One of my biggest concerns when it comes to my fitness journey is getting my daily 100-120 grams of protein. It may not sound like a lot at first, but if you ever truly count your macros on a daily basis, you’ll notice that it’s not nearly as effortless as it may appear. Especially if you’re also following a vegan diet. Don’t get me wrong, protein powders can work wonders. However, I’m not too fond of them either. So, what’s the solution? My high-protein vegan snacks will give you the amino acid boost you need after or before your workout! They don’t only taste good, but they will also make you feel amazing. So, let’s not waste any more time and get straight to the recipes.
Roasted Chickpeas
I LOVE chickpeas! So it comes as no surprise that my first recipe has to involve them. I mean, what’s there not to love? Roasted chickpeas are crunchy, savory, and incredibly rich in protein. The best part — they are also super easy to make at home. You can snack on them as you go, or include them as a crunchy topping for your salads. Here’s how to make them:
You’ll need:
- One can (15 ounces) chickpeas, drained and rinsed
- A tablespoon of olive oil
- Garlic powder (as much as needed)
- Paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F and line a baking sheet with parchment paper. Take a bowl and toss the chickpeas with olive oil, garlic powder, paprika, cumin, salt, and pepper until evenly coated. Then, simply spread the chickpeas in a single layer on the prepared baking sheet, and roast for up to 20 minutes.
Nut Butter and Banana Toast
Next up, we have a classic combo that never fails to satisfy – nut butter and banana toast. However, this recipe doesn’t necessarily have to be a snack either. It also makes an amazing breakfast! So, you can either snack on it after your workout or make a little bit extra and eat it as your first meal of the day. It’s delicious, sweet, and super filling. Also, it is super easy to customize it to your own taste.
Ingredients:
- 2 slices of whole-grain bread
- Two to three tablespoons of your favorite nut butter (almond, peanut, or cashew)
- 1 ripe banana, sliced
Instructions:
The instructions for this recipe are pretty straightforward, however, here’s how I like to make it. I will toast the bread until golden and crispy either in my toaster or a non-stick grill pan. Then, I’ll spread esch of the slices with my favorite nut butter — which is crunchy peanut butter! Of course, I’ll add the slices of banana on top of that. If I’m feeling extra fancy, I’ll also sprinkle a little bit of cinnamon or dark chocolate on top.
Homemade Edamame Hummus
Last but not least, I also have to share my recipe for homemade edamame hummus. Whenever I’m craving to snack on something late in the evening, this delicious green dip combined with baby carrots never fails me. And a huge bonus is also the fact that it’s packed with protein and flavor.
You’ll need:
- 1 cup shelled edamame beans
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons of tahini
- 1 to 2 tablespoons of olive oil
- Salt and pepper to taste
- Water (as needed for consistency)
Instructions:
Cook the edamame beans for a couple of minutes and put them in the blender with all the other ingredients. Blend until smooth, adding water as needed to reach your desired consistency. Do a final taste test and add any additional seasonings you feel are needed. Transfer the hummus to a serving bowl, and if you want to elevate the spread a little bit, garnish it with herbs or spices. Taste and adjust seasoning as desired. You can serve it with veggie sticks, crackers, or toasted pita bread.
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