Vegetarian Meal Set

Ingredients

• 30 oz black beans, drained
• ¾ cup breadcrumbs
• 1 egg
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 garlic cloves, minced
• 4 burger buns
• toppings of choice

Steps

1. Mash beans, leaving some texture.
2. Mix in breadcrumbs, egg, garlic, and spices; form 4 patties.
3. Pan-fry in oil 4-5 minutes per side until crusty.
4. Serve on buns with your favorite toppings.

Ingredients

• 12 oz noodles
• ⅓ cup peanut butter
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cup shredded cabbage
• 2 carrots, julienned
• 1 red bell pepper, sliced
• ¼ cup crushed peanuts

Steps

1. Cook noodles; reserve half a cup of cooking water.
2. Whisk peanut butter, soy sauce, vinegar, honey, and warm noodle water into a sauce.
3. Stir-fry the vegetables over high heat, 3-4 minutes.
4. Toss noodles and sauce with the veg; top with peanuts.

Ingredients

• 4 large portobello caps
• 2 tbsp olive oil
• 2 tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• ¼ cup fresh basil
• 2 tbsp balsamic glaze

Steps

1. Heat oven to 400°F (205°C). Brush mushrooms with oil, season, and roast gill-side up 10 minutes.
2. Fill with tomato and mozzarella slices.
3. Bake 8-10 minutes until the cheese melts.
4. Top with basil and balsamic glaze.

Ingredients

• 1 tbsp olive oil
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup corn
• 1 cup black beans, drained
• 1 tsp ground cumin
• 2 cup shredded cheese
• 4 large flour tortillas

Steps

1. Sauté zucchini, pepper, and corn until lightly charred; stir in beans and cumin.
2. Layer cheese and the veg mix over half of each tortilla; fold.
3. Toast in a dry skillet 2-3 minutes per side until crisp.
4. Cut into wedges and serve with salsa.

Ingredients

• 1½ cup arborio rice
• 1 lb mushrooms, sliced
• 1 onion, finely diced
• 3 garlic cloves, minced
• ½ cup white wine
• 6 cup vegetable broth, warm
• ½ cup grated Parmesan
• 3 tbsp butter

Steps

1. Brown mushrooms in half the butter; set aside.
2. Soften onion in remaining butter, add garlic and rice, and toast 2 minutes.
3. Add wine, then warm broth a ladle at a time, stirring, until the rice is creamy and tender, about 20 minutes.
4. Fold in mushrooms and Parmesan.

Ingredients

• 2 large sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 cup cooked quinoa
• 15 oz black beans, drained
• 1 avocado, sliced
• ¼ cup tahini
• 1 lime, juiced

Steps

1. Roast sweet potatoes with oil and paprika at 425°F (220°C) for 25 minutes.
2. Whisk tahini, lime juice, and water into a drizzle-able sauce.
3. Build bowls: quinoa, beans, sweet potatoes, avocado.
4. Drizzle with the tahini-lime sauce.

Ingredients

• 12 oz rigatoni
• 1 cup ricotta
• ½ cup grated Parmesan
• 1 lemon, zested
• 4 cup baby spinach
• 2 garlic cloves, minced
• 2 tbsp olive oil

Steps

1. Cook pasta; reserve a cup of pasta water.
2. Warm oil and garlic, add spinach, and wilt.
3. Stir ricotta, Parmesan, lemon zest, and pasta water into a creamy sauce.
4. Toss with pasta and season generously with black pepper.

Ingredients

• 2 eggplants, sliced into rounds
• 3 tbsp olive oil
• 3 cup marinara sauce
• 2 cup shredded mozzarella
• ½ cup grated Parmesan
• ½ cup breadcrumbs
• ¼ cup fresh basil

Steps

1. Roast oiled, salted eggplant rounds at 425°F (220°C) for 20 minutes, flipping once.
2. Layer eggplant, marinara, and mozzarella in a baking dish; repeat.
3. Top with Parmesan and breadcrumbs; bake 20 minutes until bubbling.
4. Rest 5 minutes and scatter with basil.