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 - Cauliflower Tacos with Citrus Salsa

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

Cauliflower stars in these super satisfying veggie tacos, with a smear of pepitas salsa. Top with juicy oranges for a citrus twist.

Contains: Wheat.

What You Get

Cauliflower

Fajita spice mix

Orange(s)

Lime

Green onions

Cilantro

Jalapeño pepper

Tortillas

Avocado

Pepitas salsa

Shredded cabbage

What You'll Need

Olive oil

Salt

Instructions:

Step 1

Preheat the oven to 450°F. Line a sheet tray with foil or parchment.

Step 2

Core and cut the cauliflower into florets. Pile the cauliflower on the pan, drizzle with 2 tablespoons olive oil, season with the fajita spice mix and a pinch of salt, and toss to coat. Roast until the cauliflower is tender and golden, stirring once halfway through cooking, about 25 minutes total.

Step 3

Meanwhile, to make the citrus salsa, peel and roughly chop the orange (you should have about 1½ cups). Transfer the chopped orange and any juices to a bowl. Drizzle with the juice of ½ lime, and cut the remaining ½ lime into wedges for serving. Finely chop 2 tablespoons of the green onions. Roughly chop about 1 cup of the cilantro. Mince the jalapeño, if using. Add the green onions and cilantro to the bowl, along with jalapeño to taste. Drizzle with 1 to 2 tablespoons olive oil, season with 2 pinches of salt, and stir to combine.

Step 4

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. Peel, pit, and slice the avocado.

Step 5

To build the tacos, place the tortillas on plates, spread with pepitas salsa, and pile with the roasted cauliflower, citrus salsa, shredded cabbage, and avocado slices. Serve warm, with the lime wedges for squeezing.

Meal Kit #2 - Fully Loaded Sweet Potato & Black Bean Bowls

Active time: 20 mins, Total time: 35 mins. Makes 3 servings.

This hearty hash is packed with plant-based protein and sweet vegetables. Roasting sweet potatoes in a hot oven teases out their flavor and a garlickly sauté of onion and peppers provides a hearty base for these savory bowls that are topped with creamy avocado and cooling sour cream.

Contains: Milk.

What You Get

Cubed rainbow sweet potatoes

Red onion

Bell pepper

Garlic

Thyme

Black beans

Avocado

Scallions

Sour cream

What You'll Need

Olive oil

Salt & freshly ground pepper

Hot sauce (optional)

Instructions:

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Pile the sweet potatoes on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven, and roast until the sweet potatoes are just tender, about 20 minutes.

Step 2

Meanwhile, chop the red onion. Seed and chop the bell pepper. Chop 4 cloves garlic. Pick 2 or 3 sprigs of thyme leaves, and toss the stems. Rinse and drain the black beans. Peel, pit, and slice the avocado. Chop a handful of scallions.

Step 3

In a large cast-iron skillet or sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add in the red onion and bell pepper and sauté until tender, 5 minutes. Add the garlic and thyme and stir until fragrant, 30 seconds. Fold in the roasted sweet potato and black beans, and season with salt and pepper.

Step 4

Spoon the hash onto plates, and top with the avocado, dollop with sour cream, and scatter with the scallions. Drizzle with hot sauce, if you want a kick, and serve warm.

Meal Kit #3 - Polenta with Wild Mushrooms & Fried Eggs

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

Rainy showers bring wild mushrooms, which sauté quickly into a silky sauce. Spoon them into warm bowls with creamy polenta and a dusting of cheese.

Contains: Milk, Eggs.

What You Get

Polenta

Milk

Wild mushrooms

Shallot

Garlic

Thyme

Eggs

What You'll Need

Salt and freshly ground pepper

Olive oil or butter

Vegetable broth or dry white wine (optional)

Grated Parmesan cheese (optional)

Instructions:

Step 1

In a small pot, bring 3 cups water and a pinch of salt to a simmer. In a bowl, whisk together 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, about 10 minutes. Remove from the heat and whisk in 1 tablespoon butter and ½ teaspoon salt.

Step 2

Meanwhile, to clean the mushrooms, depending on the variety, either brush away any pine needles or grit, or if they have hollow centers, split them in half and quickly rinse to remove any grit inside. Tear or slice the mushrooms into bite-size pieces. Slice the shallot. Chop 2 or 3 cloves of garlic.

Step 3

In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their moisture and start to brown, about 8 minutes. Add the shallot and garlic and stir until fragrant, 1 minute. Add ¾ cup broth, wine, or water and a few sprigs of thyme and simmer until the liquid has reduced by about half, 3 to 5 minutes. Add 2 tablespoons butter and stir until melted and glossy. Remove and discard the thyme sprigs. Season to taste with salt.

Step 4

Just before serving, in a nonstick frying pan over medium-high heat, warm 1 teaspoon olive oil. Add 3 eggs and fry until done to your liking, 3 minutes for sunny-side up.

Step 5

Spoon the polenta and creamy wild mushrooms into bowls and slide the eggs on top. Sprinkle with Parmesan, if you have some on hand, grind with pepper, and serve warm.