50+ Quick Sunday Vegan Ninja Speedi Recipes for Every Meal

Sunday is the perfect day to unwind, relax, and enjoy a hearty, wholesome meal with family and friends.

If you’re following a plant-based lifestyle, you know that creating satisfying vegan dishes can sometimes require a little extra time and effort.

However, thanks to the Ninja Speedi, preparing vegan meals on Sundays has never been easier or faster.

Whether you’re craving savory comfort food, light and refreshing salads, or indulgent desserts, the Ninja Speedi is your go-to kitchen companion for quick and delicious plant-based recipes.

In this blog article, we’ve compiled 50+ Sunday Vegan Ninja Speedi Recipes that will help you create mouthwatering meals with minimal fuss.

From breakfast options to dinner favorites, and everything in between, these recipes will make your Sunday cooking a breeze.

So, fire up your Ninja Speedi and let’s dive into these amazing vegan recipes that are as healthy as they are easy to make!

50+ Quick Sunday Vegan Ninja Speedi Recipes for Every Meal

With the help of the Ninja Speedi, Sunday cooking no longer needs to be a lengthy and stressful task.

The 50+ vegan recipes we’ve shared in this article show just how versatile and efficient this kitchen appliance can be, allowing you to enjoy delicious, wholesome meals without the long prep times.

Whether you’re hosting a family brunch or preparing a quiet dinner for yourself, these recipes will ensure that your Sunday is filled with mouthwatering dishes that cater to every vegan craving.

So, get ready to explore these recipes and enjoy the convenience of the Ninja Speedi while savoring healthy and flavorful plant-based meals all weekend long.

With these easy-to-follow recipes, you’ll soon discover how simple it can be to make vegan cooking a fun and enjoyable part of your Sunday routine!

Vegan Spicy Chickpea and Vegetable Rice Bowl

This Vegan Spicy Chickpea and Vegetable Rice Bowl is a flavorful, nutrient-packed dish perfect for Sunday meal prep or a comforting weekend lunch. The Ninja Speedi effortlessly combines sautéing, steaming, and pressure cooking, making it easy to create a balanced meal in minutes. Loaded with protein-rich chickpeas, fiber-packed vegetables, and aromatic spices, this dish is a perfect vegan delight to fuel your week.

Ingredients:

• 1 cup basmati rice
• 1 can chickpeas (drained and rinsed)
• 1 cup diced bell peppers
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Speedi: Set your Ninja Speedi to the “Sauté” mode. Add olive oil and garlic, sauté until fragrant.
2. Cook the Vegetables: Add bell peppers, broccoli, and carrot. Sauté for 2-3 minutes. Sprinkle in cumin, paprika, turmeric, and chili flakes. Stir well to coat the vegetables.
3. Add Rice and Chickpeas: Mix in the rice and chickpeas, ensuring they’re well incorporated with the spices and vegetables.
4. Cook the Dish: Pour in the vegetable broth, season with salt and pepper, and switch to “Rapid Cooker” mode. Cook for 10 minutes.
5. Serve: Once cooked, fluff the rice, garnish with fresh cilantro, and serve warm.

The Vegan Spicy Chickpea and Vegetable Rice Bowl is a perfect fusion of nutrition and taste, made effortlessly with the Ninja Speedi. With its one-pot convenience and bold flavors, this dish is a Sunday favorite that sets the tone for a week of healthy eating.

Creamy Vegan Mushroom Stroganoff

This Creamy Vegan Mushroom Stroganoff is a luxurious plant-based twist on the classic comfort food. Ready in under 30 minutes with the Ninja Speedi, this hearty dish features tender mushrooms, creamy cashew sauce, and al dente pasta for a satisfying meal. Perfect for lazy Sundays, this recipe delivers maximum flavor with minimal effort.

Ingredients:

• 8 oz fettuccine or your favorite pasta
• 2 cups mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup cashews (soaked for 20 minutes)
• 2 cups vegetable broth
• 1 tbsp nutritional yeast
• 1 tsp soy sauce
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Sauce: Blend soaked cashews, 1/2 cup vegetable broth, nutritional yeast, soy sauce, paprika, and a pinch of salt into a smooth cream. Set aside.
2. Sauté the Mushrooms: Set the Ninja Speedi to “Sauté” mode. Heat olive oil, then cook onions, garlic, and mushrooms until golden brown.
3. Cook the Pasta: Add the pasta, remaining vegetable broth, and cashew cream to the pot. Stir to combine. Switch to “Steam & Crisp” mode and cook for 10-12 minutes, stirring occasionally.
4. Season and Serve: Adjust salt and pepper to taste, garnish with parsley, and serve immediately.

Creamy Vegan Mushroom Stroganoff is the ultimate comfort food for Sundays. Its rich, velvety texture and umami-packed flavors make it a family favorite, and the Ninja Speedi ensures it’s ready in a snap. Pair it with a fresh salad for a complete meal.

Vegan Sweet Potato and Black Bean Chili

This Vegan Sweet Potato and Black Bean Chili is a hearty, spicy dish that’s perfect for cozy Sunday dinners. Packed with robust flavors, it’s a nutrient-dense meal made easily in the Ninja Speedi. Sweet potatoes, black beans, and smoky spices come together for a one-pot wonder that’s both satisfying and soul-warming.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 can black beans (drained and rinsed)
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Avocado slices and vegan sour cream for garnish

Instructions:

1. Sauté Aromatics: Set your Ninja Speedi to “Sauté” mode. Heat olive oil, then cook onions and garlic until translucent.
2. Add Sweet Potatoes and Spices: Toss in sweet potatoes, chili powder, cumin, paprika, and cayenne. Stir well to coat the potatoes with spices.
3. Combine Ingredients: Add black beans, diced tomatoes, and vegetable broth. Switch to “Pressure Cook” mode and cook for 12 minutes.
4. Serve: Once the pressure is released, stir the chili, adjust seasoning, and serve with avocado slices and a dollop of vegan sour cream.

The Vegan Sweet Potato and Black Bean Chili is a versatile and nourishing recipe ideal for Sunday evenings. Its combination of smoky, sweet, and spicy flavors will leave you craving seconds. Best of all, the Ninja Speedi ensures that it’s quick to make and full of flavor.

Vegan Lentil and Vegetable Stew

This Vegan Lentil and Vegetable Stew is the ultimate comfort food for a Sunday dinner. Packed with protein-rich lentils, hearty vegetables, and fragrant herbs, this stew is as nutritious as it is satisfying. The Ninja Speedi speeds up the cooking process, allowing you to enjoy this hearty dish in just under 30 minutes. It’s the perfect combination of warmth and wholesomeness, perfect for a cozy weekend meal.

Ingredients:

• 1 cup dry lentils (green or brown)
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced potatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté Vegetables: Set your Ninja Speedi to “Sauté” mode. Heat olive oil and sauté onions and garlic until softened.
2. Add Vegetables and Herbs: Add carrots, celery, potatoes, and dried herbs (thyme, rosemary, and bay leaf). Stir to combine.
3. Cook the Stew: Add lentils, diced tomatoes, and vegetable broth. Stir well, then switch to “Pressure Cook” mode and cook for 20 minutes.
4. Finish and Serve: Release the pressure, remove the bay leaf, adjust seasoning with salt and pepper, and serve garnished with fresh parsley.

This Vegan Lentil and Vegetable Stew is a nourishing and hearty meal that offers comfort on a chilly Sunday. The Ninja Speedi brings the flavors together quickly, making it an easy and fulfilling option for busy days. With its rich, earthy taste and satisfying texture, it’s sure to become a favorite in your rotation of Sunday meals.

Vegan Tofu and Vegetable Stir-Fry

This Vegan Tofu and Vegetable Stir-Fry is a colorful and delicious dish packed with protein from tofu and a variety of vegetables. The Ninja Speedi allows for quick sautéing and steaming, making this stir-fry a perfect option for a light yet filling Sunday lunch or dinner. With its balance of flavors and vibrant ingredients, this stir-fry is as healthy as it is tasty.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Sauté Tofu: Set your Ninja Speedi to “Sauté” mode. Add sesame oil and tofu cubes, cooking until golden brown on all sides, about 5-7 minutes.
2. Add Vegetables: Toss in the garlic, onion, broccoli, bell pepper, and carrot. Sauté for another 3-4 minutes.
3. Make the Sauce: In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and grated ginger. Pour the sauce over the tofu and vegetables.
4. Finish and Serve: Stir everything together, cook for 2 more minutes until the sauce thickens slightly. Garnish with sesame seeds and cilantro, then serve over rice or noodles.

This Vegan Tofu and Vegetable Stir-Fry is a quick, easy, and versatile recipe that comes together in no time with the Ninja Speedi. It’s a perfect option for a light Sunday meal that’s packed with protein and full of flavor. The combination of crispy tofu and tender vegetables in a savory sauce will have you craving this dish week after week.

Vegan Stuffed Peppers

These Vegan Stuffed Peppers are a colorful and hearty meal that is perfect for a Sunday dinner. The Ninja Speedi makes stuffing the peppers and cooking them a breeze, thanks to its efficient steam and sauté functions. Filled with a mixture of quinoa, black beans, and vegetables, these stuffed peppers are as delicious as they are nutritious. This dish is vegan, gluten-free, and packed with plant-based protein.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup vegan cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds. Set aside.
2. Cook the Filling: Set your Ninja Speedi to “Sauté” mode. Heat a little oil and sauté the onions and garlic until softened. Add the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, and smoked paprika. Stir to combine and cook for 3-4 minutes.
3. Stuff the Peppers: Spoon the filling into the hollowed peppers, pressing gently to pack the mixture.
4. Steam the Peppers: Add 1/2 cup water to the Ninja Speedi base, place the stuffed peppers inside, and switch to “Steam & Crisp” mode for 15 minutes.
5. Garnish and Serve: After steaming, top with vegan cheese (if desired) and garnish with fresh cilantro. Serve hot.

These Vegan Stuffed Peppers are a beautiful and filling meal that brings together a variety of textures and flavors. With the Ninja Speedi, they come together effortlessly, making them a perfect option for Sunday dinner. Enjoy them on their own or with a side of greens for a well-rounded meal that’s both satisfying and nutritious.

Vegan Chickpea and Spinach Curry

This Vegan Chickpea and Spinach Curry is a flavorful, comforting dish that combines protein-packed chickpeas with tender spinach and a rich, aromatic curry sauce. The Ninja Speedi brings together the spices and ingredients quickly, making this curry perfect for a Sunday meal when you want something hearty but don’t have hours to spend in the kitchen. Serve it with rice or naan for a complete, satisfying meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Sauté Aromatics: Set your Ninja Speedi to “Sauté” mode. Heat olive oil and sauté the onions, garlic, and ginger until softened, about 3-4 minutes.
2. Add Spices: Add curry powder, turmeric, cumin, and garam masala, stirring for about 1 minute to release the spices’ fragrance.
3. Simmer the Curry: Add the chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine and bring to a simmer. Switch to “Pressure Cook” mode for 10 minutes.
4. Add Spinach: After the cooking time, release the pressure and stir in the spinach. Let it wilt into the curry, and season with salt and pepper to taste.
5. Serve: Serve the curry hot with rice or naan, and garnish with fresh cilantro.

The Vegan Chickpea and Spinach Curry is a rich and satisfying dish that’s packed with flavor. Thanks to the Ninja Speedi, this curry comes together quickly without sacrificing taste. It’s perfect for a relaxed Sunday evening when you want a comforting, plant-based meal with minimal effort. The creamy coconut milk and vibrant spices make this curry irresistible!

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a delicious and simple dish that brings together the sweetness of roasted sweet potatoes and the savory richness of black beans. Perfect for a Sunday evening, these tacos are easy to assemble with minimal ingredients and pack a ton of flavor. The Ninja Speedi ensures that the sweet potatoes cook to perfection while retaining their texture, making this meal a crowd-pleaser.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Roast Sweet Potatoes: Set the Ninja Speedi to “Sauté” mode. Add olive oil and sauté sweet potatoes with chili powder, cumin, salt, and pepper until golden brown and crispy, about 8-10 minutes.
2. Heat the Beans: Add the black beans to the pot with the roasted sweet potatoes and stir to combine. Let the beans heat through for another 2-3 minutes.
3. Warm the Tortillas: While the filling is cooking, warm the tortillas in the Ninja Speedi on the “Steam & Crisp” setting for 2-3 minutes.
4. Assemble the Tacos: Fill each tortilla with the sweet potato and black bean mixture. Top with avocado slices, red onion, and a sprinkle of fresh cilantro.
5. Serve: Serve the tacos with lime wedges on the side for an extra burst of flavor.

Vegan Sweet Potato and Black Bean Tacos are a simple yet delicious way to enjoy a plant-based meal. The sweetness of the roasted potatoes and the earthiness of black beans make a perfect combination, and the Ninja Speedi ensures everything cooks quickly and evenly. This recipe is a great way to end your Sunday on a flavorful note while keeping things light and healthy.

Vegan Butternut Squash Risotto

This Vegan Butternut Squash Risotto is a creamy, comforting dish that combines sweet roasted butternut squash with perfectly cooked risotto. The Ninja Speedi allows you to prepare the risotto with minimal stirring, making this an easy yet impressive dish for a Sunday meal. This risotto is a warming and rich dish, perfect for a cozy evening at home.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1 tbsp nutritional yeast (optional)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Roast the Squash: Set your Ninja Speedi to “Sauté” mode. Add olive oil, then sauté onions and garlic until softened. Add the cubed butternut squash and sauté for 5 minutes.
2. Cook the Risotto: Add the Arborio rice to the pot, stirring to coat it with oil and squash. Pour in the vegetable broth and white wine, then switch to “Pressure Cook” mode for 10 minutes.
3. Finish the Risotto: Release the pressure and stir in the coconut milk, nutritional yeast, and salt and pepper. Let the risotto sit for 3-4 minutes to thicken.
4. Serve: Spoon the risotto into bowls and garnish with fresh thyme.

This Vegan Butternut Squash Risotto is the perfect combination of creamy, savory, and slightly sweet flavors. The Ninja Speedi ensures the risotto cooks quickly and evenly, with the butternut squash becoming perfectly tender. This dish is a great choice for a Sunday dinner when you want a comforting and filling vegan meal with a touch of elegance.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, comforting dish that captures all the rich flavors of the classic stroganoff, but with a plant-based twist. With earthy mushrooms, smooth cashew cream, and a rich blend of spices, this vegan version is just as satisfying as the original. The Ninja Speedi allows for quick cooking while locking in the flavors, making it a perfect Sunday meal for those craving a creamy and indulgent yet healthy dish.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cashew cream (or coconut cream)
• 2 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups cooked pasta (egg-free for vegan)
• Fresh parsley for garnish

Instructions:

1. Sauté Aromatics: Set your Ninja Speedi to “Sauté” mode. Heat olive oil and sauté onions, garlic, and sliced mushrooms until they release their moisture and start to brown, about 5-7 minutes.
2. Add Broth and Seasonings: Add vegetable broth, soy sauce, smoked paprika, and mustard powder. Stir well to combine.
3. Pressure Cook: Close the lid and set the Ninja Speedi to “Pressure Cook” for 5 minutes.
4. Finish the Sauce: Release the pressure and stir in the cashew cream. Season with salt and pepper to taste.
5. Serve: Serve the stroganoff over cooked pasta, garnished with fresh parsley.

This Vegan Mushroom Stroganoff is a rich and creamy dish that brings comfort and satisfaction to your Sunday dinner table. Thanks to the Ninja Speedi, this indulgent meal is ready in no time without the need for constant stirring. The combination of earthy mushrooms and velvety cashew cream creates a deliciously savory flavor that’s perfect for a cozy, plant-based meal.

Vegan BBQ Cauliflower Bites

These Vegan BBQ Cauliflower Bites are a perfect combination of crispy, spicy, and smoky flavors. The Ninja Speedi allows for perfectly crisp cauliflower in a fraction of the time it would take to bake. These bites are perfect as a fun, finger-food appetizer for Sunday gatherings or as a side to your favorite vegan dish. With a tangy BBQ sauce coating each bite, they’re sure to become a crowd-pleaser.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup flour (gluten-free if needed)
• 1/2 cup plant-based milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup vegan BBQ sauce
• 1 tbsp olive oil

Instructions:

1. Prepare the Breading: In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until smooth.
2. Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure it’s well-coated.
3. Cook in Ninja Speedi: Add olive oil to the Ninja Speedi. Set it to “Air Crisp” mode, and place the coated cauliflower florets inside. Cook for 12-15 minutes, shaking the basket halfway through to ensure even crisping.
4. Toss in BBQ Sauce: Once the cauliflower is crispy and golden, toss the florets in BBQ sauce until evenly coated.
5. Serve: Serve the BBQ cauliflower bites with your favorite dipping sauce and enjoy!

Vegan BBQ Cauliflower Bites are a fun and flavorful dish that’s perfect for a Sunday gathering or as a snack. The Ninja Speedi gives them a crispy texture without the need for deep frying, making them a healthier option. The tangy BBQ sauce and spiced coating make these cauliflower bites a crowd favorite and a great way to enjoy plant-based finger foods.

Vegan Spaghetti Aglio e Olio

This Vegan Spaghetti Aglio e Olio is a simple yet flavorful Italian dish made with just a few ingredients: garlic, olive oil, chili flakes, and spaghetti. The Ninja Speedi simplifies the cooking process, ensuring the pasta is perfectly cooked and the garlic oil mixture is infused with delicious flavors. It’s an ideal Sunday meal when you want something quick, light, and full of bold, garlicky flavors.

Ingredients:

• 8 oz spaghetti (gluten-free if needed)
• 4 cloves garlic, thinly sliced
• 1/4 tsp red chili flakes
• 1/4 cup olive oil
• Salt to taste
• Fresh parsley for garnish
• Lemon zest (optional)

Instructions:

1. Cook the Pasta: Set the Ninja Speedi to “Pressure Cook” mode. Add the pasta and enough water to cover it (about 4 cups). Cook for 7-8 minutes, then drain the pasta, reserving 1/2 cup of pasta water.
2. Prepare the Garlic Oil: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the sliced garlic and chili flakes. Sauté for 2-3 minutes until the garlic becomes golden and fragrant but not burnt.
3. Combine: Add the cooked pasta to the skillet with garlic oil. If needed, add some reserved pasta water to help coat the spaghetti with the sauce.
4. Finish and Serve: Toss everything together, adding salt to taste. Garnish with fresh parsley and lemon zest for a burst of freshness.

Vegan Spaghetti Aglio e Olio is a quick and simple pasta dish that is packed with bold flavors from garlic, olive oil, and chili flakes. The Ninja Speedi makes cooking the pasta and infusing the flavors easy and efficient, leaving you with a deliciously satisfying meal in minutes. It’s a perfect Sunday dish when you’re craving something light yet flavorful with minimal effort.

Vegan Lentil Shepherd’s Pie

This Vegan Lentil Shepherd’s Pie is a hearty and comforting dish that uses protein-packed lentils as the base for a flavorful filling, topped with creamy mashed potatoes. The Ninja Speedi makes the process even easier, with quick cooking times and perfect textures. It’s a great dish for a Sunday dinner when you want a filling, wholesome, plant-based meal that’s both comforting and nutritious.

Ingredients:

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tbsp garlic, minced
• 2 tbsp olive oil
• 4 large potatoes, peeled and cubed
• 1/4 cup plant-based milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Instructions:

1. Cook the Lentils: Set the Ninja Speedi to “Pressure Cook” mode. Add lentils and vegetable broth. Cook for 15 minutes, then release the pressure. Drain any excess liquid.
2. Sauté the Vegetables: While the lentils cook, set the Ninja Speedi to “Sauté” mode. Add olive oil, onions, carrots, and garlic, cooking until softened, about 5-7 minutes.
3. Combine the Filling: Add cooked lentils, tomato paste, soy sauce, peas, and salt and pepper to the sautéed vegetables. Stir everything together and let it simmer for 5 minutes.
4. Mash the Potatoes: In a separate pot, boil the potatoes until tender, about 10-12 minutes. Drain and mash with plant-based milk, vegan butter, salt, and pepper.
5. Assemble and Cook: Preheat the Ninja Speedi to “Bake” mode. Layer the lentil mixture in the bottom of a baking dish, then top with mashed potatoes. Bake for 10 minutes, until the top is golden.
6. Serve: Let the shepherd’s pie rest for a few minutes before serving.

This Vegan Lentil Shepherd’s Pie is a comforting, hearty dish that’s perfect for a Sunday dinner. The Ninja Speedi makes it easy to cook the lentils and vegetables in no time, while the mashed potatoes come out perfectly creamy. With layers of savory lentils and vegetables, this dish offers a satisfying and nutritious meal that’s perfect for vegans and non-vegans alike.

Vegan Tempeh Tacos with Avocado Lime Sauce

These Vegan Tempeh Tacos with Avocado Lime Sauce are packed with flavor, thanks to the savory tempeh filling and creamy, tangy avocado sauce. The Ninja Speedi makes it quick and easy to cook the tempeh and make the sauce. These tacos are perfect for a Sunday lunch or dinner when you’re craving something fresh, healthy, and satisfying.

Ingredients:

• 1 block tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tbsp soy sauce or tamari
• 8 small corn tortillas
• 1 avocado
• 1/4 cup fresh lime juice
• 2 tbsp cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Tempeh: Set the Ninja Speedi to “Sauté” mode. Heat olive oil and sauté crumbled tempeh until it’s golden brown, about 5-7 minutes. Add smoked paprika, chili powder, cumin, garlic powder, soy sauce, salt, and pepper, and stir well.
2. Prepare the Avocado Sauce: While the tempeh cooks, blend the avocado, lime juice, cilantro, salt, and pepper in a food processor or blender until smooth and creamy.
3. Warm the Tortillas: Warm the tortillas in the Ninja Speedi on the “Steam & Crisp” setting for about 2-3 minutes.
4. Assemble the Tacos: Spoon the cooked tempeh into each tortilla, then drizzle with the avocado lime sauce.
5. Serve: Garnish with additional cilantro and a squeeze of lime juice. Serve immediately.

These Vegan Tempeh Tacos with Avocado Lime Sauce are a fresh, flavorful option for a Sunday meal. The savory tempeh filling is complemented perfectly by the creamy and tangy avocado sauce, making for a satisfying meal that’s full of vibrant flavors. With the Ninja Speedi, both the tempeh and tortillas come together in no time, making these tacos a simple yet delicious dish to enjoy.

Vegan Chickpea Salad Sandwich

This Vegan Chickpea Salad Sandwich is a quick and easy meal that’s perfect for a light Sunday lunch. The chickpeas provide protein and texture, while the creamy dressing made from vegan mayo and mustard adds richness. It’s a versatile dish that can be eaten as a sandwich, wrap, or even a salad topping. With the Ninja Speedi, you can quickly mash the chickpeas and mix everything together for a satisfying meal.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup celery, chopped
• 1/4 cup red onion, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 4 slices whole grain bread
• Lettuce leaves for garnish (optional)

Instructions:

1. Mash the Chickpeas: Set the Ninja Speedi to “Sauté” mode. Add the drained chickpeas and mash them with a fork or potato masher until they reach your desired texture.
2. Make the Salad Filling: In a bowl, combine the mashed chickpeas, vegan mayo, Dijon mustard, lemon juice, celery, red onion, parsley, salt, and pepper. Mix well until everything is combined.
3. Assemble the Sandwich: Toast the bread slices if desired, then spread the chickpea salad onto two slices of bread. Top with lettuce if desired.
4. Serve: Serve immediately, or store in the fridge for a chilled option.

This Vegan Chickpea Salad Sandwich is a simple and satisfying meal that’s perfect for a light Sunday lunch. It’s packed with protein, crunch from the celery, and a creamy, tangy dressing that makes it a delicious option for any time of day. The Ninja Speedi helps make the process faster and easier, turning this into a quick, fuss-free meal with minimal effort.

Note: More recipes are coming soon!