Plant-Based Picks Vegan Meal Kit Trio

Our California Veggie Favorites Meal Kit Trio features three satisfying vegetarian meals built around fresh vegetables and bold, comforting flavors. Enjoy sheet-pan veggie sausages roasted with broccoli and romanesco, a hearty kale salad tossed with creamy avocado and crunchy almonds, and a vibrant green lasagna layered with ricotta and bright salsa verde. Each kit includes thoughtfully paired ingredients and easy-to-follow steps for fresh, flavorful dinners at home.

Meal Kit #1 - Sheet-Pan Veggie Sausages with Broccoli & Romanesco Kit

Active time: 20 mins, Total time: 40 min. Makes 3 servings.

Plant-based sausages and seasonal veggies are an easy way to get dinner on the table, but this big green pan bumps up the flavor with a drizzle of vinaigrette and sweet roasted dates.

Contains: tree nuts.

What You Get

Romanesco or cauliflower

Broccoli

Spring onions or red onion

Medjool dates

Plant-based bratwurst sausages

Cooked wild rice

Meyer Lemon/ Red Wine/ Roasted Scallion Vinaigrette

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line a sheet tray with parchment or foil.

Step 2

Core and cut the romanesco into florets. Trim and cut the broccoli into florets. Trim and cut the onion(s) into bite-size pieces. Halve and pit half of the dates, reserving the rest for another use.

Step 3

In a bowl, combine the romanesco, broccoli, spring onions, and dates, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Arrange evenly on the prepared pan. Roast until starting to turn tender, about 10 minutes.

Step 4

Meanwhile, in the same bowl, toss the sausages with 1 teaspoon olive oil. Add the sausages to the pan. Return the pan to the oven and roast until the sausages are golden and the vegetables are tender and browned, 20 minutes longer.

Step 5

Transfer the sausages to a cutting board and let rest for a few minutes before slicing. Add the wild rice to the roasted veggies on the sheet pan, drizzle with ⅓ cup of the vinaigrette, and turn to coat. Return the pan to the oven to warm through, 2 to 3 minutes longer.

Step 6

Heap the sausages, wild rice, and roasted vegetables on plates, grind with pepper, and serve warm.

Meal Kit #2 - Slow Cooker Loaded Black Bean Soup Kit

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

Let your slow cooker do the heavy lifting for this set-and-forget vegan supper. Ladle the warm, cumin-scented soup into bowls, pile on all the fixin’s, and dig in!

Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours.

Contains: tree nuts

What You Get

Garlic

Mirepoix

Ground cumin

Dried black beans

Vegetable broth

Diced tomatoes

Avocado

Cilantro

Lime

Dairy-free yogurt

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Peel and chop 2 cloves of garlic. In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix and cook until softened, 5 minutes. Add the garlic and 1 teaspoon cumin and stir until the vegetables are coated and the garlic is fragrant, 1 minute longer.

Step 2

Rinse the beans under cold water. Transfer the beans to the slow cooker and add the vegetables. Pour in the vegetable broth, along with 2 cups water. Cover and slow cook until the beans are tender, on the low setting for 8 hours or on the high setting for 4 hours (see note below). Towards the end of cooking, add the tomatoes and cook until warmed through, 5 minutes.

Step 3

Peel, pit, and dice the avocado. Pick the cilantro leaves and toss the stems. Cut the lime into wedges.

Step 4

When the soup is ready, season to taste with salt and pepper. Ladle the soup into bowls, top with the avocado and cilantro, squeeze with lime, dollop with yogurt, and serve warm.

Meal Kit #3 - Kale Salad with Avocado & Almonds Kit

Active time: 10 mins, Total time: 10 mins. Makes 4 side servings.

Contains: tree nuts

What You Get

Pre-washed baby kale

Meyer lemon vinaigrette

Avocado

Toasted, chopped almonds

What You'll Need

Salt and freshly ground pepper

Step 1

Place about 4 cups of the kale in a bowl, drizzle with the Meyer lemon vinaigrette, season with salt, and turn to coat. Peel, pit, and dice the avocado. Fold the avocado into the salad. Sprinkle with the almonds, grind with pepper, and serve.