Weekly Menu: Three Vegetarian Meals

Our meatless meal trio utilizes plant-based proteins to craft satisfying vegetarian dishes. Our chef crafts these dishes using fresh produce and innovative flavors. Subscribe and save 25% off the total value of these bundles!

Visit the site each Thursday to view the new menu for the upcoming week.

This week's vegetarian menu includes: 

Meal Kit #1 - Sesame Noodle Stir-Fry with Yuba, Broccoli & Carrots

Active time: 20 mins, Total time: 25 mins. Makes 3 servings.

Strips of protein-rich yuba tangle up with chewy udon noodles in this hearty vegetarian stir-fry. Toss in broccoli, carrots, and umami-rich sesame sauce for maximum deliciousness.

Contains: Tree Nuts, Soy, Wheat, Sesame.

What You Get

Fresh udon noodles

Baby broccoli

Carrots

Scallions

Yuba sheets

Sesame noodle sauce

What You'll Need

Vegetable oil

Salt

Soy sauce

Sriracha or hot sauce (optional)

Instructions:

Step 1

Bring a pot of water to a boil. Add the udon noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the udon under cold water. Transfer the udon to a large bowl, drizzle lightly with vegetable oil, and toss to separate the strands.

Step 2

Trim and cut the baby broccoli crosswise into 1-inch pieces. Slice carrots crosswise into rounds until you have about 2 cups. Slice the scallions, keeping the green and white parts separate. Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½ inch thick, then separate the strips.

Step 3

In a nonstick skillet or wok over medium-high heat, warm 2 tablespoons vegetable oil. Add the broccoli, carrots, scallion whites, and a pinch of salt, and cook for 3 minutes. Add 2 tablespoons water and stir-fry until brightened in color and the broccoli stems are just tender, 1 to 2 minutes more.

Step 4

Add the udon, yuba, and 2 tablespoons soy sauce, and stir-fry until warmed through, 2 minutes. Lower the heat and add the sesame noodle sauce, tossing to coat. Season to taste with salt.

Step 5

Heap into bowls, and drizzle with sriracha or hot sauce, if you want some heat. Garnish with the scallion greens and serve warm.

Meal Kit #2 - Quinoa Tabbouleh with White Beans & Smashed Cucumbers

Active time: 15 mins, Total time: 15 mins. Makes 3 servings.

This no-cook vegan summer salad features peak season cucumbers on a bed of pre-cooked quinoa with plenty of fresh parsley and mint. White beans add protein and sweet cherry tomatoes pair perfectly with herbs and briny olives.

What You Get

Cucumbers

Lemons

Parsley

Mint

Cherry tomatoes

Kalamata olives

Cannellini beans

Cooked quinoa

What You'll Need

Salt & freshly ground pepper

Olive oil

Instructions:

Step 1

Cut the cucumbers into bite-sized pieces. Use the back of your knife to gently smash the cucumbers until they begin to split. Add the cucumbers to a small bowl with a pinch of salt, the juice from 1 lemon, and a tablespoon of olive oil. Set aside to marinate while you prepare the rest of the salad.

Step 2

Meanwhile, pick the mint, toss the stems, and chop the leaves (you should have about 1 cup). Chop the parsley, including some of the tender stems (you should have about 1 cup). Cut the cherry tomatoes in half. Drain the olives and cut them in half. Drain and rinse the beans.

Step 3

In a large bowl, mix together the quinoa with the herbs, tomatoes, olives, beans, juice from 1 lemon, and 2 tablespoons olive oil. Season to taste with salt and pepper.

Step 4

Divide the tabbouleh between bowls, top with the cucumbers and serve.

Meal Kit #3 - Minestrone with Beans & Greens

Active time: 20 mins, Total time: 30 mins. Makes 4 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)

Instructions:

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.