50+ Easy Sunday Vegan Ninja Foodi Recipes You Must Try

Sundays are the perfect day to unwind, relax, and enjoy a delicious home-cooked meal with family or friends.

If you’re following a plant-based lifestyle, the thought of preparing an elaborate Sunday feast can feel daunting.

However, with the Ninja Foodi, creating hearty, satisfying, and flavorful vegan dishes is easier than ever!

The Ninja Foodi’s versatile features like pressure cooking, air crisping, and slow cooking make it an ideal tool for preparing a wide range of plant-based meals with minimal effort and maximum taste.

In this blog post, we’ve compiled 50+ Sunday Vegan Ninja Foodi Recipes that will make your Sundays stress-free and full of flavor.

Whether you’re in the mood for comfort food, light bites, or a rich stew, there’s something here to suit every taste.

These recipes are not only healthy and vegan but also easy to make with the help of your Ninja Foodi.

So, let’s dive into these mouthwatering, plant-based dishes that are perfect for any Sunday meal.

50+ Easy Sunday Vegan Ninja Foodi Recipes You Must Try

The Ninja Foodi has revolutionized plant-based cooking, offering an easy way to prepare delicious vegan meals without spending hours in the kitchen.

With these 50+ Sunday Vegan Ninja Foodi Recipes, you’ll never run out of exciting options for your Sunday feasts.

Whether you’re craving a comforting casserole, a hearty stew, or a light and refreshing salad, your Ninja Foodi can handle it all.

These recipes are perfect for meal prepping, feeding the family, or impressing guests with vibrant and flavorful dishes.

Get ready to enjoy stress-free Sundays and delicious vegan meals all year round!

Vegan Ninja Foodi “Chicken” Tenders

These crispy, golden “chicken” tenders are the ultimate vegan comfort food, perfect for a relaxing Sunday meal. Using tofu as a base, these tenders are seasoned and breaded, then cooked to perfection in your Ninja Foodi. Whether you serve them with your favorite dipping sauce or pair them with a salad, these tenders are sure to satisfy your cravings for something crispy and savory.

• Ingredients:
  • 1 block firm tofu, pressed
  • 1 cup breadcrumbs (use gluten-free if needed)
  • 1/2 cup unsweetened plant milk
  • 2 tbsp flour (chickpea or all-purpose flour)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil spray
• Instructions:
  1. Press the tofu block to remove excess moisture, then cut it into strips resembling tenders.
  2. In one bowl, combine the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
  3. In a separate bowl, mix the plant milk with flour to create a batter.
  4. Dip each tofu strip into the batter and then coat it in the breadcrumb mixture.
  5. Preheat the Ninja Foodi on the Air Crisp setting to 400°F.
  6. Lightly spray the air crisp basket with olive oil, then arrange the breaded tofu tenders in the basket.
  7. Air fry for 15-20 minutes, flipping halfway through, until the tenders are golden brown and crispy.

These vegan “chicken” tenders are an ideal Sunday treat, offering a crispy, satisfying texture with minimal effort. They are not only perfect for a light meal but also versatile enough to pair with different sides like mashed potatoes, coleslaw, or a dipping sauce. Whether you’re vegan or just looking for a plant-based alternative, these tenders are sure to be a hit at any Sunday gathering.

Vegan Ninja Foodi Breakfast Burritos

These vegan breakfast burritos are packed with flavor and protein, making them an ideal Sunday brunch choice. They feature a hearty mix of scrambled tofu, sautéed vegetables, and spices, all wrapped up in a soft tortilla. Made effortlessly in the Ninja Foodi, they provide a warm, satisfying meal that you can easily prepare in advance for a relaxed start to your Sunday.

• Ingredients:
  • 1 block firm tofu, crumbled
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 1 cup spinach or kale
  • 1/2 cup mushrooms, sliced
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 4 large flour tortillas
  • 1/4 cup salsa
  • Avocado slices (optional)
• Instructions:
  1. Set your Ninja Foodi to the sauté function and heat the olive oil.
  2. Add the diced bell pepper, onion, mushrooms, and sauté for 3-4 minutes until softened.
  3. Add the crumbled tofu, turmeric, garlic powder, cumin, and salt. Cook for another 5 minutes, stirring occasionally.
  4. Stir in the spinach or kale and let it wilt into the tofu mixture.
  5. Remove from heat and stir in nutritional yeast for extra flavor.
  6. Warm the tortillas on the Foodi’s grill or using a skillet on the stovetop.
  7. Assemble the burritos by spooning the tofu mixture onto each tortilla and adding salsa and avocado slices if desired. Roll them up and serve immediately.

These vegan breakfast burritos are a great way to start your Sunday with a nutritious and filling meal. Packed with plant-based protein from tofu and enhanced with colorful veggies, they are customizable to your taste with different fillings or toppings. Prepare them ahead of time and reheat for an easy, stress-free Sunday morning.

Vegan Ninja Foodi Pasta Primavera

This vibrant Vegan Pasta Primavera is a fresh and light dish that’s perfect for a Sunday lunch or dinner. Loaded with seasonal vegetables like zucchini, bell peppers, and tomatoes, it’s a satisfying and healthy meal that you can make quickly in your Ninja Foodi. The creamy cashew sauce adds a rich, indulgent touch, making this dish a family favorite for both vegans and non-vegans alike.

• Ingredients:
  • 8 oz pasta (gluten-free if needed)
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup peas (fresh or frozen)
  • 1/4 cup raw cashews (soaked for 2-3 hours or use cashew butter)
  • 1/2 cup water or vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Set the Ninja Foodi to the sauté function and heat the olive oil.
  2. Add the zucchini, bell pepper, and garlic, sautéing for 3-4 minutes until softened.
  3. Add the cherry tomatoes and peas, cooking for an additional 2 minutes until the tomatoes start to burst.
  4. In a blender, combine the soaked cashews, water (or vegetable broth), nutritional yeast, and a pinch of salt and pepper. Blend until smooth to create the creamy sauce.
  5. Cook the pasta separately according to package instructions, then drain and set aside.
  6. Toss the cooked pasta with the sautéed vegetables and creamy cashew sauce, mixing well to combine.
  7. Garnish with fresh basil and serve immediately.

This Vegan Pasta Primavera is a light yet filling dish that offers a medley of fresh vegetables and a creamy, indulgent sauce. It’s an easy-to-make recipe that’s perfect for any Sunday meal, whether you’re dining alone or with family. The recipe’s versatility means you can swap in your favorite veggies or even add some plant-based protein for an extra boost. It’s a colorful, wholesome meal that’s bound to become a staple in your weekend cooking routine.

Vegan Ninja Foodi Lentil Stew

This hearty Vegan Lentil Stew is perfect for a cozy Sunday dinner. Packed with protein-rich lentils, vegetables, and warm spices, this one-pot meal is comforting and nutritious. The Ninja Foodi makes it incredibly easy to prepare, with the pressure cook function reducing cooking time while locking in all the flavors. Serve it with crusty bread or a side salad for a complete meal.

• Ingredients:
  • 1 cup green or brown lentils, rinsed
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the onion, carrot, and celery, and sauté for 5 minutes until softened.
  2. Add the garlic, smoked paprika, cumin, and cayenne pepper. Stir for 1 minute to release the flavors.
  3. Add the lentils, diced tomatoes, vegetable broth, and bay leaf. Stir to combine.
  4. Close the lid and set the Ninja Foodi to pressure cook on high for 15 minutes.
  5. Allow the pressure to release naturally for 10 minutes, then do a quick release.
  6. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.

This Vegan Lentil Stew is a warming and satisfying dish that’s perfect for Sunday evenings. It’s rich in protein and fiber, making it both filling and nutritious. The ease of preparation in the Ninja Foodi makes this a go-to recipe when you want comfort food without spending hours in the kitchen. Pair it with bread or a simple salad to complete the meal.

Vegan Ninja Foodi Stuffed Bell Peppers

These Vegan Stuffed Bell Peppers are a vibrant and flavorful Sunday meal that’s as nutritious as it is delicious. Filled with a savory mix of quinoa, black beans, and spices, they’re pressure-cooked and air-finished in the Ninja Foodi for perfectly tender peppers with a lightly crisped top. This dish is ideal for a family dinner or meal prepping for the week ahead.

• Ingredients:
  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn (fresh or frozen)
  • 1/2 cup diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/4 cup vegan cheese shreds (optional)
  • 1 tbsp olive oil
  • Fresh cilantro for garnish
• Instructions:
  1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  2. In a bowl, mix the quinoa, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
  3. Stuff each pepper with the quinoa mixture and top with vegan cheese if desired.
  4. Add 1 cup of water to the Ninja Foodi pot and place the stuffed peppers on the reversible rack in the pot.
  5. Pressure cook on high for 8 minutes, then release the pressure manually.
  6. Switch to the Air Crisp function and cook at 375°F for 5 minutes to lightly brown the tops.
  7. Garnish with fresh cilantro and serve warm.

These Vegan Stuffed Bell Peppers are a colorful and wholesome dish that’s perfect for Sunday meals. Packed with plant-based protein and bursting with flavor, they’re as satisfying as they are visually appealing. The Ninja Foodi makes the process quick and easy, with perfectly cooked peppers every time. Serve them with a side of guacamole or salsa for an extra touch of flavor.

Vegan Ninja Foodi Sweet Potato Curry

This Vegan Sweet Potato Curry is a creamy, aromatic dish that’s perfect for a comforting Sunday dinner. With tender sweet potatoes, chickpeas, and a fragrant coconut curry sauce, this meal is both satisfying and nourishing. The Ninja Foodi streamlines the cooking process, letting you enjoy a restaurant-quality curry with minimal effort.

• Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can chickpeas, rinsed and drained
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 tbsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp chili flakes (optional)
  • 2 tbsp olive oil
  • Salt to taste
  • Fresh cilantro and lime wedges for garnish
  • Cooked rice or naan for serving
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
  2. Stir in the curry powder, turmeric, and chili flakes, cooking for 1 minute.
  3. Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
  4. Close the lid and pressure cook on high for 8 minutes.
  5. Release the pressure manually, then switch to sauté mode and simmer for 2-3 minutes to thicken the curry.
  6. Adjust seasoning with salt, garnish with fresh cilantro, and serve with rice or naan.

This Vegan Sweet Potato Curry is a warm and flavorful dish that’s perfect for winding down your Sunday. The combination of sweet potatoes, chickpeas, and creamy coconut curry is both hearty and comforting. Using the Ninja Foodi makes this dish quick and simple to prepare, giving you more time to relax. Pair it with rice or naan for a complete, satisfying meal.

Vegan Ninja Foodi Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy and savory dish that’s perfect for a cozy Sunday dinner. Made with hearty mushrooms, vegan sour cream, and rich vegetable broth, it’s a plant-based take on the classic stroganoff. The Ninja Foodi makes it easy to cook everything in one pot, creating a rich, velvety sauce and perfectly tender mushrooms that pair beautifully with pasta or rice.

• Ingredients:
  • 2 cups sliced mushrooms (such as cremini or button mushrooms)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 1 cup vegan sour cream
  • 1 tbsp soy sauce or tamari
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt and pepper to taste
  • 8 oz pasta (egg-free, such as fettuccine or penne)
  • Fresh parsley for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the onions and garlic and sauté for 3-4 minutes until softened.
  2. Add the sliced mushrooms, paprika, thyme, salt, and pepper, and sauté for another 5 minutes until the mushrooms are tender.
  3. Pour in the vegetable broth and soy sauce, then close the lid and pressure cook on high for 5 minutes.
  4. While the mushrooms are cooking, cook the pasta according to package instructions, then drain.
  5. Release the pressure manually, then stir in the vegan sour cream. Taste and adjust the seasoning.
  6. Toss the mushroom mixture with the cooked pasta or serve over rice. Garnish with fresh parsley before serving.

This Vegan Mushroom Stroganoff is an indulgent and comforting dish that feels rich and satisfying, yet remains entirely plant-based. The Ninja Foodi’s pressure cooking function helps meld the flavors perfectly, while the creamy sauce coats the mushrooms and pasta beautifully. It’s an ideal dish for a Sunday dinner that the whole family will enjoy.

Vegan Ninja Foodi Falafel

Vegan Falafel made in the Ninja Foodi is a fantastic way to enjoy this Middle Eastern classic without deep-frying. These crispy-on-the-outside, tender-on-the-inside falafels are made with chickpeas, fresh herbs, and spices, and air-crisped to perfection in the Ninja Foodi. Serve them with a tahini sauce, in pita, or over a salad for a delicious and healthy Sunday meal.

• Ingredients:
  • 2 cups canned chickpeas, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground paprika
  • 1 tbsp lemon juice
  • 1/4 cup oat flour or chickpea flour
  • Salt and pepper to taste
  • Olive oil spray
• Instructions:
  1. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, turmeric, paprika, lemon juice, and salt and pepper. Pulse until the mixture is well combined but still slightly chunky.
  2. Transfer the mixture to a bowl and stir in the flour. Let it sit in the fridge for 30 minutes to firm up.
  3. Shape the mixture into small balls or patties.
  4. Preheat the Ninja Foodi to 375°F on the Air Crisp function. Lightly spray the air crisp basket with olive oil and arrange the falafel in a single layer.
  5. Air fry for 12-15 minutes, flipping halfway through, until the falafel is golden and crispy.
  6. Serve with tahini sauce, in pita, or over a salad.

These Vegan Falafel made in the Ninja Foodi are crispy, flavorful, and easy to make. Air frying gives them a perfect crunch without the added fat of traditional deep-frying, making them a healthier alternative. Whether enjoyed as part of a meal in pita or as a topping for salads, this is a fun and nutritious dish to add to your Sunday menu.

Vegan Ninja Foodi Chili

This Vegan Chili is a filling and flavorful dish, perfect for a Sunday night. With beans, tomatoes, and a combination of spices, this hearty chili is made even easier and faster with the Ninja Foodi. Whether you like it mild or spicy, this customizable recipe is a crowd-pleaser and can be enjoyed with a side of cornbread or tortilla chips for an extra treat.

• Ingredients:
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 1/2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the onion, bell pepper, and garlic and sauté for 5 minutes until softened.
  2. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to bloom the spices.
  3. Add the kidney beans, black beans, diced tomatoes, tomato sauce, and vegetable broth. Stir to combine.
  4. Close the lid and set the Ninja Foodi to pressure cook on high for 10 minutes.
  5. Release the pressure manually, taste, and adjust the seasoning if needed.
  6. Serve with fresh cilantro and toppings like avocado, vegan cheese, or sour cream.

This Vegan Chili is an easy and comforting meal that’s perfect for a Sunday night gathering or meal prep for the week ahead. The Ninja Foodi helps speed up the cooking process, ensuring the flavors meld perfectly in no time. Whether served with cornbread or enjoyed on its own, this dish is a hearty, satisfying, and healthy choice that everyone will love.

Vegan Ninja Foodi Sweet Potato Curry

This Vegan Sweet Potato Curry is a warming and comforting dish that’s perfect for a cozy Sunday meal. The Ninja Foodi makes it easy to cook everything in one pot, bringing together tender chunks of sweet potato, coconut milk, and aromatic spices. Served with rice or flatbread, this curry is a flavorful, healthy, and satisfying dish the whole family will enjoy.

• Ingredients:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tbsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 1/2 cups vegetable broth
  • 1 cup spinach (fresh or frozen)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the diced onion, garlic, and ginger. Sauté for 4-5 minutes until softened.
  2. Stir in the curry powder, cumin, coriander, turmeric, and cinnamon. Cook for another 1-2 minutes to bloom the spices.
  3. Add the diced sweet potatoes, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
  4. Close the lid and set the Ninja Foodi to pressure cook on high for 8 minutes.
  5. Release the pressure manually, stir in the spinach, and season with salt and pepper to taste.
  6. Serve with rice or flatbread, and garnish with fresh cilantro.

This Vegan Sweet Potato Curry is a rich, creamy dish that’s bursting with warm spices and comforting flavors. The Ninja Foodi’s pressure cooking function helps tenderize the sweet potatoes quickly, allowing the curry to come together in no time. It’s a fantastic dish for a Sunday dinner and perfect for meal prepping for the week ahead.

Vegan Ninja Foodi Stuffed Peppers

Vegan Stuffed Peppers made in the Ninja Foodi are a delightful and satisfying Sunday dinner. These peppers are packed with a savory mix of quinoa, black beans, corn, and spices, then cooked to perfection in the pressure cooker. Top them with vegan cheese and enjoy a flavorful meal that’s both filling and nutritious.

• Ingredients:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh or frozen)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup tomato sauce
  • 1/4 cup vegan cheese (optional)
  • Fresh cilantro for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the diced onion and garlic and sauté for 3-4 minutes until softened.
  2. Stir in the cooked quinoa, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
  3. Stuff each bell pepper with the quinoa mixture, packing it tightly.
  4. Pour the tomato sauce into the bottom of the Ninja Foodi cooking pot and place the stuffed peppers on top.
  5. Close the lid and set the Ninja Foodi to pressure cook on high for 6 minutes.
  6. If using, sprinkle vegan cheese on top of the peppers during the last 2 minutes of cooking.
  7. Release the pressure manually and serve the stuffed peppers with fresh cilantro on top.

These Vegan Stuffed Peppers are a wholesome and flavorful meal that makes a perfect Sunday dinner. The Ninja Foodi’s pressure cooking feature ensures that the peppers are tender and the stuffing is perfectly cooked. These stuffed peppers are versatile, and the quinoa mixture can be customized with your favorite veggies and spices. It’s an easy, healthy, and satisfying dish for any occasion.

Vegan Ninja Foodi Lentil Soup

This Vegan Lentil Soup is a hearty and nutritious dish, perfect for a Sunday lunch or dinner. Packed with protein-rich lentils, vegetables, and a flavorful broth, this soup is simple to make in the Ninja Foodi, offering a warming meal that’s both comforting and filling. It’s a wholesome, plant-based option that’s easy to prepare and can be made in under an hour.

• Ingredients:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dry lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh lemon juice (optional, for serving)
  • Fresh parsley for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the diced onion, carrots, and celery, and sauté for 4-5 minutes until softened.
  2. Stir in the garlic, cumin, turmeric, and coriander, and cook for another minute until fragrant.
  3. Add the lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Stir to combine.
  4. Close the lid and set the Ninja Foodi to pressure cook on high for 12 minutes.
  5. Release the pressure manually, discard the bay leaf, and stir the soup.
  6. Serve with a squeeze of fresh lemon juice and garnish with parsley.

This Vegan Lentil Soup is a simple, flavorful, and filling dish that’s perfect for a Sunday meal. The Ninja Foodi’s pressure cooking feature allows the lentils to cook quickly while absorbing all the delicious spices. The result is a comforting and healthy soup that can be enjoyed on its own or with crusty bread. This recipe is not only tasty but also a great way to incorporate plant-based protein into your diet.

Vegan Ninja Foodi Mac and Cheese

This creamy Vegan Mac and Cheese made in the Ninja Foodi is the perfect comfort food for a Sunday dinner. With a cashew-based sauce and gluten-free pasta, this dish is rich, cheesy (without the dairy!), and incredibly satisfying. The Ninja Foodi’s pressure cooking feature ensures the pasta is perfectly cooked, while the creamy sauce comes together effortlessly.

• Ingredients:
  • 2 cups dry macaroni (gluten-free or regular)
  • 1 cup raw cashews, soaked for 4 hours or overnight
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1/4 cup breadcrumbs (optional, for topping)
  • Fresh parsley for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the dry macaroni and sauté for 2-3 minutes to lightly toast the pasta.
  2. Add 3 cups of water to the Ninja Foodi, secure the lid, and set the Ninja Foodi to pressure cook on high for 4 minutes.
  3. While the pasta is cooking, blend the soaked cashews, 1 cup of water, nutritional yeast, lemon juice, garlic powder, smoked paprika, salt, and pepper in a blender until smooth.
  4. Once the pasta is done, release the pressure manually and stir in the cashew cheese sauce until well combined.
  5. For a crunchy topping, sprinkle breadcrumbs on top of the mac and cheese and use the air crisp function at 400°F for 5 minutes until golden.
  6. Serve with fresh parsley.

This Vegan Mac and Cheese is a delicious, creamy, and comforting dish that’s perfect for a cozy Sunday meal. The Ninja Foodi makes cooking the pasta and preparing the creamy cashew sauce a breeze, while the option to air crisp the top adds a crispy, golden touch. This dish is a great way to enjoy a classic comfort food in a healthier, plant-based way.

Vegan Ninja Foodi Chickpea Stew

This Vegan Chickpea Stew is a hearty, filling, and flavorful dish made in the Ninja Foodi. The chickpeas are tender, and the vegetables soak up the delicious seasonings, creating a rich, savory stew. Perfect for a Sunday dinner, this meal is packed with plant-based protein and fiber and is easy to make in one pot.

• Ingredients:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • Salt and pepper to taste
  • 1/2 cup frozen peas
  • Fresh parsley or cilantro for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the onion, carrots, and celery, and sauté for 5 minutes until softened.
  2. Stir in the garlic, cumin, smoked paprika, turmeric, salt, and pepper. Cook for another minute until fragrant.
  3. Add the chickpeas, vegetable broth, diced tomatoes, and frozen peas. Stir to combine.
  4. Close the lid and set the Ninja Foodi to pressure cook on high for 8 minutes.
  5. Release the pressure manually and stir the stew. Adjust seasoning as needed.
  6. Serve with fresh parsley or cilantro.

This Vegan Chickpea Stew is a rich, flavorful, and filling meal that’s perfect for a Sunday dinner. Packed with protein, fiber, and vegetables, it’s a healthy, hearty option that’s easy to make in the Ninja Foodi. The stew is perfectly seasoned and can be served with bread or over rice for a complete meal. It’s a great dish for meal prepping as well!

Vegan Ninja Foodi Mushroom Risotto

This Vegan Mushroom Risotto is creamy, comforting, and incredibly flavorful, made with earthy mushrooms and a rich vegetable broth. The Ninja Foodi simplifies the cooking process, delivering a perfectly cooked risotto with minimal effort. It’s a great Sunday meal that’s indulgent yet plant-based.

• Ingredients:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine (optional)
  • 4 cups vegetable broth
  • 2 cups sliced mushrooms (cremini, button, or a mix)
  • 1/4 cup nutritional yeast (for creaminess)
  • 1 tbsp fresh thyme or rosemary, chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Set the Ninja Foodi to sauté mode and heat the olive oil. Add the onion and garlic, and sauté for 3-4 minutes until softened.
  2. Add the Arborio rice and sauté for 2 minutes to lightly toast the rice.
  3. Pour in the white wine (if using) and cook until the liquid has mostly evaporated.
  4. Add the vegetable broth, mushrooms, thyme, salt, and pepper. Stir to combine.
  5. Close the lid and set the Ninja Foodi to pressure cook on high for 6 minutes.
  6. Release the pressure manually and stir in the nutritional yeast. Adjust the seasoning as needed.
  7. Serve with fresh parsley.

This Vegan Mushroom Risotto is a creamy, luxurious dish that’s made easy in the Ninja Foodi. The pressure cooking function ensures the rice is perfectly cooked and infused with the flavors of the mushrooms and herbs. It’s a wonderful Sunday meal that’s indulgent yet entirely plant-based, with the added richness from the nutritional yeast giving it that classic risotto creaminess.

Note: More recipes are coming soon!