🌱 Vegan Protein Cookbook

1. Plant-Based Protein Selection

Best Types: Pea protein, rice protein, hemp protein, or blended plant proteins work best for recipes.

Why: These have neutral flavors and better texture than soy-only proteins.

Pro Tip: Blend different plant proteins (pea + rice) for complete amino acid profile! 🌱

2. Vegan Egg Substitutions

For Binding: Use flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg) or chia eggs.

For Leavening: Combine baking powder + apple cider vinegar or use aquafaba (chickpea liquid).

For Moisture: Mashed banana, applesauce, or silken tofu work great in vegan protein recipes.

Pro Tip: Let flax/chia eggs sit for 5 minutes to thicken before using!

3. Plant Milk Optimization

Best Options: Unsweetened almond, oat, or cashew milk for neutral flavor. Coconut milk for richness.

Technique: Shake plant milk well before using - some proteins settle.

Pro Tip: Oat milk creates creamier textures than almond milk in smoothies! 🥛

4. Vegan Baking Secrets

Texture Tricks: Add 1-2 tsp psyllium husk for better structure in vegan protein baked goods.

Moisture Balance: Plant proteins absorb more liquid - add 10-15% extra liquid in recipes.

Flavor Enhancement: Add vanilla extract, cinnamon, or nut butter to mask any plant protein aftertaste.

Pro Tip: Vegan protein powder + almond flour makes amazing cookies! 🍪