10 min read


Clean Lean Protein Diet & Nutrition Digestive Support Protein Lists Meal_Dessert meal_dinner Meal_lunch Recipe Lists Treats Vegan

Looking for some meal prep inspo? We got you covered with some savory and sweet wow-worthy vegan recipes using protein powder! Each recipe is packed with flavor and plant protein to help keep you feeling satisfied and fulfilled. You don't want to miss out on these delicious (and vegan) recipes. 


Vegan soup recipes






  • 1 onion
  • 2 cloves garlic
  • 1 small knob ginger
  • 1/2 tbsp ground turmeric
  • 1 large red chili
  • 1 1/2 cup dried yellow lentils
  • 6 cups vegetable stock
  • 1 14 oz can coconut cream
  • 2 servings Just Natural Clean Lean Protein
  • 2 tbsp extra virgin olive oil



  1. Dice the onion and chili and grate the garlic and ginger. Set aside.
  2. Add the olive oil to a large pot and heat over a medium heat. Once hot, add the onion, garlic and ginger and sauté until the onions turn translucent.
  3. Add the turmeric and chili to the pot and sauté for one minute.
  4. Add the lentils and stock to the pot and mix to combine. Bring to a boil over high heat and then reduce the heat to low. Place lid on the pot and simmer for roughly 20 minutes or until the lentils are soft.
  5. Add the coconut cream and protein powder to the soup and stir. The soup will become creamy. If you like a smoother soup, you can now use a stick or immersion blender to blend the soup until it is pureed to your liking. Once blended, season with salt and pepper to taste.


Serve with your desired bread or cracker of choice. 


Protein milkshake




This vanilla coffee milkshake recipe is courtesy of @PursueGoodFood.




  • 1/2 cup plant-based yogurt of your choice
  • 1/2 cup ice
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 2 1/2 servings Real Coffee Clean Lean Protein by Nuzest
  • 1 tbsp hot water
  • 1 tbsp stevia
  • Cacao nibs for garnish



  1. Blend all ingredients in a blender, then top with cacao nibs for garnish, if desired. Enjoy!
    Pumpkin scones


    Pumpkin Spice Scones


    These Pumpkin Spice Scones are courtesy of @thekellykathleen.




    • 2 cups oat flour
    • 1 1/2 servings Probiotic Vanilla Digestive Support Protein
    • 1 1/2 tsp pumpkin pie seasoning
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 2 tbsp pumpkin purée
    • 1/2 cup maple syrup, can be subbed for milk + stevia drops
    • 1/2 cup vegan butter, chilled
    • 1/2 cup powdered sugar
    • 1 tbsp dairy-free milk
    • 1/4 tsp pumpkin pie seasoning




    1. In a large bowl, mix together all the ingredients except for the butter. Once combined, cut in the cubed butter with a fork until it resembles course chunks (should be slightly bigger than pea sized).
    2. Pop the bowl into your freezer and preheat your oven to 400°F. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
    3. Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that's 1 -1 1/2 inches thick.
    4. Cut the circle into 6 triangles and bake for 11-14 minutes. Let them completely cool before glazing!



    1. Whisk the ingredients for either glaze option in a small bowl. Dunk or spoon the glaze over the scones. Let them sit on a cooling rack to harden.


    Vegan Shepherd's Pie


    Vegan Shepherd's Pie




    • 1 onion
    • 2 cloves garlic
    • 16 oz mushrooms, sliced
    • 6 carrots, peeled and chopped
    • 2 cups frozen peas
    • 2 tbsp tomato paste
    • 2 tbsp gluten-free corn flour
    • 2 cups vegetable stock
    • 1/2 cup red wine (optional)
    • 2 tbsp extra virgin olive oil
    • 2.2 lbs golden sweet potatoes
    • 2 servings Just Natural Clean Lean Protein
    • 1/4 cup plant-based milk
    • Fresh herbs – we used 1 bay leaf and a sprig of rosemary
    • Salt and pepper



    1. To make the mashed potatoes for the top of the Shepherd’s pie, peel the potatoes, chop them roughly and boil until tender in a large pot of water. Drain the water and mash the potato, adding in the milk, salt and pepper to taste. Set aside.
    2. Now it’s time to prepare the vegetable pie filling! Preheat the oven to 400°F. In a large oven proof pot (or if you don’t have one of these, a pan), heat the olive oil over a medium heat. Add the onion and garlic and sauté until the onion has turned translucent. 
    3. Add the mushrooms, carrots, and herbs to the pot and sauté until the carrot is softened.
    4. Add the tomato paste and corn flour to the pot and stir. Pour in the red wine and stir again, making sure to scrape all of the browned bits off the bottom of your pot. Allow to cook for two minutes before slowly adding the stock to the pot, stirring continuously until a gravy forms. Season with salt and pepper and add the protein. Stir to combine and allow filling to simmer over a low heat until it thickens further.
    5. Once thickened, remove the herbs and stir in the peas. Turn off the heat.
    6. If using an oven-proof pot, top your filling with the mashed potatoes, spreading it out evenly on top. If not using an oven-proof pot, transfer your mixture to an ovenproof baking dish and repeat the same process.
    7. Lightly brush the top of your potato with extra virgin olive oil and bake in the oven for 20 minutes at 400°F.


    Vegan burger


    Plant-Based Protein Burger




    For the burger patty


    • 6 portobello mushrooms, chopped roughly into small pieces
    • 1 1/2 cups + 3 tbsp canned cannellini beans 
    • 4 soft (pitted) medjool dates
    • 1 cup over-cooked brown rice (cooled)
    • 1 serving) Just Natural Clean Lean Protein
    • 2 cloves of garlic, finely chopped
    • 2 tbsp hulled tahini
    • 2 tbsp tamari 
    • 1 tsp lemon or lime zest 
    • A few sprigs of fresh thyme leaves
    • Small bunch of fresh flat-leaf parsley, finely chopped
    • Extra virgin olive oil 
    • Salt and Pepper


    For the rest of the burger


    • 6 seeded wholemeal burger buns (or gluten-free buns) 
    • 1 large avocado, sliced
    • 2 large tomatoes, thinly sliced
    • 1 can sliced beetroot
    • 1/2 cucumber, sliced
    • 6 slices vegan cheese (optional)
    • Spinach or lettuce leaves
    • Ketchup



    1. Add a splash of extra virgin olive oil to a large pan and heat the mushrooms and thyme on medium heat, seasoning with salt and pepper.
    2. Fry the mushrooms until their liquid has evaporated and they are slightly browned and then turn the pan off and transfer the mushrooms to a bowl to cool. 
    3. Drain the cannellini beans and blitz them in a food processor with the dates, garlic, parsley, tahini and tamari, pulsing until the mixture is relatively smooth.
    4. Transfer the bean mix to a large mixing bowl and add the rice, protein, lemon zest and mushrooms. Mix until combined.
    5. Cover the mixture and leave to settle in the fridge for 15 minutes.
    6. Preheat your oven to 450°F and prepare to get messy! 
    7. Using your hands, divide the mixture into 6 portions and shape into your burger patties. Place the patties onto a lined baking tray and bake for 15 minutes until brown. If you like cheese, place a slice of vegan cheese on top of the patty for the last 5 minutes of baking.
    8. Cut the buns in half and toast them lightly whilst preparing your burger toppings.
    9. Smear ketchup on both sides of the bun and fill with all ingredients.