Easy plant-based recipes in Partnership with Pulsin

It has been well documented that our diet and lifestyle can have a profound effect on our mood and wellbeing. Fortunately, it has never been easier to research nutrition and different diets that may work for us. In particular, veganism has become increasingly popular, with a 40% increase in veganism in 2020 in the UK (source- https://www.finder.com/uk/uk-diet-trends).

Specially formulated by their in-house nutritionists, Pulsin’s range of tasty plant-based snack bars, protein powders, keto products and shakes are perfect for everyday eating and drinking. Packed full of feel-good nutritional goodness, their super products are also gluten free and contain no artificial ingredients, preservatives, or palm oil.

As pioneers on nutrition and wellness-based food and drinks, here are their top 3 easy vegan recipes:



  • 80g Pulsin Vanilla Faba Bean Protein Powder
  • 320g self-raising flour (can be gluten free)
  • 520g coconut yogurt
  • 100g brown sugar
  • 4 tsp cinnamon
  • 40g coconut butter
  • 200g icing sugar
  • 1tbsp coconut milk
  • 2 tbsp water


  1. Preheat the oven to 180C (160C fan assisted) and spray the baking pan with vegan baking oil (coconut is great).
  2. Add the flour and protein powder to a food processor (if don’t have a food processor, can mix everything by hand) and pulse. Then add the yogurt, if the dough is too dry, add a little water. Once it comes together, tip it on a clean, lightly floured surface and knead for about 1 minute. Using a rolling pin, roll the dough into an oblong.
  3. In a small bowl, mix together the brown sugar and cinnamon. Melt the coconut oil, brush the dough with it and spread the cinnamon and sugar mixture covering all of the surface. Using the shorter edge, tightly roll the dough into a log, then cut it into 8 equal slices.
  4. Spread the slices in your greased baking pan in a circle, brush with the leftover coconut oil and make sure all the edges of the roll are tight so they don’t open while baking. Bake in the oven for about 25 minutes or until golden crisp.
  5. Mix the powdered sugar with water to achieve desired consistency of the drizzle and once the rolls are out of the oven, let them cool for 10minutes, then generously cover them with the glaze.

Full recipe: https://www.pulsin.co.uk/recipes/vegan-protein-cinnamon-rolls/



  • 100g pitted Medjool dates
  • 80g sunflower seed butter (or nut butter of choice)
  • 250g jumbo oats, gluten free if necessary
  • 40g pumpkin seeds
  • Pinch of salt
  • 160ml water
  • 1/2 tsp cinnamon
  • 70g macadamia nuts
  • 20g Pulsin Unflavoured Pea Protein


  1. Preheat oven to 150C (300F).
  2. Blend dates, water and sunflower seed butter in a high-speed blender until smooth.
  3. Place cinnamon, jumbo oats, macadamia nuts, pumpkin seeds and salt into a large bowl. Add date mixture and mix well to combine; then mix in the pea protein!
  4. Spread out the thick, slightly sticky mixture onto a baking paper lined tray. Bake for 15 minutes. Remove and flip around to ensure the edges don’t burn. Return to the oven to bake for a further 15 minutes, tossing halfway through. It should be gold and crisp once done.
  5. Allow to cool on the tray before transferring to a seal tight container. It should keep for a week, maybe two!

Full recipe: https://www.pulsin.co.uk/recipes/chunky-protein-granola/



  • 1/2 cup (100g) cooked quinoa (approx. 30g uncooked)
  • 2 tbsp finely grated courgette, approx. 30g
  • ½ tsp dried herb of choice (I used basil)
  • 1 tsp lemon juice
  • ¼ tsp Black Pepper (to your own taste)
  • 1 tbsp ground flax + 3 tbsp water
  • 20g Pulsin Unflavoured Pea Protein
  • ¼ tsp garlic powder
  • ¼ tsp Pink Himalayan Rock Salt
  • 1 tsp coconut oil for cooking


  1. Mix together flax and water in a bowl and set to one side for 5 minutes.
  2. Squeeze grated courgette (zucchini) to remove excess water.
  3. Once your flax mixture is an eggy consistency combine all ingredients in a large bowl.
  4. Heat oil in a non-stick pan over a medium heat. Mould quinoa mixture into three balls and press between the palms of your hands to create patties. Shape the edges using your hands before placing into the pan. Cook for 3 minutes, flip and cook for 3 minutes more.
  5. Served just as they are these are a high protein, super satisfying, speedy delicious little alternative meal in minutes! Will keep in the fridge for up to two days if the quinoa being used hasn’t been cooked more than one day in advance.

Full recipe: https://www.pulsin.co.uk/recipes/pea-protein-quinoa-cakes/

Looking for some more plant-based inspiration? Check out Pulsin’s wide range of vegan recipes here.

You can get your hands on Pulsin in Tesco, Holland & Barrett, Ocado, Planet Organic and more! You can also shop the full range at pulsin.co.uk. For more tips follow @pulsinhq on FacebookInstagramPinterest and Tiktok.


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