Vegan protein powder recipe ideas

A couple of weeks ago the lovely people at Mint healthcare gave me a lovely goody box with Vegan Peanut protein and mind and body supplements to try out. Throughout past two weeks I tried it out. First of I wanted to say it tastes great. A friend of mine who is lactose intolerant and not able to take the normal protein is currently taking vegan protein from another brand and she is not too happy with the taste but this actually has a very nice taste. So it’s excellent for people who are either vegan or lactose intolerant. This week this protein powder has been my salvation as well. I was diagnosed with Colitis and put on a fluid diet for several days and its one of the things i was taking. Over the past few days i’ve only been having this protein powder mixed with water and chicken broth, but over the past weeks i tried a couple of recipes and they were all fantastic so here are some ideas for you :).

 

1. Chia peanut butter balls

Ingredients

  • 6 Dates or 4 Medjool Dates

  • 1 scoop (25g) Natural Raw Vegan Protein Powder

  • 4 tablespoons Crunchy or Natural Peanut Butter

  • 2 teaspoons Chia Seeds (ground)yut87

Instructions

  1. Pulse all ingredients together in a food processor.

  2. Roll into 10 tablespoon sized balls.

  3. Store in refrigerator.

 

2. Vegan peanut protein muffins

  • 1 TBS milled flax seed + 3 TBS water

  • 2/3 cup oats (quick or rolled), gluten-free if needed

  • 1 level scoop (about 1/3 cup) Motion nutrition roasted peanut protein powder

  • 3/4 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup natural peanut butter (no oil added preferred)

  • 1/2 cup well mashed banana (1 small-medium) (optional – i dont add banana to mine)

  • 1/4 cup maple syrup

  • 1/3 cup non-dairy milk (I used unsweetened).

Instructions

  1. Preheat oven to 425F and line muffin tin, set aside.

  2. Start by combining 1 TBS milled flax seed with 3 TBS water, set aside for 5 minutes & allow gel to form.

  3. In a small blender, grind up oats into flour. Transfer to small bowl and add protein powder, baking powder, baking soda, & salt. Combine and set aside.

  4. In large bowl using paddle attachment of stand mixer, or electric hand mixer, combine peanut butter (make sure it is stirred very well, no oil present), mashed banana, maple syrup, and flax egg. Beat on medium speed until well combined.

  5. Add dry ingredients to large bowl and beat on low until almost combined. Add in milk, then using large spatula gently mix together until everything is combined. Batter will be very thick.

  6. Using large cookie scoop (makes it easier for dispensing batter) evenly disperse batter into lined muffin tin, about 3/4 full. You should yield 9 muffins.

  7. Bake muffins for 5 minutes at 425F. While muffins still in the oven, reduce temperature to 375 and continue baking muffins for 7-8 more minutes*. Check muffins by inserting toothpick into center. Toothpick should come out with little to no crumbs. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.

  8. Muffins will stay fresh 3-4 days in airtight container at room temperature, or keep in fridge up to one week.

 

3. Double chocolate peanut brownies

  • 1 cup (140g) raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)

  • 1/4 cup + 2 tablespoons unsweetened cocoa powder (37 g)

  • 1 teaspoon baking powder

  • 1/4 teaspoon fine sea salt

  • 1/2 cup (160g) pure maple syrup

  • 2 teaspoons vanilla extract

  • 1/4 cup + 2 tablespoons water

  • 1.5 tablespoons (15g) brown rice flour

  • 2 tablespoons motion nutrition roasted peanut vegan protein

  • 1.5 tablespoons oat flour (16 g, or sub with 1 tablespoon all-purpose flour if you can’t tolerate oats)

  • 1/4 heaping cup + extra on top dairy-free chocolate chips (60 g)

  • NOTE: This makes a small amount (in a loaf pan), so if you want a larger batch, double the recipe and use an 8×8 pan. If you want to use regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup all-purpose flour in place. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

Instructions

  1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don’t like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.

  2. Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.

  3. Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be completely smooth and no chunks of sunflower kernels left before adding the flours and protein powder next.

  4. Add the brown rice flour and oat flour (or all-purpose flour) and protein powder and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.

  5. Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top if desired. You know you want to.

  6. Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn’t be soaking wet batter, but more of a sticky batter on the toothpick. You are looking for the edges to be firm and have slightly pulled away from the pan, that is when they are ready. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.

  7. Remove them and you must let them cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. I let mine cool an hour and then carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath.Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. YUM. Store them at room temperature wrapped tightly in foil.

 

4. Vegan Peanut Butter Protein Smoothie

When I’m looking for a healthy cool-down after a good workout, this creamy, icy, flavorful Vegan Peanut Butter Protein Smoothie hits the spot.

  • 2 cups kale (4.7 oz.)

  • 2 tbsp. hemp seeds

  • 1 tbsp. peanut butter

  • 2/3 cup water

  • 2 cups ice

  • 1 cup almond or cashew milk

  • 2 tbsp. cacao powder

  • 1 scoop Motion nutrition roasted peanut protein

  • (optional add a Banana)

Instructions

  1. Place the kale and banana in a blender (I use a thermomix), then add the hemp seeds and peanut butter. To avoid them sticking to the sides of the blender, aim the hemp seeds and peanut butter toward the center.

  2. Add the ice & liquids and blend briefly until ingredients are combined.

  3. Add powders, aiming for the center, and turn the blender up slowly so that the powders blend instead of flying everywhere. Once combined, blend at high speed until smooth.

  4. Pour into glasses and serve.

 

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