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 Friday morning to see the new menu for the week ahead.

This week's vegetarian menu includes: 

Meal Kit #1 - Spring Rolls with Yuba Strips & Peanut Sauce

Active time: 25 mins, Total time: 40 mins. Makes 3 servings.

These Vietnamese-style fresh spring rolls are a smart way to spend less time at the stove. Roll up tofu ribbons with colorful veggies, before dunking in a sweet peanut sauce.

Contains: Eggs, Wheat, Soy.

What You Get

Rice noodles

Yuba sheets

Mint

Rice paper wrappers

Shredded carrots

Pea Shoots

Peanut sauce

What You'll Need

Vegetable oil

Instructions:

Step 1

Bring a pot of water to a boil. Add the rice noodles and cook until tender, 2 minutes or according to the package instructions. Drain the noodles and rinse in cold water to stop the cooking. Drizzle with 1 tablespoon vegetable oil and toss to separate the strands and prevent sticking.

Step 2

Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½ inch thick, then separate the strips. Pick the mint leaves and toss the stems. Fill a bowl with cold water to soften the rice paper wrappers. Line up the wrappers, noodles, yuba, carrots, pea shoots, and mint on the counter.

Step 3

Once ready to roll, working with one wrapper at a time, dip it briefly in the water to soak. Place it on a board and let the wrapper continue to soften. Line up pinches of the noodles, yuba, carrots, pea shoots, and mint on the wrapper. Fold in the sides, then roll it up snugly, like a burrito. Continue wrapping and rolling to build the remaining spring rolls.

Step 4

Transfer the spring rolls to plates and serve, with the peanut sauce for dipping.

Meal Kit #2 - Green Goddess Salad with Chickpeas & Avocado

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

Fun fact: Green goddess dressing, lush with lemon and herbs, was invented in San Francisco. This version comes already blended up, so it’s ready to toss with fluffy chickpeas, crunchy radishes, and creamy avocado.

Contains: Eggs.

What You Get

Asparagus

Chickpeas

Lemon

Radishes

Avocado

Chives

Butter lettuce

Green goddess dressing

What You'll Need

Olive oil

Salt and freshly ground pepper

Instructions:

Step 1

Preheat the oven to 400°F. Line a sheet pan with foil or parchment.

Step 2

Trim the asparagus and cut it into bite-sized pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 15 to 20 minutes. Let cool.

Step 3

Meanwhile, rinse and drain the chickpeas. In a small bowl, combine the juice of ½ lemon, 1 tablespoon olive oil, and the chickpeas, and season with salt and pepper. Set aside and let marinate.

Step 4

Trim and slice one of the radishes. Peel, pit, and slice the avocado. Chop the chives.

Step 5

Tear the butter lettuce into bite-sized pieces. Add the juice of ½ lemon to the green goddess dressing and whisk to loosen. Place the butter lettuce in a large bowl, drizzle with ⅓ cup of the green goddess dressing, season with salt, and toss to coat.

Step 6

To assemble the salads, transfer the dressed lettuce to bowls. Top with piles of the marinated chickpeas, roasted asparagus, sliced radishes, and avocado. Sprinkle the chives over the top, season with pepper, and serve.

Meal Kit #3 - Teriyaki Tofu Bowls with Cucumber & Avocado

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

If you want to fall in love with tofu, fry it until crispy, and roll it in a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds.

What You Get

Cucumber

Tofu

Shiitake mushrooms

Teriyaki sauce

Avocado

Scallions

Togarashi

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Contains: Soy.

Instructions: 

Step 1

Cut half of the cucumber into rounds or half moons, reserving the rest for another use. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Cut the tofu into bite-size pieces and pat dry with paper towels. Trim any woody stems from the mushrooms.

Step 3

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. Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the mushrooms and stir-fry until golden and the moisture is released, 6 minutes. Return the tofu to the pan and add the teriyaki sauce. Stir to coat and cook until the teriyaki sauce thickens slightly, 3 minutes.

Step 4

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Thinly slice a handful of the scallions.

Step 5

Heap the rice in bowls and top with the teriyaki tofu and mushrooms, marinated cucumber, and diced avocado. Sprinkle with the scallions and togarashi and serve warm.