Good Eggs Meal Kits

Weekly Menu: Three Vegetarian Meals

3 meals, 3 servings each
$9.44 / serving
Weekly Menu: Three Vegetarian Meals

Product Details

3 meals, 3 servings each, total value: $89.99 | New Menu Each Week!

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 Barley Salad with Spiced Chickpeas, Beets & Feta

A large bowl of salad featuring roasted chickpeas, arugula, red onions, and feta cheese, with a smaller plate of the same salad on the side, garnished with a lemon wedge. Accompanied by a fork and a striped napkin on a marble surface.

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

Packed with plant protein and hearty grains, warm spices and fresh herbs, this textured salad comes together quickly thanks to cooked barley and marinated beets (no peeling required).

Contains: Milk, Eggs.

What You Get


Za'atar Seasoning

Red onion


Pitted Kalamata olives

Cooked barley

Marinated beets


Pre-washed baby arugula

Crumbled feta cheese

What You'll Need

Olive oil

Ground cayenne pepper (optional)

Salt and freshly ground pepper


Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Rinse and drain the chickpeas and pat dry with paper towels. Place the chickpeas on the prepared pan, and toss with 2 tablespoons olive oil, 2 teaspoons of zaatar, a pinch of cayenne, if you'd like a little heat, and ½ teaspoon salt. Roast until the chickpeas are crisp but still tender, 12 to 15 minutes. Let cool slightly.

Step 3

Meanwhile, chop ½ cup red onion, reserving the rest for another use. Chop ½ cup of the dill fronds, including a little bit of stems. Cut the olives in half.

Step 4

In a bowl, combine the barley, beets, red onion, and olives. Drizzle with 2 tablespoons olive oil, the juice of 1 lemon, season with salt and pepper, and toss to coat. Fold in the crispy chickpeas, dill, and about 2 cups of arugula last.

Step 5

Pile the barley salad on plates and scatter with feta. Grind with pepper and serve.

Meal Kit #2 - Warm Lentil Salad with Arugula & Feta

Salad with lentils, arugula, walnuts, and crumbled cheese served in a wooden bowl and on a plate, accompanied by bread and a glass of olive oil dressing.

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

Lentils are one of our favorite plant-based mains: quick cooking and packed with protein. This salad is full of flavor with peppery arugula, tangy feta, and maple glazed walnuts.

Contains: Milk, Tree nuts, Wheat.

What You Get


Par-baked baguette or garlic loaf


Maple walnuts

Meyer lemon vinaigrette


Feta cheese

What You'll Need

Salt and freshly ground pepper


Step 1

Preheat the oven to 375°F. In a saucepan over high heat, combine 1 cup of the dried lentils with 3 cups of water. Bring to a boil, turn down to a simmer, and cook until the lentils are tender, 20 to 25 minutes. Drain and season to taste with salt. Slide the bread into the oven to toast, 8-10 minutes.

Step 2

Meanwhile, pick the parsley leaves and toss the stems. Roughly chop the walnuts. In a large bowl, combine about 3 cups of the arugula with the lentils, feta, walnuts, and ⅓ cup of the meyer lemon vinaigrette, and toss to combine. Pile the salad on plates, sprinkle with parsley, grind with pepper, and serve, with the bread on the side.

Meal Kit #3 - Basil Tofu Stir-Fry with Green Beans

Plate of stir-fried green beans and ground chicken served over white rice with lime wedges and fresh basil on the side, showcasing a delicious and colorful Thai-inspired dish.

Active time: 30 mins, Total time: 30 mins. 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.

What You Get

Firm tofu

Green beans (see note)

Shallot or spring onion


Serrano or jalapeño pepper



Stir-fry sauce

Cooked white rice

What You'll Need

Cornstarch (optional)

Vegetable oil

Soy sauce

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


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.

Available for Delivery

About The Producer

Good Eggs Meal Kits
Oakland, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more