3 Easy Vegan Protein Powder Recipes

If you follow a vegan diet or are simply looking for ways to up your plant protein intake, you probably already have a go-to protein powder. But when that go-to smoothie recipe starts to get old, it’s Chef Megan Mitchell to the rescue! Today on Prep School, she’s sharing three creative, easy-to-make recipes featuring vegan protein powder, including snackable protein balls, a chai-flavored smoothie, and make-ahead overnight oats.

Chocolate Peanut Butter Protein Balls

Here’s a recipe that calls for protein powder but has nothing to do with smoothies. “This is a different way to bring protein powder into your diet, and you don’t have to eat it for breakfast,” Chef Mitchell says. “You can pop these in a bag or a container, eat them throughout the day, or after a workout.”

Yield: 15 to 17 balls
Active time: 15 minutes

Ingredients

6 large dates, pitted
1 scoop Vega Sport Premium Protein, Chocolate
1 cup
½ cup creamy peanut butter
1 tablespoon coconut oil, melted
½ teaspoon sea salt
½ teaspoon ground cinnamon
2 tablespoons mini vegan chocolate chips
2 tablespoons roasted peanuts, chopped

Instructions

Place dates, protein powder, peanut butter, coconut oil, salt, and cinnamon in a food processor; blend until fully combined. Remove lid and add mini chocolate chips and peanuts; pulse until blended.

Scoop 1 tablespoon of mixture into the palm of your hand; gently roll and squeeze together into a ball, then place on a parchment-lined sheet tray. Repeat with remaining mixture. Refrigerate in an airtight container for up to 4 days.

Reishi Chai Spiced Smoothie

Reishi is a mushroom that’s been used medicinally to support vitality for generations—and now it’s easier than ever to incorporate into your diet. For a speedy breakfast, Chef Megan Mitchell has a great tip: “I put all my smoothie ingredients in a blender and refrigerate it overnight. The next morning, when I’m rushing, I just add some ice and blend it up.” This recipe is low in net carbs, so it’s great for sipping on the Keto diet, too.

Yield: 1 serving
Active time: 5 minutes

Ingredients

1 ½ cups unsweetened almond milk
1 scoop Vega One Organic All-In-One Protein Powder, Plain Unsweetened
1 cup Thrive Market Fair Trade Organic Chai Tea
2 tablespoons almond butter
1 teaspoon ground flaxseed
½ teaspoon vanilla extract
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch ground cardamom
1 cup ice

Instructions

Steep your tea for 3 to 5 minutes. Then, add all ingredients to a high-speed blender. Start on low speed, then raise to high, blending until smooth and creamy. Pour into a glass and serve immediately.

Overnight Blackberry Pudding with Hemp, Chia, and Oats

This make-ahead breakfast gets you out the door quickly and is filled with good-for-you ingredients like chia seeds and oats, plus fresh berries for sweetness. “One of the reasons I love this pudding is it’s so pretty!” Chef Megan Mitchell shares. “I know, who cares if it’s pretty? But you eat with your eyes first, and I just love the bright purplish hue.”

Yield: 4 servings
Active time: 10 minutes
Total time: 8 hours

Ingredients

2 cups unsweetened hazelnut milk
1 scoop Vega Sport Premium Protein, Chocolate
1 cup blackberries, plus more for garnish
2 teaspoons maple syrup, plus more as needed
1 teaspoon vanilla extract
Pinch of Himalayan pink salt
½ cup rolled oats
¼ cup Chia seeds
3 tablespoons Nutiva Organic Shelled Hemp Seeds

Instructions

Add hazelnut milk, blackberries, maple syrup, vanilla, protein powder, and salt to a high-speed blender; blend on high until smooth. Pour mixture into a medium bowl and add oats, chia seeds, and hemp seeds; whisk. Let sit for 10 minutes, then whisk again. Refrigerate for 2 to 3 hours, until firm, or up to overnight. To serve, whisk again, then place a scoop in a shallow bowl. Top with additional blackberries, hemp seeds, or other favorite toppings. Refrigerate leftovers for up to 5 days.

Recipes by Chef Megan Mitchell