Here it is, the review for the VeganSmart Protein Powder from my January Favorites vid! First things first, I’ve never had vegan protein powder before until now, and Naturade (the mother company of VeganSmart) set a very high bar! I found two single-serving packs at Gelsons and used one for smoothies and the other for baking an incredible treat, which I’ll have the recipe for at the end of this post!
VeganSmart has an awesome nutritional profile! For one scoop, you get 85 calories for 10 grams of protein. Of course the protein is not as high as the biochem protein I previously talked about. That being said, this is vegan, so inevitably it won’t be as much. Compared to whey, it’s higher in complex carbs and dietary fiber but lower in calcium.
In all honestly, it’s very similar to using whey. But in baking…OH MY GOD. Brown rice is a lot softer and fluffier to bake with. I was thrilled that the brown rice protein tasted so fluffy it wasn’t even real as you will see in my brownie cake. You bet that it’ll be a lot harder to tell that something’s healthy if you use brown rice protein, which is less chalky.
There aren’t a lot of cons, aside from the fact that some people prefer dairy protein powder because it’s guaranteed to have all essential amino acids, has less active carbs and the protein is released into the body much more quickly. This goes for brown rice protein powder in general and not the brand itself.
So far I am loving this brown rice protein! I may or may not get a new brand to explore but I’ll definitely used VeganSmart as a go-to! In the future I will use brown rice more for baking than in smoothies since there isn’t a huge difference in protein shakes.
Find your products here!
Naturade Products: http://www.naturade.com/
VeganSmart Products: http://vegansmartshake.com/
Onto the half-baked brownies! Yes, they’re ALL meant for you 🙂
RECIPE (see *** for substitutions below)
- 1 packet Vegansmart chocolate protein powder
- 2 TBSP coconut flour
- 1/2 tsp baking powder
- Stevia to taste
- 2 TBSP egg replacer such as Ener-G or Bob’s Red Mill***
- 1/4 cup blackberries***
- 2 TBSP coconut milk
- a little more than 1/3 cup water for the egg replacer and texture
- Opt: chocolate chips, almond butter, coconut, chia seeds, peanut butter, fruit, etc.
***: for substitutions, if you’re not vegan just use 1/4 cup egg whites, but still use the water for moisture. If you don’t like blackberries, you can use mashed banana, sweet potato, avocado, or even 1 TBSP coconut oil, but you really don’t taste them. You may get a seed here and there, though. Use brown rice protein powder but if it’s not vanilla add in 2-3 TBSP strong cacao powder.
- Preheat your oven to 350F.
- Microwave your blackberries for 45 seconds to a minute depending on your liquidy you want them to be. Mash them with a fork or even in a blender. This will work as a vegan jam, or butter.
- Mix your dry ingredients together in a bowl.
- Add the wet ingredients. Stir thoroughly until the dough is smooth and creamy.
- Pour into a small tray that has been lined with baking foil, parchment paper or has just been sprayed.
- Bake for 15-18 minutes depending on how soft you like your brownies.
These were INSANE IN DA MEMBRANE. During my first bite I thought: “Oh. Em. Gee. No way do these taste healthy.” (that is, until I bit into a blackberry seed XD). In all seriousness you will absolutely LOVE these even if you’re not vegan or gluten free. I would’ve shared a bit at the Super Bowl, but whoops 😛
I chocolate you! (Because chocolate in my language is the same as love <3)