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TVP Protein Granola!

Updated: May 15

I absolutely LOVE TVP, or textured vegetable protein.

It's so versatile and works as a great meat alternative but is also great in sweet dishes and can work as an alternative to oats.

So, you might be wondering WTAF TVP is?

Basically, the protein gets separated from the soybean, to leave a curd that is high in protein but low in carbs and fat. It’s freeze-dried and needs to be re-hydrated before use, but then makes a really good mince/ground/oats replica.

It’s high in plant protein, with about 52g of protein per 100g of dried TVP.

As it doesn’t have any taste, it can be used in sweet or savoury dishes. Add some plant milk, cinnamon, and maple syrup to make a sweet porridge-like dish, or add some hot water to rehydrate it and use it in place of beef for lasagne, chilli or spaghetti bolognese.

Here, I've created granola with it which is JUST DELICIOUS!!

The problem with this recipe is that it's a bit too damned good, so don't say I didn't warn you!

(I ate it all in 2 days 😬)


Dry Ingredients:

  • 150g chopped mixed nuts

  • 160g TVP

  • 1 tbsp cacao

  • 50g unsweetened peanut butter powder

  • pinch of sea salt

Wet Ingredients:

  • 30g sugar-free maple syrup

  • 200ml of water


1. Preheat oven to 150°c/300°f.

2. Combine the nuts. TVP, cacao and salt in a large bowl (if your nuts aren’t pre-chopped, place them in a food processor and pulse a few times to break them up).

3. In a separate bowl, add the peanut butter powder, sugar-free syrup and water and whisk it all together.

You should have a runny mixture that’s not too thick - add a little more water if you need to

4. Pour the wet into the dry ingredients and, using a silicone spatula, stir well to make sure everything is well incorporated.

5. Pour the granola onto 1 or 2 lined baking trays and spread it all out evenly. Add the baking trays to the oven. After around 15 minutes, give it a shake and stir around and pop it back in the oven for an additional 10 minutes.

6. Remove immediately and pour over the dark chocolate chips. Mix them around a bit, and they will start to melt into the granola to form delicious chocolatey chunks.

7. Leave to cool for at least a couple of hours. This bit is hard, but trust me, the longer you leave it to cool, the more crunchy and better-tasting it will be.

8. Store them in an airtight container, out of the fridge, for up to 5 days.

Calories/Macros (per 100g)

405kcal/29g protein / 20g carbs / 22g fat

I have around 100g of this with soy milk and some frozen berries and it's ah-mazing!

Also, FYI I added this recipe along with a load of others to my monthly membership program.

Inside Vegan Macros Mastery, every month you’ll get new high-protein vegan recipes and a structured strength-training program (home or gym) that progresses month-on-month.

On top of the training & nutrition plans, you’ll have incredible resources available to help you stay on track and know exactly what to do to keep making progress.

You can start anytime and there is no minimum commitment!

See you there.


Founder & Head Coach

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1 Comment

Trisha Thorman
Trisha Thorman
5 days ago

The recipe doesn't have chocolate chips listed, so how much do you usually use when you mix the granola over the chocolate chips and let them melt? :) Yummmm!

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