5 Vegan Protein Powder Recipes to Make This Week

Nov 12, 2022YesWellness.com
5 Vegan Protein Powder Recipes to Make This Week

Looking for a way to add more protein to your diet? Try out these 5 vegan protein powder recipes from our friends over at Iron Vegan!

If you're following a vegan diet, protein powder may be a great option for you. But it can be tough to find the right one—and even tougher to figure out how to use it.

Luckily for us, Iron Vegan has come up with 5 delicious vegan protein powder recipes that will hit the spot! Each recipe uses wholesome ingredients and is packed full of protein—so you'll feel satisfied after every bite.


5 Vegan Protein Powder Recipes to Make This Week

Whether you're looking for a way to get more protein in your diet or just want to try something new, we've got you covered with these 5 vegan protein powder recipes from Iron Vegan.


1. Morning Glory Mini Loaves


This recipe is simple to make, nutritious, and full of flavour. It's the perfect solution for a satisfying and nutrient-dense breakfast!



  • 1 ½ cups Chickpea Flour
  • 1 scoop Iron Vegan Sprouted Protein Unflavoured
  • 2 ¼ cups Water
  • 1 can Grilled Artichoke
  • 6 pieces Sundried Tomatoes
  • 1 cup Spinach
  • 1 tsp Baking powder
  • 1 Tbsp Apple Cider Vinegar
  • 6 Tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1/2 cup Vegan Parmesan Cheese


  1. Preheat the oven to 420 degrees Fahrenheit.
  2. In a medium mixing bowl mix the chickpea flour, protein powder, baking powder and salt. Then add the water, apple cider vinegar and olive oil and whisk until there are no lumps. You can use a blender to make it quicker. Let the mixture rest for 20 minutes.
  3. Grease a mini loaf pan with olive oil. You can also use a muffin/cupcake pan or a mini muffin pan to make bite sized pieces!
  4. Chop the artichokes, sundried tomatoes and spinach. Add them to the chickpea flour mixture and mix until well combined.
  5. Spoon the mixture evenly into the tins. Top with some vegan parmesan cheese. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted in the centre comes out clean. Cool before serving.
  6. Enjoy!


2. Cinnamon Swirl Pancakes


If you're looking for a way to spice up your breakfast routine, look no further. These healthy cinnamon swirl pancakes topped with apple-cinnamon chia jam are great any time of day.




  • ¼ cup Iron Vegan Unflavoured or Vanilla Protein Powder
  • 1 cup Quinoa Powder
  • ¾ cup Hazelnut or Almond Flour
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 ½ tsp Cinnamon
  • 2 Tbsp Coconut Sugar
  • 1 pinch Salt
  • 1 ½ cup Oat Milk
  • 1 Tbsp Apple Cider Vinegar
  • Chia Egg (2 Tbsp Chia Seeds + 6 Tbsp of water)
  • 2 Tbsp Melted Coconut Oil

Cinnamon Swirl:

Apple-Cinnamon Chia Jam:

  • 1 piece Green Apple, peeled and diced
  • 1 piece Red Apple, peeled and diced
  • 1 Tbsp Coconut Oil
  • ¾ cup Water
  • ¼ cup Chia Seeds
  • ¼ to ½ cup Coconut Sugar
  • 1 Tbsp Cinnamon
  • 1 pinch Anise Star
  • 1 pinch Nutmeg


For the pancakes and cinnamon swirl:

  1. In a small bowl mix the chia seeds with water and let it rest for 5 minutes. In a separate bowl mix together the cinnamon swirl ingredients. Transfer the mix to a plastic squeeze bottle. If you don't have one, you can use a spoon.
  2. Mix all dry ingredients in a large bowl, then add the oat milk and chia egg. If the batter is too thick, you can add a little more water. Do not overmix, the batter should have lumps.
  3. Preheat a skillet over medium heat. Grease it with coconut oil.
  4. For each pancake, pour about ¼ cup of batter onto the skillet. Then, using your squeeze bottle or spoon, create a swirl on top of each pancake.
  5. Cook one side until small bubbles appear in the center, then flip. Let it cook until is lightly browned and cooked through.
  6. Repeat with the remaining batter. Add more coconut oil to the skillet as needed.

For the jam:

  1. Preheat a medium pot over medium heat. Add the coconut oil, then the diced apples (sautéed a bit). Add the coconut sugar, cinnamon, anise star and nutmeg. Let cook for 2- 3 minutes until fragrant.
  2. Reduce the heat to low, cover and simmer for 15 mins, or until the apples are fork tender. Once the jam is cold you can store it in the fridge.
  3. Serve the pancakes with the apple-cinnamon jam on top. Enjoy!


3. Chocolate Decadence Cake


If you're a fan of chocolate, this recipe is for you. It's easy to make, nutritious, and contains protein. You can use the same batter to make cupcakes and use the same ganache as frosting. It's true chocolate decadence.



Chocolate Cake:

  • 2 tsp Red wine vinegar or apple cider vinegar
  • 1 cup Oat Milk
  • 1/2 cup Aquafaba
  • 3 tsp Baking Soda
  • 2/3 cup Maple Syrup
  • 1 cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup Melted Coconut Oil
  • 2 cups Sweet Potato Puree
  • 1/2 tsp Salt
  • 1 cup Cocoa Powder
  • 1 1/4 cup GF flour or regular unbleached flour
  • 1 scoop Iron Vegan Athlete’s Blend Chocolate or Vanilla Protein Powder
  • 1/2 cup Oat flour
  • 1 cup Sunflower seed flour

Chocolate Ganache:

  • 1 cup Maple Syrup
  • 1/2 cup Melted Coconut Oil
  • 1 cup Cocoa Powder


  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cardamom
  • 1 tsp Pink peppercorn


For the cake:

  1. Preheat the oven to 350°F. Grease any pan that you have at home with cooking oil (any kind) or non-stick cooking spray.
  2. Start by mixing the vinegar and oat milk. After 5 mins, add the baking soda, aquafaba, maple syrup, vanilla extract and melted coconut oil and sweet potato puree. Set aside.
  3. Now in a mixing bowl, add the dry ingredients (salt, cocoa powder, protein powder and flours), whisk to combine all the ingredients and to avoid any lumps.
  4. Pour the batter into prepared cake pan or pans, 3/4 full. You can use a baking sheet to put all of your cake pans.
  5. Bake the cake for about 35 to 40 minutes or until a skewer or toothpick inserted in the centre comes out clean. The time would depend on the size of the cake pan you're using.

For the chocolate ganache:

  1. Combine all the ingredients in a mixing bowl, or you can use a whisk or a blender. Add spices if you want.


  1. If your cake is too thick, take the knife to the side of the cake. Slowly turn the cooled cake while moving the knife in a back and forth motion.
  2. Spread a generous layer of ganache on the top of the first cooled cake, then add another layer on the second cake, spread more ganache, then other layer and repeat the same process. For the sides, take some chocolate ganache with a metal spatula, hold it against the side on a 90-degree angle and spread it, covering the cake all around.
  3. Enjoy!


4. Triple Chocolate Raw Brownie


We're so excited to share with you these completely vegan, totally delicious, chewy, chocolatey, protein packed brownies. We won't tell if you don't feel like sharing these!



  • 1 cup raw pecans
  • 2 scoops Iron Vegan Sprouted Protein (Chocolate)
  • 1/2 cup shredded coconut
  • 1 cup pitted Medjool dates
  • 2 tbsp. Organic Virgin Coconut Oil
  • 5 tbsp. raw cocoa powder
  • 1/2 tsp. grey sea salt


  • 1-2 bars raw 76% dark chocolate
  • 2 tablespoons Virgin Coconut Oil
  • 1 tablespoon maple syrup


  1. In a food processor, process pecans until crumbly then add remaining ingredients and pulse until it until it holds together but not pureed.
  2. Press into a 9 inch cake pan.
  3. Chill before serving.
  4. Gently melt dark chocolate and add in coconut oil and maple syrup. Stir well and pour over brownies. Chill to set.


5. Strawberry-Pistachio Lemonade Squares


If you're looking for a snack that's both sweet and filling, these strawberry-pistachio lemonade squares are your new go-to! Whether you're looking for something to eat before or after a workout or just want a delicious treat to keep around the house, these squares are the perfect way to satisfy your sweet tooth.




  • 2 cups Almond Flour
  • 1 cup Rolled Oats
  • 1 scoop Iron Vegan Vanilla Protein
  • ½ tsp Cardamom
  • ½ tsp Baking Powder
  • ¼ cup Coconut Oil
  • 1/3 cup Maple Syrup
  • 3 to 4 drops Lime Extract

Strawberry Lemonade Mixture:

  • 1 Tbsp Coconut Oil or Olive oil
  • 2 cups Strawberries (chopped)
  • 1 cup Raspberries
  • 1/2 cup Pistachios (roughly chopped)
  • 4 Tbsp Maple, Agave or Coconut Syrup
  • 2 Tbsp Chia Seeds
  • 1 tsp Lime Zest
  • 2 Tbsp Lime Juice
  • 1 tsp Vanilla Extract
  • 2 Tbsp Water


  1. Preheat the oven to 350°F. Combine all ingredients for the crust in a food processor for a few pulses until you get a dough texture. Set aside.
  2. Next, create the strawberry mixture. Add the pistachios in a preheated medium saucepan and let them toast. Then, add the coconut oil, raspberries, strawberries, lime juice, vanilla extract and syrup, combine and let the mixture bubble for 2 minutes. Lower the heat, add the lime zest, water and chia seeds. Set aside and let it cool completely.
  3. Press the crust mixture into a 20cm x 20cm square pan, evenly distributed. Place in the oven and bake for 12 to 15 minutes. Set aside and let it cool.
  4. Once the crust is cooled, add the filling mixture on top and bake for another 20 minutes or until the top gets golden brown.
  5. Cool before serving. Enjoy!


Final Thoughts

So there you have it—five vegan protein powder recipes that are perfect for any time of day. Whether you're looking for something to fuel your workout, or just a healthy snack, these recipes are sure to hit the spot!

The protein powders listed in this post may assist in the building of lean muscle tissue/mass when combined with regular weight/resistance training and a healthy balanced diet. Please note that certain protein powders may not be right for you. Always read and follow the label and consult a healthcare professional for more information.

Finally, don't forget to stock up on Iron Vegan protein powder before you go!

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