7 high-protein plant-based snack recipes
Protein is essential for good health; it helps cell growth and repair, is good for the gut, and helps you stay full. One of the most expressed concerns about a…
Protein is essential for good health; it helps cell growth and repair, is good for the gut, and helps you stay full. One of the most expressed concerns about a plant-based diet is not getting enough protein. Fortunately, there are lots of delicious plant-based protein sources!
Snacks are an amazing way to stave off hunger between meals and protein based snacks help you stay satiated for longer.
To help you out, we’ve rounded up our favourite high-protein snacks for your culinary pleasure.
No-Bake Chickpea Cookie Dough Dip
Ever make cookies just to eat the dough? Cut out the middle man and skip straight to the best part with this gluten-free, healthy, plant-based cookie dough (pictured above). Using chickpeas instead of flour, it tastes almost exactly like cookie dough and is high in protein.
Ingredients
- 1 can chickpeas
- ¼ cup cashew butter (can sub almond or peanut butter, however it will alter the taste)
- ½ tsp stevia or monk fruit sweetener (or add an extra tbsp of syrup)
- 2 tbsp maple or rice malt syrup
- ½ tsp vanilla essence
- ⅓ cup dairy-free chocolate chips
- Pinch of salt
- 4 tbsp almond meal
Method
- Add the chickpeas, cashew butter, vanilla essence, rice malt/maple syrup, salt, and almond meal to a food processor and process until smooth
- Transfer to a bowl and stir in the dairy-free chocolate chips. Eat straight out of the bowl or store in the refrigerator
Grab ‘n’ Go option: Mint Me In Heaven Truffles
Our choc mint truffles are a deliciously decadent yet healthy protein hit. With 4g of protein per truffle, they make a satisfying afternoon snack. Mint Me in Heaven Truffles are also loaded with healthy fats from hemp seeds, pistachios, and cashews.
Vanilla Protein Milkshake
Silken tofu may seem like a weird addition to a smoothie, but it has a similar consistency to yogurt and packs a protein punch. Oh, and don’t worry; you can’t taste the tofu.
Ingredients
- 150g silken tofu
- 1 frozen banana
- 1 cup almond milk
- ½ tsp vanilla essence
- ½ tsp stevia or monk fruit sweetener
Method
- Add all ingredients to a high powered blender and blend until smooth
- Pour into a glass or mason jar and enjoy!
Roasted Sesame Edamame
Elevate your standard bowl of steamed edamame by roasting it. Roasted edamame has an extra flavour hit and a satisfying crunch, making it the perfect post-workout snack.
Ingredients
- 1 cup frozen edamame (shelled and thawed)
- 1 tsp olive or coconut oil
- ½ tsp sea salt
- 1tbsp black or white sesame seeds
Method
- Preheat your oven to 200°C
- On a baking sheet, toss the edamame, olive/coconut oil, and sea salt together until the edamame is well coated
- Bake for 15 minutes. Remove edamame from oven and sprinkle with sesame seeds before baking for an additional 3 minutes
- Allow to cool for 10 minutes before eating!
Grab ‘n’ Go Option: Chocco Delights
These chocolaty treats are brimming with mood boosting cacao and provide a protein punch, with 6g protein per serve!
Smashed Avo On Tofu ‘Toast’
Swap traditional toast for tofu with this high-protein take on the Aussie brunch fave!
Ingredients
- Extra firm tofu, sliced into 0.5cm sheets (use two sheets per serving)
- Salt and pepper to taste
- 1tsp lemon juice
- ½ ripe avocado
- 1tsp olive or coconut oil
Method
- Over medium heat, spread the oil onto a non-stick or cast iron pan
- Sprinkle some salt and pepper onto both tofu slices and cook on the pan for two minutes on each side or until golden brown and crispy before transferring to a plate
- In a small bowl, mash the avocado with a fork and add the lemon juice and salt and pepper to taste
- Spread the smashed avo onto the tofu slices and enjoy!
Roasted Harissa Chickpeas
Ditch the chips and snack on these savoury Moroccan-inspired Harissa chickpeas instead!
Ingredients
- 1 can chickpeas
- 2 tbsp olive or coconut oil
- 1 tbsp Harissa spice mix
- Salt and pepper to taste
Method
- Preheat your oven to 200°C
- On a baking sheet, toss the chickpeas, Harissa spice, coconut/olive oil, and salt and pepper together until the chickpeas are well coated
- Bake for 30-35 minutes and let cool before serving
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