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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsPassport Veggie Meal Kit Trio

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This is how Passport Veggie Meal Kit Trio looks, 1. image reference

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This is how Passport Veggie Meal Kit Trio looks, 3. image reference

Good Eggs Meal Kits

Passport Veggie Meal Kit Trio

71.99

3 meals, 3 servings each

$7.99 / serving

Favorite

Product Details

3 meals, 3 servings each

Our Passport Veggie Meal Kit Trio is an easy way to plan your weekly meals, with three vegetarian meal kits that each serve three people. This globally inspired collection brings a mix of fresh, vibrant flavors to your table—from spring veggie roll-ups with herbed goat cheese to crunchy veggie wraps with cabbage slaw and Filipino-style coconut-braised greens with shiitakes. Each kit includes thoughtfully paired ingredients and simple instructions for exploring new flavors without the extra effort.

Meal Kit #1 - Veggie Crunch Wraps with Cabbage Slaw Kit

Active time: 25 mins, Total time: 25 mins. Makes 5 servings.

Griddled tortillas are filled with a hearty mix of beans, cheese, and thick tortilla chips for extra crunch. Pile fresh pico de gallo salsa and a cabbage-radish slaw on the side.

Contains: milk, wheat

What You Get

Black beans

Shredded Cheddar cheese

Shredded cabbage

Pico de gallo salsa

Radishes

Lime

Flour tortillas

Tortilla chips

What You'll Need

Salt

Hot sauce (optional)

Vegetable oil

Step 1

Rinse and drain the beans. Transfer the beans to a large bowl and lightly mash with a fork. Add the cheese, 1 cup of the shredded cabbage, and ½ cup of the pico de gallo, and mix until combined. Season to taste with salt and hot sauce, if you want a kick.

Step 2

Trim and thinly slice the radishes. In a large bowl, combine the radishes and the remaining cabbage, drizzle with the juice of ½ lime and 2 tablespoons vegetable oil, season with salt, and toss to coat. Cut the remaining ½ lime into wedges for serving.

Step 3

Tear one of the tortillas into 5 roughly triangular-shaped pieces. Stack the remaining tortillas on a plate and cover with a damp towel. Microwave until warmed through, about 30 seconds. Wrap in a towel and keep warm.

Step 4

To assemble the crunch wraps, working with one whole tortilla at a time, lay it on a work surface. Place about 1 packed cup of the bean mixture onto the center, then spread it into a 5-inch round. Top with a single layer of tortilla chips and press gently so no sharp corners are sticking up (it's okay if they crack). Place a piece of torn tortilla on top of the chips.

Step 5

Fold the top of the tortilla down over the filling to the center. Holding that piece down and working your way around the tortilla, continue folding the rest of the tortilla towards the middle until the filling is completely covered (5 to 6 folds). Flip the crunch wrap over. Continue filling and folding the crunch wraps until all of the tortillas are used.

Step 6

In a large frying pan or a griddle over medium heat, warm 1 tablespoon vegetable oil. Working in batches as necessary, add the crunch wraps, folded-side down, in a single layer. Cook until browned and heated through, 4 to 5 minutes per side. Add a drizzle of oil to the pan between batches.

Step 7

Cut each crunch wrap in half, transfer to plates, and pile the cabbage slaw on the side. Serve warm, with the remaining pico de gallo on the side and lime wedges for squeezing.

Meal Kit #2 - Filipino Coconut-Braised Greens with Shiitakes Kit

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

This vegan-friendly stew leans into fresh spinach, braising the greens in coconut milk until silky. Mushrooms provide heft, while a heady dose of turmeric, ginger, and garlic add zing.

Contains: tree nuts, wheat, soy

What You Get

Shiitake mushrooms

Onion

Garlic

Ginger

Jalapeño pepper (optional)

Ground turmeric

Coconut milk

Pre-washed baby spinach

Cooked white rice

Scallions

What You'll Need

Canola oil or coconut oil

Soy sauce

Step 1

Slice the shiitakes. Chop half of the onion, reserving the rest for another use (you should have about 1 cup). Chop 5 cloves of garlic. Peel and chop 1 tablespoon ginger. Chop the jalapeño, if using.

Step 2

In a pot with a lid, warm 2 tablespoons canola oil over medium-high heat. Add the onion, garlic, ginger, and jalapeño, if you want some heat, and sauté until the onion is translucent, about 4 minutes. Stir in 1½ teaspoons turmeric and the coconut milk. Bring to a simmer and stir until smooth.

Step 3

Turn down the heat and stir in the shiitakes. Partially cover, and continue to simmer until the mushrooms release their liquid and the coconut milk has reduced by about half, stirring occasionally, 15 minutes. Stir in the spinach a few handfuls at a time and cook until wilted. Season to taste with soy sauce.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice a handful of scallions.

Step 5

Heap the rice into bowls and spoon the braised spinach and mushrooms over the top. Shower with sliced scallions, and serve warm.

Meal Kit #3 - Spring Veggie Roll-Ups with Herbed Goat Cheese Kit

Active time: 10 mins, Total time: 10 mins. Makes 3 servings.

Contains: milk, wheat.

What You Get

Cucumber

Avocado

Pea shoots

Lemon

Herbed goat cheese

Whole wheat tortillas

What You'll Need

Salt and freshly ground pepper

Step 1

Trim the cucumber and slice into thin spears. Peel, pit, and slice the avocado. In a large bowl, combine the pea shoots, a squeeze of lemon, and a pinch of salt and toss to combine. To assemble the wraps, lay each tortilla flat, smear with a spoonful of the herbed goat cheese, and grind with pepper. Line up the cucumber spears and avocado slices and top with the dressed pea shoots. Tuck in the ends, roll them up snugly, and serve. Or wrap them and refrigerate for up to 2 days.