Weekly Menu: Three Vegetarian Meals

Our meatless meal trio takes advantage of plant-based proteins to create satisfying vegetarian dishes. Our chef creates these using fresh produce and inspired flavors. Subscribe and save 25% off the total value of these bundles!

Visit the site each week on Thursday morning to see the new menu for the week ahead.

This week's vegetarian menu includes: 

Meal Kit #1 - Sheet-Pan Veggie Sausages with Carrots & Yogurt

Active time: 10 mins, Total time: 30 mins. Makes 3 servings.

Throw veggie sausages in the oven and call it dinner. Pillowy flatbread, a dollop of yogurt, and a handful of mint leaves keep it cool.

Contains: Milk, Tree nuts (coconut), Wheat.

What You Get

Carrots

Plant-based hot Italian sausages

Radicchio

Mint

Pita bread

Garlic yogurt

Pickled onions

What You'll Need

Olive oil

Salt

Instructions:

Step 1

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

Step 2

Trim the carrots and cut them into halves or quarters lengthwise, depending on size. Pile them on half of the sheet pan, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Place the veggie sausages on the other half of the pan, drizzle with 1 tablespoon olive oil, and toss to coat. Transfer the pan to the oven and roast until the sausages are golden and the ends of the carrots are charred, about 25 minutes.

Step 3

Meanwhile, slice a couple of handfuls of the radicchio, reserving the rest for another use. Pick a handful of mint leaves and toss the stems. Toward the end of roasting, wrap the pitas in foil and slide them into the oven to warm, 5 minutes.

Step 4

To build the wraps, place the warm pita on plates, and smear with the garlic yogurt. Fill with the veggie sausages and carrots, and top with the sliced radicchio, mint leaves, and pickled onions. Fold over and serve warm.

Meal Kit #2 - Green Fried Rice with Scrambled Eggs

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

Toss mild baby spinach, fragrant mint, tender pea shoots, and scallion-ginger sauce into vivid fried rice for an ultra-fresh veggie meal.

Contains: Soy, Wheat, Eggs

What You Get

Baby spinach

Mint

Eggs

Scallion-ginger sauce

Cooked white rice

Pea shoots or microgreens

What You'll Need

Salt

Vegetable oil

Soy sauce (optional)

Sriracha or hot sauce (optional)

Instructions:

Step 1

Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 3 eggs.

Step 2

In a large wok or nonstick frying pan over medium-high heat, warm 1 tablespoon of the scallion-ginger sauce. Add the spinach, season with salt, and stir-fry until bright green and tender-crisp, 1 to 2 minutes. Transfer to a plate and set aside.

Step 3

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to medium-high heat, and warm 3 tablespoons of the scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.

Step 4

Add the pea shoots and mint and stir-fry until wilted, about 1 minute. Return the spinach to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.

Step 5

Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.

Meal Kit #3 - Sheet-Pan Gnocchi with Broccoli, Mushrooms & Pesto

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 (pistachio), 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

Instructions:

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.