As I’ve been moving to a more plant based and low fat diet I’ve been sampling various vegan protein powers to help both with the transition and workout recovery. So far I’ve tried two by Vega and one called “Phood” thanks to a colleague’s generosity.
The fat content is spot on coming in at less than a gram each with zero cholesterol. The protein content sits right around the 20 gram mark which is close to my old whey powders. They all tend to mix well with water without clumping and have very palatable flavors. That said the two I tried from Vega have a slightly vegetal note on the palate and a little more gritty texture. Phood was smoother with less vegetal tones.
Of course it’s only when I am pressed for time that I’ll mix a drink with water but it’s nice to know that it’s decent. Following is my preferred method of preparation for my morning and mid-morning servings to give myself a 40 gram boost for the day. I recently started using canned pumpkin with no additives this week and it’s been amazing. I used to use Jif white label peanut butter for texture (lowest sodium content of all that I’ve seen) but the fats made me hesitate. Pumpkin seems to do an even better job than peanut butter and adds a whole array of health benefits. It’s less pumpkin flavored than I expected and it makes the texture totally amazing while completely balancing out the grit and vegetal tones of the powder.
It seems that necessity is truly the mother of tasty inventions every now and again.
- 2 cups almond or flax milk – or purified water
- 2 scoops of vegan protein powder
- ½ can pureed pumpkin
- 1 cup frozen blueberries
- 1 banana
- Blend until smooth and creamy in a blender.