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 - Pesto Quinoa Bowls with Roasted Brussels & Baby Broccoli

Active time: 15 mins, Total time: 30 mins. Makes 3 servings.

Get your greens with these satisfying vegetarian bowls that come together quickly thanks to pre-cooked quinoa from Good Eggs kitchen. Top them off with a drizzle of pistachio pesto and tangly crumbled feta.

Contains: Milk, Tree nuts (pistachio).

What You Get

Brussels sprouts

Baby broccoli

Scallions

Cooked quinoa

Pistachio pesto

Feta

What You'll Need

Olive oil

Salt & freshly ground pepper

Instructions:

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Cut the brussels sprouts in half. Trim any woody ends from the baby broccoli. Thinly slice a handful of scallions.

Step 2

Arrange the baby broccoli and brussels sprouts in a single layer on the prepared sheet pan and drizzle with 3 tablepsoons of olive oil. Season with salt and pepper and transfer to the oven. Roast until tender-crisp and beginning to brown, 15-20 minutes.

Step 3

When the vegetables are nearly done, transfer the quinoa to a microwave safe bowl and reheat in the microwave until warmed through, 1-2 minutes.

Step 4

Divide the quinoa between bowls. Top with the roasted veggies and scallions. Drizzle everything generously with the pistachio pesto, scatter with the feta, and serve.

Meal Kit #2 - Veggie Crunch Wraps with Cabbage Slaw

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

Griddled tortillas are filled with a hearty mix of beans, cheese, and thick tortilla chips for extra crunch. Pile fresh pico de gallo salsa and a cabbage-radish slaw on the side.

Contains: Milk, Wheat.

What You Get

Black beans

Shredded Cheddar cheese

Shredded cabbage

Pico de gallo salsa

Radishes

Lime

Flour tortillas

Tortilla chips

What You'll Need

Salt

Hot sauce (optional)

Vegetable oil

Instructions:

Step 1

Rinse and drain the beans. Transfer the beans to a large bowl and lightly mash with a fork. Add the cheese, 1 cup of the shredded cabbage, and ½ cup of the pico de gallo, and mix until combined. Season to taste with salt and hot sauce, if you want a kick.

Step 2

Trim and thinly slice the radishes. In a large bowl, combine the radishes and the remaining cabbage, drizzle with the juice of ½ lime and 2 tablespoons vegetable oil, season with salt, and toss to coat. Cut the remaining ½ lime into wedges for serving.

Step 3

Tear one of the tortillas into 5 roughly triangular-shaped pieces. Stack the remaining tortillas on a plate and cover with a damp towel. Microwave until warmed through, about 30 seconds. Wrap in a towel and keep warm.

Step 4

To assemble the crunch wraps, working with one whole tortilla at a time, lay it on a work surface. Place about 1 packed cup of the bean mixture onto the center, then spread it into a 5-inch round. Top with a single layer of tortilla chips and press gently so no sharp corners are sticking up (it's okay if they crack). Place a piece of torn tortilla on top of the chips.

Step 5

Fold the top of the tortilla down over the filling to the center. Holding that piece down and working your way around the tortilla, continue folding the rest of the tortilla towards the middle until the filling is completely covered (5 to 6 folds). Flip the crunch wrap over. Continue filling and folding the crunch wraps until all of the tortillas are used.

Step 6

In a large frying pan or a griddle over medium heat, warm 1 tablespoon vegetable oil. Working in batches as necessary, add the crunch wraps, folded-side down, in a single layer. Cook until browned and heated through, 4 to 5 minutes per side. Add a drizzle of oil to the pan between batches.

Step 7

Cut each crunch wrap in half, transfer to plates, and pile the cabbage slaw on the side. Serve warm, with the remaining pico de gallo on the side and lime wedges for squeezing.

Meal Kit #3 - Linguine with Chard, Burrata & Bread Crumbs

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

Long strands of pasta tangle with lots of dark greens, folding fresh veggies into pasta night. Dress up this easy dinner with a shower of crispy crumbs and big hunk of creamy burrata.

Contains: Milk, Wheat.

What You Get

Linguine

Chard

Shallot or spring onion

Garlic

Parsley

Burrata cheese

Panko bread crumbs

Lemon

What You'll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Instructions:

Step 1

Bring a pot full of salted water to a boil. Add half of the pasta and cook until al dente, 10 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Return the pasta back to the pot, drizzle lightly with olive oil, and toss to coat.

Step 2

Separate the chard, roughly chop the ribs, and slice the leaves into strips. Chop the shallot. Finely chop 2 or 3 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Drain the burrata and let it come to room temperature.

Step 3

In a large sauté pan over medium heat, warm 3 tablespoons olive oil. Add 1 cup of the panko, season with a pinch of salt, and stir until toasted and fragrant, 3 minutes. Pour the crumbs onto a plate set aside.

Step 4

Wipe out the pan, return it to medium-high heat, and warm 3 tablespoons olive oil. Add the chard ribs and sauté until soft, 5 minutes. Add the shallot, garlic, and a pinch of chile flakes, if you want some heat, and stir until fragrant, 30 seconds. Add the chard leaves and sauté until wilted, 3 minutes. Season with salt.

Step 5

Add the pasta to the pan with the chard, along with the pasta water, and toss to coat, 2 minutes. Drizzle with the juice of ½ lemon, and season with salt and pepper to taste. Fold in half of the bread crumbs.

Step 6

Heap the pasta into bowls and sprinkle generously with the remaining bread crumbs and parsley. If you have a microplane, you can shower with lemon zest. Tear the burrata into pieces, place it on top, and season with salt and pepper. Sprinkle with more chile flakes, if using, and serve warm.