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 - Brown Rice Bowls with Shiitakes & Kale

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

Loaded with shiitake mushrooms and baby kale, this brown rice bowl is drizzled with a five spice–scented sauce and crowned with a sunny fried egg. Hit it with hot sauce for a kick.

Contains: Eggs, Wheat, Soy.

What You Get

Shiitake mushrooms

Ginger

Scallions

Baby kale

Stir-fry sauce

Eggs

Cooked rice

What You'll Need

Vegetable oil

Salt and freshly ground pepper

Hot sauce (optional)

Instructions:

Step 1

Cut or tear the mushrooms into bite-size pieces. Finely chop about 1 teaspoon ginger. Thinly slice half of the scallions, separating the white and green parts.

Step 2

In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the white parts of the scallions and ginger and sauté until they start to brown, about 1 minute. Add the mushrooms, season with salt, and sauté, stirring occasionally, until they release their liquid and brown, 5 minutes.

Step 3

Add the kale in handfuls and sauté until wilted, 3 minutes. Add the stir-fry sauce, stirring to scrape up any browned bits from the bottom of the pan, and toss to coat everything in the sauce. Remove from the heat and season to taste with salt and pepper.

Step 4

In a large nonstick frying pan over medium heat, warm 1 tablespoon vegetable oil. Crack 3 eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, 3 minutes for sunny-side up.

Step 5

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

Step 6

Heap the rice in bowls, pile with the mushrooms and kale, and top each with a fried egg. Scatter with the green parts of the scallions, drizzle with hot sauce, if you want a kick, 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 and 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 - Trini Chickpea Curry with Potatoes

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

Toss potatoes with A Dozen Cousins’ ready-made chickpea curry for a flavorful vegan meal. A Caribbean-inspired green seasoning comes together quickly and adds a kick of fresh herbs and heat.

Contains: Wheat.

What You Get

Baby gold potatoes

Jalapeño

Trini Chickpea Curry

Scallions

Thyme

Parsley

Cilantro

Garlic

Lemon

Naan

What You'll Need

Vegetable oil

Salt

Freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Bring a pot of salted water to a boil.

Step 2

Cut the potatoes into bite-size pieces. Chop the jalapeño. Add the potatoes to the pot, and cook until fork-tender, about 6 minutes. Drain and set aside.

Step 3

In a saucepan over medium heat, warm 1 tablespoon vegetable oil. Add 1 teaspoon of the chopped jalapeño and cook until aromatic, 30 seconds. Add the potatoes. Stir in the chickpea curry. Swish ¼ cup water into each curry pouch to get any residual sauce and add that to the pan. Cook, stirring occasionally, until the sauce thickens up slightly and is bubbling, 5 to 7 minutes.

Step 4

Meanwhile, slice a handful of the green parts of the scallions. Pick the leaves from a few sprigs of thyme, toss the stems, and chop the leaves. Chop all of the parsley and cilantro, including a bit of the stems. Mound the herbs in a pile on the cutting board.

Step 5

Chop 1 clove of garlic. Add the garlic and 1 teaspoon of the remaining chopped jalapeño to the pile of herbs. Sprinkle the herb mixture with a pinch of salt and squeeze the juice of ½ lemon over everything. Continue to chop until the leafy heap resembles a chunky green paste. Transfer to a bowl and stir in the juice of the remaining ½ lemon. Season with salt and pepper. Set aside.

Step 6

When you’re almost ready to serve, slide the naan directly onto an oven rack to warm, 3 to 5 minutes. Wrap in a clean towel to keep warm.

Step 7

Spoon the curry into bowls and drizzle with green seasoning. Serve warm with the naan for sopping up the sauce.