Vegetarian Trader Joe’s dinners for two

What you’ll need

• 2/3 cup dry grain blend
• 1 1/2 cups chickpeas, drained
• 1/2 cucumber
• 1 cup cherry tomatoes
• 1/4 cup vegetarian feta
• 1/2 cup hummus
• 1/2 lemon
• 1 tbsp olive oil

Let’s make it

1. Cook ⅔ cup dry grain blend using the water amount and cooking method on its package. Choose a blend with a cooking time of about 10–15 minutes for this estimate.
2. Dice half a cucumber and halve 1 cup tomatoes. Toss with the juice of half a lemon and 1 tbsp olive oil.
3. Warm 1½ cups drained chickpeas in a small saucepan with 2 tbsp water until hot, then drain any excess liquid.
4. Divide the grains, chickpeas, and chopped vegetables between two bowls. Add ¼ cup hummus and 2 tbsp feta to each.

Make it work for you. Use feta made with microbial or vegetarian rennet. This adaptation uses plain canned chickpeas for an easy-to-measure portion.

What you’ll need

• 8 pieces fully cooked vegetarian falafel
• 2 rounds pita bread
• 1/2 cup hummus
• 1/2 cucumber
• 1 cup cherry tomatoes
• 1/8 red onion
• 2 tbsp tahini
• 1/2 lemon

Let’s make it

1. Heat the oven or air fryer if your falafel package requires it. Prepare 8 falafel according to package directions, including thawing if required.
2. While the falafel heats, dice half a cucumber, halve 1 cup tomatoes, and thinly slice an eighth of a red onion.
3. Whisk 2 tbsp tahini with the juice of half a lemon. Add water 1 tsp at a time until the sauce is pourable.
4. Warm 2 pita rounds following their package directions. Divide the hummus and vegetables between two bowls. Add 4 falafel, 1 pita, and half the tahini sauce to each.

Make it work for you. Time includes a short oven preheat. Large falafel or longer package directions may take more time.

What you’ll need

• 10 oz korean-style beefless bulgogi
• 2 cups cooked ready-to-heat rice
• 1/2 cucumber
• 1/2 cup shredded carrots
• 1/2 cup vegan kimchi
• 1 tbsp soyaki or vegetarian teriyaki sauce

Let’s make it

1. Cook 10 oz beefless bulgogi according to its package directions.
2. Heat 2 cups ready-to-heat rice following the package directions. Thinly slice half a cucumber.
3. Divide the rice and bulgogi between two bowls. Add cucumber, ¼ cup shredded carrots, and ¼ cup vegan kimchi to each.
4. Drizzle with up to ½ tbsp Soyaki or vegetarian teriyaki sauce per bowl, to taste.

Make it work for you. Choose kimchi labeled vegan, since some versions contain seafood. The time estimate uses already-cooked rice.

What you’ll need

• 4 pieces flour tortillas, 8-inch
• 1 cup frozen corn
• 3/4 cup black beans, drained
• 1 cup vegetarian shredded monterey jack
• 1 tsp elote seasoning
• 1/4 cup sour cream
• 1 lime
• 1 tbsp butter

Let’s make it

1. Cook 1 cup frozen corn in a skillet according to its package directions. Add ¾ cup drained beans and 1 tsp elote seasoning, and stir until hot.
2. Sprinkle ¼ cup cheese over half of each tortilla. Divide the corn-bean mixture over the cheese, then fold each tortilla closed.
3. Melt a little of the 1 tbsp butter in a skillet over medium heat. Cook the quesadillas in batches for about 2–3 minutes per side, adding the remaining butter as needed, until crisp and the cheese has melted.
4. Mix ¼ cup sour cream with the juice of half the lime. Cut the other half into wedges. Serve 2 folded quesadillas per person with lime sour cream.

Make it work for you. Choose cheese with vegetarian or microbial rennet. Batch cooking time depends on the size of your pan.

What you’ll need

• 10 oz vegetarian butternut squash ravioli
• 2 tbsp butter
• 6 leaves fresh sage
• 2 cups baby spinach
• 1/4 cup walnuts
• 1/2 lemon

Let’s make it

1. Bring a pot of water to a boil. Cook 10 oz butternut squash ravioli according to package directions. Reserve ¼ cup cooking water before draining gently.
2. While the ravioli cooks, slice 6 sage leaves and chop ¼ cup walnuts. Melt 2 tbsp butter in a skillet over medium-low heat.
3. When the butter begins to turn light golden, add the sage and walnuts. Stir for about 1 minute, watching closely so the butter and nuts do not burn.
4. Add 2 cups spinach and stir until wilted. Gently fold in the ravioli, 1 tbsp juice from the lemon half, and a splash of reserved water. Divide between two bowls; add more lemon juice to taste.

Make it work for you. Check that the ravioli filling uses vegetarian cheese. If unavailable, use a labeled vegetarian cheese ravioli with the same package weight.