What’s all the buzz about protein? Simply put, amino acids are the building blocks of our bodies, so we need protein to make our muscles strong and give us glowing hair, skin and nails too. But that doesn’t mean you need to be chowing down on chicken, egg whites & protein shakes all day long to reap the benefits! There’s plenty of other ways you can reach your protein target, which just so happens to be far tastier, more convenient and vegan-friendly too! Here’s 8 plant-based recipes to add a little more protein oomph into your day…
Salted Caramel Breakfast Oats
If you’re anything like us, a bowl of porridge in the morning keeps you full for approximately 1 hour, max. Our hot tip: adding a serving of protein powder into your morning oats is a total game changer! Suddenly that boring bowl of mush has become 100x more satiating, nutritionally balanced and in our opinion, way more delicious too.
The recipe: On the stove, heat up ½ cup oats with 1 cup almond or oat milk. Once cooked through, add a scoop of salted caramel protein, a pinch of salt and extra milk if needed to reach your desired consistency. Top with fruit and nut butter and dig in.
Iced Vanilla Protein Coffee
The best way to make sure you’re eating plenty of protein is to add little bits into your diet throughout the day, instead of trying to cram it all in to just 3 meals. We love sneaking a little bit of protein powder into our morning caffeine hit, which fills us full of energy whilst providing enough satiation to swerve any major caffeine jitters. It’s a great alternative for those luminous pre-workout supplements too, giving you all the buzz without the list of e-numbers.
The recipe: Make your espresso as you usually would (or swap for instant coffee) and allow to cool down before adding to a blender with 350ml oat milk, a scoop of vanilla protein and a large handful of ice. Blend and pour over ice!
Salted Caramel Protein Banana Muffins
Sweet toothed snackers, swap that daily trip to the biscuit tin for something with a little more nutrition, like these salted caramel banana muffins! By adding extra protein, we’ve turned this afternoon treat into a dessert with some serious benefits. A cheeky banana muffin that helps us to build muscle and keep our hair, skin and nails strong? Sign us up!
The recipe: Preheat the oven to 175c. Combine 1 cup oat flour, ½ cup plain flour, 1 scoop caramel protein powder, ½ tbsp baking powder, 1 tsp cinnamon and ½ tsp salt in one bowl, and combine ½ cup oat milk, 3 tbsp melted coconut oil, 2 small mashed banana, 2 tbsp maple and 1 tsp vanilla extract in another. Gradually stir the wet ingredients into the dry until it’s well combined. Pour the mixture evenly into muffin tins and bake for about 25 minutes or until golden brown (and a toothpick comes out dry).
Plant-based Protein Yoghurt Bowl
This is the most versatile recipe of all; great for a light breakfast, filling mid-afternoon snack or a protein-packed movie night dessert. Thick and creamy like a rich chocolate pudding, it’s essentially a more indulgent way to enjoy your daily protein shake, and couldn’t be easier to whip up either, making it our go-to when we’re short on time.
The recipe: This one’s simple – just add a scoop of your favourite protein (we’ve used chocolate hazelnut!) to about 200g of plant-based soy, coconut or almond yoghurt. Add a splash of milk and stir until smooth, thick and creamy. Top with any fruits, nut butters or cheeky chocolate treats that take your fancy.
Peanut Butter Protein Pancakes
Trying to up your nutrition game? Don’t think for a second you need to skip your usual Pancake Sunday service! We’re here to help give your favourite weekend brunch a healthy, protein-packed upgrade! Vegan-friendly, oh so indulgent and full of all the protein, carbs and healthy fats your body needs. Bring on the weekend!
The recipe: To make your batter, combine 1 mashed banana, ½ cup plain flour, 1 scoop of vanilla protein, 1 tbsp peanut butter, ½ tbsp chia seeds, 1 tsp vanilla extract, a pinch of salt and 1 cup of almond milk and mix until smooth. Heat a little oil in a large frying pan and once hot, add about 3 tbsp of the batter to make one nice round pancake. Cook until the pancake has a nice golden-brown bottom and bubbles start to appear on the top. Give it a flip and cook on the other side. Repeat with the rest of the batter and stack them up!
Very Berry Protein Ice Cream
Ice cream fiends, before you sneak back to the freezer for your 10th spoonful of Ben & Jerry’s, give this very berry protein ice cream recipe a go! It might not have chunks of cookie dough (we’re not miracle workers people!) but it’s seriously simple to make and will definitely satisfy all those sweet cravings.
The recipe: To a food processor, add 1 frozen banana and a cup of frozen raspberries and start to break down, adding a little milk to help this along. Once this starts to come together, add a scoop of berry vegan protein and more milk if needed. Keep processing until you get a nice, thick soft serve consistency!
Protein Chocolate & Hazelnut Truffles
We’re all about eating a balanced diet, but when that chocolate addiction is becoming a daily (or hourly!) habit, we’re here to help with something a little more nutritious. These protein chocolate and hazelnut truffles only have 6 ingredients but taste like little bites of fudgy Nutella – what could be better than that?
The recipe: Add 1 cup of pitted medjool dates to a food processor and start to break down. Add in 2 scoops protein powder, 2 tbsp cocoa powder, ¼ cup nut butter (we used hazelnut but peanut or almond work well too), 2 tbsp coconut oil (slightly melted) and a large pinch of salt. Add a tbsp of maple syrup if you like things super sweet, and blend until this all comes together. Roll the mixture with your hands into bite-sized balls, dip in cocoa powder and store in the fridge.
Birthday Protein Cupcakes with Cream Cheese Frosting
Last but not least, what better way to up your protein intake than with cupcakes! With our birthday coming up soon, we couldn’t resist throwing this one in here so you can all celebrate with us in style. Feeling sceptical about cakes made with protein powder and no eggs, dairy or butter in sight? Trust us on this one, they’re going to blow your mind!
The recipe: Preheat the oven to 175c and line a muffin tray with 6 baking cases. Add 1 tsp apple cider vinegar to ½ cup oat milk. Leave for a few minutes before adding ¼ cup olive oil and ½ tsp vanilla extract. Next, sift in ½ cup plain flour, 1 scoop salted caramel vegan protein, 1 tsp baking powder and 1/2 tsp baking soda. Stir in ½ cup of granulated stevia or coconut sugar, a large pinch of salt and a good dose of rainbow sprinkles (optional but recommended)!
Add to the muffin cases so they’re ¾ full and bake for about 25 minutes, until golden brown and the cakes bounce back when you gently press down on the top. Let them cool completely. To ice, combine 1/3 cup vegan cream cheese with ½ tsp vanilla, 3 tbsp of your favourite sweetener. Add to your cupcakes with some extra rainbow sprinkles! Store in the fridge.