Vegan Recipes to Get Your Protein 

Vegan Recipes to Get Your Protein 

Hello, dear friends! If you’re looking for easy, protein-rich vegan recipes, then you’ve stumbled upon a real find!

Whether you’re a seasoned vegetarian or just trying it out, I’ll help you with recipes that are not only satisfying, but will make your taste buds dance. So, grab your cooking utensils and let’s go on a flavour-filled journey into the world of vegan deliciousness.

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Vegan fajita bowl

To make fajitas not only delicious but also healthy, they don’t necessarily have to be prepared exclusively with vegetables. You can also add lots of other ingredients to make this dish healthy and delicious.

Originally, beef was the main meat used for fajitas, but our bowl is vegan and does not require wheat patties, as we replace them with long-filling rice. The avocado cream is optional, but provides enough healthy fats in your meal. The recipe is really easy to prepare, a spice mix from the supermarket makes it very simple.

You can also replace these with your own spices. Our fajit bowl is perfect for taking with you for lunch, helping you to stay well-fuelled on the go. Have fun preparing it. Tip: As an alternative to the spice mix, you can also use 1 pinch each of sweet paprika, garlic, chilli peppers, coriander, turmeric, black pepper, cumin, oregano, onions, salt, sugar and lemon juice.


  1. Firstly, prepare the rice according to the packet instructions. Meanwhile, cut the peppers and onions into strips.
  2. Fry the meat substitute according to the packet instructions and then put to one side. Please note, some products cook faster than others.
  3. Fry the onions and peppers in the same pan. Meanwhile, mix the spice mix with the tinned tomatoes.
  4. Add the tomato mix to the pan, reduce the heat and allow the peppers and onions to cook briefly.
  5. During this time, you can optionally prepare the guacamole. To do this, simply mash the avocado with a fork, chop the tomatoes and garlic and add. Flavour everything to taste.
  6. Now add the vegan meat alternative to the pan and bring to the boil briefly.
  7. Divide the rice, fajita mix and guacamole evenly between three Meal Prep bowls.

Vegan protein bars

Vegan protein bars are a great option for anyone who prefers a plant-based diet or chooses to avoid animal products for other reasons. Our bars contain a blend of our Vegan Pro and carbohydrates in the form of chocolate and can be a quick and convenient way to fuel the body with nutrients.

The ingredients make about 10 bars, depending on how big you mould them. The nutritional information refers to one of these 10 bars. I used a simple silicone mould from Amazon, but you can also cut the dough to size before leaving it to cool. The bars will keep in an airtight container in the fridge for up to 3 days or in the freezer for months.


  1. In a bowl, stir together 2 chopped Weetbix and the protein powder.
  2. Add the water, peanut butter and maple syrup until the Weetbix has dissolved and no dry protein powder remains.
  3. Pour the batter into a small silicone container and freeze overnight. Alternatively, the dough can also be placed in a rectangular mould and cut to size once it has hardened
  4. Once hardened, roll the bars in melted chocolate. Sprinkle with roasted peanuts as decoration.
  5. Enjoy straight from the fridge.

Vegan protein pan

Vegetable stir-fry with potato noodles is a delicious and inexpensive dish that can be made with vegan meat. It is a quick and easy way to create a nutritious meal that will keep you full for a long time. The combination of fresh vegetables and Schupfnudeln, a type of potato pasta, makes for a balanced and healthy meal. This vegetable pan with potato noodles is not only delicious and easy to prepare, but also very nutritious.

The vegetables provide a variety of nutrients such as vitamins, minerals and fibre. The Schupfnudeln provide a source of carbohydrates that keeps you full for a long time. The vegan meat contains protein to make the meal more balanced. When buying your pesto, please pay attention to the nutritional values given, as there are big differences in calories. The ingredients are enough for five large portions, which you can either make ahead or prepare an inexpensive lunch or dinner for your family.


  1. Defrost the kaiser vegetables.
  2. Then fry the Schupfnudeln in a pan with a little oil from the pesto on all sides and set aside.
  3. In the same pan, heat the meat substitute together with the chickpeas and the defrosted Kaiser vegetables.
  4. Now stir in the pesto and season to taste.
  5. When the vegetables are cooked al dente, add the soya cuisine and bring to the boil briefly with the potato noodles.

Vegan cinnamon buns

These cinnamon buns are both vegan and high in protein and contain no refined sugar. I personally think their flavour is outstanding and would give them a rating of 10/10 – they’re even better than any cinnamon bun you can buy in a bakery! Plus, you only need a few ingredients, so you can call them a “checkpot”.

To make the dough for the cinnamon buns, I used spelt flour and our Vegan Protein Rice Pudding Cinnamon. The combination of these ingredients is perfect for making cinnamon buns and baking with them worked very well. I therefore highly recommend using these ingredients. For the filling, I used a classic mixture of butter, cinnamon and sugar.

However, I used low-calorie ingredients such as light butter, erythritol instead of sugar and normal butter. Please pay attention to the ingredients listed if you want to bake the cinnamon buns completely vegan. In many recipes, you will also find instructions that cinnamon buns can be baked with fan-assisted baking. Personally, I have baked the recipe several times on top/bottom heat and have had the best experiences with this short baking time. Have fun trying it out.


  1. Mix the flour, protein powder and salt in a large bowl, warm the almond milk slightly and crumble in the dry yeast. Stir in the maple syrup and leave to stand until the yeast bubbles.
  2. Add the yeast mixture to the flour mixture. Add the skyr and margarine and knead well to form an even dough. Cover the dough and leave to rise in a warm place for 1 hour.
  3. For the filling, mix the margarine, erythritol and cinnamon into a smooth paste. Roll out the dough into a rectangle. Spread the cinnamon paste on top and roll the dough into a large roll. Divide the roll into 12 equal pieces.
  4. Preheat the oven to 200° top bottom heat. Place the snails on a baking tray (with baking paper) and bake for approx. 15-20 minutes.
  5. Optionally, you can spread a glaze of powdered erythritol and water on the snails. The snails are best enjoyed while still warm.

AboutCorinne Switzer

Corinne is an avid reader and takes a keen interest in conspiracy theories. When not busy with her day job, she likes to indulge the writer in her and pens columns on a wide range of topics that cover everything from entertainment, healthy living to healthcare and more.