Spring is a time of renewal, and nothing says “fresh start” like a beautiful meal shared with loved ones. Whether you're preparing for Easter brunch, hosting a Passover-friendly dinner, or gathering friends for a casual seasonal potluck, creating an inclusive menu ensures everyone feels welcome at your table.
With food allergies and dietary preferences more common than ever, plant-based and allergen-free cooking is the key to a truly joyful celebration. The good news? You don’t have to compromise on flavor—Shroomeats has you covered.
Celebrating Spring With Meaning and Mindfulness
This season is full of rich traditions. Easter often brings baked hams, egg dishes, and sweet treats. Passover focuses on symbolic, unleavened foods and recipes passed down through generations. For others, spring gatherings are all about blooming flowers, longer days, and a chance to enjoy fresh flavors with good company.
No matter what you're celebrating, food is at the center. And that food should nourish—not exclude—your guests.
Planning for Diverse Diets
Whether your guests are vegan, gluten-free, soy-sensitive, or simply looking to eat lighter, planning ahead makes hosting easier and more joyful.
Top tips for inclusive menus:
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Skip the dairy, eggs, and meat—it’s easier (and tastier!) than you think
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Choose naturally allergen-free whole foods: veggies, legumes, grains
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Label your dishes clearly to help guests with allergies or preferences
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Offer flexible “build-your-own” bowls or platters so everyone gets what they need
Why Shroomeats Is Your Spring Celebration MVP
Made from clean, prebiotic-rich ingredients, Shroomeats is:
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Vegan and gut-friendly
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Soy-free, gluten-free, and nut-free
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Rich in umami and protein
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Easy to cook and endlessly versatile
From a Passover stew to a brunch-worthy hash, Shroomeats brings flavor, texture, and nutrition to your holiday table.
3 Spring Holiday Recipes Featuring Shroomeats
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.
Hosting With Heart (and Less Stress)
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Make dishes ahead: sauces, sides, and proteins reheat well
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Use simple spring decor: eucalyptus, fresh flowers, wood boards
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Keep the focus on connection—your effort already shows love
Ready to celebrate the season?
Make your spring holiday meal inclusive, vibrant, and full of flavor with Shroomeats. Shop now or explore more recipes to build your perfect spring gathering menu.