No Bake Date Protein Balls
In a mixing bowl, combine the date paste with the butter.Add the protein powder, sea salt, and mix well.Add the chia seeds, peanuts, almonds and sesame seeds.Mix well and create little balls using your hands.Let it sit for 2 hours and then serve.
Coconut Protein Smoothie
In a blender, add the pour the coconut water. Add the date sugar and mix well. Add the protein powder, ice cubes, cinnamon, sea salt and matcha powder. Blend for 30 seconds. Pour into serving glass and serve with shredded coconut.
Chocolate Proten CupCakes
Preheat the oven to 380 degrees F. Add muffin liners onto a muffin tray. In a mixing bowl, shift the flour, baking powder, baking soda, salt, caster sugar, cinnamon powder, and protein powder. Set aside for now. In a bowl, beat the butter, applesauce, white vinegar, chocolate extract and beat for 2 minutes. Fold in the dry ingredients carefully. Pour into the muffin liners. Tap twice to remove the air bubbles. Add to the oven and bake for 20 minutes. Let it rest for 10 minutes. Serve at room temperature.
Vegan Power Packed Casserole
Preheat the oven to 400 degrees F.Use cooking spray to grease your baking dish.In a bowl, combine the potatoes, broccoli, red onion, salt, pepper, paprika, protein powder, coconut cream and cheddar cheese.Add the breadcrumbs, basil on top.Bake for 30 minutes. Let it rest for 10 minutes and then cut into pieces.Serve hot.
Protein Papaya Carrot Salad
In a container, combine the protein powder, olive oil, apple cider vinegar, garlic powder, parsley, ginger and shake well. Set aside for now.In a salad bowl, combine the papaya, carrot, onion, spring onion, and tomatoes.Add the dressing on top and add the cheese on top.Serve.
Green Strawberry Protein Shake
In a food processor, add the coconut milk.Add the strawberries and spinach. Blend for 1 minute.Add the mint, peppermint, ice cubes, salt, and protein powder.Blend for 1 minute. Serve cold.
Coconut Avocado Mango Protein Smoothie Bowl
Add the coconut milk, coconut meat, sea salt, protein powder, ice cubes, half of the mango cubes, half of the avocado slices into a food processor. Blend until the mixture is smooth.Add to a bowl. Add the chia seeds, pumpkin seed, remaining mango cubes and avocado slices on top.Serve.
BANANA APPLE MUSELI
A great healthy vegan start to your day. Not only is it delicious but will give you sustained energy throughout the day.
BeVego Vegan Lasagna
Preheat the oven to 390 degrees F. Grease your lasagna dish with cooking spray. Boil the lasagna sheets in salted water. Drain and set aside
BeVego Creamy Broccoli Cauliflower Soup
In a large saucepan, add the butter. Stir the broccoli and cauliflower for 3 minutes. Pour in the water and cook on high heat for 10 minutes.
BeVego Healthy Diet Lasagna
Cut the edges of the cucumbers. Cut them into lasagna sheet like texture. In a bowl, combine the peanut butter, BeVego blueberry protein powder, salt, pepper, and cayenne.
BeVego Black Cumin Seeds Salted Cookies
Preheat the oven to 400 degrees F. Add wax paper on a baking sheet. Shift the BeVego Gingerbread protein powder, flour, and baking powder.
BeVego Molasses Cookies
Start by preheating your oven to 400 degrees F. Line up wax paper on your cookie sheet.
BeVego Cheesy Buttery Cranberry Cookies
Add the blueberry extract and beat again. Add the flour mix and knead well.
BeVego Oat Chocolate Cupcake Preparation Time: 5 minutes
Preheat the oven to 380 degrees F. Place muffin liners on your muffin tray. Combine the oat flour, protein ppowder, sea salt, cinnamon in a bowl.
Stuffed SweetPotatoes with Chickpeas
Cut the sweet potatoes in half. Preheat the oven to 390 degrees F.
Tofu Veggie Noodles
Boil the flat noodles in boiling water for 5 minutes. Run the noodles through your sieve. Keep aside. in a large skillet, heat the sesame oil and fry the tofu cubes with a pinch of salt and pepper.
Baked Eggplants with tomatoes and Seaweed
Cut the stem off the eggplant. Cut it into four slices lengthwise. Rub some salt onto the eggplant. Preheat the oven to 380 degrees F. Grease a baking sheet with oil. Arrange the eggplants on the baking sheet.
Breakfast Quinoa with Tofu Cubes and Eggs
In a pot, heat half the oil and toss the quinoa for 2 minutes. Add some salt, BeVego Chocolate Hazelnut Protein Powder and garlic powder. Pour in 2 cups of water. Cook for 15 minutes and take off the heat. Transfer to a mixing bowl and fluff it finely.
Ripe Papaya Juice
Cut the ripe papaya into small cubes. Add the papaya cubes, coconut water, ice cubes, mint leaves, maple syrup and BeVego Chocolate Hazelnut Protein Powder in a blender. Blend it for only 1 minute. Serve with mint leaves on top.
Fried Tofu with Sauted Bell Pepper
Cut the tofu into 2 inches cubes. Combine the eggs, spelt flour, sea salt, and BeVego Gingerbread Protein Powder in a bowl. Mix well and coat the tofu in the mixture. Fry the tofu in oil until they are golden. Transfer to a paper towel.
Quinoa Squash Bean Bowl
In a large saucepan, add the olive oil over medium heat. Fry the onion with garlic for 2 minutes. Add the cauliflower, squash, broad bean seeds, and stir for 3 minutes. Add the quinoa, BeVego Gingerbread Protein Powder and stir for 2 minutes.
Peanut Butter Blueberry Coconut Smoothie Bowl
In a strong blender, add the blueberries, peppermint leaves, walnuts, coconut milk, peanut butter, chia seeds, and kiwi. Add the ice cubes, sea salt, BeVego Chocolate Hazelnut Protein Powder, cinnamon, and sea salt. Blend until well mixed and pour in four bowls. Top with desiccated coconut, kiwi slices, walnuts, peanut butter, blueberries and chia seeds.
Spinach Banana Soy Smoothie Bowl
In a blender, pour in the soy milk. Add the spinach, agave, kiwi, pomegranate seeds and banana. Add in the cinnamon, walnuts, BeVego Vanilla Caramel Protein Powder, and ice cubes. Blend until smooth.
Strawberry Raspberry Wildberry Smoothie Bowl
In a blender, add the strawberries, raspberries, and wild berries. Pour in the soy milk. Add the coconut jelly, agave, chia seeds, nutmeg, sea salt, cinnamon, and BeVego Chocolate Hazelnut Protein Powder Blend for 1 minute. Pour into four bowls.
Mixed Vegetable Soup
In a saucepan, pour in the water. Add the peppercorn, bay leaf, onion, and bring it to boil. Add the vegetables, sea salt, BeVego Chocolate Hazelnut Protein Powder and tofu. Stir well and cook for 10 minutes on medium low heat.
Cauliflower Leek Mushroom Soup
In a saucepan, add the olive oil and stir the mushroom for 2 minutes. Add the cauliflower and stir for 2 minutes. Pour in the water and cook until it comes to boil. Add the sage, cinnamon, garlic, pepper, sea salt, BeVego Vanilla Caramel Protein Powder, oregano, and cook for 5 minutes.
Baked Potato and Porcini Mushrooms
In a large mixing bowl, combine the soy sauce, turmeric, cayenne, sea salt, sage, cinnamon, and BeVego Chocolate Hazelnut Protein Powder. Add the mushrooms and potatoes and coat well. Add aluminum foil in a baking sheet. Add the potato mix in the baking sheet.