25+ Irresistible Saturday Vegan Ninja Foodi Recipes for Every Taste

If you’re looking to spice up your Saturday meal plans, the Ninja Foodi is your secret weapon.

Whether you’re a seasoned vegan or just exploring plant-based options, the Ninja Foodi offers a convenient and versatile way to cook up a storm.

From hearty curries and savory casseroles to crispy roasted veggies and fresh tacos, these 25+ Saturday Vegan Ninja Foodi Recipes will help you create dishes that are not only satisfying but also packed with flavor.

The beauty of the Ninja Foodi is its ability to combine multiple cooking methods like pressure cooking, air frying, and slow cooking, allowing you to prepare delicious meals with minimal effort.

Perfect for busy weekends, these vegan recipes range from quick and easy to a little more elaborate, ensuring you can find the perfect dish to suit any craving or occasion.

So, grab your Ninja Foodi and get ready to cook up a variety of tasty, plant-based meals that will make your Saturdays deliciously memorable!

25+ Irresistible Saturday Vegan Ninja Foodi Recipes for Every Taste

There you have it—25+ Saturday Vegan Ninja Foodi Recipes that promise to elevate your weekend meals with minimal fuss and maximum flavor.

Whether you’re craving something light and refreshing or a rich, comforting dish, the Ninja Foodi has got you covered.

These plant-based recipes are perfect for anyone looking to add variety and health-conscious choices to their Saturday menu.

By utilizing the Ninja Foodi’s versatility, you can easily switch up your cooking techniques and experiment with new flavors and ingredients.

The best part? You’ll spend less time in the kitchen and more time enjoying your delicious creations.

So, why not take your weekend cooking to the next level and give these recipes a try? Your taste buds (and your guests) will thank you!

Vegan Ninja Foodi Chickpea Curry

This rich and flavorful vegan chickpea curry, made in the Ninja Foodi, is a perfect dish for a Saturday dinner. With a medley of spices and a creamy coconut milk base, this curry is both hearty and satisfying, offering a warm, comforting meal. It’s easy to make and comes together in just a few simple steps, making it ideal for a busy weekend.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Turn the Ninja Foodi to the “Sauté” function. Add olive oil and heat.
2. Sauté chopped onions, garlic, and ginger for about 3-4 minutes until softened.
3. Add curry powder, turmeric, cumin, and coriander, stirring well to coat the onions with the spices.
4. Add the coconut milk, diced tomatoes, and chickpeas, stirring to combine.
5. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 10 minutes.
6. Once the cooking time is up, do a quick release of pressure.
7. Stir the curry and adjust seasoning with salt and pepper to taste.
8. Serve over rice and garnish with fresh cilantro.

This vegan chickpea curry is not only packed with flavor but also incredibly easy to prepare, making it a great go-to for a weekend meal. The combination of spices gives it a rich depth, while the coconut milk adds creaminess that enhances the flavors. It’s a complete meal that’s both satisfying and nourishing, perfect for anyone looking for a comforting plant-based dish.

Vegan Ninja Foodi Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a delicious and nutritious option for a Saturday lunch or dinner. The Ninja Foodi cooks the sweet potatoes to perfection, while the black beans add protein, making this dish a satisfying vegan alternative for taco night.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Corn tortillas, for serving
• Fresh lime, for serving
• Chopped cilantro, for garnish
• Avocado slices, for garnish

Instructions:

1. Turn the Ninja Foodi to the “Sauté” function. Add olive oil to the pot and heat.
2. Add diced sweet potatoes and sauté for about 5 minutes until they begin to soften.
3. Sprinkle chili powder, smoked paprika, cumin, garlic powder, salt, and pepper over the sweet potatoes and stir to coat evenly.
4. Add black beans and 1/4 cup of water. Stir everything together and close the lid.
5. Set the Ninja Foodi to “Pressure Cook” on high for 5 minutes.
6. Once the cooking time is up, do a quick release of pressure.
7. Warm the corn tortillas in a skillet or microwave.
8. Assemble the tacos by adding the sweet potato and black bean mixture to each tortilla.
9. Top with fresh lime juice, cilantro, and avocado slices.

These vegan sweet potato and black bean tacos are full of flavor and textures. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the earthy black beans, while the spices bring a mild heat and complexity. The addition of fresh lime and avocado adds a creamy, tangy finish, making this a well-balanced and enjoyable meal.

Vegan Ninja Foodi Lentil Soup

A hearty and healthy vegan lentil soup cooked in the Ninja Foodi is the perfect Saturday meal for those looking for something nourishing and comforting. This soup is packed with vegetables and lentils, making it a great source of plant-based protein and fiber. The Ninja Foodi allows the soup to come together quickly, with a rich, savory flavor.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. Turn the Ninja Foodi to the “Sauté” function. Add olive oil and sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
2. Add the lentils, diced tomatoes, vegetable broth, thyme, turmeric, salt, and pepper. Stir to combine.
3. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 15 minutes.
4. Once the cooking time is up, do a quick release of pressure.
5. Stir the soup and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This vegan lentil soup is a wholesome, filling meal, perfect for a cozy Saturday. The lentils cook to a tender consistency while absorbing all the flavors of the broth and spices. The combination of vegetables adds texture and freshness, making each spoonful comforting and satisfying. It’s a great dish for anyone looking for a plant-based soup that’s both hearty and nutritious.

Vegan Ninja Foodi Stuffed Bell Peppers

These vegan stuffed bell peppers, cooked in the Ninja Foodi, are filled with a delicious mix of quinoa, black beans, and a medley of spices. The pressure cooking method ensures the peppers are perfectly tender while keeping the filling flavorful and satisfying. This dish is a wonderful option for a balanced Saturday dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (frozen or fresh)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Prepare the quinoa according to package instructions.
2. In a bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, paprika, diced tomatoes, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to fill completely.
4. Turn the Ninja Foodi to “Sauté” and add olive oil to the pot. Place the stuffed peppers upright in the pot.
5. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 8 minutes.
6. Once the cooking time is complete, do a quick release of pressure.
7. Serve the stuffed peppers hot, garnished with fresh cilantro.

These vegan stuffed bell peppers are both vibrant and full of flavor. The combination of quinoa, black beans, and corn creates a hearty filling that pairs beautifully with the sweet, tender bell peppers. This dish is perfect for anyone looking for a nutrient-packed vegan dinner that is easy to prepare and full of color.

Vegan Ninja Foodi Cauliflower Buffalo Wings

For a fun and satisfying Saturday snack or appetizer, these vegan cauliflower buffalo wings are a great choice. The Ninja Foodi crisps up the cauliflower florets perfectly, and the spicy buffalo sauce adds the right amount of heat, making these wings irresistible and vegan-friendly.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup buffalo sauce
• 1 tablespoon olive oil

Instructions:

1. Preheat the Ninja Foodi by selecting the “Air Crisp” function at 400°F.
2. In a bowl, mix the flour, almond milk, garlic powder, paprika, salt, and pepper until smooth.
3. Dip each cauliflower floret into the batter, ensuring it is well coated.
4. Place the battered cauliflower florets in the Ninja Foodi basket, ensuring they are not overcrowded.
5. Drizzle olive oil over the cauliflower.
6. Select the “Air Crisp” function and cook for 15-18 minutes, shaking the basket halfway through to ensure even crispiness.
7. Once crispy, toss the cauliflower wings in buffalo sauce.
8. Serve hot, with celery and a side of vegan ranch dressing.

These cauliflower buffalo wings are a delicious vegan alternative to traditional buffalo wings, offering the same crispy texture with a satisfying, spicy flavor. The Ninja Foodi’s air crisping feature ensures that each piece is crispy without deep frying, making it a healthier version. These wings are perfect for snacking or serving at a vegan-friendly gathering.

Vegan Ninja Foodi Vegetable Stir-Fry

This colorful and nutrient-packed vegetable stir-fry is made in the Ninja Foodi and is the perfect dish for a light yet satisfying Saturday meal. With a variety of fresh vegetables, tofu, and a savory soy-based sauce, this stir-fry is full of flavor and texture. The Ninja Foodi cooks everything quickly, allowing you to enjoy a wholesome meal with minimal effort.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

1. Turn the Ninja Foodi to the “Sauté” function. Add sesame oil and heat.
2. Add the cubed tofu and sauté until golden brown, about 5-7 minutes.
3. Add the broccoli, bell pepper, zucchini, and carrot to the pot, and stir-fry for another 3-4 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, ginger, and cornstarch (if using).
5. Pour the sauce over the vegetables and tofu, stirring well to coat everything.
6. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 3 minutes.
7. Once the cooking time is up, do a quick release of pressure.
8. Serve the stir-fry over rice and garnish with sesame seeds.

This vegan vegetable stir-fry is a quick and easy dish that’s loaded with vegetables, protein-rich tofu, and an umami-packed sauce. The Ninja Foodi makes it simple to cook everything in one pot, and the result is a vibrant, satisfying meal that can be enjoyed for lunch or dinner. The combination of crunchy vegetables and flavorful tofu makes this a nutritious option for any plant-based eater.

Vegan Ninja Foodi Mushroom Stroganoff

This creamy vegan mushroom stroganoff, made in the Ninja Foodi, is a comforting dish with a rich, savory flavor. The creamy cashew sauce paired with earthy mushrooms creates a delicious and hearty meal that will satisfy your cravings for comfort food. Perfect for a Saturday evening, this dish is quick to make and full of flavor.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini mushrooms work well)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cashews (soaked for 4 hours or overnight)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 cups cooked pasta (egg-free for vegan version)

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add olive oil to the pot. Sauté onions, garlic, and mushrooms for about 5 minutes until softened and the mushrooms release their moisture.
2. Add vegetable broth, paprika, thyme, salt, and pepper. Stir to combine.
3. In a blender, combine soaked cashews and 1/4 cup of water. Blend until smooth and creamy.
4. Add the cashew cream to the pot, stirring well to combine with the mushrooms.
5. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 3 minutes.
6. Once the cooking time is up, do a quick release of pressure.
7. Stir the stroganoff and adjust seasoning with salt, pepper, and lemon juice.
8. Serve the creamy mushroom stroganoff over the cooked pasta.

This vegan mushroom stroganoff is a rich, creamy dish that satisfies the cravings for comfort food without the dairy. The cashew cream gives the sauce a velvety smooth texture, while the mushrooms add depth and umami. The Ninja Foodi’s pressure cooking method ensures that the flavors meld perfectly, making this an easy and delicious weekend dinner.

Vegan Ninja Foodi Sweet Potato & Black Bean Chili

This hearty vegan chili, made in the Ninja Foodi, combines sweet potatoes and black beans in a rich, flavorful tomato-based broth. The perfect balance of savory and slightly sweet, this dish is packed with protein, fiber, and plenty of comforting flavors. It’s an ideal meal for a cozy Saturday evening.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
2. Add the diced sweet potatoes, bell pepper, chili powder, cumin, paprika, and season with salt and pepper. Stir to coat the vegetables in the spices.
3. Pour in the diced tomatoes, black beans, and vegetable broth. Stir to combine.
4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 10 minutes.
5. Once the cooking time is complete, do a quick release of pressure.
6. Stir the chili and adjust seasoning with additional salt and pepper if needed.
7. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean chili is a warming, nutrient-dense meal that’s perfect for a chilly Saturday night. The sweet potatoes add natural sweetness that balances the spices, while the black beans provide protein and fiber. The Ninja Foodi makes it quick and easy, allowing all the flavors to meld beautifully in just one pot.

Vegan Ninja Foodi Thai Peanut Noodles

These creamy and flavorful Thai peanut noodles, cooked in the Ninja Foodi, are a perfect quick and easy Saturday meal. The combination of rice noodles, veggies, and a rich peanut sauce brings together the perfect balance of sweet, savory, and spicy. It’s a vibrant, satisfying dish that’s full of texture and flavor.

Ingredients:

• 8 oz rice noodles
• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup edamame, shelled
• 1 tablespoon soy sauce
• 1/4 cup peanut butter
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 tablespoon water (more if needed)
• Chopped peanuts and cilantro for garnish

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add the sesame oil. Sauté the bell pepper, carrot, and edamame for about 3-4 minutes until softened.
2. Add the rice noodles to the pot and stir well with the vegetables.
3. In a small bowl, whisk together the soy sauce, peanut butter, lime juice, maple syrup, ginger, and water. Pour this sauce over the noodles and vegetables, stirring to coat everything.
4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 3 minutes.
5. Once the cooking time is up, do a quick release of pressure. If the sauce is too thick, add more water to reach the desired consistency.
6. Serve the noodles hot, topped with chopped peanuts and fresh cilantro.

These Thai peanut noodles are creamy, satisfying, and packed with flavor. The Ninja Foodi helps cook the noodles and vegetables to perfection, while the peanut sauce ties everything together with its rich, tangy flavor. This dish makes for a quick, easy, and delicious vegan dinner that’s perfect for a Saturday night.

Vegan Ninja Foodi Lentil & Vegetable Soup

A bowl of warm, comforting soup is always a good choice for a Saturday meal. This vegan lentil and vegetable soup, made in the Ninja Foodi, is rich in protein, fiber, and vitamins. With its earthy lentils, hearty vegetables, and savory broth, this soup is perfect for a satisfying and healthy meal.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon thyme
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add the onion and garlic. Sauté for about 3 minutes until fragrant.
2. Add the carrots, celery, zucchini, cumin, turmeric, thyme, and season with salt and pepper. Stir to combine.
3. Add the lentils, diced tomatoes, and vegetable broth. Stir everything together.
4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 15 minutes.
5. Once the cooking time is complete, do a quick release of pressure.
6. Stir the soup and adjust seasoning with additional salt and pepper if needed.
7. Serve hot, garnished with fresh parsley.

This vegan lentil and vegetable soup is a nourishing and hearty meal that’s both comforting and full of flavor. The Ninja Foodi makes it easy to cook everything in one pot, and the combination of lentils and vegetables creates a filling, balanced meal. It’s perfect for a healthy Saturday lunch or dinner that will warm you up from the inside out.

Vegan Ninja Foodi Butternut Squash Risotto

This creamy and flavorful vegan butternut squash risotto, made in the Ninja Foodi, is an elegant and satisfying dish perfect for a Saturday evening. The sweet butternut squash combines beautifully with the savory risotto, and the pressure cooking method ensures a perfectly creamy consistency.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup coconut milk (or any plant-based milk)
• 1 tablespoon olive oil
• 1 teaspoon sage
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add olive oil. Sauté the onion and garlic for 2-3 minutes until softened.
2. Add the butternut squash, Arborio rice, sage, salt, and pepper, and stir to coat the rice and squash in the oil.
3. Pour in the vegetable broth and stir well.
4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 6 minutes.
5. Once the cooking time is up, do a quick release of pressure.
6. Stir in the coconut milk, adjusting the consistency if needed. Add more salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This vegan butternut squash risotto is a creamy, comforting dish that’s perfect for a special Saturday night meal. The butternut squash adds a natural sweetness that balances the savory flavors, and the coconut milk gives the risotto a rich, creamy texture. The Ninja Foodi ensures that the risotto cooks to perfection in a fraction of the time, making it an easy yet elegant dish to enjoy.

Vegan Ninja Foodi Mushroom Stroganoff

This creamy vegan mushroom stroganoff, made in the Ninja Foodi, is a rich and comforting dish that’s perfect for a cozy Saturday evening. The earthy mushrooms, combined with a smooth cashew-based sauce, offer a satisfying, savory experience that’s reminiscent of the traditional stroganoff, without any dairy. It’s a deliciously hearty and flavorful meal.

Ingredients:

• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cashew cream (or blended soaked cashews with water)
• 2 teaspoons Dijon mustard
• 1 tablespoon soy sauce or tamari
• 1 teaspoon paprika
• 8 oz wide egg-free pasta (or any preferred pasta)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add a little oil. Sauté the onions and garlic for 2-3 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5-6 minutes, until they release their moisture and become tender.
3. Pour in the vegetable broth, soy sauce, Dijon mustard, paprika, salt, and pepper. Stir well to combine.
4. Add the uncooked pasta to the pot and pour in enough water to cover the pasta.
5. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 4 minutes.
6. Once the cooking time is up, do a quick release of pressure.
7. Stir in the cashew cream, adjusting the seasoning as needed. Add more salt and pepper if desired.
8. Serve hot, garnished with fresh parsley.

This vegan mushroom stroganoff is the ultimate comfort food. The creamy cashew sauce combines perfectly with the savory mushrooms, creating a rich and satisfying dish. The Ninja Foodi makes it easy to cook everything in one pot, delivering a delicious and creamy meal that’s perfect for a Saturday night.

Vegan Ninja Foodi Cauliflower Tacos

These crispy cauliflower tacos, made in the Ninja Foodi, are a delicious and satisfying plant-based dish. The cauliflower gets perfectly crispy in the Foodi, and when paired with a tangy slaw and creamy avocado, it creates a taco that’s both flavorful and fun to eat. This recipe is an excellent choice for a light yet satisfying Saturday dinner.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon vegan mayo (optional)

Instructions:

1. Preheat the Ninja Foodi on the “Air Crisp” setting at 400°F.
2. Toss the cauliflower florets in olive oil, paprika, chili powder, cumin, salt, and pepper until well-coated.
3. Arrange the cauliflower in a single layer in the Ninja Foodi basket. Air crisp for 15-20 minutes, shaking halfway through, until crispy and golden brown.
4. While the cauliflower cooks, prepare the slaw by combining shredded cabbage, cilantro, lime juice, and vegan mayo in a bowl. Toss until well mixed.
5. Warm the corn tortillas in a dry skillet or the Ninja Foodi for a minute or two.
6. To assemble the tacos, place a few pieces of crispy cauliflower on each tortilla, top with the slaw, and garnish with avocado slices.
7. Serve hot, with additional lime wedges on the side.

These cauliflower tacos are a fun, flavorful way to enjoy a vegan meal. The crispy cauliflower, combined with the tangy slaw and creamy avocado, creates the perfect balance of textures and flavors. The Ninja Foodi’s air crisp function makes the cauliflower wonderfully crispy without frying, keeping the dish light yet satisfying.

Vegan Ninja Foodi Spaghetti Squash Primavera

This vibrant and healthy spaghetti squash primavera is a light yet satisfying vegan dish that’s perfect for a Saturday evening. The spaghetti squash acts as a low-carb, veggie-packed base for a colorful assortment of sautéed vegetables in a flavorful garlic and tomato sauce. The Ninja Foodi makes cooking the spaghetti squash quick and easy, yielding tender strands every time.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Vegan parmesan, for garnish (optional)

Instructions:

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a little olive oil and season with salt and pepper.
2. Place the squash halves in the Ninja Foodi on the “Pressure Cook” setting. Add 1 cup of water to the bottom of the pot, and set the Ninja Foodi to “Pressure Cook” on high for 7 minutes.
3. Once the cooking time is up, do a quick release of pressure. Use a fork to shred the flesh of the spaghetti squash into spaghetti-like strands and set aside.
4. Turn the Ninja Foodi to “Sauté” and add olive oil. Sauté the zucchini, bell pepper, and cherry tomatoes for about 5 minutes, until softened and fragrant.
5. Add the garlic, oregano, and red pepper flakes to the vegetables, cooking for another 1-2 minutes until fragrant.
6. Add the spaghetti squash strands to the sautéed vegetables and toss to combine.
7. Stir in fresh basil and adjust the seasoning with salt and pepper.
8. Serve hot, topped with vegan parmesan if desired.

This spaghetti squash primavera is a light, fresh, and vibrant meal that’s full of flavor. The tender strands of spaghetti squash combined with sautéed vegetables and aromatic garlic create a satisfying dish that’s perfect for a plant-based Saturday dinner. The Ninja Foodi streamlines the cooking process, making it easy to prepare this delicious, healthy meal.

Vegan Ninja Foodi Chickpea & Spinach Curry

This vegan chickpea and spinach curry, made in the Ninja Foodi, is a rich, flavorful, and protein-packed dish. The creamy coconut milk and warming spices create a fragrant curry sauce, while the chickpeas and spinach provide heartiness and texture. It’s an easy, satisfying meal that will have you craving more.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can coconut milk
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Turn the Ninja Foodi to “Sauté” and add olive oil. Sauté the onion, garlic, and ginger for about 3-4 minutes until softened.
2. Add the curry powder, turmeric, cumin, and coriander, and cook for another 1-2 minutes until fragrant.
3. Add the chickpeas, coconut milk, diced tomatoes, salt, and pepper. Stir to combine.
4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 5 minutes.
5. Once the cooking time is complete, do a quick release of pressure.
6. Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
7. Serve hot, garnished with fresh cilantro.

This chickpea and spinach curry is a comforting and hearty meal, perfect for a Saturday night. The rich coconut milk sauce, combined with the vibrant spices and hearty chickpeas, makes for a satisfying and flavorful dish. The Ninja Foodi helps to lock in all the flavors quickly and effortlessly, making this an easy and delicious curry to enjoy.

Note: More recipes​ are coming soon!