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A vegan meal replacement smoothie in a glass on a floral cloth.
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Vegan Meal Replacement Smoothie Recipe

This vegan meal replacement smoothie recipe has a good balance of protein, carbs, fat, and fiber. It’s perfect if you need to avoid chewing or swallowing solid food.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage
Cuisine: American
Diet: Vegan
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