We've collaborated with some fabulous nutritionists, dieticians, moms, customers and more to bring you some of our favorite recipes!
*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.
*Please note: As we consider it our mission to enable as many people as possible to eat nutrient dense meals using microgreens, our recipes are meant for meat-eaters, vegans, vegetarians, and all those in between. Please feel free to adjust any recipes posted to fit your dietary needs and requirements.
Red cabbage wraps
Photo and Recipe by Madison Vegan Eats
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Ingredients:
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Instructions:
Preheat the oven to 375 degrees. Pulse all ingredients in a food processor 2 to 3 times, but do not over process. Transfer to a baking sheet covered with parchment paper. Bake for 30 minutes, stirring halfway through to prevent over-browning.
To assemble
To assemble the taco, chop off the stem of the cabbage as this helps the leaves separate from the cabbage without tearing. Carefully remove the outer leaves and discard. Expect to lose some leaves in this process as it can be tricky at first. However, save those leaves to chop up for a salad or bowl later. Place some of the tempeh, walnut, and mushroom ‘meat’ inside the shell, top with shredded carrot, zucchini and avocado and Micro Radishes.
Preheat the oven to 375 degrees. Pulse all ingredients in a food processor 2 to 3 times, but do not over process. Transfer to a baking sheet covered with parchment paper. Bake for 30 minutes, stirring halfway through to prevent over-browning.
To assemble
To assemble the taco, chop off the stem of the cabbage as this helps the leaves separate from the cabbage without tearing. Carefully remove the outer leaves and discard. Expect to lose some leaves in this process as it can be tricky at first. However, save those leaves to chop up for a salad or bowl later. Place some of the tempeh, walnut, and mushroom ‘meat’ inside the shell, top with shredded carrot, zucchini and avocado and Micro Radishes.
"Chicken" Burrito Bowl with Creamy micro Cilantro Lime Dressing
Photo and Recipe by Madison Vegan Eats
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Ingredients for Creamy Cilantro Microgreens Lime Dressing
Combine all the ingredients in a blender and process until smooth. Thin with non-dairy milk, if you want to adjust the consistency. Refrigerate until ready to serve. Optional Add-Ins: Avocado for a creamier and even healthier version. |
Ingredients for "Chicken" Burrito Bowl
To prepare the bowl, cook rice and vegan ‘chicken’ according to directions. This bowl has Alpha Grilled Chik’n Strips: Heat 2tbsp. of olive oil in skillet over medium heat. Add ½ cup of Chik’n Strips to skillet and sauté for 2 minutes, or until heated thoroughly. Add chopped cherry tomatoes, avocado, and cilantro microgreens. VBQ Mushroom and Caramelized Onion Pizza Topped with Spring Mix Microgreens |
Photo and Recipe by Madison Vegan Eats
Ingredients:
Instructions
Prepared the pizza dough according to package instructions, while the dough is rising preheat your oven to 450. Using a mandolin on thinly slice your onion. Cut washed mushrooms in half. In a large pan on medium heat, melt butter and add in onion. Slowly cook the onion slices until translucent. Remove the onion from pan, add the mushrooms and BBQ sauce cook till tender. Once your dough has doubled in size, it is cut the dough into either 2 or 4 pieces. Work the dough following the directions. Chose a shape for the pizza and stretch the dough to create a thicker outer crust, thinner in the middle. Layer the shredded Mozzarella Cheese, Mozzarella Cheese, Parmesan Cheese, Caramelized Onions, and BBQ Mushrooms. Bake for 10 to 15 minutes or until crust is golden brown. Remove the pizza and top with fresh Spring Mix Microgreens.
- Spring Mix Microgreens
- Mushrooms
- White Onion
- Vegan butter
- BBQ Sauce (Try Amy’s Original)
- Vegan Mozzarella Cheese (Try Myokos)
- Vegan Mozzarella Cheese Shreds (Try Daiya)
- Vegan Parmesan Cheese (Try Follow Your Heart)
- Pizza Dough (Try DeLallo Foods)
Instructions
Prepared the pizza dough according to package instructions, while the dough is rising preheat your oven to 450. Using a mandolin on thinly slice your onion. Cut washed mushrooms in half. In a large pan on medium heat, melt butter and add in onion. Slowly cook the onion slices until translucent. Remove the onion from pan, add the mushrooms and BBQ sauce cook till tender. Once your dough has doubled in size, it is cut the dough into either 2 or 4 pieces. Work the dough following the directions. Chose a shape for the pizza and stretch the dough to create a thicker outer crust, thinner in the middle. Layer the shredded Mozzarella Cheese, Mozzarella Cheese, Parmesan Cheese, Caramelized Onions, and BBQ Mushrooms. Bake for 10 to 15 minutes or until crust is golden brown. Remove the pizza and top with fresh Spring Mix Microgreens.