Want to do something meaningful for Earth Month this April? Start with your plate.
Food is one of the most powerful tools we have to support the planet. By rethinking your meals—even just once a week—you can reduce your carbon footprint, conserve water, and show love for the Earth in a delicious way. This Earth Month, we’re celebrating with three sustainable recipes starring Shroomeats, our gut-friendly, allergen-free, mushroom-based protein.
These dishes are easy, satisfying, and rooted in seasonal ingredients—because sustainable eating should never feel like a sacrifice.
Earth-Friendly Eating = Shroomeats
Not all plant-based proteins are created equal. Many rely on soy or highly processed isolates, which can still contribute to monocropping and heavy water use. Shroomeats is different:
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Made from whole mushrooms and high nutritional value
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Grown with low environmental impact: Minimal water and land usage during production
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No soy, wheat, or allergens: Great for your gut microbiome
Shroomeats is a purpose-driven brand: to nourish people and the planet.
3 Low-Impact Recipes for Earth Month
Each recipe uses seasonal spring produce, cuts down on food waste, and keeps your prep simple—so you can spend less time cooking and more time enjoying the season.
1. Stir-Fry with Shroomeats Mushroom Shred-It
A fast, vibrant dish packed with color and crunch.
Ingredients:
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4 tbsp olive oil or preferred cooking oil
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2 garlic cloves chopped
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1 tbsp soy sauce or coconut aminos
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2 tbsp Hoisin sauce
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2 tsp dark soy sauce
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1.5 cup chopped cabbage
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½ cup diced carrots
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⅓ cup sliced shiitake mushrooms
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300 g rice noodles
Instructions:
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Cook the rice noodles per the package instructions and set aside.
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Add 2 tbsp of cooking oil and garlic in a pan on medium to high heat and saute until aromatic, roughly 1-2 minutes. Add Shroomeats Mushroom Shred-It and soy sauce, and heat for 4-6 minutes or until golden brown. Remove from the pan, set aside, and use the same pan for the next step.
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In the same pan on medium heat, add 2 tbsp of cooking oil and saute cabbage, carrots, and shiitake mushrooms. Once the veggies are coated in oil add the Hoisin sauce and cook for about 5-6 minutes.
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Increase the heat to high and add rice noodles and Mushroom Shred-It. Stir for 3 minutes until well combined and brown.
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Serve with a side of soy sauce and chili paste and enjoy with friends!
Sustainability tip: Use leftover veggies from your fridge versus picking up new veggies for this dish.
2. Grilled Onion Burger with Mushroom Patties
Get ready to transport your taste buds with the Grilled Onion Burger recipe using Shroomeats Mushroom Patties.
Ingredients:
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1 box Shroomeats Mushroom Patties (x2 patties)
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2 burger buns
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½ tbsp olive oil
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1½ tbsp unsalted butter
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1 whole yellow onion
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2 fresh rosemary sprigs
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2-3 tbsp spicy mayo (1:1 mayo + sriracha)
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Salt and pepper to taste
Instructions:
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Cut the whole onion into thick ½ inch slices.
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In a saucepan on low heat, melt the butter in olive oil. Grill onion slices until fully cooked, add rosemary sprig until fragrant then remove from the pan.
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Increase the heat to medium, season the Mushroom Patties with salt and pepper and grill for 3-5 minutes or until golden brown, flip and repeat.
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Assemble the burger with a layer of spicy mayo, Mushroom Patty, grilled onion slice, rosemary sprig, and the top bun. Enjoy!
Sustainability tip: Use leftover bread versus buying new buns for this recipe. Instead of throwing the plastic wrap for the bread, reuse it for another garbage.
3. Shroomeats Mushroom Balls with Roasted Veggie Skewers
Fun for the grill and great for hosting.
Ingredients:
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18 skewer sticks
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1 large red pepper cut into chunks
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1 pineapple cubed
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1 sweet onion cut into chunks
Marinade:
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¼ cup soy sauce
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3 tbsp brown sugar
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3 tbsp distilled white vinegar
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½ tsp garlic powder
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½ tsp salt
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½ tsp black pepper
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4 fl oz lemon-lime carbonated beverage
Instructions:
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Make the marinade: In a mixing bowl whisk together soy sauce, brown sugar, vinegar, garlic powder, salt, pepper, and lemon-lime beverage.
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In a reusable plastic bag, add Mushroom Balls and marinade, and coat evenly. Squeeze out excess air and seal. Marinate 30 minutes to 2 hours (Overnight is okay too).
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Preheat the grill to medium heat and oil the grate.
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Prep the skewers: thread Mushroom Balls, pineapple, pepper, and onion onto each stick.
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Heat on grill, turning frequently while brushing generously with marinade for 5-8 minutes or until browned.
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Plate and enjoy!
Sustainability tip: Use bamboo skewers for a more sustainable way to roast. Skip foil and single-use tray, roast directly on a reusable rack or baking sheet.
Eating Sustainably Has Never Tasted So Good
You don’t need to overhaul your life to celebrate Earth Month—just start with your next meal. Shroomeats makes it easy to plan plant-forward dishes that are good for your body and better for the planet.
Eat well. Waste less. Cook with care. That’s what Earth Month is all about.
Shop now to stock up on eco-conscious Shroomeats
Get more recipes and plan your Earth Month menu