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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsGlobal Flavors Veggie Meal Kit Trio

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Good Eggs Meal Kits

Global Flavors Veggie Meal Kit Trio

73.99

3 meals, 3 servings each

$8.22 / serving

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3 meals, 3 servings each

Discover bold, vegetarian flavors from around the world with the Global Flavors Veggie Meal Kit Trio. This curated collection makes it easy to enjoy three vibrant meat-free meals at home: Veggie Wonton Soup with Savoy Cabbage, Maitake “Carnitas” Tacos with Avocado Crema, and Sesame Noodle Stir-Fry with Yuba, Broccoli & Carrots. Each kit includes fresh, thoughtfully paired ingredients and simple step-by-step instructions, making it easy to bring globally inspired flavors to your table.

Meal Kit #1 - Sesame Noodle Stir-Fry with Yuba, Broccoli & Carrots Kit

Active time: 20 mins, Total time: 25 mins. Makes 3 servings.

Strips of protein-rich yuba tangle up with chewy udon noodles in this hearty vegetarian stir-fry. Toss in broccoli, carrots, and umami-rich sesame sauce for maximum deliciousness.

Contains: tree nuts, wheat, soy, sesame.

What You Get

Fresh udon noodles

Baby broccoli

Carrots

Scallions

Yuba sheets

Sesame noodle sauce

What You'll Need

Vegetable oil

Salt

Soy sauce

Sriracha or hot sauce (optional)

Step 1

Bring a pot of water to a boil. Add the udon noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the udon under cold water. Transfer the udon to a large bowl, drizzle lightly with vegetable oil, and toss to separate the strands.

Step 2

Trim and cut the baby broccoli crosswise into 1-inch pieces. Slice carrots crosswise into rounds until you have about 2 cups. Slice the scallions, keeping the green and white parts separate. Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½ inch thick, then separate the strips.

Step 3

In a nonstick skillet or wok over medium-high heat, warm 2 tablespoons vegetable oil. Add the broccoli, carrots, scallion whites, and a pinch of salt, and cook for 3 minutes. Add 2 tablespoons water and stir-fry until brightened in color and the broccoli stems are just tender, 1 to 2 minutes more.

Step 4

Add the udon, yuba, and 2 tablespoons soy sauce, and stir-fry until warmed through, 2 minutes. Lower the heat and add the sesame noodle sauce, tossing to coat. Season to taste with salt.

Step 5

Heap into bowls, and drizzle with sriracha or hot sauce, if you want some heat. Garnish with the scallion greens and serve warm.

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 or spring onion

Cilantro

Lime

Black beans

Tortillas

Avocado crema

What You'll Need

Beer (optional)

Olive oil

Salt

Soy sauce

Brown sugar

Hot sauce (optional)

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 - Veggie Wonton Soup with Savoy Cabbage Kit

Active time: 35 mins, Total time: 40 mins. Makes 3 servings.

Wontons are easy to pinch at home with this savory tofu filling and ready-to-wrap dough. Poach them in a flavorful broth with carrots and cabbage for a hearty one-pot winter soup.

Contains: wheat, soy.

Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time

What You Get

Scallions

Cilantro

Firm tofu

Stir-fry sauce

Gyoza wrappers

Savoy cabbage

Carrots

Vegetable broth (see note below)

What You'll Need

Soy sauce

Salt

Sesame oil (optional)

Step 1

Chop the scallions (you should have about 1 cup). Chop the cilantro, including the stems. Press the tofu between paper towels to remove any moisture. Using your hands, crumble the tofu. In a large bowl, stir together the tofu, cilantro, ½ cup of the scallions, and half of the stir-fry sauce.

Step 2

To make the dumplings, place a wrapper on a work surface. Place a spoonful of the tofu filling in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and seal to make a half moon, then tuck in the ends and pinch to make a bundle. Repeat with the remaining wrappers and filling.

Step 3

Core and slice 2 cups of cabbage. Slice 2 to 3 carrots into half moons (you should have about 1 cup).

Step 4

In a large pot over medium heat, warm 2 tablespoons vegetable oil. Add the carrots and sauté until nearly tender, 5 minutes. Add the broth and bring to a boil. Add the wontons, turn down the heat to a simmer, and cook until the wontons are plump and steamed through, 6 to 8 minutes. Add the cabbage and stir until tender-crisp, 1 minute longer. Season to taste with soy sauce and salt.

Step 5

Ladle the wonton soup into bowls and scatter with the rest of the scallions. Drizzle with sesame oil, if you have any on hand, and serve warm.