Good vegan snacks are easy to find, but ones with real protein take a bit more planning. This list mixes everyday whole foods with a few ideas that use plant protein powder. Protein figures are rounded estimates for typical serves, so check your own labels. Our vegan protein powder has about 35g of protein per 50g serve, from a pea, faba and rice blend.
Whole-food snacks (no powder needed)
1. Roasted chickpeas
Drain and dry a tin of chickpeas, toss with oil, smoked paprika and salt, and roast at 200°C for 25 to 30 minutes until crunchy. About 7g protein per 1/2 cup cooked.
2. Edamame with sea salt
Steam 100g of shelled edamame and sprinkle with salt or chilli flakes. About 11g protein per 100g.
3. Hummus and veggie sticks
Serve 50g of hummus with carrot, cucumber and capsicum. About 4g protein.
4. Peanut butter on wholegrain toast
Two tablespoons of peanut butter on one slice of wholegrain toast gives about 10 to 11g protein.
5. Soy yoghurt with seeds
170g of soy yoghurt topped with pumpkin seeds and berries gives about 9 to 10g protein.
6. Trail mix
A 30g handful of nuts, seeds and a few dried cranberries gives about 5 to 6g protein. Keep portions in mind, as nuts are energy dense.
Snacks with plant protein powder
7. No-bake protein balls (makes 12)
- 50g Green Choice Vanilla or Chocolate plant protein powder (1 serve)
- 80g rolled oats
- 3 tbsp peanut butter
- 2 tbsp maple syrup
- 60ml soy milk, plus a splash if needed
Mix everything into a thick dough, roll into 12 balls, and chill for 30 minutes. About 4 to 5g protein per ball (estimate: the powder adds about 3g per ball, with the rest from oats and peanut butter). Keep in the fridge for up to 5 days.
8. Quick protein shake
Shake or blend 1 serve (50g) of powder with 300 to 400ml of cold water or plant milk and ice. About 35g protein from the powder alone. For a lighter snack, use half a serve for about 17g.
9. Banana "nice cream" bowl
Blend 1 frozen banana with 25g (half a serve) of Vanilla or Chocolate powder and a splash of soy milk until thick. About 17g protein from the powder, plus a little from the milk.
10. Protein pancake bites
Make our protein pancakes recipe in mini size and keep them in the fridge or freezer for grab-and-go snacks.
How to build a better snack
- Start with a protein source (legumes, soy, nuts, seeds or powder).
- Add fibre (fruit, vegetables or wholegrains) to make it more filling.
- Keep portions sensible, especially with nuts and nut butters.
- Prep on the weekend so snacks are ready on busy days.
Make it a snack box
Pair 2 or 3 of these in a box: roasted chickpeas, veggie sticks with hummus and a protein ball. If you are not sure which flavour of powder you like, try the Sample Pack first, or browse our plant based protein powder range.
High-protein vegan snacks FAQs
What are good high-protein vegan snacks?
Good options include roasted chickpeas, edamame, hummus with vegetables, peanut butter on wholegrain toast, soy yoghurt with seeds, and snacks made with plant protein powder such as protein balls.
How can I add protein to a vegan snack?
Add legumes, soy foods, nuts and seeds, or stir plant protein powder into yoghurt, oats, smoothies or snack balls.
How much protein is in a plant protein shake?
Our plant protein powder has about 35g of protein per 50g serve. Half a serve has about 17g.
Can I make protein balls without protein powder?
Yes. Use oats, nut butter and seeds, but they will have less protein than balls made with protein powder.
How long do protein balls keep?
Store them in an airtight container in the fridge for up to 5 days, or freeze them for up to 2 months.
Are these snacks gluten free?
Not all of them. Oats are often processed with wheat, and some toast and yoghurt products contain gluten, so check labels and use certified gluten free ingredients if needed.
More recipes: Overnight Weet-Bix, Crispy Rice Salad or browse the Recipe Hub.
This article is general information, not medical or dietetic advice. Protein figures are estimates. If you have a medical condition, allergy or specific dietary needs, speak to your doctor or an accredited practising dietitian.
