25+ Easy and Flavorful Saturday Vegan Ninja Speedi Recipes You Can Make

When it comes to cooking on a Saturday, we all want something quick, delicious, and satisfying without spending hours in the kitchen.

Enter the Ninja Speedi – the ultimate kitchen companion that makes plant-based cooking easier and faster.

Whether you’re in the mood for hearty stews, crispy tacos, or creamy pastas, the Ninja Speedi has your back, allowing you to whip up wholesome, vegan meals in no time.

This collection of over 25 Saturday vegan Ninja Speedi recipes is packed with innovative ideas, flavorful ingredients, and easy-to-follow instructions.

Say goodbye to complicated recipes and hello to stress-free, vegan meals that will impress both friends and family.

From smoky BBQ tempeh wraps to a creamy vegan mushroom stroganoff, these recipes are perfect for those lazy Saturdays when you crave a meal that’s as flavorful as it is convenient.

25+ Easy and Flavorful Saturday Vegan Ninja Speedi Recipes You Can Make

With the Ninja Speedi at your disposal, cooking vegan meals on a Saturday has never been easier or more enjoyable.

These 25+ recipes cover everything from light, fresh salads to indulgent stews and savory wraps, ensuring there’s something for every palate.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, these recipes are guaranteed to bring both flavor and convenience to your kitchen.

Saturday Vegan Ninja Speedi Ratatouille

This vibrant ratatouille recipe brings together a medley of fresh vegetables cooked to perfection in the Ninja Speedi. It’s quick, healthy, and bursting with flavors from Provence, making it an ideal plant-based meal for a cozy Saturday.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions:

1. Preheat your Ninja Speedi on the sauté mode.
2. Add olive oil, onion, and garlic to the pot. Sauté for 2-3 minutes until fragrant.
3. Add the eggplant, zucchini, bell peppers, and cherry tomatoes. Stir to combine.
4. Sprinkle thyme, basil, salt, and black pepper over the vegetables.
5. Switch to the steam & crisp mode and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender but not mushy.
6. Garnish with fresh basil leaves and serve hot with crusty bread or over cooked quinoa.

This ratatouille is a delightful balance of tender vegetables and aromatic herbs. It’s a nutrient-packed dish that’s perfect for a quick yet wholesome weekend meal.

Saturday Vegan Ninja Speedi Chickpea & Spinach Curry

This creamy chickpea and spinach curry is rich, satisfying, and made effortlessly in the Ninja Speedi. It’s a flavorful dish that pairs beautifully with rice or naan, making it a hit for a relaxed vegan Saturday dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Instructions:

1. Set the Ninja Speedi to sauté mode and heat the olive oil.
2. Add the onion, garlic, and ginger. Sauté for 3-4 minutes until soft.
3. Stir in curry powder, garam masala, and turmeric. Cook for 1 minute to release the aromas.
4. Add chickpeas and coconut milk, stirring to combine.
5. Switch to the rapid cooker mode and cook for 8 minutes.
6. Stir in fresh spinach and let it wilt in the heat for 1-2 minutes.
7. Serve warm with basmati rice or your favorite vegan bread.

This curry is rich in protein and bursting with comforting spices. It’s the perfect meal to savor after a busy week, offering a touch of indulgence and warmth.

Saturday Vegan Ninja Speedi Mexican Rice Bowl

This colorful Mexican rice bowl is loaded with bold flavors and hearty ingredients, perfect for a quick and delicious Saturday meal. It’s a versatile dish that can be customized with your favorite toppings.

Ingredients:

• 1 cup long-grain rice
• 1 1/2 cups vegetable broth
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup diced tomatoes
• 1 small red onion, chopped
• 1 clove garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Optional toppings: avocado slices, cilantro, lime wedges

Instructions:

1. Add olive oil, onion, and garlic to the Ninja Speedi and set to sauté mode. Sauté for 2-3 minutes until fragrant.
2. Stir in rice, cumin, smoked paprika, chili powder, and salt. Sauté for 1 minute to coat the rice in spices.
3. Add vegetable broth, black beans, corn, and tomatoes. Stir to combine.
4. Switch to the rapid cooker mode and cook for 10 minutes until the rice is fluffy and fully cooked.
5. Serve in bowls and top with avocado slices, fresh cilantro, and a squeeze of lime.

This rice bowl is a fiesta of flavors and textures, making it a family favorite. The balance of spices, freshness, and heartiness ensures it’s a crowd-pleaser for your weekend vegan meals.

Saturday Vegan Ninja Speedi Lentil and Sweet Potato Stew

This hearty lentil and sweet potato stew is a comforting one-pot meal that’s wholesome, filling, and packed with plant-based protein. Made in the Ninja Speedi, it’s perfect for a cozy Saturday night dinner.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium sweet potato, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Set the Ninja Speedi to sauté mode and heat the olive oil. Add onion and garlic, and sauté for 3 minutes until fragrant.
2. Stir in cumin, smoked paprika, and coriander. Cook for 1 minute to toast the spices.
3. Add lentils, sweet potato, diced tomatoes, and vegetable broth. Stir to combine.
4. Switch to the rapid cooker mode and cook for 12-15 minutes until the lentils are tender.
5. Garnish with fresh parsley and serve hot with crusty bread or rice.

This stew is both nourishing and satisfying, delivering a perfect balance of sweet and savory flavors. It’s an ideal dish for chilly evenings, giving you warmth and comfort in every bite.

Saturday Vegan Ninja Speedi Teriyaki Tofu Stir-Fry

This teriyaki tofu stir-fry is a quick and flavorful meal loaded with vibrant vegetables and tender tofu coated in a sweet and savory sauce. It’s a delicious way to enjoy a plant-based Saturday dinner.

Ingredients:

• 1 block (14 oz) firm tofu, cubed
• 1 cup broccoli florets
• 1 cup bell pepper strips (any color)
• 1 small carrot, julienned
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions:

1. Preheat the Ninja Speedi on sauté mode and heat the sesame oil.
2. Add tofu and cook for 5 minutes, turning occasionally, until golden brown. Remove and set aside.
3. Add garlic and ginger to the pot and sauté for 1 minute until fragrant.
4. Toss in broccoli, bell peppers, and carrots. Sauté for 3-4 minutes until slightly tender.
5. Return tofu to the pot and pour in the teriyaki sauce. Stir to coat evenly.
6. Add the cornstarch slurry and stir for 1-2 minutes until the sauce thickens.
7. Garnish with sesame seeds and serve over steamed rice or noodles.

This stir-fry is vibrant, satisfying, and full of flavor. It’s a perfect weeknight meal that combines freshness and the umami of teriyaki sauce in minutes.

Saturday Vegan Ninja Speedi Mediterranean Quinoa Bowl

This Mediterranean quinoa bowl is a fresh and nutritious dish bursting with bold flavors. It’s quick to prepare in the Ninja Speedi and makes for a light yet satisfying vegan meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Add quinoa and vegetable broth to the Ninja Speedi. Set to rapid cooker mode and cook for 8 minutes until fluffy.
2. Transfer the cooked quinoa to a large bowl. Let it cool slightly.
3. Add cherry tomatoes, cucumber, olives, and red onion to the quinoa.
4. Drizzle olive oil and lemon juice over the salad. Sprinkle with oregano, salt, and pepper. Toss to combine.
5. Serve chilled or at room temperature, optionally with pita bread or hummus on the side.

This quinoa bowl is light, refreshing, and full of Mediterranean-inspired goodness. It’s an excellent choice for a vibrant, healthy meal that’s ready in no time.

Saturday Vegan Ninja Speedi Black Bean and Corn Tacos

These black bean and corn tacos are quick, flavorful, and perfect for a casual Saturday dinner. The filling is made in the Ninja Speedi, delivering a smoky and savory twist to classic vegan tacos.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small red onion, chopped
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 8 small corn tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges

Instructions:

1. Set the Ninja Speedi to sauté mode and heat the olive oil. Add red onion and garlic, and sauté for 2-3 minutes until soft.
2. Stir in black beans, corn, chili powder, smoked paprika, cumin, and salt. Cook for 5 minutes, stirring occasionally, until heated through.
3. Warm the tortillas in the Ninja Speedi on air fry mode for 1-2 minutes.
4. Fill each tortilla with the black bean and corn mixture.
5. Top with diced avocado, cilantro, and a squeeze of lime.

These tacos are smoky, zesty, and incredibly satisfying. They’re perfect for a fun and easy meal, bringing a delightful taste of Mexican-inspired flavors to your Saturday table.

Saturday Vegan Ninja Speedi Spaghetti Aglio e Olio

A classic Italian pasta dish made even simpler with the Ninja Speedi, this spaghetti aglio e olio is a quick and flavorful meal. With garlic, olive oil, and red pepper flakes, this dish is perfect for a satisfying yet light vegan dinner.

Ingredients:

• 8 oz spaghetti
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Zest of 1 lemon

Instructions:

1. Cook the spaghetti in the Ninja Speedi using the rapid cooker mode with salted water for about 6-8 minutes until al dente.
2. While the pasta cooks, heat olive oil in a pan on sauté mode. Add the garlic and red pepper flakes, sautéing until the garlic turns golden brown, about 2 minutes.
3. Once the pasta is done, drain and reserve 1/2 cup of cooking water.
4. Toss the cooked pasta into the garlic and oil mixture, adding a little of the reserved cooking water to help coat the noodles.
5. Stir in fresh parsley and lemon zest. Adjust salt to taste and serve immediately.

This aglio e olio is simple yet full of flavor, making it a perfect light vegan meal for a Saturday night. The garlic-infused olive oil creates a satisfying sauce that perfectly complements the pasta.

Saturday Vegan Ninja Speedi Thai Peanut Stir-Fry

This Thai-inspired stir-fry, featuring a rich peanut sauce, is a quick and tasty dish that’s both savory and slightly spicy. Perfect for a weeknight dinner or a weekend treat, it’s packed with veggies and a creamy peanut sauce.

Ingredients:

• 1 cup rice noodles
• 1 tablespoon sesame oil
• 1 small bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 1/2 cup snap peas
• 1/4 cup peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (optional)
• 1/4 cup chopped peanuts for garnish
• Fresh cilantro for garnish

Instructions:

1. Cook rice noodles in the Ninja Speedi on rapid cooker mode with boiling water for about 4-5 minutes. Drain and set aside.
2. In the same pot, set the Ninja Speedi to sauté mode. Heat sesame oil and add bell pepper, broccoli, carrots, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender but still vibrant.
3. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha until smooth.
4. Add the cooked noodles and peanut sauce to the pot, tossing everything to coat evenly.
5. Serve with chopped peanuts and fresh cilantro.

This Thai peanut stir-fry is creamy, nutty, and packed with fresh vegetables. It’s the perfect balance of savory, sweet, and spicy, offering a fun and satisfying meal in minutes.

Saturday Vegan Ninja Speedi Stuffed Bell Peppers

These vegan stuffed bell peppers are bursting with flavor, filled with a hearty combination of quinoa, black beans, and vegetables. Made in the Ninja Speedi, this dish is not only quick but also incredibly satisfying.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan cheese (optional)

Instructions:

1. Preheat the Ninja Speedi on sauté mode and heat the olive oil. Add onions and cook for 3 minutes until softened.
2. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, and salt. Cook for an additional 2 minutes until everything is well combined.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently.
4. Place the stuffed peppers in the Ninja Speedi and cook on steam & crisp mode for 10-12 minutes until the peppers are tender.
5. Optionally, sprinkle vegan cheese on top of each pepper and cook for an additional 2-3 minutes until melted.
6. Garnish with fresh cilantro and serve immediately.

These stuffed bell peppers are a delicious and filling vegan meal, offering a satisfying balance of protein, fiber, and flavor. They’re perfect for a weekend dinner, easy to prepare, and guaranteed to impress.

Saturday Vegan Ninja Speedi Veggie Burrito Bowls

A customizable and vibrant meal, these veggie burrito bowls are packed with protein-rich beans, rice, and a variety of vegetables, topped with a tangy avocado-lime dressing. They’re quick and easy to prepare, making them a perfect choice for a Saturday meal.

Ingredients:

• 1 cup brown rice
• 1 1/2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 small red onion, chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Instructions:

1. Add brown rice and vegetable broth to the Ninja Speedi. Set to rapid cooker mode and cook for about 20 minutes, or until rice is tender.
2. In a bowl, combine lime juice, olive oil, cumin, chili powder, and salt to make the dressing.
3. In a separate bowl, mix black beans, corn, red onion, and cherry tomatoes.
4. Once the rice is cooked, layer the rice in serving bowls and top with the bean and vegetable mixture.
5. Garnish with diced avocado and drizzle with the lime dressing.

These veggie burrito bowls are a flavor-packed, customizable vegan meal that’s perfect for any time of the day. The combination of tender rice, hearty beans, and fresh veggies makes for a satisfying, fresh, and nutritious dish.

Saturday Vegan Ninja Speedi Cauliflower Tacos

These vegan cauliflower tacos are a quick and delicious meal with smoky roasted cauliflower, a tangy avocado sauce, and fresh toppings. Perfect for a Saturday night dinner, these tacos are loaded with flavor and texture.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 cup red cabbage, shredded
• 1/4 cup red onion, thinly sliced

Instructions:

1. Preheat the Ninja Speedi on roast mode and toss cauliflower florets in olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Roast for 10-12 minutes until cauliflower is golden and tender.
2. While the cauliflower roasts, blend avocado, lime juice, and a pinch of salt in a food processor to make the creamy avocado sauce.
3. Heat tortillas in a dry skillet over medium heat for 1 minute on each side.
4. To assemble, place roasted cauliflower in each tortilla and top with shredded cabbage, red onion, and fresh cilantro. Drizzle with avocado sauce.

These cauliflower tacos are flavorful, light, and perfect for a satisfying plant-based meal. The smoky roasted cauliflower paired with the creamy avocado sauce creates a delightful contrast in every bite.

Saturday Vegan Ninja Speedi Sweet Potato & Chickpea Stew

This hearty vegan stew is a perfect comfort food for a Saturday meal. The combination of sweet potatoes and chickpeas in a fragrant, spiced broth makes for a filling and warming dish that’s easy to prepare in the Ninja Speedi.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the Ninja Speedi on sauté mode and heat olive oil. Add chopped onion and garlic, cooking for 2-3 minutes until softened.
2. Stir in turmeric, cumin, cinnamon, salt, and pepper, allowing the spices to bloom for about 1 minute.
3. Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir everything together.
4. Close the lid and set to stew mode, cooking for 20 minutes until the sweet potatoes are tender.
5. Serve the stew garnished with fresh cilantro.

This stew is a comforting, flavorful dish with a beautiful balance of sweet, savory, and spiced flavors. The combination of sweet potatoes and chickpeas offers a nutritious, filling meal perfect for a cozy Saturday evening.

Saturday Vegan Ninja Speedi BBQ Tempeh Wraps

These BBQ tempeh wraps are a quick, satisfying, and smoky dish perfect for a Saturday lunch or dinner. The tempeh is marinated in a tangy BBQ sauce and paired with fresh veggies for a light, yet hearty meal.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 1/2 cup BBQ sauce
• 8 small whole wheat wraps
• 1 cup lettuce, shredded
• 1/2 cup cucumber, thinly sliced
• 1/2 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil

Instructions:

1. Preheat the Ninja Speedi on sauté mode and heat olive oil. Add the tempeh strips and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
2. Pour BBQ sauce over the tempeh and cook for an additional 2 minutes, allowing the sauce to caramelize.
3. In a bowl, toss lettuce, cucumber, carrots, and red onion.
4. Warm the wraps in a dry skillet over medium heat for about 1 minute on each side.
5. To assemble, spread the veggie mixture onto each wrap, then add the BBQ tempeh on top. Roll up and serve immediately.

These BBQ tempeh wraps are smoky, savory, and fresh. The tempeh provides a satisfying texture while the veggies offer a refreshing crunch, making it a well-rounded, flavorful meal.

Saturday Vegan Ninja Speedi Mushroom Stroganoff

A creamy, comforting vegan version of the classic stroganoff, this dish is rich in flavor and texture. With sautéed mushrooms, a creamy cashew-based sauce, and served over pasta, this recipe is a perfect Saturday night indulgence.

Ingredients:

• 8 oz wide egg noodles (or any pasta of choice)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup raw cashews, soaked in water for 1 hour
• 1/2 cup vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook the egg noodles in the Ninja Speedi on rapid cooker mode for about 6-8 minutes. Drain and set aside.
2. In the same pot, heat olive oil on sauté mode. Add the onion and cook for 3 minutes until softened.
3. Add the mushrooms and garlic, cooking for 5 minutes until the mushrooms release their juices and soften.
4. In a blender, combine soaked cashews, vegetable broth, smoked paprika, salt, and pepper. Blend until smooth and creamy.
5. Pour the cashew sauce into the pot with the mushrooms, stirring to coat everything in the creamy sauce. Let it simmer for 2-3 minutes to thicken.
6. Serve the mushroom stroganoff over the cooked noodles and garnish with fresh parsley.

This creamy vegan mushroom stroganoff is the perfect comfort food for a weekend dinner. The combination of earthy mushrooms, a rich cashew sauce, and tender noodles makes it a satisfying and indulgent meal.

Note: More recipes​ are coming soon!