Vegan Pumpkin Protein Bars

tvp pumpkin protein bars on a white piece of parchment paper

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Vegan Pumpkin Protein Bars

5 ingredient vegan pumpkin protein bars, with no protein powder! 12 grams protein & 161 calories each, as well as gluten-free, grain-free & oil-free.

Prep Time5

Cook Time30

Course: Protein Bars

Cuisine: American

Keyword: 1-bowl, bars, breakfast bars, dairy-free, easy, gluten-free, healthy pumpkin cookies, high protein, high protein cookies, high protein dessert, high protein snack, oats, oil-free, pumpkin, pumpkin cookies, tvp, tvp cookies, vegan oil-free pumpkin bars, wfpb high protein snack

Servings: bars

Author: Camilla

Equipment

1 8-inch (20 cm) square baking pan

Ingredients

1 1/2 cups unsweetened pumpkin puree (not sweetened pumpkin pie filling)
1/3 cup maple syrup (see notes for options)
2 teaspoons pumpkin pie spice (or ground cinnamon; see notes)
Optional: 1/4 teaspoon salt
2 cups TVP (texturized vegetable protein) (dry, plain--do not soak in water)
1/2 cup flaxseed meal (I use golden flaxseed meal, but dark flaxseed meal is fine, too)
Optional Add-Ins (see notes below)

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line an 8-inch (20 cm) square baking pan with parchment paper (for extra-easy removal after baking). Foil also works.
In a large mixing bowl, whisk the pumpkin purée and maple syrup until blended.
Add the dry TVP, flaxseed meal, pumpkin pie spice and optional salt to the pumpkin mixture. Add any extras, if using (e.g., dried fruit, chocolate, nuts, seeds). Stir until combined. Spread evenly in the prepared pan.
Bake in the preheated oven 25 to 30 minutes until the surface appears dry and the edges are slightly browned.
Cool completely in the pan before removing to a cutting board and cutting into 9 big squares.

Notes

Storage: Store the cooled bars in an airtight container at cool room temperature for 2 days, the refrigerator 1 week, or the freezer for up to 6 months.

Optional Stir-Ins or Toppings

Dried Fruit: Add up to 1/2 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs to the TVP mixture, or sprinkle on top of the pumpkin layer before baking.
Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas, or sunflower seeds to the TVP mixture, or sprinkle on top of the pumpkin layer before baking.
Chocolate: Add up to 1/2 cup of dark chocolate chips or chopped chocolate to the TVP mixture, or sprinkle on top of the pumpkin layer before baking.
Vanilla extract: Add an extra boost of flavor by stirring 1 to 2 teaspoons of vanilla extract into the pumpkin maple mixture.

DIY Pumpkin Pie Spice: Combine 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. This yields the two teaspoons of spice needed in the recipe.

Nutrition