Vegan Snack Recipes | My BeVego

BeVego Cheesy Buttery Cranberry Cookies

Add the blueberry extract and beat again. Add the flour mix and knead well.

BeVego Molasses Cookies

Start by preheating your oven to 400 degrees F. Line up wax paper on your cookie sheet.

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.

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.

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 Vegetable Fresh Salad

Ingredients: ½ cup mixed quinoa 1 lime, sliced 1 tbsp lime juice 4 tbsp Bevego Gingerbread protein powder 1 tsp basil leaves 2 baby cucumbers, sliced 1 red bell pepper, cut into julienne 1 apple, chopped finely Salt and pepper to taste 2 tbsp extra virgin olive oil ½ tsp garlic powder ½ tsp chili flakes

Oat Lentil Burger

Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 2 Category: Lunch/Dinner/Snack Ingredients: ½ cup spinach 2 burger buns 1 carrot, peeled, chopped finely ½ cup rolled oats ½ can lentils 1 tomato, sliced 2 tbsp vegan mayo 1 tbsp tahini ½ tsp dried rosemary 2 tbsp vegan butter ½ tsp cayenne powder 10 tbsp Bevego gingerbread protein powder Oil for frying Instructions: In a pan, melt the butter and toss the oats for 2 minutes. Add the lentils, carrot and toss for 3 minutes. Add the salt, cayenne pepper and rosemary. Cook for 1 minute. Add 2 tbsp of water. Cover and cook for 1 minute. Take off the heat. Mix in the protein powder. Mix well and make two patties. Fry the patties golden brown with oil. Spread the tahini and vegan mayo onto the burger buns. Assemble the burger. In serving plates, add the spinach. Add the burgers. Serve. Nutritional info 571kcal 14g fat 82.3g Carb 14.2g fiber 6.5g sugar 31.5g protein

Vegan Taco

In a skillet, add the canola oil and toss the onion for 1 minute. Add the bell pepper, corn kernels, soy sauce, salt, pepper, protein powder, ginger and toss for 5 minutes. Fry the tacos until they are yellow. Fill it using lettuce leaves and the corn mixture. Add the tomatoes on top. Add the olive oil and paprika on top. Serve.