Veggie Journey Meal Kit Trio

Our Veggie Journey Meal Kit Trio is an easy way to plan your weekly meals, with three globally inspired vegetarian meal kits that each serve three people. This flavorful collection includes Brown Butter Squash Soup with Tart Apple & Curried Pepitas, Mushroom Larb in Cabbage Leaves, and Spring Rolls with Yuba Strips & Peanut Sauce—bringing together cozy, fresh, and vibrant dishes from a range of culinary traditions. Each kit includes thoughtfully paired ingredients and simple instructions for exciting weeknight meals with minimal effort.

Meal Kit #1 - Spring Rolls with Yuba Strips & Peanut Sauce Kit

Active time: 25 mins, Total time: 40 mins. Makes 3 servings.

These Vietnamese-style fresh spring rolls are a smart way to spend less time at the stove. Roll up tofu ribbons with colorful veggies, before dunking in a sweet peanut sauce.

Contains: soy

What You Get

Rice noodles

Yuba sheets

Mint

Rice paper wrappers

Shredded carrots

Pea shoots

Peanut sauce

What You'll Need

Vegetable oil

Step 1

Bring a pot of water to a boil. Add the rice noodles and cook until tender, 2 minutes or according to the package instructions. Drain the noodles and rinse in cold water to stop the cooking. Drizzle with 1 tablespoon vegetable oil and toss to separate the strands and prevent sticking.

Step 2

Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½ inch thick, then separate the strips. Pick the mint leaves and toss the stems. Fill a bowl with cold water to soften the rice paper wrappers. Line up the wrappers, noodles, yuba, carrots, pea shoots, and mint on the counter.

Step 3

Once ready to roll, working with one wrapper at a time, dip it briefly in the water to soak. Place it on a board and let the wrapper continue to soften. Line up pinches of the noodles, yuba, carrots, pea shoots, and mint on the wrapper. Fold in the sides, then roll it up snugly, like a burrito. Continue wrapping and rolling to build the remaining spring rolls.

Step 4

Transfer the spring rolls to plates and serve, with the peanut sauce for dipping.

Meal Kit #2 - Brown Butter Squash Soup with Tart Apple & Curried Pepitas Kit

Time: 15 min active, 15 min total. Makes 3 servings.

All you have to do is heat up the soup, then get serious about the toppings. Brown butter, tart apples, curried pepitas, and a swirl of cream take it over the top.

Contains: milk, wheat, soy.

What You Get

Brown butter squash soup

Granny Smith apple

Cilantro

Toasted pepitas (pumpkin seeds)

Madras curry powder

Crème fraȋche

Flatbread x2

What You'll Need

Ice cubes

Step 1

Preheat the oven to 425°F. In a pot over medium heat, reheat the soup until warmed through, stirring occasionally, 8 minutes. Season with salt to taste.

Step 2

Meanwhile, remove the flatbread from the packaging, but leave it on the cardboard. Sprinkle lightly with water. Drizzle with 2 tablespoons melted butter and season with a pinch of salt. Slide the flatbread from the cardboard directly onto the oven rack and bake until soft and warm, 8 to 10 minutes. Wrap in a towel or foil to keep warm.

Step 3

Core and dice the apple. Pick the cilantro leaves and toss the stems. In a small frying pan over medium heat, warm 1 tablespoon of butter or oil. Add the pepitas and curry powder and stir until fragrant, 1 minute.

Step 4

Ladle the soup into bowls, swirl with crème fraȋche, and top with the apple and curried pepitas. Scatter with the cilantro leaves. Serve warm, with torn flatbread for dunking.

Meal Kit #3 - Mushroom Larb in Cabbage Leaves Kit

Active time: 25 mins, Total time: 25 mins. Makes 3 servings.

This vegetarian version of a Thai-style larb uses a medley of mushrooms in place of more traditional minced meat. Sizzle them with shallots and lime, then wrap in cabbage leaves for a fun, hands-on dinner.

What You Get

Mixed mushrooms

Green cabbage

Shallots

Jalapeño

Cilantro

Mint

Lime

Cooked brown rice

What You'll Need

Fish sauce or soy sauce

Sugar

Vegetable oil

Salt

Step 1

Cut or tear the mushrooms into bite-size pieces. Trim the cabbage, separate the leaves, but leave them whole. Chop the shallots (you should have about ⅔ cup). Chop the jalapeño, if you want a kick. Pick the cilantro and mint leaves and toss the stems.

Step 2

In a small bowl, combine the juice from ½ lime, 2 tablespoons fish sauce or soy sauce, and 1 teaspoon sugar, and stir until the sugar has dissolved. Cut the remaining lime into wedges for serving.

Step 3

In a large wok or sauté pan over high heat, warm 2 tablespoons vegetable oil. Add the shallot and jalapeño and sauté until they start to brown, about 1 minute. Add the mushrooms and sauté until they release their liquid and brown, 8 minutes. Add the lime juice mixture and simmer until absorbed, 1 minute. Season to taste with salt.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, about 2 minutes.

Step 5

Place the cabbage leaves on plates, and pile with the rice and mushroom larb. Scatter with the cilantro and mint leaves and serve warm, with the lime wedges for squeezing.