These five healthy high-protein snacks are all…Vegan and easy! They are also all refined sugar-free, gluten-free and oil-free. 🌱
Chloe Ella Wheatland Ding- Oct 31, 2024
- 3 min read
Updated: Nov 23, 2024
Featuring the NEW @macr0mike Salted Caramel Peanut Brittle Macro Shake! @macr0mike also have a massive AfterPay Day Sale on now for their peanut proteins and sample packs. Use my 10% off discount code: amb-chloee
RECIPES:
Mini Eggless Pesto Frittatas (Makes 6/Serves 3):
- 350g Firm Tofu
- 3/4 Cup Soy Milk
- 1/4 Cup Nutritional Yeast
- 2 Tbsp Cornstarch
- 2 Tbsp Tahini
- 1 Tsp Garlic Powder
- 1/2 Tsp Vegan Chicken Stock Powder
- 1/4 Tsp Turmeric
- Pinch of Salt and Pepper
- 12 Tsp Pesto (2 Per Frittata)
1. Preheat oven to 180°C and grease a 6-hole muffin tray.
2. Place all ingredients into a blender (except the pesto) and blend until smooth.
3. Equally divide the mixture into the muffin tray and top each frittata with 2 tsp of pesto. Mix in with a skewer.
4. Bake in the oven for 30-40 minutes, or until the tops are golden. Remove from the oven and allow to cool for 10 minutes.
5. Remove from the hole and enjoy! Store in the fridge for 4-5 days.
Creamy Silken Tofu Dip (Serves 5):
- 300g Silken Tofu
- 1/4 Cup Tahini
- Juice of Half a Lemon
- 1 Tbsp Tamari
- 1 Clove Garlic
- 1 Tsp Cumin
- Salt and Pepper
- Garnish: Chill Powder
1. Place all ingredients into a blender and blend until smooth. Transfer to a jar and set in the fridge for 3 - 4 hours to thicken.
2. Serve with crackers or enjoy as a salad dressing. Store in the fridge for 4-5 days.
Raspberry Chia Pudding (Serves 3):
- 1 Cup Frozen Raspberries (thawed and mashed)
- 1/2 Cup Chia Seeds
- 1 & 1/2 Cup Soy Milk
- 1/4 Cup @macr0mike Vanilla Buttercream Protein Powder (10% off DC: amb-chloee)
- 1 - 2 Tbsp Rice Malt Syrup (or choice of liquid sweetener)
- 1 Tsp Vanilla Extract
- Pinch of Cinnamon
- Pinch of Salt
- Garnish: Fresh berries and hemp seeds
1. Mix all pudding ingredients together and divide between three jars. Set in the fridge for 3-4 hours or overnight.
2. Garnish and enjoy! Store in the fridge for 3-4 days.🍌Banana Protein Thick Shake:
- 1 Ripe Banana
- 1 Tbsp Hemp Seeds
- 1 & 1/2 Scoop @macr0mike Salted Caramel Peanut Brittle Macro Shake (10% off DC: amb-chloee)
- 1/2 - 3/4 Cup Water or Soy Milk
- 4 Ice Cubes
1. Place all ingredients in a blender and blend until smooth. Add more liquid for desired consistency. Enjoy.
🍫Choc Seed and Nut Bark (Serves 3):
- 1/4 Cup @macr0mike Original Powdered Almond or Peanut Butter (10% off DC: amb-chloee)
- 1/4 Cup Oat Milk
- 80g Dark Chocolate (Melted)
- 1 Tsp Vanilla Extract
- 1/2 Cup Rolled Oats
- 1/4 Cup Slivered Almonds
- 1/4 Cup Hemp Hearts
- 1/4 Cup Chia Seeds
1. Mix melted dark chocolate, powdered nut butter, oat milk and vanilla extract in a large bowl until smooth.
2. Add in the oats, almonds, hemp hearts and chia seeds and mix until well combined.
3. Transfer to a lined baking tray, smooth over with the back of a damp spoon and set in the freezer for 2-3 hours.
4. Break into pieces and enjoy! Store in the freezer and remove 15 minutes before eating.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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