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.
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..
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).
https://minimalistbaker.com/easy-vegan-gravy/
Only used 1 T oil and the entire recipe was 3 cups total.
on the plate - (130 cal) Gardein vegan breaded turk'y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing*
Not sure of total calories for plate since yesterday was my day off from calorie counting (my idea of a "cheat day")
*cranberry dressing - take fresh cranberries, wash them and microwave (covered) until you can mash them with a fork. Add sweetener and frozen orange juice (about 1 T) to taste.
edit - the reason my gravy looks different from minimalist baker's is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.
From original:
>https://minimalistbaker.com/easy-vegan-gravy/
>
>Only used 1 T oil and the entire recipe was 3 cups total.
>
>on the plate - (130 cal) Gardein vegan breaded turk'y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing*
>
>...
>
>edit - the reason my gravy looks different from minimalist baker's is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.
https://minimalistbaker.com/easy-vegan-gravy/
Only used 1 T oil and the entire recipe was 3 cups total.
on the plate - (130 cal) Gardein vegan breaded turk'y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing*
Not sure of total calories for plate since yesterday was my day off from calorie counting (my idea of a "cheat day")
*cranberry dressing - take fresh cranberries, wash them and microwave (covered) until you can mash them with a fork. Add sweetener and frozen orange juice (about 1 T) to taste.
edit - the reason my gravy looks different from minimalist baker's is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.
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.
Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.
I found this recipe on google: https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/
Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.
Something like this: Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60
You could also make your own vegetable broth. Homemade broth is really tasty.
For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.
Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y
Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X
The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.
It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.
A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.
Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.
It might take a few try’s and some experimentation but it looks like it can be done.
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).
From the original:
>https://minimalistbaker.com/easy-vegan-gravy/
>
>Only used 1 T oil and the entire recipe was 3 cups total.
>
>on the plate - (130 cal) Gardein vegan breaded turk'y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing*
>
>Not sure of total calories for plate since yesterday was my day off from calorie counting (my idea of a "cheat day")
>
>*cranberry dressing - take fresh cranberries, wash them and microwave (covered) until you can mash them with a fork. Add sweetener and frozen orange juice (about 1 T) to taste.
>
>edit - the reason my gravy looks different from minimalist baker's is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.
reposted with permission
Not at all!
Jambalaya
So seafood was one of the last things I gave up before becoming vegan and because my husband is a New Orleanian, he always suggested I search nola.com for recipes. I still use this recipe, except I sub butter for vegan butter, and instead of any of the seafood or sausage, I use vegan sausage. I like Beyond spicy italian brats the most, but instead of leaving them in as everything cooks, I prefer to slice them up and pan fry them, getting them a little brown towards the end, then stir them in. For the broth, I really like Better than Boullion No Chicken base mixed with some hot water. I also like to add in a heaping scoop of tomato paste as well as a small can or two of tomato sauce because my husband likes his jambalaya "wet." I also like to add okra if I have any around (frozen works well).
Etoufee
So for this one I remember I used to follow a recipe when I made crawfish etoufee, but now I kind of wing it because once you know how to make a decent roux, the rest is up to taste. To make the roux: start with oil and flour at a 1:1 ratio. Meaning if you use one cup of oil, use one cup of flour, depending on how much etoufee you're going to make. I like the roux taste to liven up my dishes, so I will usually go with a full cup of each. Vegetable oil is best for this, I've found vegan butter gets too foamy and dries up too quickly, but I've also used olive oil (be careful as olive oil gets hot fast). Pour your oil into a pot on medium to medium low. When the oil is hot, pour in your flour and whisk. For the roux, it is important that you do not stop whisking or it will burn and you'll have to start over. Some people use an actual whisk, but I like using a wooden spoon. Have drink ready in hand and keep whisking until the roux turns dark brown in color, a chocolatey brown is good (some folks like the peanut butter brown but I like mine darker). Once it's a good color, dump in fresh cut celery, bell pepper, onion and garlic. These ingredients are things I eye, like I might cut 3-4 celery stalks, 1-2 bell peppers (I like green and red), two small onions or one large, and as many garlic cloves as I can peel. Stir it all together until the vegetables are coated in the roux and slightly cooked, about 3-5 minutes. Then pour in vegetable or vegan no chicken broth. I use maybe two cups. Then I stir in a heaping spoonful of tomato paste, let it get hot (simmering), and add my frozen okra. For seasonings, my go-tos are always Tony's, garlic powder, onion powder, cayenne, and pepper. And of course bay leaves. Add cooked vegan sausage as you like, rice, and I like green onions on top. Sorry if the 'recipe' is a bit all over the place. I can be more detailed if you shoot me a DM.
Cajun Pasta
So this one is my husband's concoction. Like the others, he used to make this as a seafood pasta, so the only things that have changed is we don't add seafood and we sub the dairy for vegan subs. You will need: 1 zucchini, chopped; 2 onions, diced; a shit ton of garlic, minced; 1 can of artichoke hearts; about 2-3 cups of sliced mushrooms (portabello or baby bella work well); about 2 cups of vegan parmesan; 4-5 cups of either unsweetened soy milk or unsweetened vegan creamer); 1 spoonful of tomato paste; one stick of vegan butter; pasta of choice (I like linguine); the juice of 2 lemons. Saute your vegetables (minus artichoke) in a pot with some oil and butter until they are soft. Add Tony's and pepper. Pour in milk or creamer. Let it get hot, then stir in tomato paste and add artichoke. Turn burner on low and slowly add in the parmesan. Add other seasonings you may like, plus the lemon juice. As you let it cook, it will thicken up. When it is as thick as you like (you can add more parmesan or butter if you want it thicker), serve over cooked pasta.
A note about seasonings: we are admittedly one trick ponies when it comes to seasoning, but Tony's creole seasoning is a staple. Garlic powder, onion powder, and cayenne pepper are also very important. Fresh or dried oregano are always good to add, and I like adding fresh thyme to almost everything.
I am not a professional so please let me know if something isn't clear or if you need further direction!
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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.
they do use chicken broth. but thought only vegans wouldn't use the broth made from animals. you could get some Superior touch Better than bouillon No Chicken Base GREAT stuff! use it all the time. that would work great for you to make your own.
I added the link so you could see what it looks like. you can usually find this stuff at whole foods and probably most health food stores. I also see a couple others on amazon I have not heard of before
Orrington Farms No Chicken base
and this one
I might have to check these out!
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.