Alfredo All The Way. In So Many Ways. Picture this: A luscious, plant-based sauce tailor-made for diners with dietary restrictions and preferences, but flavorful and versatile enough to hit the spot for any diner. That’s our Vegan Alfredo. And these are just a few of our favorite ways to use it—beyond tossing it with fettuccine. Featured Products Minor’s Vegan Alfredo Product Information Vegan Alfredo Arancini Roasted Wild Mushroom Soup Vegan Alfredo Polenta with Herby Brussels Sprouts Pappardelle with Sweet Pea Vegan Alfredo Sweet Potato and Alfredo Mulligatawny Minor’s Vegan Alfredo Corn Chowder Alfredo Creamed Fregula Chipotle Alfredo Enchiladas Spinach Alfredo Pizza Vegan Alfredo Arancini Print Ingredients Olive oil White onion, minced Garlic cloves, minced Arborio rice White wine Vegetable broth, warmed Minor’s Vegan Alfredo Parsley, minced Sun-dried tomatoes, minced AP Flour Egg Panko breadcrumb Build It In a wide sauce pot over medium heat, add oil and onions. Cook until onions are translucent. Add minced garlic and continue to cook for another minute, then add arborio and cook. Deglaze with white wine. Reduce au sec or almost dry. Add broth ½ cup at a time, stirring frequently, until all liquid has evaporated before adding the next. Add vegan alfredo and stir in parsley, sun-dried tomatoes, and season with salt and black pepper. Spread risotto on a pan and cool overnight. Pre-heat fryer to 350F. Make a flour, egg wash and breadcrumb station. Scoop cooled risotto and roll into a ball shape. Dredge through breading station. Deep fry risotto balls until exterior is golden brown and internal reaches 145F. Roasted Wild Mushroom Soup Print Ingredients Vegetable oil Wild mushrooms, chopped Cremini mushrooms, chopped White onion, julienned Garlic cloves, shaved White wine Thyme, sprigs Vegetable broth Minor’s Vegan Alfredo Parsley, minced Build It In a large saucepan over medium-high heat, add oil and then once the once shimmers add the mushrooms. Cook until mushrooms caramelize, stirring occasionally. Add onions and continue to cook until the onions become translucent and slightly caramelized. Add garlic and continue to cook for another minute. Deglaze with white wine and reduce au sec or almost dry. Next, add the thyme, vegetable broth and alfredo sauce. Bring to a simmer and cook for 2 minutes. Remove thyme sprigs. Working in batches - transfer mixture to a blender about ½ to ¾ of the way and blend gradually increasing speed until mixture is smooth. Season with salt and black cracked pepper. Once all the mixture is pureed, add parsley, season as needed and serve. (Reserve some of the cooked mushroom mixture for garnish.) Vegan Alfredo Polenta with Herby Brussels Sprouts Print Ingredients Polenta, course ground Water White onion, small dice Garlic, minced Minor’s Classical Reduction – Vegetable, prepared Demi sauce Minor’s Vegan Alfredo Vegan Parmesan cheese Oil Brussels sprouts, halved and blanched Whole grain mustard Parsley, chiffonade Chives Build It In a 4 qt pot, add polenta and boiling water. Cover the pot and let sit overnight. In a wide, medium sized sauté pan over medium heat, add oil, onions, and garlic. Sweat aromatics until fragrant, about 3-4 minutes. Add soaked polenta and vegetable broth, stirring frequently, about 6-8 minutes. Add vegan alfredo and season with salt. Continue to cook until polenta is soft, about 3-5 minutes. Remove pan from the heat, add vegan parmesan and black pepper. Set aside. In a sauté pan over medium high heat, add oil and when it shimmers add the brussels sprouts and cook until golden brown, season with salt and black pepper. Remove pan from the heat and toss with whole grain mustard, parsley, and chives. Serve polenta in a shallow bowl. Top with brussels sprouts mixture, and finish with the Vegetable demi. Pappardelle with Sweet Pea Vegan Alfredo Print Ingredients Pappardelle pasta Butter, unsalted White onion, ¼” dice Garlic clove, chopped Minor’s Vegan Alfredo Green peas, fresh or frozen Tarragon, chiffonade Parsley, chiffonade Parmesan cheese, freshly grated Build It In a medium pot, filled ½ way with water, add salt and bring to a boil. Add pasta and cook until al dente, about 6-8 minutes. In a sauté pan over medium heat, melt butter and sweat onions and garlic until aromatic, about 3-5 minutes Add wine, reduce by ¾ then add alfredo. Bring sauce to a simmer stirring frequently. Add pasta, peas, tarragon and parsley to the pan and toss until evenly coated. Transfer pasta to a plate and garnish with cheese Sweet Potato and Alfredo Mulligatawny Print Ingredients Minor’s Vegan Alfredo Water Sweet potato, roasted, peeled, sliced Vegetable oil White onion, ¼” dice Carrot, ¼” dice Celery, ¼” dice Garlic clove, chopped Jasmine rice, cooked Parsley, chiffonade Build It In a blender, add alfredo, water and sweet potatoes. Blend until smooth, season with salt. Transfer to a medium sauce pot and bring to a simmer over low heat. In a medium sauté pan over medium heat, add oil, onions, carrots, and celery. Cook until vegetables begin to soften, about 3-4 minutes. Add garlic and cook for an additional minute. Add rice and parsley, season with salt and black pepper. Add the sautéed mixture to the alfredo-sweet potato mixture and serve immediately. Minor’s Vegan Alfredo Corn Chowder Print Ingredients Vegetable oil Onion, ¼” dice Celery, ¼” dice Corn, grilled, removed from cob Potatoes, ¼” dice Garlic, cloves, minced White wine, Chablis Vegetable Stock or water Minor’s Vegan Alfredo Parsley, minced Build It In a 4 qt pan over medium heat, add oil, onions and celery. While stirring occasionally, cook until vegetables are sweated, about 3-4 minutes. Add potatoes and garlic. Continue to stir and cook for an additional 2-3 minutes. Add white wine and reduce au sec or almost dry. Add water, grilled corn, and vegan alfredo; bring to a simmer. Season with salt and black pepper Finish by folding in parsley. Serve immediately. Alfredo Creamed Fregula Print Ingredients Vegetable oil Mindful Chickn White onion, ¼” dice Garlic, chopped White wine Fregula, cooked Minor’s Vegan Alfredo Spinach, blanched Red bell peppers, roasted, julienne Parsley, chiffonade Build It In a large sauté pan over medium high heat, add oil and wait until it shimmers. Add chicken and spread evenly and sear until gold brown, about 2 minutes. Add onions and garlic and cook until aromatic and translucent, about 3 minutes. Stir frequently. Add wine and reduce by ¾. Next, add alfredo and bring to a simmer. Fold in fregula, spinach and peppers. Season with salt and black pepper. Garnish with parsley. Chipotle Alfredo Enchiladas Print Ingredients Minor’s Vegan Alfredo Chipotle in adobo, minced Cheese, shredded Green cabbage, shredded Sweet Earth® Mindful Chik’n Tortillas, 6” flour or corn Cotija cheese, grated Scallion, sliced thin on the bias Build It Pre-heat oven to 350F. In a small medium pot, add alfredo and bring to a simmer. Add chipotle and stir to completely combine. Season with salt. In a small bowl add cheese, cabbage, and Sweet Earth® Mindful Chik’n. Toss to combine. Lay tortillas out and place filling onto each tortilla and spread filling evenly. Roll tortillas and place on a baking pan seam side down. Spoon sauce over the stuffed tortillas and garnish with cheese. Bake for 10-12 minutes until the filling is hot and the tortillas are turning golden brown. Remove from the oven and garnish with scallions. Spinach Alfredo Pizza Print Ingredients Pizza dough, prepared Minor’s Vegan Alfredo Spinach leaves Mozzarella cheese, shredded Build It Pre-heat oven to 425F – place pizza stone in the center of the middle rack. On a floured surface, stretch pizza dough to 12 inch round, while creating a thicker crust. Sprinkle corn meal on the pizza peel and transfer dough to the peel. Using a ladel, spread alfredo evenly on the pizza dough Evenly layout the spinach leaves then cover with shredded mozzarella. Bake for 14-16 minutes until the crust is golden brown. Remove from the oven and rest before cutting Share this recipe family: More Like This Industry Trends Now Trending: Shareables Plant Forward Make it with MINOR’S®: Vegan Alfredo Plant Forward Veganuary: Challenge Accepted Plant Forward Pour on the Possibilities
