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 - Soba Noodle Salad with Crispy Tofu Katsu

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

Nestle slices of golden tofu on top of chewy soba noodles and crunchy veggies for a satisfying vegetarian supper. A hit of tangy soy-ginger dressing brings it all together.

Contains: Eggs, Wheat, Soy.

What You Get

Soba noodles

Firm tofu

Cucumber

Scallions

Panko bread crumbs

Shredded carrots

Soy-ginger dressing

What You'll Need

Vegetable oil

Egg

All-purpose flour (optional)

Salt

Sriracha or hot sauce (optional)

Instructions:

Step 1

Bring a medium pot of water to a boil. Add the noodles to the boiling water and cook until tender, 1 to 2 minutes or according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 teaspoon vegetable oil and toss to separate the strands.

Step 2

Meanwhile, remove the tofu from the packaging, cut in half lengthwise, and press each slab between paper towels to remove any excess moisture. Cut the cucumber in half lengthwise, then slice crosswise into half moons. Slice a handful of scallions.

Step 3

Crack 1 egg into a wide bowl and beat with a fork. Pour half of the panko onto a plate. Pour ⅓ cup flour onto another plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 4

Working with one piece of tofu at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded tofu to the clean plate. Repeat with the second piece of tofu.

Step 5

In a wide sauté pan over medium-high heat, pour vegetable oil to about ¼ inch deep. When the oil shimmers, add the breaded tofu and fry until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels and sprinkle with salt. Slice the tofu into strips.

Step 6

In a large bowl, combine the noodles, half of the carrots (reserve the rest for another use), cucumber, and ⅓ cup of the dressing, tossing until combined. Season to taste with salt.

Step 7

Heap the noodle salad into bowls, and top with the fried tofu strips and sliced scallions. Drizzle with hot sauce, if you want a kick, and serve.

Meal Kit #2 - Spring Veggie Roll-Ups with Herbed Goat Cheese

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

Spring Veggie Roll-Ups with Herbed Goat Cheese is a light, fresh, and flavor-packed meal perfect for lunch or a quick dinner. Crisp cucumber spears, creamy avocado, and tender pea shoots are wrapped in hearty whole wheat tortillas with tangy herbed goat cheese for the perfect balance of textures and flavors. Ready in just 10 minutes, these wraps are great enjoyed fresh or chilled for on-the-go meals.

Contains: Milk.

What You Get

Cucumber

Avocado

Pea shoots

Lemon

Herbed goat cheese

Whole wheat tortillase

What You'll Need

Salt & freshly ground pepper

Instructions:

Step 1

Trim the cucumber and slice into thin spears. Peel, pit, and slice the avocado.

Step 2

In a large bowl, combine the pea shoots with a squeeze of lemon and a pinch of salt. Toss to combine.

Step 3

Lay each tortilla flat and smear with a spoonful of herbed goat cheese. Add a grind of black pepper.

Step 4

Line up the cucumber spears and avocado slices on each tortilla and top with the dressed pea shoots. Tuck in the ends, roll up snugly, and serve. Wraps can be made ahead and refrigerated for up to 2 days.

Meal Kit #3 - Pesto Pasta with Baby Kale

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

Sometimes, the best dinners keep it simple, tossing noodles with tender greens and garlicky pesto.

Contains: Milk, Eggs, Tree nuts (Pistachio), Wheat.

What You Get

Fresh spaghetti

Pistachio pesto

Grated Parmesan cheese

Lemon

Baby kale

What You'll Need

Salt and freshly ground pepper

Olive oil

Instructions:

Step 1

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, 4 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water.

Step 2

In a large bowl, toss the pasta with the pesto, half of the cheese, and the juice of ½ lemon, along with the reserved water. Add half of the kale by the handful, reserving the rest for another use, and toss until wilted. Season to taste with salt and pepper.

Step 3

Heap the pesto pasta and kale into shallow bowls. Drizzle lightly with olive oil and sprinkle with Parmesan and lemon zest, if you want some extra lemony flavor. Grind with pepper and serve warm.