In this society, we’re misled to believe that meat and dairy products are the sole source of protein. We’re also told that the more protein, the better. It’s really just a marketing scheme for the animal agriculture industry. It’s a great marketing tactic, I’ll give them that, but it’s false.
Many plant-based foods are full of protein! In fact, plants are actually where animals - including the biggest/strongest such as gorillas, rhinos, and elephants - get their protein from plants. The animals you eat for protein get their protein from plants. Ironic, isn’t it?
Plant-based proteins are easier to digest and offer vitamins and minerals on top of protein, more so than animal-based protein. However it’s not just what’s in plant proteins that count; it’s what’s not. Unlike animal-based protein, which can be high in saturated fats, hormones and pesticides, plant-based protein is low in saturated fats, has no added hormones, and when organic is pesticide free.
Look for these plants to get protein: grains, beans, nuts, seeds and broccoli, spinach, peas, as well as other vegetables. There are also a wide variety of meat substitutes such as veggie burgers, tofu and tempeh in the majority of markets. Beyond Meat is a fabulous brand that makes all kinds of meat substitutes that replicate the real thing, but has the benefit of being plant-based. There are also vegan protein powders, like Vega, for convenience and easy access.
Now, how much protein do we really need? As a vegan athlete, I can say confidently that I never struggle to get in the amount of protein I need. The recommended intake for healthy adults is 46 grams for women and 56 grams for men. The majority of people consume much more than this, vegan or not. I easily consume about 80 grams a day for muscle recovery and growth.
My favorite way to get protein in is with desserts. That’s right, dessert! I often use the chocolate Vega protein powder for chocolate desserts such as cakes, truffles and brownies.
Here’s a phenomenal Chocolate Protein Brownie recipe using Vega’s protein powder. Enjoy!
Brownie Ingredients
- 1/3 cup coconut oil, room temperature
- 1/2 cup coconut sugar (You may also use regular sugar.)
- 1/4 cup pure maple syrup
- 1/2 cup applesauce, unsweetened
- 1 tsp vanilla extract
- 1/3 cup Chocolate Vega Protein Powder
- 1/2 cup gluten-free all-purpose our (You can also the non-gluten-free kind.)
- 1/4 tsp salt
- 1/4 tsp baking powder
Frosting Ingredients:
- 2 ripe medium avocados
- 1/4 cup Chocolate Vega Protein Powder
- 1/4 cup cocoa powder, unsweetened
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- Mini dark chocolate chips, optional
Instructions:
- Preheat oven to 350 degrees.
- Grease an 8-inch square pan with coconut oil or spray with cooking spray.
- In a large bowl, thoroughly mix together coconut oil and coconut sugar. Add maple syrup, applesauce and vanilla extract. Whisk together until combined.
- Combine protein powder, gluten-free all-purpose our, salt and baking powder and slowly add to the wet ingredients while mixing. Mix until fully combined.
- Pour batter into prepared pan and bake for 25 to 30 minutes.
- While the brownies are baking, make the frosting by adding all of the frosting ingredients to a food processor and processing until smooth. Refrigerator until ready for use.
- Let brownies cool before frosting. Once cooled, frost them with a thick layer and top with dark chocolate chips if you’d like. Cut into squares and enjoy!
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