Made out of TVP. Whaaaaa?! 🤯
Yep, that's right. Is there anything that TVP can't do?
And for those who are unsure about WTAF TVP IS, lemme school you...
TVP is Textured Vegetable Protein, which is basically dehydrated soya beans with the fat removed. This makes it a great vegan high-protein, low-calorie ingredient to use in your recipes!
Most people use it in savoury dishes as a mince or ground beef replacement, but as it doesn't have any taste and absorbs flavours really well it's also fantastic used in sweet recipes!
I use it in place of oats in my overnight oats, I've made cookies with it and even granola!
Today, I'm taking things one step further and sharing with you my new carrot cake recipe 😋
Each serving has only 300 calories and packs a whopping 30g of protein!! 😱
I've been eating this as a breakfast or just any time of the day high-protein vegan snack! It's so good if you want a lil afternoon pick-me-up too that's sweet 😋
I made this into 6 fairly decent-sized servings but you could half each serving again to give you 12 high-protein vegan snack bars. Each one would have 15g of plant-based protein and 150 kcals.
It's also super healthy too as it contains veggies 🥕, 2 different types of nuts, flax seeds and Ceylon cinnamon powder.
So, let's get down to the making of this high-protein vegan carrot cake, shall we?!
Recipe - serves 6
Cake Ingredients:
2 medium carrots, grated
150g TVP
60g (2 scoops) vanilla vegan protein powder
400-500ml unsweetened soya milk
10g ground flaxseed (this must be ground)
1 tsp Ceylon cinnamon
¼ tsp baking powder
a pinch of ground nutmeg
a pinch of salt
50g walnuts, chopped
20g pistachios, chopped
Frosting Ingredients:
350g silken tofu
60g vegan cream cheese (optional)
1-2 drops of sugar-free sweetener
Directions:
1. Preheat the oven to 170c/345f
2. In a large mixing bowl add all of the cake ingredients except for the soy milk & pistachios
3. Using a silicone spatula, mix everything well until it’s all combined and then add the soy milk. Start with 400ml and add more if needed. You don’t want any dry clumps of powder
4. Line a baking tray with some parchment paper and press the TVP mixture down flat
5. Pop it in the oven and bake for 25 minutes
6. While cooking the carrot cake, make the cream cheese frosting by blending the ingredients (I use a stick blender). You don’t have to use the cream cheese if you can’t get it/don't want to, it just adds an extra level of creaminess to it!
7. When the carrot cake has finished cooking, let it cool for half an hour and then spread the frosting on top using a silicone spatula. Top with the chopped pistachios, cut into 6 pieces and enjoy!
Calories/Macros (per 1/6th)
300kcal/30g protein / 12g carbs / 13.5g fat
Also, FYI I added this recipe along with a load of others to my NEW nutrition-only monthly membership program.
Inside Vegan Macros Mastery, every month you’ll get done-for-you calories & macros, new high-protein vegan recipes and incredible resources available to help you stay on track and know exactly what to do to keep making progress.
You can start anytime and there is no minimum commitment!
See you there.
Vicki
Founder & Head Coach
