75 grams – All purpose flour 25 grams – Powdered sugar 40 grams – Cocoa powder 3 TBS – Oil 3/4 cup – Coconut milk Baking soda & baking powder – A pinch 1 scoop Origin Nutrition Daily Vegan Protein (Chocolate) 80 grams Dark chocolate slab (divided into 4)
Method
Step 1: Prep & Preheat Fire up your oven to a toasty 200°C with the fan setting. Grab 4 ramekins, each about 140 grams (or something close in size. Time to pamper those ramekins: generously grease them up with softened vegan butter. This step is crucial; we don’t want any cake sticking! Arrange those ramekins on a baking tray. They’re ready to party!
Step 2: Dry Meets Wet Time to play with ingredients, don’t forget Origin’s Vegan Protein (Chocolate flavour)! In a big mixing bowl, sieve together your dry ingredients. Give it a good stir. In a separate bowl, mix up that oil and water. Once it’s all blended, pour this wet mix into the dry ingredients. Stir it all up until you’ve got a smooth batter that’s begging to be baked!
Step 3: The Chocolate Surprise Here’s where the magic happens: drop the chocolate slabs into the centre of each batter-filled ramekin. Gently press it down – we want that chocolate to melt into a gooey surprise inside the cake, not sink to the bottom.
Step 4: Bake & Enjoy Pop those ramekins into the preheated oven and let them bake for about 12 minutes. The goal? A perfectly baked cake with a molten centre. Once done, give them a minute to cool. Then, using a butter knife, gently slide around the edges to release the cake.
We recommend powdered sugar as a topping for the Lava cake.
You can add any topping of your choice. Serve them up hot with a scoop of vegan ice cream or a dollop of vegan cream.
Dive in and relish every bite!
Go Go Fuel Vanilla Pancake
No. of Servings : 8 pancakes
Calories : 185 kcal
Protein : 6.2 g
Ingredients
– 1 cup whole wheat flour – 1 scoop of Origin’s Kids Multi-Nutrition (Vanilla) – 1/4 cup powdered oats – 1 teaspoon cinnamon powder – 1 tablespoon baking powder – A pinch of salt – 1/2 cup mashed overripe bananas – 1 cup coconut milk / regular milk for non vegan option – 1 1/2 tablespoons oil – 3 to 3.5 tablespoons powdered jaggery – 1 teaspoon vanilla extract
Method
– Mix all the dry ingredients together. In another bowl, whisk together the wet ingredients. Fold the dry into the wet to make a smooth batter. – Pour the batter onto a pan and cook on medium-heat. – Flip it to cook evenly on both sides. – Dig in and devour it with some maple syrup and berries! 🍯
Vegan Banana Thick Shake
No. of Servings : 2
Calories : 385 Kcal
Protein : 16.4 g
Ingredients
4 frozen bananas (chopped) 2 scoops Origin Nutrition Daily Vegan Protein (Vanilla) 1/2 cup coconut cream 1 cup ice cubes
Method
Just blend all the ingredients together and serve! 😋
Vegan Cold Coffee
No. of Servings : 2
Calories : 320 Kcal
Ingredients
2 shots of espresso 1 cup of coconut milk 2 scoops of Origin Nutrition’s Coffee Caramel Protein 1 glass of Ice Cubes
Method
Blend them all together to form, just the right consistency and enjoy! 😋
Vegan Chocolate Brownie
No of Servings: 8 Calories: 240 kcal Protein: 6 g
Ingredients
1 cup chocolate chips
1/4 cup coconut oil
1/4 cup coconut sugar
3 tablespoons flaxseed water mixed with 1 tablespoon water
1 tablespoon vanilla extract
1/2 cup almond flour
1/4 cup Origin Nutrition Vegan Protein (Chocolate flavour)
Method
Mix all the ingredients one by one together in a mixing bowl.
Pour the smooth batter in a cake tin & bake for 25 minutes.
Remove from the oven and refrigerate for 2-3 hours.
Zucchini Blondies
Ingredients
Dry Ingredients 62g Origin Nutrition Vegan Protein(Chocolate Flavor) 62g Ground Rolled Oats 1/4 Cup baking Soda 1 Tsp Ground Cinnamon 1 Tsp Salt 1/4 Tsp Sweetener 1/4 Cup Honey/Maple Syrup
Wet Ingredients
1 Flax Egg 1Tsp Milled Flax Seed with 3 Tbs Cold Water 1 Tsp Pure Vanilla Extract 1/2 Cup Unsweetened Applesauce 250g Grated Zucchini
Method
Preheat oven to 350 F/180 c and line an 8×8 inch baking pan with baking paper.
Thoroughly combine all dry ingredients.
Separately mix the wet ingredients and fold in the grated zucchini.
Gently fold the dry ingredients into the zucchini mixture and let it to rest for 10 minutes.
Pour the batter into the pan.
Bake at 350 F/ 180 C for 30-45 mins or until a toothpick inserted in the middle comes out clean.
Once it is cooled, transfer onto a cutting board, cut into 9 pieces and serve.
Dorayaki Cakes
Ingredients
1 cup AP flour 1/4 cup Coffee Caramel Origin Protein powder 1/6 cup brown sugar 1 tsp Baking Powder 1/4 tsp Baking Soda 1 cup Soy Milk 1/3 cup mashed Banana 1 tbsp Vegetable Oil 1 tsp Lemon juice A pinch of salt
Method
Mix your dry ingredients: flour, baking soda, baking powder, sugar, protein powder and salt.
In a different bowl, mix the wet ingredients: to a cup of soy milk, add lime juice, and the oil.
To the the wet ingredients add the mashed banana and mix. I found that pureed banana(puréed in a mixer/grinder) works best. Mashed banana consists of lumps which I personally do not prefer.
To the dry ingredients, add the wet mixture slowly. Different brands have different consistency of soy milk. So depending on the type of milk you are using, you might need less than a cup or more than a cup to achieve a pancake batter consistency.
Once the dry and wet ingredients are mixed well, keep it aside for 15 minutes.
Ready you non stick pan. Heat it well, add 1/4 tsp of oil, spread it around the pan and wipe the excess oil with a tissue. This ensures that perfectly baked pancake bottom.
On medium heat, Add 1/4 cup of the batter into the pan. Sprinkle some water on the side and cover the pan with a lid.
1min 20 seconds later the pancake should form bubbles around the edges and some on top. At that moment, flip and wait for another 90 seconds to cook the other side
Cool the pancakes completely before spreading chocolate or anko (red bean jam) between two pancakes.
Serve and enjoy.
PROTEIN PUFFED RICE TREATS
Serves 9
Calories 170 Kcal
Ingredients
4 cups puffed rice ½ cup all-natural peanut butter, partially melted ½ cup maple syrup 2 scoops Origin Nutrition Daily Vegan Protein (Vanilla Flavour) 1 teaspoon vanilla
Preparation
Line a 9-inch by 9-inch pan with with parchment paper.
In a medium bowl, mix together melted peanut butter, maple syrup, protein powder and vanilla until it forms a dough like consistency.
Add puffed rice to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
Place into fridge for at least 1 hour.
Before serving or storing, use a sharp knife to cut your treats into squares.
Protein Peanut Chikki
Ingredients
1 cup peanuts
150 grams jaggery
1 tablespoon water
1 teaspoon coconut oil
1 scoop Origin Nutrition Daily Vegan protein (Vanilla Flavour)
Method
Roast the peanuts on a medium flame till they deepen in colour. Remove from flame and remove the skin. Crush them with the back of a cup till the peanuts break up. Line a baking tray with parchment paper and set aside.
Grate the jaggery into a heavy bottomed pan. Add one tablespoon of water. Dissolve over a low flame. Filter the liquid once to remove impurities. Put the jaggery syrup back on the flame over a high heat. Add the coconut oil and boil the jaggery until it reaches a hard ball brittle consistency. Lower the flame. Immediately add Origin Nutrition Vegan protein & peanuts into the jaggery syrup and stir vigorously. Pour the mixture into the baking pan and press down firmly. When it has cooled down but is still warm, cut it into pieces. Store in an airtight jar.
High-Protein 5-ingredient Halwa Recipe
Ingredients
💥1 cup Besan 💥1 cup of Jaggery 💥1 tsp Cardamom powder (optional) 💥1/2 cup Ghee 💥2 cups of Water 💥1 scoop Origin Nutrition Daily Vegan Protein Powder 💥1 cup dry fruits – grated & sliced (topping)
Method
Add & Mix the Besan flour, jaggery, ghee and water.
Add 1 scoop of Origin Nutrition Daily Vegan Protein Powder
Mix well
Cook in slow flame until they blend well & release a flavourful aroma
Sprinkle some dry fruits & nuts if your choice on top
Serve it hot!
High-Protein Rice Kheer
Ingredients
🛒Ingredients 🔸 Plant-based milk (Unsweetened 500 ml) 🔸 Jaggery powder – 1/4 cup 🔸 Maple syrup – 2 tbsp 🔸 Origin Vegan Protein (Chocolate flavour) 1 scoop 🔸 40 grams Basmati Rice (Boil till half cooked) 🔸 Cashews & Walnuts 🔸 1/2 tablespoon Corn starch mixed with 1/4 cup water
Method
Add the ingredients one by one (as shown in the video) and stir at each stage to not form any lumps.
Place on a low heat and constantly stir till the rice is totally cooked. Add the corn starch slurry to give it a creamy texture.
Bring it to boil & stir for 2-3 mins.
Transfer it to a bowl and garnish it with some slivered almonds, cashews & pistachios.
Serve it hot!
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How much protein do I need?
Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.
