Savoury, nutty protein bites

After the nasty cold both Alex and I had a couple of months ago, we didn’t really feel like we were recovering our energy levels properly. And when you eat a plant based diet that’s always a pointer to look at what you’re eating and make sure your nutrition levels are up to scratch!

We’re pretty good at eating lots of vegetables, but we did wonder if we might not be getting enough protein. So I did a little research, and looked up a selection of ingredients that have a decent amount of protein, but would combine nicely into a little savoury bite.

We’ve taken to eating these for breakfast, 6 or 7 of them eaten throughout the morning keep us going nicely until lunchtime. Energy levels have definitely improved, and they’re delicious too!

They freeze well, but I tend to make a big lot of lentils and millet and freeze it in portions, ready for making a batch of bites up once a week.

Savoury, nutty protein bites

Savoury, nutty protein bites

makes around 52, enough for 8 or so portions


50 g soya flour

20 g peanut powder

20 g nutritional yeast

2 sun dried tomatoes, roughly chopped (I actually snip them up with scissors)

1 tbsp dried marjoram

50 g pumpkin seeds

50 g nuts, we like brazil nuts best

1 tsp xanthan gum

1 tbsp tapioca flour

35 g small green lentils

50 g millet

a large pinch of salt, and a little more to season the outside of the bites

1 – 2 tsp oil


Preheat the oven to 200 degrees c

First cook the lentils and millet. I simmer them both together in water for around 20 minutes, until soft. Drain and cool.

Put the rest of the ingredients (apart from the oil) in a food processor, and pulse a few times until well combined. You can chop the nuts and pumpkin seeds by hand and mix it all together in a large bowl if you like, but the processor is faster and you end up with a better texture.

Remove the blade from the processor bowl, and tip in the lentils and millet. Using your hands, squash everything together until it’s all well mixed. The mixture should be quite dry, but will hold together when shaped.

Spread the oil into the bottom of a large roasting tin, I use a spray which makes it easier to cover evenly.

Take a small chunk of the mixture, and shape it into a rough ball, it should be 2-3 cm in diameter. Continue until you have used all the mixture, putting the bites in the tin as you go.

Roll them around to coat with a very thin layer of oil, and then sprinkle with salt.

Bake for 30 minutes, shaking the tin halfway through.


By E.

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