Grab-and-Go Healthy Eats at Plant-Based Carrot & Cleaver

By Sophie Steiner, November 12, 2021

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The Place 

Miss Green, a plant-based organization focused on sustainability and vegan-friendly options, was started by Vivian Chang – one of the pioneers of plant-based, conscious consumption options in Asia – seven years ago. 

IMG_7168.jpg|mage by Sophie Steiner/That's

Since its inception, the company has grown from a vegan blog to a full-on movement for healthier, more ethical, sustainable eating that now encompasses Carrot & Cleaver, a vegan-friendly, dog-friendly and mostly gluten-free grab-and-go and food delivery option through Elema in the Shanghai Centre. 

|mage by Sophie Steiner/That's

The name Carrot & Cleaver comes from the concept of a vegan (carrot) takeaway butcher (cleaver). Working closely with Vivian, Chef Guillaume Comparat applies techniques learned through his fine dining background to create seasonal, resourceful and flavorful meals that won’t weigh you down in the middle of a workday nor negatively impact the globe. 

|mage by Sophie Steiner/That's

Sustainability is a major focus of the concept, with zero waste as the goal. Leftover carrot peels are reduced down to make a dipping sauce, oil is pressed from walnuts and peanuts and herb stems are used for pesto to slather on pita sandwiches.

By crafting a closed loop process and fully utilizing all parts of an ingredient, this also pushes creativity to new limits – it’s no wonder the menu is kept small on purpose, but constantly rotating on a nearly weekly basis to keep it interesting for repeat customers by using only the most in-season produce. 

|mage by Sophie Steiner/That's

This means new pickled vegetables, different salad dressings and distinct dipping sauces, all delivered to your doorstep. But this is just the beginning; soon Miss Green will launch deliverable pre-made soups, sauces, vegan-friendly 'meatballs' in various flavors, hot pot bases and other snacks that will be available across Shanghai, Beijing, Chengdu and other major cities in Chinese mainland. 

The Food 

The menu is short and sweet, ensuring that all ingredients are only the freshest, honing in on seasonal vegetables in all forms – pickled, smoked, marinated or grilled – to keep all dishes interesting and packed with fulfilling textures despite incorporating no meat.

Orders can be placed via the large touchscreen outside the 'butcher counter' window or through the WeChat mini program. 

|mage by Sophie Steiner/That's

|mage by Sophie Steiner/That's

The menu centers around the customizable Cleaver Warm Salad (RMB68), a base of greens topped with one 'cold cut' – smoked eggplant, garlic butter squash, roasted chili pepper or burned French leek; one fermented element – pickled cabbage, homemade kombucha-pickled carrots, 3-hour smoked cauliflower cheese or a blend of weekly pickles; black rice or quinoa; Yunnan coconut plant-based 'crab balls' or Italian herbs plant-based 'meatballs'; and one dressing – Asian sour spiced, avocado sunshine, mango salsa or garden lemon oil. 

|mage by Sophie Steiner/That's

Beyond that, we highly recommend the Cauliflower Cheese Pita (RMB78) – a plush pocket jam-packed with smoked cauliflower, plant-based meatballs, pickles and mango salsa – a veg-filled lunch that satiates without the overly-stuffed feeling that leads to a lethargic afternoon. 

|mage by Sophie Steiner/That's

For the impending cold, the Miss Green Coconut Plant-Based Crab Ball Noodles (RMB68) sees green pea flour noodles topped with more of those springy crab balls – made from banana flowers, chickpeas, artichoke and bamboo, among other vegetables – all soaked in a spicy Thai-style coconut curry sauce. 

|mage by Sophie Steiner/That's

Another warming winter alternative is the Chef’s Special Daily Soup (RMB38), which currently involves a creamy roasted pumpkin broth, topped with homemade veggie chips. 

|mage by Sophie Steiner/That's

Save a few of those leftover vegetable crisps for dunking in any of the rotating dips – from Italian Black Tapenade to Turkish Hummus, Moroccan Muhammara Red Pepper to Buttered Pumpkin. And, by the way – you will want to bring these home by the Tupperware-full. 

|mage by Sophie Steiner/That's

On the drinks front, there are five homemade Kombuchas (RMB35-38), with an option for spiking with alcohol if you so choose. 

The Vibe

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It’s more of a grab-and-go or order-for-delivery space. But for those nearby, they do offer two outdoor, self-designed plant gardens with comfortable seating for both you and your favorite pup.

|mage by Sophie Steiner/That's

Price: RMB50-100
Who’s Going: Health-conscious diners, vegans and those curious about plant-based alternatives, fresh produce lovers, anyone with an appetite near Shanghai Centre
Good For: Quick and healthy lunches, consumption conscious feeds, sustainable eating while helping Mother Earth

See a listing for Carrot & Cleaver. Read more Shanghai Restaurant Reviews.

[Cover Image by Sophie Steiner/That’s]

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