful dish that’s perfect for a keto-friendly lunch. The spaghetti squash offers a fantastic, low-carb alternative to traditional pasta, while the avocado sauce provides a creamy texture and rich flavor without the added carbs. The addition of fresh lime and cilantro adds a zesty kick, making this dish vibrant and refreshing. This recipe is easy to prepare, packed with nutrients, and will keep you satisfied without breaking your low-carb goals.

Ninja Foodi Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are a great appetizer or a light lunch option. The filling is made with cauliflower rice, spinach, and a blend of savory spices, making it both nutritious and satisfying. The Ninja Foodi’s versatility allows you to cook these mushrooms to perfection with minimal effort.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 cup cauliflower rice (fresh or frozen)
• 1 cup fresh spinach, chopped
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Ninja Foodi by selecting the air crisp function at 375°F.
2. Heat olive oil in the Ninja Foodi bowl using the sauté function. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the cauliflower rice and spinach, and cook for 5 minutes, stirring occasionally until the spinach wilts.
4. Season with nutritional yeast, salt, and pepper, and mix thoroughly.
5. Stuff the mushroom caps with the cauliflower rice mixture, pressing gently to pack it in.
6. Place the stuffed mushrooms in the Ninja Foodi basket and air crisp for 8-10 minutes until golden and crispy on top.
7. Garnish with fresh parsley and serve warm.

These Ninja Foodi vegan stuffed mushrooms make for a flavorful, low-carb option that satisfies your savory cravings. The cauliflower rice acts as the perfect base for the stuffing, while the spinach adds a vibrant green touch. With the Ninja Foodi, cooking is quick and easy, and the air crisp function ensures a crispy, golden exterior for the mushrooms. This dish is nutrient-packed, keto-friendly, and perfect for a light lunch or appetizer to enjoy on a Friday.

Ninja Foodi Vegan Taco Lettuce Wraps

These vegan taco lettuce wraps are an easy and delicious low-carb meal. The taco “meat” is made from seasoned walnut crumbles, which gives a hearty, nutty texture. Paired with crunchy lettuce leaves, these wraps are an ideal keto-friendly lunch that feels indulgent but is packed with healthy ingredients.

Ingredients:

• 1 cup walnuts, finely chopped or pulsed in a food processor
• 1 tbsp olive oil
• 1 tbsp taco seasoning (homemade or store-bought)
• 1 tbsp tomato paste
• ½ cup water
• 1 large head of romaine lettuce, separated into leaves
• ½ cup diced tomatoes
• ½ avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional)

Instructions:

1. Turn on the Ninja Foodi’s sauté function and heat olive oil in the bowl. Add the chopped walnuts and cook for 3-4 minutes, stirring frequently until they become fragrant.
2. Add taco seasoning, tomato paste, and water to the walnuts. Stir well to combine, and cook for an additional 2 minutes until the mixture thickens.
3. Lay out the lettuce leaves and spoon the walnut taco “meat” onto each leaf.
4. Top with diced tomatoes, avocado slices, and a sprinkle of fresh cilantro.
5. Serve immediately with lime wedges for an extra burst of flavor.

These Ninja Foodi vegan taco lettuce wraps offer a fun and satisfying meal that’s perfect for a low-carb, keto-friendly lunch. The walnut taco filling provides a meaty texture and rich flavor that pairs wonderfully with the freshness of the lettuce and avocado. This dish is quick to prepare and makes for a healthy, fulfilling meal that is light yet packed with nutrients. Whether you’re craving tacos or looking for a new low-carb lunch idea, these wraps are sure to hit the spot.

Ninja Foodi Vegan Eggplant Parmesan

This vegan eggplant parmesan is a great keto-friendly alternative to the traditional dish. Using almond flour for breading and dairy-free cheese, this recipe provides the same comforting flavors while being low in carbs. The Ninja Foodi makes it easy to cook the eggplant to crispy perfection.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup almond flour
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup marinara sauce (sugar-free)
• 1 cup dairy-free shredded mozzarella cheese
• Olive oil spray

Instructions:

1. Preheat the Ninja Foodi by selecting the air crisp function at 375°F.
2. In a shallow bowl, combine the almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the almond flour mixture, pressing lightly to coat each side evenly.
4. Place the coated eggplant slices in the Ninja Foodi basket, spray lightly with olive oil, and air crisp for 10 minutes, flipping halfway through.
5. Once the eggplant is crispy and golden, spoon marinara sauce over each slice and sprinkle with dairy-free mozzarella cheese.
6. Return the eggplant to the Ninja Foodi and air crisp for an additional 3-4 minutes, until the cheese has melted.
7. Serve warm, garnished with fresh basil or parsley.

This Ninja Foodi vegan eggplant parmesan is a delicious and guilt-free take on a classic comfort food. The almond flour crust provides a crispy, golden exterior, while the vegan mozzarella and marinara sauce create a satisfying, cheesy layer. This low-carb, keto-friendly dish is perfect for anyone craving Italian flavors without the carbs, and the Ninja Foodi ensures that it’s both quick and easy to make. Packed with fiber and antioxidants, it’s a hearty, flavorful lunch that’s sure to become a regular in your recipe rotation.

Ninja Foodi Vegan Sweet Potato & Kale Hash

This hearty and nutritious vegan sweet potato and kale hash is a great keto-friendly lunch packed with flavor and texture. The sweet potatoes provide a subtle sweetness, balanced by the earthy taste of kale and savory spices. The Ninja Foodi’s versatility ensures that everything is cooked perfectly, making this dish a satisfying meal with minimal prep time.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup kale, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the Ninja Foodi using the sauté function and heat olive oil in the bowl. Add the onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
2. Add the diced sweet potatoes to the Ninja Foodi and stir to combine. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes begin to soften.
3. Add the kale, paprika, cumin, salt, and pepper, and continue to sauté for another 5 minutes, until the sweet potatoes are tender and the kale has wilted.
4. Serve warm, garnished with fresh cilantro.

This Ninja Foodi vegan sweet potato and kale hash is a perfect low-carb, keto-friendly lunch. The sweet potatoes are rich in flavor, while the kale provides a burst of nutrition. The sauté function of the Ninja Foodi makes the cooking process fast and easy, and the result is a vibrant, satisfying dish. It’s ideal for anyone looking for a nourishing and filling meal without the carbs, and it’s simple enough to enjoy any day of the week.

Ninja Foodi Vegan Avocado Chickpea Salad

This fresh and creamy avocado chickpea salad is a quick, satisfying, and keto-friendly lunch. The avocado provides healthy fats, while the chickpeas add protein and fiber, making this dish not only delicious but filling as well. The Ninja Foodi is used here to lightly warm the chickpeas, enhancing the flavor while keeping the meal refreshing.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp cumin
• Salt and pepper, to taste
• ½ red onion, finely chopped
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Ninja Foodi using the sauté function and heat the olive oil. Add the chickpeas and sauté for 2-3 minutes, stirring occasionally, until they are slightly warmed and fragrant.
2. Remove the chickpeas from the Ninja Foodi and place them in a large bowl. Add the diced avocado, lemon juice, cumin, salt, and pepper, and toss gently to combine.
3. Add the chopped onion and cherry tomatoes to the bowl and mix again.
4. Garnish with fresh parsley and serve immediately.

This Ninja Foodi vegan avocado chickpea salad is the perfect low-carb, keto-friendly meal for anyone craving something quick and filling. The chickpeas are lightly warmed to bring out their natural flavor, and the avocado adds a creamy richness that balances the spices perfectly. The fresh vegetables and herbs elevate the dish, making it both refreshing and satisfying. This salad is not only a great option for lunch but also a perfect light dinner when you’re in the mood for something simple yet nutritious.

Ninja Foodi Vegan Coconut Curry Cauliflower

This flavorful vegan coconut curry cauliflower dish is a low-carb, keto-friendly meal full of spices and rich coconut milk. The cauliflower absorbs the fragrant curry sauce, making it a comforting yet light lunch. With the help of the Ninja Foodi, this dish comes together quickly, making it an easy option for a busy Friday.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (13.5 oz) coconut milk (unsweetened)
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional)

Instructions:

1. Preheat the Ninja Foodi by selecting the sauté function. Add olive oil to the bowl and sauté the garlic and ginger for 1-2 minutes until fragrant.
2. Add the cauliflower florets and curry powder to the Ninja Foodi, stirring to coat the cauliflower in the spices.
3. Pour in the coconut milk, and season with salt and pepper. Stir to combine and ensure the cauliflower is well-coated in the sauce.
4. Close the lid and set the Ninja Foodi to pressure cook for 5 minutes. Use the quick release function to release the pressure.
5. Stir the cauliflower, and serve warm, garnished with fresh cilantro and lime wedges on the side.

This Ninja Foodi vegan coconut curry cauliflower is a rich, flavorful dish that’s perfect for a low-carb, keto-friendly lunch. The coconut milk creates a creamy curry sauce that is full of aromatic spices, while the cauliflower soaks up all the delicious flavors. The Ninja Foodi makes cooking this dish a breeze, and the result is a comforting, hearty meal without the carbs. Garnished with fresh cilantro and lime, this dish will quickly become a favorite, offering a satisfying and nourishing meal in just a few simple steps.

Ninja Foodi Vegan Portobello Mushroom Steaks

These vegan portobello mushroom steaks are a simple yet satisfying keto-friendly lunch option. The mushrooms are marinated in a flavorful mix of olive oil, balsamic vinegar, and herbs, then cooked to tender perfection in the Ninja Foodi. They are hearty, meaty, and full of savory umami flavors, making them an ideal substitute for a traditional steak.

Ingredients:

• 4 large portobello mushroom caps
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, mix olive oil, balsamic vinegar, garlic powder, thyme, rosemary, salt, and pepper.
2. Brush both sides of the portobello mushroom caps with the marinade and let them sit for 10-15 minutes to soak in the flavors.
3. Preheat the Ninja Foodi by selecting the air crisp function at 375°F.
4. Place the marinated mushroom caps in the Ninja Foodi basket and air crisp for 8-10 minutes, flipping halfway through, until they are tender and slightly crispy around the edges.
5. Serve warm, garnished with fresh parsley.

These Ninja Foodi vegan portobello mushroom steaks are a perfect low-carb, keto-friendly option that provides a satisfying and hearty meal. The marinated mushrooms are rich in flavor, and the air crisping function of the Ninja Foodi creates a beautiful texture. They’re great as a main dish or served alongside a light salad. Packed with nutrients, they’re an excellent choice for a simple, yet flavorful, lunch.

Ninja Foodi Vegan Tempeh Stir Fry

This vegan tempeh stir fry is a protein-packed, low-carb, and keto-friendly meal. The tempeh is marinated in a savory soy sauce-based marinade, then stir-fried with fresh vegetables like bell peppers, zucchini, and broccoli. The Ninja Foodi makes this stir fry easy to prepare with minimal effort, delivering a dish that’s both flavorful and satisfying.

Ingredients:

• 1 block of tempeh, cut into cubes
• 2 tbsp tamari (or soy sauce)
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (optional)

Instructions:

1. In a bowl, toss the tempeh cubes with tamari, sesame oil, olive oil, garlic, and grated ginger. Let marinate for 15-20 minutes.
2. Preheat the Ninja Foodi using the sauté function. Add the marinated tempeh and cook for 5-6 minutes, stirring occasionally until the tempeh is golden and crispy.
3. Add the bell pepper, zucchini, and broccoli to the Ninja Foodi and stir-fry for another 5-6 minutes, until the vegetables are tender but still crisp.
4. Serve the stir fry warm, sprinkled with sesame seeds if desired.

This Ninja Foodi vegan tempeh stir fry is the perfect low-carb, keto-friendly lunch that’s packed with flavor and protein. The tempeh takes on a deliciously savory flavor from the marinade, while the fresh vegetables add crunch and nutrition. It’s a quick and easy dish that can be customized with your favorite vegetables, making it a versatile and satisfying meal for a busy weekday lunch.

Ninja Foodi Vegan Butternut Squash Soup

This creamy and velvety vegan butternut squash soup is a perfect low-carb, keto-friendly lunch that’s both comforting and nutritious. Made with roasted butternut squash, coconut milk, and a blend of warming spices, it’s a satisfying meal that’s easy to prepare in the Ninja Foodi. The creamy texture and delicate flavors make it a perfect fall or winter lunch option.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk (unsweetened)
• 2 cups vegetable broth (low-sodium)
• 1 tsp ground ginger
• 1 tsp cinnamon
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the Ninja Foodi on the air crisp function at 375°F. Toss the butternut squash cubes with olive oil, salt, and pepper, and place them in the Foodi basket. Air crisp for 15-20 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
2. In the Ninja Foodi, switch to the sauté function and heat olive oil. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the roasted butternut squash to the Ninja Foodi, followed by the coconut milk, vegetable broth, ginger, cinnamon, salt, and pepper. Stir to combine.
4. Use the Ninja Foodi’s immersion blender to blend the soup until smooth and creamy. If necessary, add more broth to achieve your desired consistency.
5. Serve the soup warm, garnished with fresh thyme.

his Ninja Foodi vegan butternut squash soup is the ideal low-carb, keto-friendly lunch for those looking for something warm, creamy, and satisfying. The sweetness of the roasted squash combined with the richness of coconut milk creates a comforting, velvety texture, while the spices add depth of flavor. This soup is not only full of nutrients but also quick and easy to

Ninja Foodi Vegan Zucchini Noodles with Pesto

This Ninja Foodi vegan zucchini noodles with pesto is a light and refreshing keto-friendly lunch. The zucchini noodles, also known as “zoodles,” are paired with a creamy, flavorful homemade pesto sauce made from fresh basil, garlic, and nutritional yeast. It’s a quick, healthy, and satisfying dish that’s perfect for anyone following a low-carb or keto lifestyle.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper, to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Preheat the Ninja Foodi on the sauté function and add olive oil.
2. Add the spiralized zucchini noodles to the Foodi and sauté for 2-3 minutes until they are just tender. Remove from the Foodi and set aside.
3. In a food processor, combine basil, nutritional yeast, garlic, lemon juice, salt, and pepper. Pulse while adding olive oil until the pesto is smooth.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Serve warm, topped with halved cherry tomatoes for a burst of freshness.

This Ninja Foodi vegan zucchini noodles with pesto is the perfect low-carb lunch that’s light but full of flavor. The zoodles are a great alternative to pasta and work wonderfully with the rich, aromatic pesto sauce. It’s quick and easy to prepare, making it an ideal option for a busy week. Packed with fresh ingredients, this dish is both satisfying and nourishing, perfect for anyone following a keto or vegan lifestyle.

Ninja Foodi Vegan Cauliflower Tacos

These vegan cauliflower tacos are a flavorful, low-carb alternative to traditional tacos. The cauliflower is roasted in the Ninja Foodi until crispy, then topped with fresh vegetables and a tangy lime crema. The perfect taco for anyone looking for a plant-based, keto-friendly lunch that’s full of textures and flavors.

Ingredients:

• 1 small cauliflower head, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 8 small lettuce leaves (for wraps)
• ½ cup red cabbage, shredded
• ½ cup diced tomatoes
• ½ avocado, sliced
• Fresh cilantro, chopped
• 1 tbsp lime juice
• 2 tbsp vegan sour cream

Instructions:

1. Preheat the Ninja Foodi on the air crisp function at 375°F.
2. Toss the cauliflower florets with olive oil, chili powder, cumin, salt, and pepper. Place the cauliflower in the Ninja Foodi basket and air crisp for 10-12 minutes, shaking the basket halfway through, until the cauliflower is crispy and golden.
3. In a small bowl, mix the vegan sour cream and lime juice to create a creamy sauce.
4. To assemble the tacos, lay the lettuce leaves flat and top with roasted cauliflower, red cabbage, diced tomatoes, avocado slices, and fresh cilantro.
5. Drizzle the lime crema over the tacos and serve immediately.

These Ninja Foodi vegan cauliflower tacos are a fantastic low-carb, keto-friendly alternative to regular tacos. The roasted cauliflower provides a hearty texture that’s perfectly complemented by the fresh veggies and tangy lime crema. The Ninja Foodi’s air crisp function ensures that the cauliflower becomes crispy without the need for deep frying. This quick, easy-to-make dish is perfect for a light yet satisfying lunch.

Ninja Foodi Vegan Spaghetti Squash with Garlic Mushroom Sauce

This vegan spaghetti squash with garlic mushroom sauce is a creamy, savory low-carb meal. The spaghetti squash provides a noodle-like texture, making it a perfect keto-friendly alternative to traditional pasta. The garlic mushroom sauce adds a rich, umami flavor that pairs beautifully with the squash, making it a filling and delicious dish.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• ½ cup coconut milk (unsweetened)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Ninja Foodi on the pressure cook function at high pressure for 5 minutes. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the squash halves in the Foodi with 1 cup of water. Close the lid and cook for 5 minutes, then quick release the pressure.
2. While the squash is cooking, heat olive oil in the Ninja Foodi using the sauté function. Add the sliced mushrooms and garlic, and cook for 4-5 minutes until the mushrooms are tender.
3. Add vegetable broth, coconut milk, thyme, salt, and pepper to the mushrooms, and simmer for another 3-4 minutes, stirring occasionally.
4. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Serve the squash with the garlic mushroom sauce on top.
5. Garnish with fresh parsley and serve warm.

This Ninja Foodi vegan spaghetti squash with garlic mushroom sauce is a comforting and satisfying low-carb, keto-friendly meal. The spaghetti squash provides a perfect base for the creamy, garlicky mushroom sauce, creating a dish that’s both filling and delicious. The Ninja Foodi makes cooking the spaghetti squash quick and easy, while the rich mushroom sauce adds depth of flavor. Whether you’re craving pasta or just looking for a light and nutritious meal, this dish is an excellent choice.

Note: More recipes are coming soon