Savory Protein Bars {vegan, gluten-free}

Savory vegan protein bars are a delicious break from sweet snacks! Made in a muffin tin, without protein powder, they are gluten-free, oil-free, and have 153 calories and 6.5 g protein each.

These savory vegan protein bars are in a category all of their own: I am crazy about them.

If you have ever hunkered for a savory power bar–one that you can vary to your heart’s desire with different herbs and spices, vegetables, nuts, seeds, and more–this is the recipe for you, too. Allow me to introduce you:

Recipe Benefits

• Vegan (egg-free and dairy free)
• Oil-free
• Gluten-free
• No protein powder required
• Quick & easy to make
• Made with familiar ingredients
• 153 calories each
• 6.5 grams of plant protein each
• perfectly portable for hikes, runs, backpacking excursions, or daily trips to school and work

Ingredients for the Vegan Savory Protein Bars

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

The base for these bars comprises readily-available, affordable, familiar ingredients:

• flaxseed meal (to hold everything together, plus to contribute healthy omega-3 fats)
• rolled oats
• nondairy milk (e.g., almond milk, cashew milk, hemp milk)
• some seeds or nuts
• white beans (adding both creaminess and protein)
• shredded carrots (for moisture and subtle sweetness).
• Some dried herbs, garlic powder, salt & pepper

I chose classic flavorings–garlic (I used garlic powder to streamline the process, but you can use fresh, if you like), a dried herb blend (complex flavor in on convenient ingredient), salt, and freshly cracked pepper–but the possibilities for flavor variation are vast.

Directions for Making the Savory Protein Bars

Note that the complete directions are also in the recipe card below.

The method took a few trials and errors, but I got it down so that the results are decidedly bar-like: a soft bite, but with some toothsome texture (the seed/nut topping adds a great contrast crunch) and firmness for portability on hikes, runs, backpacking excursions, or daily trips to school and work.

Yes, these are round (technically pucks instead of bars); it’s for convenience as well as texture. Regarding the former, baking in a muffin tin means no cutting (nor crumbling) post-bake. Fill cups, bake, remove from tin, done.

Using a muffin tin means instant portion control, too.

As for texture, baking in muffin tin cups yields more baked edges, a pleasing contrast to the tender centers.

I opted for carrots as my vegetable of choice. Just like the ubiquitous banana in many DIY energy bars, carrots are inexpensive, nutrient-dense, great-tasting, and convenient (they keep in the refrigerator crisper for weeks). But you can use equal amount of zucchini or other finely grated/chopped vegetables, such as parsnips, sweet potato, spinach, kale, you name it..

Each puck is balanced combination of slow-burning carbs and protein, so prepare for some serious energy and satisfaction. If it’s a savory protein bar you are after, simply add a scoop of your favorite unsweetened (plain) protein powder to the batter, as well as 1 or 2 additional tablespoons of milk or water.

Here’s to savory power! Let me know if you give these bars a try–I would especially love to hear (or see!) your unique adaptations. 🙂