Protein Vegan Chocolate Muffins

Vegan Breakfast Recipes - Protein Vegan Chocolate Muffins

Serves: 9

Shopping & Ingredients List:

420g Plain Flour

1 tsp Baking Soda

90g Vegan Protein Powder

1 tbsp Ground Flaxseed

1 ripe Bananas, mashed

200g Silken Tofu, blended smooth

15g Unsweetened Cocoa Powder

15g Stevia

60ml Coconut Oil, melted

20ml Coconut Milk if needed

Method

1. Make flax egg by mixing 1 tbsp of ground flaxseed with 2-3 tbsp of water.

2. Preheat oven to 180c (160 fan), 350f, gas mark 4.

3. In a small bowl mix together the mashed banana, blended tofu, stevia & oil

4. In a large bowl mix the flour, protein powder, cocoa powder & baking soda. 

5. Add the banana mix to the dry ingredients & mix together. If necessary at this stage add & mix in coconut milk to loosen dough.

6. Spoon the muffin mixture into paper cases or a silicon muffin pan. Bake for 25 minutes. Makes 9.

Macro info per serving

Protein
14.3g

Carbs
40.4g

Fat
8.1g

Energy
292Kcal

Vegan Brekkie in a Jar

Vegan Breakfast Recipes - Vegan Brekkie in a Jar

Breakfast

Serves: 1

Shopping & Ingredients List:

15g Porridge Oats*

50g 0% Alpro Yogurt or similar

½ ripe Banana, thinly sliced

30g Vegan Protein Powder

10g Peanut Butter

3 tbsp Coconut Milk

50g Raspberries

few Berries to garnish

*use gluten-free if required

Method

1. Mix together the vegan yogurt, coconut milk & vegan protein powder.

2. Mash the raspberries with a little water until a puree.

3. Spoon layers of the ingredients into a jar, seal with a lid & leave in the fridge overnight.

4. Serve for breakfast topped with a few fresh berries.

Macro info per serving

Protein
30g

Carbs
36g

Fat
8g

Energy
336Kcal

Tofu Berry Boost

Vegan Breakfast Recipes - Tofu Berry Boost

Serves: 1

Shopping & Ingredients List:

150g Silken Soft Tofu

50g Blueberries

50g Raspberries

125ml Coconut Milk

Method

1. Blend everything together along with some ice cubes in a high powered blender & serve immediately. You can use frozen fruit instead of fresh.

Macro info per serving

Protein
13g

Carbs
19g

Fat
7g

Energy
191Kcal

Fig & Almond Porridge

Vegan Breakfast Recipes - Fig & Almond Porridge

Serves: 4

Shopping & Ingredients List:

750ml Almond Milk

170g Rolled Oats*

50g Chopped Almonds

Figs, quartered

40g Raisins

*use gluten free if required

Method

1. Preheat the oven to 180c (160 fan), 350f, gas mark 4. Place the figs on a non-stick baking tray to roast for 10 minutes.

2. Meanwhile in a large saucepan add the almond milk, oats, 250ml of water & a pinch of salt. Place over a medium heat & bring to a boil, stirring constantly.

3. Serve the porridge with the roast figs & sprinkle over the chopped almonds & raisins.

Macro info per serving

Protein
9.5g

Carbs
44g

Fat
11.2g

Energy
316Kcal

Green Smoothie Bowl

Vegan Breakfast Recipes - Green Smoothie Bowl

Serves: 1

Shopping & Ingredients List:

handful of Baby Spinach Leaves

2 florets of Broccoli

50ml Coconut Milk, drinking type

1 tbsp Vegan Coconut Milk Yogurt

2 tbsp Unsweetened Desiccated Coconut

1 tbsp Almonds

2 tbsp of Berries, your choice

1 tbsp Poppy Seeds

Method

1. Place the coconut milk, vegan yogurt, baby spinach, broccoli & 1 tbsp of the desiccated coconut into a blender & blend smooth. 

2. Pour into a bowl, top with the remaining ingredients & serve immediately.

Macro info per serving

Protein
8g

Carbs
15g

Fat
28g

Energy
344Kcal

Strawberry Shortcake Smoothie

Vegan Breakfast Recipes - Strawberry Shortcake Smoothie

Serves: 2

Shopping & Ingredients List:

400g Frozen Strawberries

480ml Almond Milk

40g Cashews

2 scoops Vanilla Vegan Protein Powder

2 tbsp Ground Flaxseeds

Method

1. Using a high powered blender, blend all the ingredients together until smooth. Serve immediately.

Macro info per serving

Protein
31g

Carbs
30g

Fat
14g

Energy
370Kcal

Maple Glazed Granola

Vegan Breakfast Recipes - Maple Glazed Granola

Serves: 1

Shopping & Ingredients List:

Granola (makes 6 servings)

2 tbsp Coconut Oil

2 tbsp Maple Syrup

40g Flaked Almonds

2 tbsp Pine Nuts

25g Sunflower Seeds

25g Porridge Oats*

*use gluten free if required

To serve (per person)

375ml Soya Yogurt*

30g Rasberries

30g Blueberries

*non-vegans use natural low fat yogurt if preferred

Method

1. Preheat the oven to 180c (160 fan), 350f, gas mark 4. Line a baking tray with greaseproof paper.

2. Heat the coconut oil in a non-stick frying pan, add the maple syrup, nuts, seeds & oats. Stir together. Spread over the baking sheet & bake for 5-8 minutes, stirring once or twice until the granola is evenly toasted.

3. Allow the granola to cool & put into a glass lidded storage jar. Will store for 10 days. Makes 6 portions.

4. Serve 1 portion with berries & yogurt.

Macro info per serving

Protein
20.3g

Carbs
59g

Fat
22.1g

Energy
419Kcal

Christmas Muesli

Vegan Breakfast Recipes - Christmas Muesli

Serves: 4

Shopping & Ingredients List:

150g Oat Flakes

100g Rye Flakes

40g Mixed Nuts, chopped

20g Mixed Seeds

15g Raisins

15g Semi-Dried Cranberries

1 tsp Ground Cinnamon

2 tbsp Milled Flaxseed

Method

1. Mix all the ingredients together & store in an airtight container in the fridge for up to 1 week.

2. Serve with milk or yogurt of your choice. Calculate separately.

Macro info per serving

Protein
14g

Carbs
53.5g

Fat
20.2g

Energy
352Kcal