3 Easy Fall Recipes | Vegan, Gluten Free & Protein Packed

Chilly mornings and warm sweaters can only mean one thing... Fall is finally here! We wanted to share our top Fall recipes that feature one of our favorite ingredients this time of year- PUMPKIN! Not only are pumpkins rich in Vitamin A and packed with antioxidants, they also make anything they’re added to extra delicious.  

Check out these healthy recipes to get your pumpkin fix anytime of the day! 

Pumpkin Spice Latte Protein Smoothie

Prep & Cook Time: 5 min

Gluten-Free • Vegan • Makes 1 Smoothie

Macros: 37C · 9F · 27P

Ingredients:  

• ½ cup of cold brew or cold coffee
• ½ cup of plant-based milk (I chose Unsweetened Almond Milk!)
• ½ frozen banana
• 3-4 ice cubes
• 2 tbs. of pumpkin puree
• 2 Pumpkin Spice Protein Power Balls
• 1 scoop of vanilla plant-based protein powder (I used Vega!)
• 1 tsp. of agave
• ½ tsp. of pumpkin pie spice
• Dash of cinnamon

Steps:

1. Put everything into a blender (except the cinnamon)
2. Blend until smooth
3. If too thick, add water until desired consistency
4. Pour into a glass and sprinkle with cinnamon. Enjoy!

Pumpkin Spice Protein Mug Cake

Prep & Cook Time: 5 min · 2 min

Gluten-Free • Vegan • Makes 1 Mug Cake

Macros: 40C · 5F · 16P (After toppings 45C · 14F · 20P)

Ingredients:

• 3 tbs. of Gluten-Free All Purpose flour
• ½ tsp. of baking powder
• ½ tsp. pumpkin pie spice 
• ½ scoop of vanilla plant-based protein powder (I used Vega!)
• 4 tbs. of plant-based milk (I chose Unsweetened Almond Milk!) 
• 2 tbs. of pumpkin puree
• 1 tsp. of agave
• ½ tsp. of vanilla extract
• 1 Pumpkin Spice Protein Power Balls

Toppings:

• Coconut whipped cream
• 1 tbs. of almond butter
• Dash of cinnamon

Steps:

1. Put all the dry ingredients into a mug and mix (flour, baking powder, pumpkin pie spice, protein powder)
2. Stir in the wet ingredients (plant-based milk, pumpkin puree, agave, vanilla extract)
3. Once everything is combined, drop a Pumpkin Spice Protein Power Ball in the center of the mug
4. Put into the microwave on high for 2 minutes.
5. Let cool, then top with coconut whipped cream, almond butter and cinnamon. Enjoy!

Pumpkin Spice Protein Pancakes

Prep & Cook Time: 5 min · 5 min

Gluten-Free • Vegan • Makes 1-2 servings

Macros: 57C · 13F · 17P (after toppings 70C · 24F · 24P)

Ingredients: 

• 1 flax egg (1 tbs. of flax meal + 3 tbs. of water)
• 1 scoop of vanilla plant-based protein powder (I used Vega!)
• 6 tbs. of gluten-free all purpose flour 
• ½ tsp. of pumpkin pie spice
• ½ tsp. of baking powder
• ¼ tsp. of baking soda
• Dash of salt
• 9 tbs. of plant-based milk (I chose Unsweetened Almond Milk!) 
• 3 tbs. of pumpkin puree
• ½ tsp. of vanilla extract
• ¼ tsp. of apple cider vinegar
• ½ tbs. of coconut oil
• Non-stick cooking spray (I use coconut spray)

Toppings:

• 1 Pumpkin Spice Protein Power Ball
• 1 tbs. of almond butter
• Agave
• Dash of cinnamon

Steps:

1. To make a flax egg, mix 1 tbs. of ground flaxseed meal with 3 tbs. of water. Mix together, and let sit for 15 minutes to thicken
2. Put the dry ingredients into a mixing bowl (protein powder, flour, pumpkin pie spice, baking powder, baking soda, salt)
3. Add the wet ingredients, and mix together (flax egg, plant-based milk, pumpkin puree, vanilla extract, apple cider vinegar)
4. Add the liquid coconut oil last. If the mixture looks too thick, add a little more milk until it’s at your desired consistency.
5. Lightly spray a skillet and warm over medium-low heat. 
6. Pour the batter into the skillet until bubbles begin to form. Flip and cook the other side. 
7. Plate and top with a crumbled Pumpkin Spice Protein Power Ball, almond butter, agave, and a dash of cinnamon. Enjoy!