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 Tofu Stir-Fry with Sweet Peppers

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 an umami-bomb sauce.

Contains: Wheat, Soy.

What You Get

Firm tofu

Jimmy Nardello peppers

Red onion

Cilantro

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. Trim any long stems from the peppers, and cut any larger peppers into halves. Slice half of the red onion, reserving the rest for another use. Pick the cilantro leaves and toss the stems.

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 peppers and stir-fry until they start to soften, 5 minutes. Add the red onion and stir-fry until nearly tender, 3 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. Scatter with the cilantro leaves, sprinkle with the sesame seeds and chile flakes, if you want a kick, and serve warm.

Meal Kit #2 - Sheet-Pan Gnocchi with Broccoli, Mushrooms & Pesto

Active time: 10 mins, Total time: 35 mins. Makes 3 servings.

Skip boiling the dumplings and roast ‘em alongside trumpet mushrooms and baby broccoli on a sheet pan for quick cleanup. Toss everything with punchy pesto, shower with fresh pea shoots, and dig in!

Contains: Milk, Eggs, Tree Nuts, Wheat.

What You Get

Baby broccoli

Trumpet mushrooms

Potato gnocchi

Pistachio pesto

Pea shoots

What You'll Need

Salt & freshly ground pepper

Olive oil

Instructions:

Step 1

Preheat the oven to 450ºF. Line a sheet pan with parchment or foil.

Step 2

Trim and cut the broccoli into bite-size pieces. Cut the mushrooms into bite-size pieces.

Step 3

In a large bowl, toss the gnocchi with 2 tablespoons olive oil. Add the baby broccoli and mushrooms. Drizzle with another 2 tablespoons olive oil, season with salt and pepper, and toss again to combine.

Step 4

Arrange the gnocchi, broccoli, and mushrooms in an even layer on the prepared pan. Roast until the gnocchi are browned on the bottom and the vegetables are tender, 20 to 25 minutes.

Step 5

In a large bowl, toss the roasted gnocchi and vegetables with the pesto until combined.

Step 6

Heap the gnocchi and vegetables onto plates. Scatter a generous handful of pea shoots on top and serve warm.

Meal Kit #3 - Corn & Fresh Bean Salad with Feta

Active time: 15 mins, Total time: 25 mins. Makes 3 servings.

Inspired by Mexican-style street corn, this multi-colored salad folds in fresh beans and juicy tomatoes, punctuated with lime, chile, and cheese.

Contains: Milk, Eggs.

What You Get

Sweet corn

Romano beans

Dry-farmed tomatoes

Cilantro

Lime

Garlic aioli

Crumbled feta cheese

Roasted pepitas

Chile limón spice

What You'll Need

Salt

Olive oil

Instructions:

Step 1

Shuck the corn and cut the kernels from the cob. Trim the romano beans and cut them into bite-size pieces. Slice the tomatoes into bite-size wedges. Pick a handful of cilantro leaves and toss the stems.

Step 2

In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add the romano beans and fry undisturbed until blistered on the first side, about 3 minutes. Stir and continue to cook until the beans are tender-crisp, 3 to 4 minutes longer. Transfer the romano beans to a large bowl.

Step 3

Return the pan to the heat, and add 1 tablespoon olive oil. Add the corn and cook until golden, 3 minutes. Add to the bowl and let cool, 5 minutes.

Step 4

Add the tomatoes, the juice of 1 lime, season to taste with salt, and toss to combine.

Step 5

Pile the salad on plates, drizzle with the aioli, and top with the feta and pepitas. Sprinkle with the chile limón spice, scatter with the cilantro leaves, and serve.