Go Global. And Meatless. It’s no secret: more diners are eating less meat every day. But meatless doesn’t have to mean less flavor—or adventure. Here are just a few ways our vegan sauces and reductions can help keep your menu fresh, unique and best of all, globally inspired. Featured Products Minor’s Vegetable Reduction Product Information Minor’s Roasted Garlic Flavor Concentrate Product Information Lomo Saltado Korean Rice Cakes Harissa Grilled Vegetables Vegetable Bouillabaisse Omurice Lomo Saltado Print Ingredients Onion, julienne Bell pepper, julienne Cherry tomato Sweet Earth® Awesome Burger Cooked rice Garlic Minor’s Vegetable Reduction Pomme Frites Build It In a saute pan over medium-high heat, add oil. As the oil shimmers, add onions, pepper and tomatoes. Cook until caramelized and golden brown. Add awesome burger slices, rice and garlic – cook for 1 minute. Then add vegetable reduction and water and simmer. Fry pomme frites until golden brown and season with salt. Top with awesome ground mixture. Korean Rice Cakes Print Ingredients Korean rice cakes Onion, dice Bell pepper, dice Sweet Earth® Awesome Grounds Carrot, julienne Gochujang Minor’s Vegetable Reduction Cilantro Build It Soak rice cakes in cold water for 20 minutes. Strain rice cakes and transfer to a small medium sauteuse and cover with water, bring to a simmer and cook until soft. Drain and reserve. Using a medium saute pan over medium-hight heat, add oil, peppers and onions and cook until lightly caramelized. Add the awesome grounds and carrots and continue to cook. Add gochujang, vegetable reduction and water to the pot and simmer. Add scallions and sesame to garnish. Harissa Grilled Vegetables Print Ingredients Sweet potatoes Zucchini squash Harissa Yogurt Minor’s Roasted Garlic Flavor Concentrate Scallions Radish Almonds Build It Cut sweet potatoes into wedges and and zucchini in half. Season with harissa and grill. Mix yogurt and garlic together until combined. On a plate spread out the garlic yogurt. Top with vegetables. Garnish with scallions, radish and almonds. Vegetable Bouillabaisse Print Ingredients Chayote Kalabasa / Squash Beets Radish Potato medley Poaching Ingredients Sake Mirin Sugar white Peppercorn Bayleaves Garlic Celery Onion Thyme Sauce Ingredients MINOR’S® Reduced Vegetable Stock Water Garlic Fennel Saffron White wine Lemon juice Build It In a medium saucepan combine all poaching components water, sake, mirin, sugar, peppercorn, bay leaves, garlic, celery, onion, thyme, vinegar, fennel seeds. Bring to simmer then poach (separately) Chayote, Radish, Kalabasa, Beets, Potato. Make the Bouillabaisse sauce: In a small saucepan set in medium heat, add the olive oil sauté fennel, garlic, saffron until translucent, add about half of white wine then drink the rest of the wine. let it simmer for a few minutes. Then add water, vegetable reductions bring it to a boil to simmer then season with lemon juice and S+P. add slurry to thicken if needed. Assemble: Place the poached veggies into the center of the plate or bowl then pour the Bouillabaisse sauce over/around veggies garnish with micro cilantro. Omurice Print Ingredients Rice, cooked Mushroom, diced Onion, dice Carrot, finely chopped MINOR’S® Reduced Vegetable Stock Egg Build It Using a medium skillet over high heat, add oil until hot, then sauté onion, mushroom, and carrot together until lightly caramelized. Add the cooked rice and continue to cook. Add enough Vegetable Reduction Demi-Glace to coat rice evenly. Toss until uniform. Add more if necessary. Add rice to mold of choice, then plate on serving dish. In a medium non-stick pan over medium heat, spray oil, then add eggs. Scramble together but keep uniform. When about 50% cooked, roll up corners of the egg off the heat, then slowly roll omelette using edge of the pan. Continue to do so until completely rolled. Then return corner of the pan with the egg over the heat for 15-20 seconds. Turn egg over onto plated fried rice. Cut open the omelet, then drizzle additional Vegetable Reduction Demi-glace over egg. Garnish with fresh chopped herbs, then serve hot. Share this recipe family: More Like This Industry Trends New Wave Old World Delis Box It Up! Flavor-packed Dishes, Anywhere They Want It Global Flavors Travel the World with Sandwiches Industry Trends The Evolution Of Comfort Food
