I kid you not, these are the ultimate and best tasting vegan peanut butter protein balls. I originally created this recipe after spending fat too much money on store bought protein balls. At $3 per ball, having protein balls daily was costing me $21 per week! I’ve also prefer to make food from scratch where I can, so making these protein balls was an easy way to save money, get a nutritious dairy-free, vegan snack into my day and increase how much protein I was eating!
The only downside to making protein balls is the outlay of costs can be a bit expensive. Unfortunately almond meal and cacao powder don’t come cheap! I highly reccomend buying these ingredients in bulk and making a large batch of protein balls. Honestly, if you can – double the recipe and make 30 of them! Store them in the freezer for later, and if you’re like me and have protein balls daily – you’re set for a month!
Once you’re ready to use the balls, simply pop them in the fridge the morning of, or just place them straight into your lunchbox and they’ll be ready to go by snack time!
Vegan Peanut Butter Protein Balls
Cook time: 20 minutes
1.5 cup almond meal
1/2 cup vanilla vegan protein powder
1/4 cup shredded coconut
1 cup peanut butter
1/4 cup maple syrup
1/4 cup cacao powder
1/2 cup hot water
Add all ingredients together in a food processor. Process until mixture comes together
Divide mixture into 15, and roll into balls. Coat mixture in coconut and refrigerate. Enjoy
If you follow me on Instagram (@theplantbased_dietitian) you will definitely know how much of a rice paper roll addict I am. Believe it or not, I once ate them for breakfast, lunch and dinner – I love them that much! My Vegan Crunchy Tofu Rice Paper Rolls will always be one of my favourite dishes and my famous peanut butter sauce a highly sought after recipe. So today I’ve written out the secret ingredients to this famous concoction for you all to try and enjoy!
Vegan Crunchy Tofu Rice Paper Rolls
Time: 20 minutes
2 cup fresh baby spinach
½ red capsicum, thinly sliced
½ carrot, thinly sliced
½ Lebanese cucumber, thinly sliced
1/3 cup fresh coriander leaves
1 cup red cabbage, thinly sliced
1/2 avocado, thinly sliced
6 sheets Vietnamese rice paper
150g tofu, sliced lengthways into small rectangles
2 tbsp Soy sauce or tamari (if gluten free)
1 tsp olive oil
Sweet satay sauce
1 tbsp natural peanut butter
2 tbsp soy sauce or tamari (if gluten free)
1 tbsp sweet chilli sauce
Hot water to thin
Heat a large fry pan with oil over medium heat. Add in tofu strips and cook for 5-10 minutes, rotating until completely browned.
In the last 1-2 minutes, reduce heat on frying pan and add soy sauce. Allow soy sauce to soak through tofu. Remove from heat and allow to cool.
Meanwhile, prepare dipping sauce by whisking together peanut butter, soy sauce and sweet chilli sauce until smooth. Add hot water until mixture reaches desired consistency.
Prepare a large bowl of lukewarm water to soften rice paper in.
One at a time, submerge rice paper into water for about 5-10 seconds until soft
Place a small bed of cabbage, coriander and spinach leaves in the middle of the rice paper. Top with small amounts of every other ingredient; carrot, cucumber, tofu, capsicum and avocado.
Roll rice paper roll up (bottom up, sides in and roll to close)