11 Unusual and Delicious Vegan Bodybuilding Recipes

Protein is an important part of a bodybuilder’s diet. Without protein you won’t ever be able to grow your body mass. As a vegan bodybuilder, you need to get sufficient protein in your diet to provide you with the strength and endurance to get through your workout routine.

The key to following a vegan bodybuilding diet is getting the right balance of protein sources to build your muscles.

To help you do this, we put together this list of 11 unusual and delicious high-protein bodybuilding recipes to include in your diet.

 

1. Sweet and spicy chickpeas with avocado pesto zoodles

Our sweet and spicy chickpeas with avocado pesto zoodles are healthy, nutritious and tongue twistingly delicious. The zoodles add a creamy flavor which balances out with the sweet and spicy chickpeas. It makes a great addition to your bodybuilding diet.

Ingredients:

For the zoodles you will need:

  • 4 medium sized courgettes
  • A handful of fresh basil
  • 3 tablespoons coconut aminos
  • 1 medium ripe avocado
  • 2 cloves fresh garlic, chopped finely
  • 2 tablespoons coconut cream
  • 1 tsp coconut oil
  • Salt and pepper to taste

     

    For the chickpeas you will need:

    • 1 400g can chickpeas - or you can soak your own!
    • 1 tablespoon of coconut oil
    • 1 tablespoon of maple syrup
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground chilli powder (to taste)
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt
           

    Instructions:

    1. Preheat the oven to 180C. Drain the chickpeas and rinse thoroughly with tap water.
    2. In a large frying pan, heat all the other chick pea ingredients over a very low heat: coconut oil, maple syrup, and spices. Stir this mixture until liquid and slightly warmed.
    3. Add the chickpeas to the pan and stir until thoroughly coated. Transfer to a lined baking tray and pour any excess spice mixture on top.
    4. Place in the oven for around 25 minutes, until brown and slightly crispy. You will need to shake the tray once or twice to ensure they are cooking evenly.
    5. Whilst the chickpeas are roasting, it's time to prepare your zoodles! Blend together the coconut aminos, avocado, coconut cream and basil until a smooth mixture forms. Here you have your 'zoodle sauce!'
    6. Using a spiralizer or julienne peeler, create 'noodles' from your courgette. Due to the high water content they will reduce a lot in size when cooking.
    7. Heat the coconut oil in a large pan and add the crushed garlic. Fry for a minute or two until it begins to brown, then add the zoodles. Cook for a further two or three minutes until the zoodles are tender.
    8. Stir in the creamy avocado sauce mix and stir well to ensure all the noodles are well coated.
    9. Serve alongside the chickpeas and sides of your choice. Enjoy!

              

    2. Gingerbread Maca Granola

    With a recipe this good there’d be homeless gingerbread families everywhere... so keep it to yourself!

    Maca powder is the perfect addition to any granola recipe, adding a delicious caramel taste and a hefty serving of B vitamins, iron and zinc! Our maca is gelatinised for optimal absorption and 4 times the nutrients of regular maca powder.

    It’s irresistibly crunchy, perfectly spiced, and delicious as a topping for your smoothie bowls, give it a try!
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    Ingredients:

    • 3 cups oats
    • 2 tsp cinnamon
    • 2 tsp ground ginger
    • 1/2 tsp nutmeg
    • 1/2 tsp Himalayan salt
    • 1 tbsp of Vivo Life gelatinised maca
    • 1 cup chopped pecans
    • 1 cup chopped almonds
    • 1 cup chopped dates
    • 1/4 cup maple syrup

    ⠀⠀⠀ ⠀

    Instructions:

    1. Preheat your oven to 180C / 350F and line a baking tray with parchment. In a large bowl mix together the oats, spices, chopped dates, almonds and pecans and stir well. Then drizzle in the maple syrup and mix further until everything is well combined.
    ⠀⠀⠀ ⠀
    2. Pour the mixture onto your baking sheet and flatten down whilst spreading everything evenly. Bake for 20-25 minutes until golden brown, mixing half way through cooking. Leave to cool and transfer to a glass jar for storage!

     

     

    3. Pine nut and Basil Pasta

    Image source: https://pixabay.com/photos/pasta-bear-s-garlic-herbs-tomatoes-2206601/ 

    Simple but classic Italian flavors come together to make this delicious pine nuts and basil pasta dish. For a bit of variation, add seasonal vegetables to the mix like sun-ripened tomatoes or a splash of lemon juice to draw out the flavour.

    Ingredients:

    • 100g whole wheat fusilli pasta
    • 50g pine nuts
    • 100g frozen peas
    • 1 small onion
    • 2  garlic cloves
    • 1 handful of fresh basil
    • 1 dash of water
    • Olive oil
    • Salt and pepper

      

    Instructions:

    1. Add the pasta to a pan of boiling water with a teaspoon of salt. Cook on a high heat for 10-12 minutes, stirring frequently.
    2. Chop the onion and garlic. Heat the dash of water in a frying pan and add the onion, garlic, and peas and fry for around 5 minutes.
    3. Drain the pasta and throw into the pan with the vegetables.
    4. Transfer to a plate and add the basil and pine nuts. Drizzle with olive oil and add salt and pepper to taste.

      

    4. Tamari Tofu

    This simple noodle dish is a delicious mix of soy sauce and sesame with the addition of crunchy broccoli and oven cooked tofu. It’s a perfect dish for when you are looking for a light, but filling meal. For a bit of variation, add seasonal vegetables to the mix.

    Ingredients:

    • 100g Buckwheat soba noodles
    • 1 red pepper
    • 1 cup green beans
    • ½ red onion
    • 5 broccoli stalks or heads

          

      For Sauce:

      • 1-2 cloves of garlic
      • 1-2 tsp crushed ginger
      • 2 tbsp tamari soy sauce

          

      For Tofu:

      • Sesame seeds
      • 5 tbsp buckwheat flour
      • 200g extra firm tofu

        

      Instructions:

      For the Sauce

      1. Combine all of the ingredients in a bowl and stir. Add a few drops of water to adjust the intensity of the flavor to your taste.

          

      For the Tofu

      1. Take the tofu out of its container and wrap in a kitchen towel. Place the tofu on a skillet and place a heavy object, like a wooden cutting board with a saucepan on it, for 5-10 minutes until the water is drained.
      2. Cut the tofu into cubes.
      3. Add soy sauce, sesame oil and a few drops of water in a bowl.
      4. In a separate bowl combine the buckwheat flour and some sesame seeds to the cubes of tofu.
      5. Dip the tofu cubes into the soy sauce. Then roll the tofu cubes in the flour and sesame seed mix. Make sure all sides are covered evenly.
      6. Place baking paper onto a baking tray and add the marinated tofu cubes
      7. Bake for 25 minutes or until the tofu has gone a nice golden brown. Let the tofu cool.

           

      For the Stir Fry

      1. Add finely cut red onion, and red pepper to your pre heated frying pan. Fry for 3-5 minutes on medium to high heat. Add water as needed.
      2. Boil the green beans and broccoli. Mix them in with the other ingredients in the frying pan once they are ready.
      3. In a separate pan boil the noodles.
      4. Combine the ingredients together into a frying pan to finish. Alternatively, finish everything separately and then combine the noodles, the sauce and tofu as you serve the food.

       

      5. Easy Vegan Protein Bars

      There are times, especially when you’re training, when you will find yourself needing some additional stamina. These easy vegan protein bars will do the trick. With three tablespoons of vegan protein powder they are not only delicious, but will help you put on weight as you train.

      Ingredients:

      • 2 cups gluten free oats
      • 1/2 cup crushed walnuts
      • 1 scoop of salted maca caramel protein
      • 1/4 cup cacao powder
      • 1/4 cup maple syrup
      • 1/2 cup coconut milk
      • 2 tsp vanilla extract
      • 1/3 cup desiccated coconut
      • 150g dark chocolate

       

      Instructions:

      1. Line a 20cm square baking tray with baking parchment, ready for later.
      2. Combine all your ingredients in a large mixing bowl, then transfer and press down into a pan.
      3. Press this mixture into the baking tray, lay baking parchment on top and use a flat object to form an even layer in the tray. 
      4. Pour over the melted dark chocolate and leave to set in the fridge overnight!
      5. Place in the freezer for 15 minutes before taking them out and cutting them into sizes of your choice

          

      6. Chocolate Coconut Protein Slices

      These double layered chocolate coconut slices are another of our vegan bodybuilding favourites. Packed with over 10 grams of protein in each slice and with minimal prep time required, this is a recipe you'll come back to again and again. As I’m sure you’re aware, peanut butter is high in valuable nutritional supplements like potassium and protein, as well as healthy fats.

      Ingredients:

      For the base you will need:

      • 2 tbsp peanut / almond butter
      • 2 tbsp maple syrup
      • 2 tbsp coconut oil
      • 1 tsp vanilla extract
      • 1.5 cups rolled oats
      • 1/2 cup unsweetened desiccated coconut
      • 2 scoops of PERFORM (any flavour you like)

         

      For the topping you will need:

      • 2 tbsp peanut / almond butter
      • 2 tbsp maple syrup
      • 1 tbsp coconut oil
      • 2 tbsp raw cacao powder

         

      Instructions:

      1. To make the base, place the nut butter, coconut oil and maple syrup in a small pan and heat gently to melt. Remove from the heat and stir in the vanilla, oats, coconut and protein powder until well combined and the mixture sticks together.
      2.  Tip this into a lined 20cm circular tin (use cling-film or greaseproof paper) and spread evenly, pushing up to the sides and making sure the base is covered. Keep in the freezer while you make the topping.
      3. To make the topping, gently heat the nut butter, maple syrup and coconut oil in the same method as before. Remove from the heat and leave to cool for 5 minutes. Whisk in the cacao powder to create a smooth, glossy chocolate sauce.
      4.  Remove the tin from the freezer and pour this over to cover, spreading evenly. Now sprinkle over your additional toppings and return to the freezer for at least 4 hours to set.
      5. When you’re ready to serve, remove from the freezer a few minutes beforehand, then run a sharp knife around the edges to loosen and remove from the tin. Slice into 8-10 then eat straight away!
      6. Store in the refrigerator for up to three days, or in the freezer for up to a month.

       

      7. Aloo Gobi

      Image source: https://pixabay.com/photos/curry-vegan-food-vegetarian-4407744/

      This spicy potato and cauliflower dish from India is packed full of the flavors of India. The potatoes, cauliflower, and spices are slow cooked in a pan until the flavors bubble out. It is one of the most popular dishes of India, and just as importantly for a vegan bodybuilder, this dish is high in fiber and vitamins.

      Ingredients:

      • 1 medium sized cauliflower
      • 5 medium potatoes
      • A wedge of ginger
      • ½ Teaspoon turmeric powder
      • 1 Teaspoon Kashmiri red chilli powder

        

      Instructions:

      1. Chop the cauliflower into medium florets
      2. Slow boil the cauliflower for 15-20 minutes then drain and keep on side
      3. Peel and chop the potatoes
      4. Heat a dash of water in a frying pan. Place potato wedges in the pan and slowly fry on a low flame for 6 or 7 minutes
      5. Add the cauliflower and saute for 3-4 minutes
      6. Throw in some thinly sliced ginger and spices
      7. Stir slowly and then cover then simmer for 18-20 minutes
      8. Allow to cool and serve when you’re hungry

       

      8. Simple Tempeh Salad

      Image source: https://pixabay.com/photos/tempeh-salad-vegan-food-fresh-1343291/

      Made from soybeans, tempeh is a whole source of protein. So like tofu and edamame, it gives your body all the essential amino acids it needs to repair and grow muscle. That makes it perfect for your vegan bodybuilding diet, and this cheeky snack recipe is a great way to use it.

      Ingredients:

      • 200g tempeh
      • 6 radishes
      • ½ cucumber
      • 1 cup of green beans
      • 2 tbsp maple syrup
      • 2 tbsp soy sauce
      • 1 tbsp tomato puree
      • 1 tsp paprika
      • ½ tsp sesame oil 
      • Pinch of salt

           

      Instructions:

      1. Peel and slice the cucumber. Slice the radishes and put the whole lot together in a bowl with the pinch of salt. Put to one side.
      2. Dice the tempeh and fry it on a medium heat for around five minutes.
      3. Chop the green beans. Add them, the maple syrup, soy sauce, tomato puree, paprika and sesame oil to the pan with the tempeh.
      4. Cook the whole mixture for a couple more minutes, stirring throughout.
      5. Drain away the water which will by now have come from your cucumber and radish mixture.  
      6. Add your cooked tempeh and other goodies to the radishes and cucumber. Mix well.
      7. Serve it up and enjoy. This salad is most delicious if eaten right away.  

       

      9. Crispy Oven Fries with Healthy Avocado Salad

      These crispy oven fries with a healthy avocado salad can be on your dining table in less than an hour. It’s an easy meal to cook, and makes a nice addition to a set meal with friends, or just an easy meal when you’re on the go. This would provide you with all the protein you need as part of your vegan bodybuilding diet.

      Ingredients:

      For the oven fries you will need:

      • 1 sweet potato
      • 4 regular potatoes
      • Chipotle, smoked red jalapeno sauce
      • Black pepper and salt

        

      For the salad you will need:

      • ¼ of a red onion, finely chopped
      • 1 avocado
      • 8 cherry tomatoes sliced in half

        

      Instructions:

      1. Peel and slice the sweet potato and regular potatoes into chunks
      2. Season with chipotle sauce and other flavorings to taste
      3. Preheat oven to 400 degrees fahrenheit
      4. Place wedges onto a baking tray and put in the oven for 30-40 minutes until nice and crispy.
      5. Peel and mash one avocado. Combine with red onion and cherry tomatoes in a bowl.
      6. Combine ingredients and serve.

       

      10. Special Spinach Smoothie

      The penultimate dish on our list of 11 delicious vegan bodybuilding recipes is a special spinach smoothie. Spinach is high in vitamins and minerals like magnesium, potassium, vitamin E, B6, and B9. To give this drink an extra bodybuilding punch add a tablespoon of vegan protein powder.

      Ingredients:

      • 1 banana
      • 75g (or one big handful) spinach
      • 2 tbsp peanut butter
      • 300ml rice/hemp/oat milk
      • 1 tbsp vegan protein powder

        

      Instructions:

      1. Combine the ingredients in a blender/smoothie maker and blend.
      2. Drink and enjoy! 

       

      11. Tropical Blast Smoothie

      Fresh fruit is delicious and high in natural sugars, which are good for a workout. This tropical blast smoothie contains a combination of pineapple and mango, alongside temperate fruits like oranges and blueberries. Just like the special spinach smoothie, we recommend adding vegan protein powder, which will help you put on weight.

        

      Ingredients:

      • 75g pineapple (fresh, frozen, or tinned)
      • 75g fresh mango
      • 50g blueberries
      • 250ml orange juice
      • 1 tbsp vegan protein powder
      • 1 tbsp peanut butter

        

      Instructions:

      1. Combine the ingredients in a blender/smoothie maker and blend.
      2. Drink and enjoy!

       

      Get More Great Vegan Recipes

      So there you have it, 11 tasty ways to pack the protein into your vegan bodybuilding diet. But these meals and snacks are just the start. There’s plenty more where these came from.

      Download our Autumn Recipe eBook for more easy-to-follow vegan recipes. Each one has been specially designed to give your body the nutrients it needs to build and maintain muscle.