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 Perfect Scrambled Egg Miso Glazed Cauliflower Salad Grilled Carrots Vegetable Cobbler with Herbed Biscuits Print Ingredients MINOR’S® Culinary Cream MINOR’S® Herb de Provence Flavor Concentrate MINOR’S® Dry Roux (Sauce/Soup Thickener) MINOR’S® Classical Reductions Reduced Vegetable Stock Waxy potatoes Parsnips Carrots (can be substituted with parsnip or other root vegetable for more earthy and vegetal taste.) Onions Turnips or rutabagas Whole milk Biscuit mix Butter Build It Sauté vegetables in butter. Add milk, Vegetable Stock, and Dry Roux to thicken. Add Culinary Cream, place in ovenproof dish. Mix biscuits with Herb de Provence, and cover dish with mixture and bake until done. Serve with a side salad. Perfect Scrambled Egg Print Ingredients MINOR’S® Culinary Cream Fresh eggs or liquid eggs Build It Thoroughly whisk together the eggs and Culinary Cream until smooth. Season with salt and black pepper. Cook eggs to your preference using flat top, egg pan or omelet pan. Miso Glazed Cauliflower Salad Print Ingredients MINOR’S® Gluten-Free Vegetable Base MINOR’S® Teriyaki Sauce Ready-To-Use Sauce or, add some heat with MINOR’S® Sweet & Spicy Plum Ready-To-Use Sauce. Cauliflower White Miso Fresh Ginger Rice wine or apple cider vinegar Salad oil Build It Cut cauliflower into florets for roasting and toss in enough oil to barely coat. Season with salt and pepper. Roast cauliflower until al dente. Toss with Vegetable Base, Teriyaki Sauce, ginger, and vinegar Serve at room temperature with leafy greens or as a side dish. Grilled Carrots Print Ingredients MINOR’S® Gluten Free Vegetable Base or, go Vegan by using MINOR’S® Low Sodium Vegetable Base No Added MSG Gluten Free Carrots Olive oil Build It Peel and blanch whole carrots, shock to cool. Add MINOR’S® Gluten Free Vegetable Base to your favorite olive oil and coat carrots. Roast or grill over hot coals first on foil, and then to finish directly on grill grates. Top with fresh herbs and freshly ground black pepper. Share this recipe family: More Like This Industry Trends The Benedict Revival
