High-Protein Vegan Pumpkin Recipes | Oil-Free, Dairy-Free, Low-Fat & Delicious! скачать в хорошем качестве

High-Protein Vegan Pumpkin Recipes | Oil-Free, Dairy-Free, Low-Fat & Delicious!

Fall flavor meets clean vegan nutrition! In this video, I’ll show you how to make three high-protein vegan pumpkin recipes that are dairy-free, egg-free, oil-free, and low-fat — all with the rich taste of pumpkin spice. These recipes are perfect for meal prep, healthy snacking, or cozy autumn breakfasts and desserts. Whether you’re working on fitness goals or just craving a wholesome seasonal treat, one of these recipes is for you! Each recipe is naturally sweetened, full of plant-based protein, and made without refined oils or processed ingredients. Perfect for fall baking season! Timestamps: 0:00-0:14 Introduction 0:15-2:20 Fluffy Pumpkin Cookies (or Muffins!) 2:21-2:36 Pumpkin Cookie/Muffin Nutrition 2:37-4:03 Creamy Pumpkin Pie Chia Seed Pudding 4:04-4:14 Pumpkin Pie Chia Seed Pudding Nutrition 4:15-6:33 Soft & Moist Vegan Pumpkin Bread 6:34-6:44 Pumpkin Bread Nutrition 6:45-7:06 Closing DIRECTIONS Muffins, Cookies, Bread: Preheat oven to 350F/176 C MUFFINS/COOKIES Combine in mixing bowl: -3/4 cup unsweetened vanilla almond yogurt -1.5 cups Stevia/sweetener -Egg substitute: 3 tbsp flax seed meal + 9 tbsp water -1 can pumpkin puree (15oz) -1 cup each: wheat, white, vital wheat gluten flour -2 tbsp baking powder -1 tsp salt -1.33 tbsp cinnamon -1 tsp nutmeg -1/2 tsp ginger Mix well. Either drop cookies on a baking sheet OR use muffin tins/silicon molds to make muffins. Makes 25 cookies OR 12-13 pumpkin muffins. Bake 12-15 minutes. PUMPKIN PIE CHIA SEED PUDDING Combine in mixing bowl: -1 can pumpkin puree (15oz) -1.5 cups soy milk -1/2 cup Stevia/sweetener -1 tbsp cinnamon -1 tsp nutmeg -1/2 tsp all spice -3/4 cup chia seeds Mix well, and distribute evenly among six containers. Refrigerate for one hour. Remove from fridge and break up seed clumps. Return to fridge for several hours or overnight. Top with crunchy topping of your choice with vegan whipped topping. PUMPKIN BREAD Combine in mixing bowl: -Egg substitute of 4 tbsp flax seed meal + 12 tbsp water -1/2 cup unsweetened vanilla almond yogurt -1 cup soy milk -1 can pumpkin puree (15oz) -3 cups Stevia/sweetener -1.25 cups wheat flour -1.25 cups white flour -1 cup vital wheat gluten flour -1.5 tsp baking powder -1.5 tsp baking soda -1 tsp salt -1-2 tbsp cinnamon -1 tsp nutmeg -1 tsp cloves -1/2 tsp all spice Divid evenly into two lined loaf tins. Bake 1 hour – or until each loaf passes the toothpick test. Cool for at least 30 minutes. #cozyfood #plantbased #recipe #healthyfood #vegan #vegetarian #baking #dessert #highproteinsnacks #cookies #bread #mealprep #highprotein #lowsugar #lowfat #cozy #foodie #fallrecipe #eggfree #dairyfree