I’m thrilled to share a recipe that’s not only delicious but also packed with nutrients: Vegan Protein Bread. This recipe is super easy to make and ready in just 30 minutes. Perfect for a quick lunch, a hearty snack, or even as a side for dinner.
Let’s dive into the details and explore why these ingredients are so beneficial for you.
Why This Protein Bread is So Nutritious?
This vegan protein bread is a nutritional powerhouse and a fantastic example of protein bread. This bean bread provides a balanced mix of protein, healthy fats, and fibre, making it an ideal choice for any meal. Combining oats and beans ensures a steady release of energy, keeping you full and satisfied for longer. Plus, the added benefits from seeds and olive oil make these buns a heart-healthy option. Each ingredient has been chosen to maximise nutritional value without compromising on taste. Here’s why they are so nutritious:
- Pumpkin Seeds: Rich in magnesium, iron, and zinc, which are essential for muscle function, heart health, and immune support.
- Chia Seeds: A powerhouse of omega-3 fatty acids, fiber, and protein, perfect for binding the bread and adding extra nutrition.
- Oats: Provide soluble fiber, which helps lower cholesterol and maintain heart health, while also offering a good source of protein.
- White Navy Beans: Packed with plant-based protein and fiber, helping to keep you full and satisfied.
- Olive Oil: Contains monounsaturated fats that are heart-healthy and help reduce inflammation.
- Unsweetened Applesauce: Acts as a natural sweetener and moisture provider, adding a hint of sweetness without refined sugar.
- Dried Rosemary: Offers antioxidant properties and aids digestion.
Why You Should Make Protein Bread at Home?
Making protein bread at home allows you to control the ingredients and ensure that what you’re eating is healthy and nutritious. Plus, this recipe is super easy to make and ready in just 30 minutes! Here are some reasons why I LOVE this recipe:
- It’s entirely gluten-free: None of the traditional bread ingredients are needed, making this a gluten-free alternative.
- It uses only one bowl: So cleanup is a breeze!
- No yeast needed: No need to wait for the bread to rise. Just whip up the batter and toss it in the oven. It doesn’t get any easier.
- No bread machine required: This recipe is simple enough to make without any special equipment.
- No protein powder: Get your protein from natural ingredients without relying on protein powder.
Recipe Variations
This protein buns recipe is versatile, and you can tweak it to suit your taste preferences:
- Different Herbs: Swap out rosemary for thyme, basil, oregano, or any herb of your choice to change the flavor profile.
- Add Nuts: Incorporate chopped nuts like almonds, walnuts, or pecans for added crunch and protein.
- Seeds: Sprinkle in sunflower seeds, flaxseeds, or sesame seeds for extra nutrition and texture.
- Dried Fruits: Add a hint of sweetness by mixing in dried cranberries, raisins, or apricots.
- Spices: Experiment with different spices like cumin, coriander, or paprika to give your bread a unique twist.
How to Eat Homemade Protein Bread?
This vegan protein bread is incredibly versatile. Here are some pairing ideas to make your meal complete:
- Serve with a Salad: Pair the bread with a mixed greens salad dressed with a light vinaigrette for a fresh and nutritious meal.
- Top with Avocado Spread: Add some mashed avocado, a sprinkle of salt, and a squeeze of lemon juice on top of the bread for a delicious and healthy snack.
- Side of Soup: Complement the bread with a bowl of your favorite soup, such as tomato basil or vegetable lentil, for a cozy and satisfying meal.
- Enjoy with Hummus: Dip the bread in homemade hummus or another bean dip for a tasty and protein-packed snack.
How to Store Leftovers
These buns can be stored in an airtight container at room temperature for up to a 3 days or in the freezer for up to a month. Simply reheat them in the oven or microwave for a quick and easy snack.
I hope you enjoy making and eating this vegan protein bread as much as I do. It’s a delightful and nutritious addition to any meal, perfect for those busy days when you need something quick and healthy. Happy cooking!
Bean Protein Bread
Equipment
- 1 Blender
- 1 Baking Tray
Ingredients
- 1 tbsp Chia Seeds
- 325 g Rolled Oats rolled
- 250 g Canned Navy Beans
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Fresh Rosemary dried or other herb of your preference
- 60 ml Olive Oil
- 140 g Unsweetened Applesauce
- 35 g Pumpkin Seeds optional
- 20 g Assorted Olives chopped, optional
- 30 g Sun Dried Tomatoes chopped, optional
Instructions
- Preheat the Oven: Preheat the oven to 350°F (180°C, gas mark 4). Line a baking sheet with parchment paper and spread the 35 g Pumpkin Seeds on it. Bake for 5-10 minutes until the seeds are lightly toasted.
- Prepare the Chia Gel: Combine 1 tablespoon of 1 tbsp Chia Seeds with 3 tablespoons of water in a small bowl. Set aside for 15 minutes to allow the mixture to gel.
- Make the Oat Flour: Pulse 125g of oats in a food processor with the 2 tsp Fresh Rosemary until they resemble a very rough flour. Transfer this to a large mixing bowl and whisk in the remaining rolled oats, 1 tsp Baking Powder, 1 tsp Baking Soda, and 1 tsp Salt.
- Blend the Beans: Pulse the 250 g Canned Navy Beans with the 60 ml Olive Oilin the food processor until the mixture is creamy. Add the chia gel, 140 g Unsweetened Applesauce, and blend until smooth.
- Combine Mixtures: Pour the bean puree over the oat mixture and stir until everything comes together. If using, add the chopped 30 g Sun Dried Tomatoes and 20 g Assorted Olives.
- Form the Buns: Shape the dough into 12 equal balls and then flatten each one into a bun shape. Place them on the prepared baking sheet.
- Bake: Bake for 15 to 25 minutes until the buns are golden. Let them cool completely before enjoying them. Store in an airtight container at room temperature for up to a week or freeze for up to a month.
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