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 - Crispy Rice Bowls with Avocado & Mushrooms

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

Pre-cooked rice gets delightfully crunchy when briefly crisped in a hot pan. Top it with quick-pickled daikon, creamy avocado, and frilly seared mushrooms for a satisfying supper.

Contains: Eggs.

What You Get

Daikon radishes

Maitake mushrooms

Avocado

Scallion-ginger sauce

Lime

Cooked white rice

Eggs

Sesame seeds

Pea shoots

What You'll Need

White or rice vinegar

Sugar

Salt

Fish or soy sauce

Vegetable oil

Instructions:

Step 1

To make the quick pickle, quarter and thinly slice the daikon (you should have about 3 cups). In a bowl, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt until the sugar and salt are dissolved. Add the daikon to the bowl, toss to combine, and set aside.

Step 2

Tear the mushrooms into a few large, bite-size pieces. Peel, pit and slice the avocado. Season the scallion-ginger sauce with the juice of 1 lime and 1 tablespoon fish or soy sauce.

Step 3

In a large cast-iron or sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. When the oil is shimmering, add the mushrooms. When they start to sizzle, set another skillet or heavy pan on top of the mushrooms, or press down with a spatula, and sear until the mushrooms are flat and evenly browned, 3 to 5 minutes. Flip the mushrooms and repeat on the second side, 3 minutes more. Season with salt.

Step 4

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. In a nonstick pan over medium heat, warm 2 tablespoons vegetable oil. When the oil is shimmering, add the rice and spread into a single layer. Cook, undisturbed, until the rice is crispy and lightly golden, 5 to 7 minutes. Use a spatula to flip the rice in large sections and cook until the other side is crispy and golden, 3 to 5 minutes more. Season with salt. Divide the rice between serving bowls.

Step 5

Wipe out the pan and warm 1 tablespoon vegetable oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, 3 minutes for sunny-side up.

Step 6

Top the crispy rice with the seared mushrooms, avocado, eggs, and pickled daikon. Drizzle everything with scallion-ginger sauce. Sprinkle with the sesame seeds and pea shoots, and serve.

Meal Kit #2 - Filipino Coconut-Braised Greens with Shiitakes

Active time: 20 mins, Total time: 35 mins. Makes 3 servings.

This vegan-friendly stew leans into fresh spinach, braising the greens in coconut milk until silky. Mushrooms provide heft, while a heady dose of turmeric, ginger, and garlic add zing.

Contains: Wheat, Soy.

What You Get

Shiitake mushrooms

Onion

Garlic

Ginger

Jalapeño pepper (optional)

Ground turmeric

Coconut milk

Pre-washed baby spinach

Cooked white rice

Scallions

What You'll Need

Canola oil or coconut oil

Soy sauce

Instructions:

Step 1

Slice the shiitakes. Chop half of the onion, reserving the rest for another use (you should have about 1 cup). Chop 5 cloves of garlic. Peel and chop 1 tablespoon ginger. Chop the jalapeño, if using.

Step 2

In a pot with a lid, warm 2 tablespoons canola oil over medium-high heat. Add the onion, garlic, ginger, and jalapeño, if you want some heat, and sauté until the onion is translucent, about 4 minutes. Stir in 1½ teaspoons turmeric and the coconut milk. Bring to a simmer and stir until smooth.

Step 3

Turn down the heat and stir in the shiitakes. Partially cover, and continue to simmer until the mushrooms release their liquid and the coconut milk has reduced by about half, stirring occasionally, 15 minutes. Stir in the spinach a few handfuls at a time and cook until wilted. Season to taste with soy sauce.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice a handful of scallions.

Step 5

Heap the rice into bowls and spoon the braised spinach and mushrooms over the top. Shower with sliced scallions, and serve warm.

Meal Kit #3 - 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

Green onions

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 green onions, 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 green onions 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 green onions, drizzle with hot sauce, if you want a kick, and serve warm.