Grilled Carrots on a plate

No Meat, No Problem: Let Your Plant-based Ingredients Shine

Vegetables are the new meat. The trend toward more plant-based diets have more and more diners looking for dishes where veggies are the star of the show. Our products let those vegetables shine, with a vegetarian base and stock that adds layers of complex flavor to any dish. Build dishes that diners will crave. Vegetable-forward means flavor-forward.


Featured Products

MINOR’S® Culinary Cream

Product Information

MINOR’S® Gluten Free Vegetable Base

Product Information
Vegetable Cobbler with Herbed Biscuits

Vegetable Cobbler with Herbed Biscuits

Ingredients

Vegetable Cobbler with Herbed Biscuits

Build It

  1. Sauté vegetables in butter.
  2. Add milk, Vegetable Stock, and Dry Roux to thicken. Add Culinary Cream, place in ovenproof dish.
  3. Mix biscuits with Herb de Provence, and cover dish with mixture and bake until done.
  4. Serve with a side salad.
Perfect Scrambled Egg

Perfect Scrambled Egg

Ingredients

Perfect Scrambled Egg

Build It

  1. Thoroughly whisk together the eggs and Culinary Cream until smooth. Season with salt and black pepper.
  2. Cook eggs to your preference using flat top, egg pan or omelet pan.
Miso Glazed Cauliflower Salad

Miso Glazed Cauliflower Salad

Ingredients

Miso Glazed Cauliflower Salad

Build It

  1. Cut cauliflower into florets for roasting and toss in enough oil to barely coat. Season with salt and pepper.
  2. Roast cauliflower until al dente.
  3. Toss with Vegetable Base, Teriyaki Sauce, ginger, and vinegar
  4. Serve at room temperature with leafy greens or as a side dish.
Grilled Carrots

Grilled Carrots

Build It

  1. Peel and blanch whole carrots, shock to cool.
  2. Add MINOR’S® Gluten Free Vegetable Base to your favorite olive oil and coat carrots.
  3. Roast or grill over hot coals first on foil, and then to finish directly on grill grates.
  4. Top with fresh herbs and freshly ground black pepper.