Wegmans vegetarian recipes.
Veggie Loaf
1 bag T.V.P.
1c Egg replacer
2 cup Panko
2 cloves minced garlic
2T Italian seasoning
1T Fennel Seed
1 bag Wegmans Food you feel good about Mirepoix
2T Olive oil
Rehydrate the T.V.P. as per the package instructions. Mix Egg replacer with 2 cups of water. Sauté mirepoix in olive oil until translucent. Thoroughly mix all ingredients together. Form into 2 loaves, roll each loaf in parchment paper, then in foil, twist the ends to seal. Bake at 350 degrees for aprox. 45 minutes or until an internal temperature on 165 degrees has been reached. Let rest 5 – 7 minutes before slicing. Serve with a light BBQ sauce, tomato sauce or vegan Demi-glace.
Serves 8 - 10
Glazed Root Vegetables
2 ½ # of ¾” diced assorted Root vegetables (parsnips, turnips, carrots, rutabagas, etc.)
3T Olive Oil
1T Fresh Thyme leaves
1/4c Agave nectar
1T brown sugar
Salt & Pepper
Blanch & Shock vegetables. Saute in olive oil until starting to carmelize, add agave & brown sugar & reduce until a glaze. Finish with thyme, salt & pepper.
1c Egg replacer
2 cup Panko
2 cloves minced garlic
2T Italian seasoning
1T Fennel Seed
1 bag Wegmans Food you feel good about Mirepoix
2T Olive oil
Rehydrate the T.V.P. as per the package instructions. Mix Egg replacer with 2 cups of water. Sauté mirepoix in olive oil until translucent. Thoroughly mix all ingredients together. Form into 2 loaves, roll each loaf in parchment paper, then in foil, twist the ends to seal. Bake at 350 degrees for aprox. 45 minutes or until an internal temperature on 165 degrees has been reached. Let rest 5 – 7 minutes before slicing. Serve with a light BBQ sauce, tomato sauce or vegan Demi-glace.
Serves 8 - 10
Glazed Root Vegetables
2 ½ # of ¾” diced assorted Root vegetables (parsnips, turnips, carrots, rutabagas, etc.)
3T Olive Oil
1T Fresh Thyme leaves
1/4c Agave nectar
1T brown sugar
Salt & Pepper
Blanch & Shock vegetables. Saute in olive oil until starting to carmelize, add agave & brown sugar & reduce until a glaze. Finish with thyme, salt & pepper.
Grilled Portobella 'Flat Iron'
½ c Olive Oil
1T Red wine vinegar
1t fresh thyme leaves
1t fresh rosemary leaves
1t cracked black pepper
1 1/2t kosher salt
1t worchestershire sauce
1 1/2t minced shallots
1T garlic
6 Peeled & gilled portobella mushrooms
Combine all ingredients & pour over the portobella’s, place a weighted pan on top & refrigerate for 2-3 hours. Grill until tender, slice on bias & serve
Garlic Rappi
1 ½ # of cleaned Rappi
4 Cloves of garlic thinly sliced
3T Olive Oil
Salt & Pepper
Blanch & Shock Rappi. Sauté with olive oil, garlic , salt & pepper until heated through.
1T Red wine vinegar
1t fresh thyme leaves
1t fresh rosemary leaves
1t cracked black pepper
1 1/2t kosher salt
1t worchestershire sauce
1 1/2t minced shallots
1T garlic
6 Peeled & gilled portobella mushrooms
Combine all ingredients & pour over the portobella’s, place a weighted pan on top & refrigerate for 2-3 hours. Grill until tender, slice on bias & serve
Garlic Rappi
1 ½ # of cleaned Rappi
4 Cloves of garlic thinly sliced
3T Olive Oil
Salt & Pepper
Blanch & Shock Rappi. Sauté with olive oil, garlic , salt & pepper until heated through.
Vegetable Empanadas
2 pkg Goya Empanada Shells 1 Red Onion small diced
½# raw cashews 1 Red peper small diced
1t lemon juice 1/4 c Goya Sofrito
1T minced Garlic 1 T Goya Reciato
1 1/2t kosher salt 1 Pkg Goya Sazon with Achoite
3T Olive oil 1 T Goya Adobo
1 Zucchini small diced
1 Goldbar Squash small diced
Soak cashews in water overnight, drain, place into pot and just cover in water, bring to a boil for 30 minutes, let cool, drain & reserve liquid, puree cashews adjusting the consistency with some of the cooking liquid, finish with 1T olive oil, lemon juice, 1t minced garlic & kosher salt.
Saute the vegetables in remaining olive oil with garlic or 2 minutes, Add Sofrito, Reciato, Sazon & Adobo & cook until mixture has lost most of its moister.
Layout the empanada shells on a table, brush the shells with water, place a tsp. of cashew cheese in the center of each shell, top with 2 tsp. of the vegetable mixture, fold the shell in half & crimp the edges together with a fork. Fry until crisp & brown about 3 – 4 minutes.
Tomatillo Sauce:
1 bag fresh spinach blanch & shock drain well
½ jalapeno
1 large peeled potato ( boiled until tender)
1 bunch cilantro
1tsp lime juice
1 can Goya tomatillos
Pinch of salt
Puree all ingredients in a blender until smooth.
Salsa:
2c Roma tomatoes small diced
1/4c Red Onion small diced
1/2t minced Jalapeno
1/2t minced Garlic
Salt to taste
1T White vinegar
1T Olive oil
¼ Chopped fresh Cilantro
Mix all ingredients together.
½# raw cashews 1 Red peper small diced
1t lemon juice 1/4 c Goya Sofrito
1T minced Garlic 1 T Goya Reciato
1 1/2t kosher salt 1 Pkg Goya Sazon with Achoite
3T Olive oil 1 T Goya Adobo
1 Zucchini small diced
1 Goldbar Squash small diced
Soak cashews in water overnight, drain, place into pot and just cover in water, bring to a boil for 30 minutes, let cool, drain & reserve liquid, puree cashews adjusting the consistency with some of the cooking liquid, finish with 1T olive oil, lemon juice, 1t minced garlic & kosher salt.
Saute the vegetables in remaining olive oil with garlic or 2 minutes, Add Sofrito, Reciato, Sazon & Adobo & cook until mixture has lost most of its moister.
Layout the empanada shells on a table, brush the shells with water, place a tsp. of cashew cheese in the center of each shell, top with 2 tsp. of the vegetable mixture, fold the shell in half & crimp the edges together with a fork. Fry until crisp & brown about 3 – 4 minutes.
Tomatillo Sauce:
1 bag fresh spinach blanch & shock drain well
½ jalapeno
1 large peeled potato ( boiled until tender)
1 bunch cilantro
1tsp lime juice
1 can Goya tomatillos
Pinch of salt
Puree all ingredients in a blender until smooth.
Salsa:
2c Roma tomatoes small diced
1/4c Red Onion small diced
1/2t minced Jalapeno
1/2t minced Garlic
Salt to taste
1T White vinegar
1T Olive oil
¼ Chopped fresh Cilantro
Mix all ingredients together.
Tofu Cheesecake
1-9 inch pie
Crust
1 ½ cups graham crumbs (made from 24 graham crackers)
6 tbsp Vegan Buttery Sticks
2 tsp cinnamon
Batter
1 package Tofuetti “Cream Cheese”
1 package silken tofu
1/3 cup soy milk
1/3 cup corn starch
3 t vanilla with vanilla beans
2/3 cup powdered sugar
1 tbsp fresh lemon juice
2 tbsp vegetable oil
Melt Buttery Sticks and mix into graham crumbs and cinnamon
Push evenly into pie pan and bake at 350 for 8-10 minutes, set aside to cool.
Puree cream cheese, tofu, vanilla, lemon juice and soy milk until smooth in food processor. Mix in sugar and cornstarch until smooth. With motor running, drizzle oil in slowly, until incorporated.
Pour into crust and bake until set in 350 oven, 25 – 30 minutes. Cool. Cut into 6-8 servings.
Truffles
¾ cup raw cashews
¾ cup cold water
1 lb bittersweet chocolate
Premium quality unsweetened cocoa for dusting
Puree cashews and water for 2 minutes in high power blender until it resembles heavy cream. Melt chocolate in double boiler. Cool slightly and mix with cashew cream, mix slowly to prevent bubbles. Cover and chill overnight or at least for 2 hours. Scoop small balls, roll in your hands and then dust in cocoa powder.
Crust
1 ½ cups graham crumbs (made from 24 graham crackers)
6 tbsp Vegan Buttery Sticks
2 tsp cinnamon
Batter
1 package Tofuetti “Cream Cheese”
1 package silken tofu
1/3 cup soy milk
1/3 cup corn starch
3 t vanilla with vanilla beans
2/3 cup powdered sugar
1 tbsp fresh lemon juice
2 tbsp vegetable oil
Melt Buttery Sticks and mix into graham crumbs and cinnamon
Push evenly into pie pan and bake at 350 for 8-10 minutes, set aside to cool.
Puree cream cheese, tofu, vanilla, lemon juice and soy milk until smooth in food processor. Mix in sugar and cornstarch until smooth. With motor running, drizzle oil in slowly, until incorporated.
Pour into crust and bake until set in 350 oven, 25 – 30 minutes. Cool. Cut into 6-8 servings.
Truffles
¾ cup raw cashews
¾ cup cold water
1 lb bittersweet chocolate
Premium quality unsweetened cocoa for dusting
Puree cashews and water for 2 minutes in high power blender until it resembles heavy cream. Melt chocolate in double boiler. Cool slightly and mix with cashew cream, mix slowly to prevent bubbles. Cover and chill overnight or at least for 2 hours. Scoop small balls, roll in your hands and then dust in cocoa powder.
