Fan Favorites! Veggie Meal Kit Trio

Our Fan Favorites! Veggie Meal Kit Trio is a vegetarian bundle of crowd-pleasing meals designed to simplify a week of dinners with comforting, flavor-packed recipes. Featuring a mix of vibrant vegetables, hearty beans, and satisfying pastas, this trio makes it easy to enjoy wholesome meatless meals with minimal prep, including Basil Tofu Stir-Fry with Green Beans, Sheet-Pan Gnocchi with Broccoli, Mushrooms & Pesto, and Minestrone with Beans & Greens.

Meal Kit #1 - Sheet-Pan Gnocchi with Broccoli, Mushrooms & Pesto Kit

Active time: 10 mins, Total time: 35 mins. Makes 3 servings.

Skip boiling the dumplings and roast ‘em alongside trumpet mushrooms and baby broccoli on a sheet pan for quick cleanup. Toss everything with punchy pesto, shower with fresh pea shoots, and dig in!

Contains: milk, eggs, tree nuts, wheat

What You Get

Baby broccoli

Trumpet mushrooms

Potato gnocchi

Pistachio pesto

Pea shoots

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450ºF. Line a sheet pan with parchment or foil.

Step 2

Trim and cut the broccoli into bite-size pieces. Cut the mushrooms into bite-size pieces.

Step 3

In a large bowl, toss the gnocchi with 2 tablespoons olive oil. Add the baby broccoli and mushrooms. Drizzle with another 2 tablespoons olive oil, season with salt and pepper, and toss again to combine.

Step 4

Arrange the gnocchi, broccoli, and mushrooms in an even layer on the prepared pan. Roast until the gnocchi are browned on the bottom and the vegetables are tender, 20 to 25 minutes.

Step 5

In a large bowl, toss the roasted gnocchi and vegetables with the pesto until combined.

Step 6

Heap the gnocchi and vegetables onto plates. Scatter a generous handful of pea shoots on top and serve warm.

Meal Kit #2 - Basil Tofu Stir-Fry with Green Beans Kit

Time: 30 min active, 30 min total. Makes 3 servings

Inspired by the Thai classic pad grapow, this vegetarian stir-fry swings savory and sweet, with umami from the sauce, and the licorice scent of basil leaves.

Contains: wheat, soy.

Note: Due to seasonal availability, instead of green beans, you may receive sugar snap peas.

What You Get

Firm tofu

Green beans (see note below)

Shallot or spring onion

Garlic

Serrano or jalapeño pepper

Basil

Lime

Stir-fry sauce

Cooked white rice

What You'll Need

Cornstarch (optional)

Vegetable oil

Soy sauce

Step 1

Remove the tofu from the packaging and wrap it in 2 layers of paper towels. Place a heavy skillet or plate on top of the tofu to press out the moisture. Trim and cut half of the green beans into bite-size pieces. Slice the shallot. Slice 4 cloves of garlic. Slice the chile pepper, removing the seeds if you prefer less heat. Pick the basil leaves and toss the stems. Cut the lime into wedges for serving.

Step 2

Remove the weight from the tofu along with the paper towels. In a large bowl, squeeze and break apart the tofu into small crumbles. Sprinkle the tofu with 1 tablespoon of cornstarch, if you have some on hand, tossing to combine.

Step 3

In a large wok or nonstick frying pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the shallot, chile, and garlic and stir-fry until golden, 3 to 5 minutes. Add the green beans and stir-fry until tender-crisp, 3 minutes. Transfer the green bean mixture to a bowl.

Step 4

Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the crumbled tofu and stir-fry until lightly golden and crispy, 7 to 9 minutes. Return the green bean mixture to the pan, drizzle with the stir-fry sauce, and season to taste with soy sauce. Fold in the basil leaves last.

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 6

Heap the rice on plates and spoon the basil tofu and vegetables over. Serve warm, with the lime wedges for squeezing.

Meal Kit #3 - Minestrone with Beans & Greens Kit

Active time: 20 min, Total time: 30 mins. Makes 3 servings.

This rustic soup comes together quickly thanks to hearty beans and pasta, and it brightens up winter with nourishing greens and a big squeeze of lemon.

Contains: milk, tree nuts, wheat, rennet.

What You Get

Winter greens

Baby broccoli

Garlic

Cannellini beans

Elbow macaroni

Mirepoix

Vegetable broth

Lemon

Pistachio pesto

Grated Parmesan cheese

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Step 1

Remove the stems from the mustard greens and chop the leaves (you should have about 2 cups, reserve any extra for another use). Chop the baby broccoli florets and toss the stems. Chop 4 cloves of garlic. Rinse and drain the cannellini beans.

Step 2

Bring a large pot of salted water to a boil. Add 1 cup of the pasta and cook until al dente, 8 minutes or according to package instructions. Drain the pasta, drizzle with 1 tablespoon olive oil, and toss to separate the pieces.

Step 3

Return the pot to medium-high heat, and warm 2 tablespoons olive oil. Add the mirepoix, season with salt, and sauté until soft, 5 minutes. Add the garlic and a pinch of chile flakes, if you want a kick, and stir until fragrant, 30 seconds.

Step 4

Add the cannellini beans and vegetable broth, bring to a simmer, and cook to let the flavors meld, 10 minutes.

Step 5

Add the chopped baby broccoli, winter greens, and cooked pasta, and cook until the pasta is warmed through and the winter greens are wilted, 3 minutes. Remove from the heat, add the juice of 1 lemon, and season with salt and pepper, if necessary.

Step 6

Ladle the soup into bowls and swirl with spoonfuls of the pistachio pesto. Sprinkle with Parmesan, grind with pepper, and serve warm.