Protein Pumpkin Pancakes

VEGAN PROTEIN PUMPKIN PANCAKE Recipe

Pancake Ingredients:

  • 1 cup oats (80 g)

  • ¾ cup pumpkin (185 g)

  • 1 tsp cinnamon (3 g)

  • ½ tsp allspice (1 g)

  • ½ tsp nutmeg (1 g)

  • ⅛ tsp cloves (0.3 g)

  • 1 tsp vanilla extract (5 g)

  • 1 scoop Planta Vanilla Protein (30 g)

  • 210 ml soy milk

Protein Icing Ingredients:

  • 30g 1 Scoop Planta Protein 

  • 1 tsp Monkfruit sweetener (4 g)

  • Water until creamy

  • Optional Toppings:

    • 1 tsp Monkfruit sweetener (4 g)

    • Dash of cinnamon

Directions:

Blend 80 grams (1 cup) of oats to flour consistency and add to a medium size mixing bowl.

To the mixing bowl add:

  • Add 185 grams (¾ cup) of pumpkin 

  • Add 1 tsp of cinnamon

  • Add 1/2 tsp of allspice

  • Add 1/2 tsp of nutmeg

  • Add 1/8 tsp of cloves

  • Add 1 tsp of vanilla extract

  • Add 1 scoop (30 g) Plant Fusion vanilla protein powder

  • Add 1-4tsp Monkfruit or Stevia sweetener for sweeter pancakes

  • Add 210 ml of soy milk and mix the ingredients together

To a small mixing bowl add:

  • 25 g Plant Fusion vanilla protein powder

  • 1 tsp (4 g) Monkfruit sweetener

  • and mix with water until creamy

  • Microwave for 25 seconds (add more water afterward if needed)

To plate:

  • Stack pancakes on a plate

  • Add the protein icing

  • 1 tsp Monkfruit sweetener (4 g)

  • A dash of cinnamon!


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Home-Made Holiday Roast

 

This total recipe creates 4 servings and contains 1,032 calories and 189 grams of protein. This means each serving will come in at a whopping 47 grams of protein and only 258 calories!

 

Directions:

  1. So to make the roast, we’re first going to add 240 g or about 2 cups of vital wheat gluten into a mixing bowl.

  2. Next, we’ll add:

    • 6 grams of nutritional yeast or about 4 teaspoons

    • 1/2 tsp of paprika

    • 1/2 tsp of ground coriander

    • 1/2 tsp of poultry seasoning

    • 1/2 tsp of thyme

    • And 1 tsp of black pepper

  3. Using a fork, mix the dry ingredients thoroughly into the vital wheat gluten

  4. Next, in a small mixing cup, measure out:

    • 240ml of water

    •  9g or 1 cube of vegan  “Not Chick’n Bouillon Cubes”

    • and 2 tsp of Liquid Smoke

    • Mix these ingredients until the bouillon cube is dissolved

  5. Once dissolved, add the mixed liquid to the vital wheat gluten mixture.

  6. Gently stir this mixture until it becomes a ball

    • We don’t want the ball to be super dry  so add 10-15 ml more water if necessary

  7. Then let the ball REST on a counter for 30 minutes 

    • This will help the vital wheat gluten develop protein strands

  8. Next, we’re going to squeeze the ball into two 10-12” long cylinders and tie them each into a single knot  

    • Try to avoid tearing the strands while stretching

  9. Then In a medium size saucepan, add water until it reaches 1/2 of an inch in depth. 

  10. We’ll then add 2 tbsp of Garlic Powder and 4.5g or about ½ cube of “Not Chik’n Bouillon Cube’” to the water.

  11. Once the water is seasoned, we’re going to “Water Saute” the roast with the lid on for 1 hour on a medium-mild boil

  12. Keep an eye on the water level throughout cooking and add more if needed.

  13. Once finished, we highly recommend letting the roast cool and storing it  overnight in foil to increase the density

  14. To reheat: Air Fry for 6-8 minutes until desired outside crispness. 


We Simplify Vegan Nutrition

…to help you create a sustainable, healthy, fit, plant-based lifestyle and take your fitness journey to the next level!

Start learning the science behind vegan nutrition and training right in your inbox. Join below!