Real plants. Real flavor. A little inspiration for whatever is on your table.
Explore plant-based recipes made with your favorite GROWN seasonings and drink mixes.
Seasoning Recipes · Drink Recipes
Seasoning Recipes
Garden Luxe Ranch · Medi Green Salt · Salsa Verde · Harvest Pesto · Broccoli Cheddar
Garden Luxe Ranch
Garden Luxe Ranch Smoky Vegan Chili
Serves 6
Smoky bean and tofu chili topped with vegan sour cream, scallions and Garden Luxe Ranch.
Make this recipe
Ingredients
- 2 tablespoons olive oil, divided
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup vegetable broth, plus more as needed
- 1 block (14 oz) extra-firm tofu, drained and patted dry
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- Vegan sour cream and sliced scallions, for serving
- 1½ teaspoons GROWN Garden Luxe Ranch
Directions
- Heat 1 tablespoon oil in a pot. Cook onion and bell pepper for about 6 minutes. Stir in garlic, tomato paste, chili powder, cumin and paprika and cook another minute.
- Add tomatoes, beans and broth. Simmer uncovered for 25–35 minutes, stirring occasionally. Add broth if needed.
- Crumble tofu into a wide skillet with the remaining oil. Cook over medium-high heat until browned in spots, about 10–12 minutes. Stir in soy sauce and cook 1 more minute.
- Fold tofu into the chili and add lime juice. Serve with vegan sour cream, scallions and ¼ teaspoon Garden Luxe Ranch per bowl.
Medi Green Salt
Medi Green Salt Broccoli & Veggie Pizza
Makes one 12-inch pizza
Homemade vegan pizza with broccoli, mushrooms, red onion and a finishing sprinkle of Medi Green Salt.
Make this recipe
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon instant yeast
- ½ teaspoon fine salt
- ½ cup warm water
- 1 tablespoon olive oil
- ⅓ cup pizza sauce
- ¾ cup small broccoli florets
- ½ cup sliced mushrooms
- ¼ cup thinly sliced red onion
- ½ cup vegan mozzarella
- ¼ cup sliced mild banana pepper rings, optional
- ½ teaspoon GROWN Medi Green Salt
Directions
- Mix the flour, yeast, fine salt, warm water and oil. Knead until smooth, adding a little water if dry. Cover and let rise until puffy, about 1 hour.
- Heat the oven to 475°F. Briefly sauté the broccoli and mushrooms to soften them and cook off extra moisture.
- Stretch the dough onto an oiled sheet pan. Add sauce, vegan mozzarella and vegetables, including the pepper rings if using. Bake for 12–16 minutes until golden, then finish with Medi Green Salt.
Medi Green Salt Olive Oil Bread Dip
Serves 2–4
A five-minute olive oil dip for warm, crusty bread.
Make this recipe
Ingredients
- ¼ cup extra-virgin olive oil
- ¾ teaspoon GROWN Medi Green Salt
- Warm crusty bread
- Balsamic vinegar, optional
Directions
- Pour the oil into a shallow plate and stir in Medi Green Salt. Let stand for 5 minutes.
- Taste and add more seasoning if desired. Finish with a few drops of balsamic if using and serve with warm bread.
Salsa Verde
Salsa Verde Roasted Cauliflower Tacos
Makes 8 tacos
Roasted cauliflower, crunchy cabbage slaw and creamy avocado, finished with Salsa Verde.
Make this recipe
Ingredients
- 1 medium cauliflower, cut into bite-size florets
- ½ red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon fine salt
- 2 cups finely shredded red cabbage
- 1 small carrot, grated
- 2 tablespoons lime juice, divided
- 1 ripe avocado
- 8 small corn tortillas
- 1 teaspoon GROWN Salsa Verde, plus more to taste
Directions
- Heat the oven to 425°F. Toss the cauliflower and onion with olive oil, paprika, cumin and salt. Roast on a sheet pan for 25–30 minutes, turning once, until browned at the edges.
- Toss the cabbage and carrot with 1 tablespoon lime juice and a pinch of salt. Mash the avocado with the remaining lime juice.
- Warm the tortillas and spread with avocado. Add the roasted cauliflower and slaw. Finish each taco with a pinch of Salsa Verde.
Salsa Verde Ranch Vegan Veggie Dip
5 minutes
A creamy, herby dip for a plate of crisp vegetables.
Make this recipe
Ingredients
- ½ container Tofutti vegan sour cream
- 2 tablespoons GROWN Salsa Verde seasoning
- 1 tablespoon GROWN Garden Luxe Ranch seasoning
- Fresh vegetables, for serving
Directions
- Stir the sour cream and both seasonings together until evenly mixed.
- Serve with fresh vegetables for dipping.
Harvest Pesto
Harvest Pesto JUST Egg Omelet
Serves 1
A folded vegan omelet with spinach, mushrooms and an herby Harvest Pesto finish.
Make this recipe
Ingredients
- 1 teaspoon olive oil, divided
- ¼ cup sliced mushrooms
- 1 small handful spinach
- ½ cup liquid JUST Egg
- 1 tablespoon vegan mozzarella, optional
- ¼ teaspoon GROWN Harvest Pesto
Directions
- Sauté the mushrooms and spinach in a little of the oil, then set aside.
- Oil a nonstick skillet and pour in JUST Egg. Cook over medium-low heat until set, following the package directions.
- Add the vegetables and vegan mozzarella if using. Fold the omelet and finish with Harvest Pesto.
Harvest Pesto Fresh Basil Sauce
Makes about ¾ cup
Fresh basil, toasted pepitas and lemon with a spoonful of Harvest Pesto.
Make this recipe
Ingredients
- 2 packed cups fresh basil
- ¼ cup toasted pepitas
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 teaspoon GROWN Harvest Pesto
- 1–2 tablespoons water, as needed
- Salt, to taste
Directions
- Pulse the basil, pepitas, garlic and lemon juice in a food processor until finely chopped.
- Stream in the olive oil while pulsing. Add water a spoonful at a time for a looser sauce.
- Stir in Harvest Pesto and taste before adding salt. Serve with pasta, roasted vegetables or pizza.
Harvest Pesto Lentil Shepherd’s Pie
Serves 6
A savory lentil filling under golden mashed potatoes with a sprinkle of Harvest Pesto.
Make this recipe
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 3 tablespoons plant butter, divided
- ⅓ cup unsweetened plain oat milk
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1½ cups vegetable broth
- 2 cans (15 oz each) brown lentils, drained and rinsed
- 1 cup frozen peas
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 1½ teaspoons GROWN Harvest Pesto
Directions
- Heat the oven to 400°F. Boil the potatoes until fork-tender, about 15 minutes. Drain and mash with 2 tablespoons plant butter, the oat milk and a pinch of salt.
- Heat the oil and remaining plant butter in a skillet. Cook the onion and carrots for about 7 minutes. Add garlic and tomato paste and cook 1 minute.
- Stir in flour, then slowly add broth. Add lentils, peas and thyme. Simmer for 8–10 minutes until thick. Season to taste.
- Spread the filling in a baking dish, spoon the potatoes over it and rake the top with a fork. Bake for 20–25 minutes until bubbling. Rest 5 minutes and finish each serving with Harvest Pesto.
Broccoli Cheddar
Drink Recipes
Mix your powder with plain water first. Once it’s evenly mixed, add ice and top with chilled soda water to taste.
Strawberry Rosé Basil Fizz
Makes 1 drink
Fresh strawberries, fragrant basil, and a splash of bubbles.
Make this recipe
Ingredients
- 2 teaspoons GROWN Strawberry Rosé
- 2 fl oz plain water
- 2 strawberries, sliced
- 3 fresh basil leaves
- Ice and chilled soda water
Directions
- Gently muddle the strawberries and basil in a glass.
- In a small cup, stir the powder into the plain water until evenly mixed.
- Pour into the glass, add ice, and top with soda water to taste.
Green Citrus Mojito Mocktail
Makes 1 drink
Mint, lime, and a crisp sparkling finish.
Make this recipe
Ingredients
- 2 teaspoons GROWN Green Citrus
- 2 fl oz plain water
- 6 fresh mint leaves
- 1 tablespoon fresh lime juice
- Ice, chilled soda water, and a lime wheel
Directions
- Gently press the mint with the lime juice in a glass.
- Stir the powder into the plain water until evenly mixed, then pour into the glass and add ice.
- Top with soda water to taste and garnish with a lime wheel.
Blue Lemon Zest Sparkling Lemonade
Makes 1 drink
A bright blue lemonade with a fresh lemon finish.
Make this recipe
Ingredients
- 2 teaspoons GROWN Blue Lemon Zest
- 2 fl oz plain water
- Ice and chilled soda water
- 1 lemon wheel, plus a squeeze of fresh lemon if desired
Directions
- Stir the powder into the plain water until evenly mixed.
- Pour over ice and add chilled soda water to taste.
- Garnish with a lemon wheel or add a squeeze of lemon for a tarter glass.
Fruit Fizz Cubes
Makes 1 small tray
Frozen fruit mix gives soda water more flavor as it melts.
Make this recipe
Ingredients
- 2 teaspoons GROWN Strawberry Rosé or Blue Lemon Zest
- 6 fl oz plain water
- Chilled soda water, for serving
Directions
- Stir the mix into the plain water until evenly blended.
- Pour into an ice tray and freeze until solid.
- Drop a few cubes into cold soda water and sip as the flavor builds.
Strawberry Rosé Vegan Pancakes
Makes about 6 small pancakes
Soft, golden pancakes with a little strawberry flavor.
Make this recipe
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of fine salt
- 2 teaspoons GROWN Strawberry Rosé
- 2 tablespoons plain water
- ¾ cup unsweetened oat milk
- 1 tablespoon neutral oil, plus more for the pan
- Sliced strawberries, for serving
Directions
- Whisk the flour, baking powder, and salt.
- Stir the mix into the plain water. Add it to the dry ingredients with oat milk and oil, and stir just until combined.
- Scoop into a lightly oiled skillet over medium heat. Flip when the edges set and bubbles form. Serve with sliced strawberries.
Strawberry Rosé Aquafaba Whip
Tops about 4 drinks
A light pink chickpea whip to spoon over a chilled fizz.
Make this recipe
Ingredients
- ¼ cup chilled liquid from a can of unsalted chickpeas
- ⅛ teaspoon cream of tartar
- 1–2 tablespoons superfine sugar
- ¼ teaspoon GROWN Strawberry Rosé
- ½ teaspoon plain water
Directions
- Beat the chickpea liquid with cream of tartar until soft peaks form. Gradually beat in the sugar until the peaks hold.
- Stir the powder into the plain water to make a smooth concentrate.
- Gently fold into the whip and spoon over a finished drink just before serving.