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 - Summer Crunch Salad with Noodles & Tofu

Active time: 20 mins, Total time: 25 mins. Makes 4-6 servings.

As the weather turns warmer and the produce gets brighter and more delicate we love to create recipes that both satiate our hunger and make us feel amazing after eating. Our new Summer Crunch Salad with Noodles and Tofu is the latest example of this. Bursting with raw, crunchy, peak-of-season vegetables, protein-rich tofu, Momofuku noodles, and our own Sesame noodle dressing - this salad is guaranteed to be your new summer go-to dish.

Contains:  Tree Nuts (Almonds), Soy, Wheat, Sesame.

What You Get

Spicy noodles

Cucumbers

Cabbage slaw mix

Watermelon radish

Extra firm tofu

Sesame noodle sauce

Limes

Cilantro

Mint

Green onions

What You'll Need

Oil (ideally sesame but olive, avocado or coconut is okay)

Honey or agave

Instructions:

Step 1

Bring 12 quarts of salted water to a boil. Cook noodles for 3 minutes (longer if you prefer a softer noodle). Drain and rinse under cold water until cool. Drain well and toss with 3 tablespoons of the oil (sesame, olive or avocado is preferred). Set aside.

Step 2

Prepare the vegetables by first washing everything. Trim the ends off the cucumber, slice into ¼” thick slices (having a mandoline will speed this up). Trim the bottoms of the green onions and slice into ¼” thick slices. Trim the ends of the radish and cut into very thin slices.

Step 3

Drain the tofu, cut into ½” dice and set aside. Remove the lid from the Good Eggs Kitchen Sesame Noodle Sauce. Cut the limes in half and juice into the sesame noodle sauce. Open 4 of the spicy noodle seasoning packets and add to the sesame noodle sauce as well (dont worry is not that spicy at all! The amount of vegetables and noodles really tones down the spice). Add 2 tablespoons of the honey or agave. Replace the lid and shake until incorporated.

Step 4

In a big bowl first add the oiled noodles, followed by the vegetables, then the tofu. Next wash and tear the cilantro, making sure to keep about 3” of stem. Pick the mint leaves from their stems. Add the herbs to the bowl. Lastly add the sauce, beginning with half the amount (drizzle more on top as desired).

Step 5

Gently toss the mixture together, making sure the noodles, vegetables and sauce are all evenly distributed together. Divide amongst the bowls (you should have enough left over for lunch the next day!). Serve and top with additional sauce if desired.

Meal Kit #2 - Baked Stuffed Artichokes with Garlicky Yogurt

Active time: 35 mins, Total time: 45 mins. Makes 3 servings.

Packed with fragrant dill, briny feta, and bread crumbs, these baked artichokes are an elegant side for grilled steak, chicken, or seafood. A drizzle of creamy garlic yogurt sauce rounds out the dish.

Contains: Wheat, Milk.

What You Get

Shallot

Garlic

Dill

Lemon

Artichokes

Panko bread crumbs

Crumbled feta cheese

Garlic yogurt sauce

What You'll Need

Salt and freshly ground pepper

Olive oil

Instructions:

Step 1

Bring a large pot of salted water to a boil. Lightly grease a large baking dish. Finely chop about ⅓ cup shallots. Mince 2 cloves of garlic. Finely chop the dill fronds, discarding the stems. Cut the lemon in half.

Step 2

To prep the artichokes, snap off the tough outer leaves and cut off the top inch of each artichoke. Snip off any spiny tips from the remaining leaves. Peel the stem. Cut the artichokes in half lengthwise. As you finish preparing each artichoke, run one of the lemon halves over the cut side to prevent browning.

Step 3

In a small sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, 30 seconds. In a medium bowl, combine the shallots, garlic, 3 tablespoons dill, 1 cup panko, ¼ cup crumbled feta, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 4

When the water is boiling, squeeze the lemon half you used on the artichokes into the pot and toss in the lemon rind. Add the artichoke halves to the water and boil with the lid slightly ajar until just tender, 15 to 20 minutes. Drain the artichokes and shake or pat dry. Use a spoon to scoop out the fuzzy choke and purple inner leaves.

Step 5

Preheat the broiler. Arrange the artichoke halves in the prepared baking dish and pack the panko mixture into the cavity of each. Broil until the bread crumbs are golden brown, 1 to 2 minutes. Cut the remaining lemon half into wedges for serving.

Step 6

Transfer the artichoke halves to plates and add a generous dollop of garlic yogurt sauce for dipping. Shower with more dill and serve warm, with the lemon wedge for squeezing.

Meal Kit #3 - Gracias Madre Vegan Chorizo Burrito Bowls

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

We've teamed up with our friends at Gracias Madre to develop these delicious vegan chorizo burrito bowls. These bowls are packed with all the goodies, including vegan chorizo from Abbot's Butcher, brown rice from Lundburg Farms, and all the fresh, crisp toppings you'd expect. Perfect for a quick, healthy lunch or dinner.

Contains: Milk, Wheat.

What You Get

Romaine lettuce

Red radishes

Cilantro

Lime

Vegan chorizo (see note)

Black beans

Brown rice

Guacamole

Pepitas

What You'll Need

Olive oil

Hot sauce (optional)

Note: The vegan chorizo may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Instructions:

Step 1

Shred the romaine. Thinly slice the radishes. Chop the cilantro, including some of the tender stems. Cut the lime into wedges for serving.

Step 2

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the vegan chorizo and sauté until browned and warmed through, 6-8 minutes.

Step 3

Meanwhile, reheat the rice and bean packets in the microwave for 90 seconds or according to package instructions.

Step 4

Divide the romaine evenly between the bowls and top with the rice and beans. Next add the radishes, guacamole and the vegan chorizo. Sprinkle with the pepitas and chopped cilantro and serve.