The best Packaged Vegetable Bouillon: Reddit reviews

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This was SUCH a good chili recipe. My changes - used 0 cal sweetener instead of molasses (added sweetener at the end of cooking). Added 174 grams of Gardein beefless ground to increase protein. I cooked my lentils seperately and then added them toward the end. Also, did not use 2 T oil, only spray oil (cals included). All spice calories were counted. Used Better than Bouillon no-chicken for my broth (3 tsp bouillon added to 3.5 c water). Entire recipe the way I made it was 11 cups. 1 cup is pictured in photo. saltine cals are also included in total

The cheeze on the broccoli was sliced up Follow your Heart American (I prefer this to the shreds). Covered everything in the microwave to get it melty.

If it doesn't taste the same/as good without the beefiness, you might consider trying a vegetarian "beef" bouillon. Better than Bouillon makes a Vegan No Beef (your local grocery store might have it for a buck or two cheaper than Amazon has it) option that I've used for potluck dishes that would have otherwise been vegetarian.

Have you ever tried Not Chick'n Bouillon Cubes?

https://www.amazon.com/Edward-Sons-Chickn-Bouillon-Cubes/dp/B00113ZTVK

I've started substituting this whenever I want to make something that requires a broth, and I find it adds a lot of flavor. Give it a shot, if you can find it!

I'm using the "beef" version of those cubes in an instant pot to make my own seitan over the weekend. I'm excited to try it out!

Not sure what country you are in, but here are the US Amazon pages; Beef and Poultry.

If I had to recommend one product to you that would help it is this:

https://www.amazon.com/Better-Than-Bouillon-Chicken-Base/dp/B07YN74MJW

It's a bouillon that taste just like chicken but is made from veggies.

You can use it in soups and sauces and lots of other things. A lot of vegans swear by it.

I have used that brand before, particularly their ham flavored one, and they are salty. It would probably work though.

Here is what I use to make chicken soups, chicken pop-pies, etc; Better Than Bouillon, No Chicken Base, Vegan Certified. You can find it cheaper in the grocery stores, like Walmart, etc. Just make sure you get the Vegan ones, because their regular stocks look almost identical on the shelf. A good heaping tablespoon will be more than plenty for this recipe.

The simmered seitan con be super flavorful. I make simmered saitan using Better than Bullion No Chicken Base and then take those "fillets" and bread and deep fry em, and serve em with mashed potatoes and gravy for a nice protein and calorie dense southern meal.

But seitan doesn't have to be simmered. I make my pizza meat with baked seitan. Just mix in a fairly heavy amount of black pepper, paprika, garlic, and salt ( other additions can include thyme, fennel, sage, etc.) roll into a log, wrap in foil, and bake at 350 for maybe 90 minutes (turning occasionally). Then crumble that up and put it on pizza. Fucking delicious.

Chicken stock works fine, I actually prefer it, the one I use is plant based chicken stock: https://www.amazon.com/Better-Than-Bouillon-Chicken-Base/dp/B07YN74MJW

I swear by this stuff and it lasts forever, way better than dried cubes IMO

better than bullion then ad a flavor pack and/or 5 spice powder

https://www.amazon.com/Better-Than-Bouillon-Vegetarian-Ounce/dp/B004W9SLPQ/ref=sr_1_6?keywords=vegan+better+than+bouillon&qid=1663119707&sprefix=vegan+better+than%2Caps%2C75&sr=8-6

https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK/ref=sr_1_7?keywords=vegan+better+than+bouillon&qid=1663119707&sprefix=vegan+better+than%2Caps%2C75&sr=8-7

These are what I use for the base for rehydrating the tvp, plus some soy sauce usually then like I said whatever else (enchilada sauce, buffalo sauce, barbecue sauce, marinara sauce, etc)

You can find these not from daddy bezos it's a fairly common brand. TVP should be available in most supermarkets but if not you can find it online, I buy moderate bags at a time for $20

My favorite "beef" broth is the Better than Bouillon no beef base https://www.amazon.com/Better-Than-Bouillon-Vegetarian-Ounce/dp/B004W9SLPQ

It's expensive, but you only need a little bit

This is a great no-tomatoes lentil soup that you can freeze or not.

If you don't have a go-to broth, you might like this product: Better Than Bouillon No Chicken Base. It works for the lentil soup, or you can make a quick 5-minute soup with veggies, rice noodles and protein of your choice.

You might like Hiyayakko (Japanese chilled tofu). Just make rice noodles and put a piece of cold regular tofu on top. Then add gf soy sauce and other toppings (I like ginger, sesame oil, green onion, and greens or fresh veggies).

I have only been vegan for 3 years so still learning. but for the ham flavor yep the orrington farms pork flavored vegan bouillon should help, also the beef flavored bouillon I use and is good. but another really good replacement flavor for beef is Superior Touch Better than Bouillon No Beef Base

https://www.amazon.com/Better-Than-Bouillon-Vegetarian-Ounce/dp/B004W9SLPQ/

their No Beef Base is also good

to replace Italian style sausage is pretty easy using the same seasonings they use in sausages.

I use this in my homemade vegan spaghetti sauce

This would make 1 pound of meat sausage.

1tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon freshly cracked black pepper
11/4 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoons crushe red pepper flakes, or to taste (for hot Italian)
1/4 teaspoon ground fennel seed
1/4 teaspoon anise seed (my addition to try)
1 pinch brown sugar
1 pinch dried oregano
1 pinch dried thyme

For the meat texture. use Gardein Ultimate beefless ground. (8 ounces equals 1 pound meat) this replacer is the least flavored and can be easily reflavored.

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Meatballs are another thing. you can use Flax egg replacer and any meat replacer you want along with the bread crumbs and all the seasonings. use Violife Brand Parmesan cheese in place of the real cheese.

you may want to bake them or pan fry them before you add to your dish.

I hope this helps??

BTB Seasoned Veggie Base is a great flavor bomb to stir into soups, braises and stir fries. It will boost whatever stock you're already using, or can be used as the base stock when you add some gelatin for body.

Takii is another "booster" made from dried mushrooms. It comes in a powder form that quickly dissolves into wet dishes.

You just have to try things and find out what works for you. You can use water, vegetable stock, or other substitutes. Better than Bouillon makes vegetarian and vegan products, like No Chicken Base, Vegan Certified 8 oz..

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It's because her homemade vegetable broth has a red tint from added tomato paste. Mine used this Better than Bouillon which I highly recommend over any other broth. Also I used cremini mushrooms because I didn't have dried porcini, but that's probably not the main reason for the difference

Also, she says you can leave some of the mushrooms out of the blender for more texture. I did that and added them back in after blending. I think that looks better.

My grocery stores have the beef base paste. At least the big ones (like a Shoprite in my area). Maybe not Whole Foods or Trader Joes. I find it in the aisle with the cans of broth. The brand is Better than Bouillion (see https://www.amazon.com/Better-Than-Bouillon-Beef-Base/dp/B000VDWQXA). It really tastes much much better than bouillion cubes and is nice to have on hand when you run out of broth (homemade or canned) or your broth is just not strong enough. Some are low"er" sodium. They have many flavors (chicken, beef, roasted veggie, fish, and I think a couple others). I've only used the low sodium chicken and beef so I can't say if the other flavors are good.

https://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S/

I meal prep with this + beans, rice, potatoes, sweet onions, green onions, garlic, bell pepper. Serve with sourdough bread. Super hearty and healthy. Very easy. Good luck!

If you shop on Amazon at all, you can order it from there as an Add-On item. A lot of stores carry it too but I have noticed many of them only carry the chicken and beef broth, and not the veggie one :(

When I started 1200 I took the easy way and bought take out then added a bunch of veggies. For example, I got a really nice vegan Thai curry dish and portioned it out so all I had to do was cook some veggies then add a couple of tablespoons of the curry. Here's a delicious soup I made with a tablespoon of Thai curry, bouillon, and veggies. So simple. Indian food works too. Also, you might be interested in subscribing to /r/vegan1200isplenty

**Wanted to mention..a product I highly, highly recommend for any of your soup recipes is Better than Bouillon No-Chicken bouillon. It is the best. Really.

You could make your own! I buy this as it's cheap and lasts me a LONG time: http://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S

It's got the most incredible umami flavor. Sometimes, I just eat a tsp of it by itself. I love it.

I lived with a vegetarian for a while. I used Not-Beef and it made great French onion soup. Pretty flavorful. Not sure how the flavor of this compares to real beef bouillon, because I hardly ever use either.

With cashew-potato-carrot-garlic-onion cheese, it's all about the seasoning! Black pepper, cayenne pepper, salt, paprika, and Chick'n bouillon! It's slammin'.

Make that a fourth keto/vegan pair.

In most cases I just make something something low carb and use a vegan substitute where necessary (usually cheese and dairy), or do two separate meals that are similar in nature (two small pizzas with one keto and one normal crust). Failing all else, you can make something keto/vegan and then add stuff to your own portion that your partner can't eat - the other day we did cauliflower mashed potatoes, used Smart Balance instead of butter and I threw a bunch of Parmesan cheese into mine to thicken it up while she used bread crumbs. Almond flour might have worked really well there for both of us; might have to try that next time.

I've found that many vegan substitutes (aside from fake meat) are low in carbs anyways. Stuff that tends to work well are nuts (and their flours), Nutritional Yeast (vegan queso is just nutritional yeast, water or salsa and spices, all of which are low carb), and Flax Seed. Vegetables are also generally safe, so that should give you a lot of flexibility.

Other than that, I usually just use tofu, cauliflower or mushrooms (seasoned with vegan chicken bouillon - http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK) whenever meat is called for. At some point I really want to try vegan keto lasagna (eggplant strips for noodles, vegan cheese, and slightly overcooked tofu crumbles, which makes them a little chewy).

So I'm on this highly restricted diet -- kind of like Atkins but without the fat. It's been a dramatic change from cooking with butter and oil and roux etc. to cooking with no fat at all. But I made a shrimp dish that was pretty simple and similar to this one as far as being minimalistic and quick to make.

I took:

• 8oz of fresh/thawed peeled and deveined shrimp
• seafood seasoning blend of your choice (like a Paul Prudhomme seafood magic type of seasoning)
• 1/2 teaspoon of finely minced garlic
• 1/4 cup of lobster or seafood stock from a 10 calorie per cup paste (like Better than Boullion's lobster base -- only use 1/4 tsp. to reconstitute to 1/4 cup liquid.
• Dark rum (like Goslings) for deglazing
• Sriracha Hot Sauce to taste

Season shrimp with seasoning mix. Heat a cast iron skillet very hot and coat with cooking spray. Toss in the shrimp and mix around for a minute, then toss in the chopped garlic. Sear until shrimp are almost done and sticking to the pan. Pour in the reconstituted lobster stock and a squirt or two of the Sriracha while stirring and scraping the pan. Remove shrimp and put on plate. Then carefully (without igniting yourself) pour in some of the dark rum into the skillet to make a thick hot rummy garlic sauce and scrape the pan clean with the liquid. Remove from heat before it starts to evaporate and pour it over the shrimp. You can use more stock or rum to your liking if you like them saucy. You can also substitute the Vietnamese chili garlic paste for the hot sauce and it works just as well.

As posted, the recipe should equate to less than 250 calories with zero fat (other than what's naturally in the shrimp). I saute onions and zucchini or some other veg in the same skillet to add to the pan flavors and to pick up whatever flavors I can get from the shrimp.