Weekly Menu: Three Vegetarian Meals

MozOur 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 - Basil Tofu Stir-Fry with Green Beans

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

Inspired by the Thai classic pad grapow, this vegetarian stir-fry swings savory and sweet, with umami from the sauce, and the licorice scent of basil leaves.

Contains: Wheat, Soy.

What You Get

Firm tofu

Green beans

Shallot

Garlic

Serrano or jalapeño pepper

Basil

Lime

Stir-fry sauce

Cooked white rice

What You'll Need

Cornstarch (optional)

Vegetable oil

Soy sauce

Instructions:

Step 1

Remove the tofu from the packaging and wrap it in 2 layers of paper towels. Place a heavy skillet or plate on top of the tofu to press out the moisture. Trim and cut half of the green beans into bite-size pieces. Slice the shallot. Slice 4 cloves of garlic. Slice the chile pepper, removing the seeds if you prefer less heat. Pick the basil leaves and toss the stems. Cut the lime into wedges for serving.

Step 2

Remove the weight from the tofu along with the paper towels. In a large bowl, squeeze and break apart the tofu into small crumbles. Sprinkle the tofu with 1 tablespoon of cornstarch, if you have some on hand, tossing to combine.

Step 3

In a large wok or nonstick frying pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the shallot, chile, and garlic and stir-fry until golden, 3 to 5 minutes. Add the green beans and stir-fry until tender-crisp, 3 minutes. Transfer the green bean mixture to a bowl.

Step 4

Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the crumbled tofu and stir-fry until lightly golden and crispy, 7 to 9 minutes. Return the green bean mixture to the pan, drizzle with the stir-fry sauce, and season to taste with soy sauce. Fold in the basil leaves last.

Step 5

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 on plates and spoon the basil tofu and vegetables over. Serve warm, with the lime wedges for squeezing.

Meal Kit #2 - Maitake “Carnitas” Tacos with Avocado Crema

Active time: 20 mins, Total time: 30 mins. Makes 3 servings.

Maitake mushrooms, with their feathery texture, transform into shreds for tacos. Simmer them down in flavorful beer and citrus, then crisp them up with a little brown sugar.

Contains: Milk.

What You Get

Maitake mushrooms

Orange

Adobo seasoning

Shallot

Cilantro

Lime

Black beans

Tortillas

Avocado crema

What You'll Need

Beer (optional)

Olive oil

Salt

Soy sauce

Brown sugar

Hot sauce (optional)

Instructions:

Step 1

Separate the mushrooms into bite-size pieces. In a sauté pan over medium heat, combine the mushrooms, 1 cup of beer or water, the juice of the orange, 2 tablespoons olive oil, 2 teaspoons of the adobo seasoning, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover partially with a lid, and cook, stirring occasionally, until the mushrooms are tender and the liquid has mostly evaporated, about 20 minutes.

Step 2

Remove the lid, turn up the heat to medium-high, and add 1 tablespoon olive oil, 1 tablespoon soy sauce, and 1 teaspoon firmly packed brown sugar. Sauté until crispy at the edges, 5 minutes longer. Season with salt to taste.

Step 3

Meanwhile, finely chop about ½ shallot. Pick the cilantro, toss the stems, and chop the leaves. In a small bowl, combine equal parts shallot and cilantro, and drizzle with the juice of ½ lime. Cut the remaining lime into wedges for serving.

Step 4

In a small saucepan over medium heat, reheat the black beans with a splash of water, about 3 minutes. Season to taste with salt.

Step 5

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.

Step 6

To build the tacos, place the tortillas on plates, doubling up, if you like. Fill with the mushrooms and the shallot-cilantro mixture, dollop with the avocado crema, and squeeze with lime. Serve warm, with the beans on the side, and hot sauce, if you want a kick.

Meal Kit #3 - Mushroom Pizza with Mozzarella & Arugula

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

This isn’t your average mushroom pizza, thanks to creamy Mozzarella and a big handful of peppery arugula. The pros stretch the dough for you, so all you need to do is top and bake.

Contains: Milk, Wheat, Soy.

What You Get

Maitake mushrooms

Shallot

Garlic

Mozzarella cheese

Arugula

Lemon

Artisan flatbread

What You'll Need

Olive oil

Salt

Instructions:

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).

Step 2

Cut or tear the mushrooms into florets. Thinly slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, about 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Remove from the heat.

Step 3

Remove the pizza crust from the package, but leave it on the cardboard. Scatter with the mushrooms and shallots. Drain the Mozzarella and tear it into bite-size pieces, and arrange around the mushrooms. Lightly drizzle the Mozzarella with olive oil and season with a little salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the Mozzarella is oozing and the crust is golden, 10 to 12 minutes.

Step 4

Toward the end of baking, in a bowl, toss a large handful of the arugula with a drizzle of olive oil, squeeze of lemon juice, and a sprinkle of salt.

Step 5

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges, pile the fresh arugula on top, and serve warm.