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 - Crispy Tofu Stir-Fry with Asparagus & Mushrooms

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

Anyone who’s “not that into” tofu hasn’t tried this delicious local curd, stir-fried until gloriously golden and crispy, tossed with seasonal veggies, and coated in a premade sauce.

Contains: Wheat, Soy.

What You Get

Firm tofu

Baby shiitake mushrooms

Asparagus

Green onions

Stir-fry sauce

Cooked rice

Sesame seeds

What You'll Need

Vegetable oil

Soy sauce

Chile flakes (optional)

Instructions:

Step 1

Remove the tofu from the packaging, and press it between paper towels to remove any excess moisture. Cut the tofu into large dice. Cut the mushrooms in half or leave whole, depending on size. Trim the asparagus, snapping off any woody ends, and cut the asparagus into bite-size pieces. Slice a couple of handfuls of the green parts of the green onions.

Step 2

In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels and set aside.

Step 3

Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the mushrooms and stir-fry until they release their liquid and begin to brown, 5 minutes. Add the asparagus and stir-fry until nearly tender-crisp, 2 minutes longer.

Step 4

Return the tofu to the pan with the vegetables, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce.

Step 5

During the last few minutes of cooking, 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 onto plates and spoon the tofu stir-fry over. Sprinkle with the green onions, sesame seeds, and chile flakes, if you want a kick, and serve warm.

Meal Kit #2 - Baked Black Bean Taquitos with Guacamole

Active time: 20 mins, Total time: 30 mins. Makes 3 servings.

For a fresh take on dinner, roll up these tasty vegetarian taquitos. The beans are already cooked, seasoned, and ready to go, and an oven method means no spatter.

Contains: Milk.

What You Get

Corn tortillas

Cooked black beans

Shredded cheese

Romaine lettuce

Tomato

Cilantro

Lime

Guacamole

Sour cream

What You'll Need

Canola oil spray or canola oil

Salt

Ground cayenne pepper (optional)

Instructions:

Step 1

Preheat the oven to 425°F. Generously spray or grease a sheet pan with canola oil.

Step 2

Wrap the tortillas in a damp towel and microwave until warm and pliable, 1 to 2 minutes. Rinse and drain the beans. In a bowl, combine the beans, half of the Jack, and season with salt. If you want some heat, add a pinch of cayenne. Stir to combine.

Step 3

Working with one tortilla at a time, add a large dollop (about 2 tablespoons) of the black bean mixture on one side before rolling it up. Place the taquitos seam-side down on the prepared pan. Continue filling the taquitos, nestling them together on the pan, until all of the ingredients are used. Generously spray or brush the taquitos with canola oil. Transfer the pan to the oven and bake until the taquitos are golden, about 20 minutes.

Step 4

Meanwhile, slice the lettuce. Chop the tomato. Pick a handful of cilantro leaves and toss the stems. Cut the lime into wedges.

Step 5

Spread the shredded lettuce on plates, and pile the black bean taquitos on top. Dollop with the guacamole and sour cream, and scatter with the tomato and cilantro leaves. Serve warm, with the lime wedges for squeezing.

Meal Kit #3 - Falafel Burgers with Baby Kale & Pickled Onions

Active time: 15 mins, Total time: 15 mins. Makes 4 servings.

These fresh burgers feature tender falafel and a tangle of baby greens and pickled onions. With the mix made ahead, homemade falafel isn’t hard—just shape into patties and fry until golden.

Contains: Milk, Eggs, Wheat, Sesame.

What You Get

Falafel mix

Washed baby kale

Tahini dressing

Brioche burger buns

Pickled onions

What You'll Need

Olive oil

Salt

Instructions:

Step 1

Using clean hands, shape the falafel mix to form 4 patties, and set them on a plate near the stove. Line another plate with paper towels.

Step 2

Place the baby kale in a bowl, add a dollop of the tahini dressing, drizzle with olive oil, season with a pinch of salt, and toss to coat.

Step 3

In a cast-iron skillet or frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, add the falafel patties and fry until dark golden and crusty on the first side, 5 minutes. Gently turn the falafel patties and cook until dark golden, 5 minutes longer. Using a spatula or slotted spoon, transfer the falafel patties to the plate with the paper towels to soak up any excess oil. Sprinkle the patties with salt.

Step 4

Wipe out the pan and return it to the heat. Add the burger buns, cut-side down, and toast to warm, 1 minute.

Step 5

Place the buns on plates and stack with the falafel patties. Top with the dressed kale and pickled onions and serve warm.