Homemade Vegan Meal Replacement Smoothie

This vegan meal replacement smoothie is perfect if you need to avoid chewing or swallowing solid food for some reason, such as after dental work. It has a good balance of protein, carbs, fat, and fiber. Give it a try if you’re looking for filling and nutritious drinks, like this chocolate black bean smoothie, which is another yummy option.

Ingredients and Substitutions

Silken tofu adds protein and a creamy texture to this smoothie. You can substitute soft tofu if that’s what’s available. They’re very similar.

I like to use unsweetened soy milk when making this smoothie because it’s higher in protein than most other plant-based milks. You can substitute any other type of milk you prefer.

Chickpeas add fiber and a bit of extra protein to this smoothie. I used canned chickpeas, but you can use cooked dried chickpeas or any other type of beans you like.

Cocoa powder gives this smoothie a delicious chocolate flavor. You can substitute 1 teaspoon of vanilla extract if you prefer.

How to Make a Vegan Meal Replacement Smoothie

Peel the banana, break it into pieces, then add it to a blender. Next you’ll remove the pits from the dates, then add them to the blender. Add the cocoa powder, peanut butter, silken tofu, chickpeas, soy milk, cold water, and salt to the blender.

Blend until smooth.

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Vegan Meal Replacement Smoothie Recipe

This vegan meal replacement smoothie has a good balance of protein, carbs, fat, and fiber. It’s perfect if you need to avoid chewing or swallowing solid food.

Cook Mode(prevent your screen from going dark)

Course Beverage

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 497.8kcal

Author Jennifer Bell

Equipment

• Blender

Ingredients

• 1 medium banana
• 2 dates
• 1 tablespoon cocoa powder
• 1 tablespoon peanut butter (or any type of nut butter or seed butter)
• 1 cup silken tofu (or soft tofu)
• 1/4 cup rinsed and drained canned chickpeas (or cooked dried chickpeas or any other type of bean)
• 1 cup unsweetened soy milk
• 1/4 cup cold water
• 1 pinch of sea salt

Instructions

• Peel 1 medium banana, break it into pieces, then add it to a blender.
• Remove the pits from 2 dates, then add them to the blender.
• Add 1 tablespoon cocoa powder, 1 tablespoon peanut butter, 1 cup silken tofu, 1/4 cup rinsed and drained canned chickpeas, 1 cup unsweetened soy milk, 1/4 cup cold water, and 1 pinch of sea salt to the blender.
• Blend until smooth.
• Enjoy this smoothie right away or store it in the fridge for up to three days, then stir immediately before serving.

Notes

• Soy milk works well in this smoothie because it’s higher in protein than most other plant-based milks. You can substitute any other type of unsweetened plant-based milk, just be aware that the protein content might be lower in that case.

Nutrition

Calories: 497.8kcal | Carbohydrates: 60.5g | Protein: 26.5g | Fat: 20.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 8.6g | Monounsaturated Fat: 6.7g | Sodium: 328.6mg | Potassium: 1457mg | Fiber: 10.1g | Sugar: 29.2g | Vitamin A: 586.1IU | Vitamin C: 10.4mg | Calcium: 416.4mg | Iron: 5mg

Did You Try This Recipe?

Let me know how it turned out in the comments!