2 carrots, chopped 2 stalks of celery, chopped 1 onion, chopped 2 cloves garlic, minced 2 cups dry lentils 3 bay leaves 1/2 teaspoon dried thyme, crushed 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 8 cups canned chicken broth (
substitute vegetable broth for a vegan treat) 4 ounces Canadian - style bacon (optional)
If you want to make it vegetarian,
substitute vegetable broth for the chicken broth.
* To make this dish vegetarian,
substitute vegetable broth and soy sauce for the chicken broth and fish sauce.
For the risotto: 2 quarts chicken broth (can
substitute vegetable broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garnish
Hey Susan, You could
substitute vegetable broth.
If you wanted to make this dish vegetarian (vegan, actually), you could omit the bacon and
substitute vegetable broth for chicken broth.
To keep my slow cooker Caribbean black beans vegetarian
I substituted vegetable broth for chicken.
I substituted vegetable broth for the chicken broth, and still used the sour cream and butter.
Substituting vegetable broth for the chicken broth called for in the recipe is an easy way to make this a purely vegetarian soup.
I didn't have sun dried to stones, so I used a small amount of good tomato sauce instead, and I also
substituted vegetable broth for the chicken broth, Parmesan for the feta cheese, and white wine for the Vermouth.
NOTE: This recipe can easily be converted to vegetarian by
substituting vegetable broth for chicken broth, and omitting the chicken.
Not exact matches
I added chicken
broth but
vegetable broth could easily be
substituted to make this soup entirely vegetarian.
It's a great way to increase your children's
vegetable and bone
broth consumption, And if you must have «tortilla chips», try the below
substitute!
Anyway, I separated his portion out before I added salt and no lime or cilantro for him, and I
substituted chicken
broth (as he's had chicken) for the
vegetable broth.
1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon
vegetable oil 1 onion, chopped 1/2 cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or
substitute 1 habanero) 2 cups rice 1 quart chicken
broth Salt and freshly ground black pepper to taste Fry the salt pork in a pot to render the fat.
+ +
Vegetable broth may be
substituted.
In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato —
vegetable broth (or you can also
substitute chicken
broth if you like).
You could just
substitute with extra
vegetable broth - it might need a bit more time to thicken up fully.
Kitchen Basics stock is a flavorful
substitute for
broth and an essential ingredient for your favorite soups, sauces, pastas, marinades and
vegetables.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups
vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or
substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and
substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of
vegetable broth for the taco seasoning.
Since you aren't using cashews, I would try
substituting / adding 1/4 of unsweetened coconut milk for
vegetable broth.
I
substituted chicken
broth for the
vegetable stock and it was excellent.
I
substituted 1/2 the water with
vegetable broth for heartier taste.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups
vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I
substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Easiest Almond Milk Ever Powdered Sugar
Substitute Homemade Rice Milk Easy Chocolate / Carob Chips (dairy - free with sugar - free option) Homemade
Vegetable Broth
Of course it wouldn't compare to the real thing, but
vegetable broth might be an ok
substitute.
I enjoy this curry extra rich and creamy, but feel free to
substitute 1 cup of
vegetable or chicken
broth for the some of the coconut milk.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken
broth,
vegetable broth can be
substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be
substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Note: If you're vegetarian, this soup can easily be made vegetarian or vegan by
substituting the chicken for chickpeas (or a protein source of choice) and using
vegetable broth.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or
vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy
substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Janet's note: Since I used soy curls, the first thing I did was soak the soy curls in warm
vegetable broth until reconstituted and then I simply
substituted in the recipe directly for the seitan.
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style
vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or
substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
While I prefer to make Melting Sweet Potatoes with
vegetable broth because of the flavour, you can certainly
substitute beef or chicken
broth.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups
vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can
substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Prepare the rice as instructed according to the package, using 1 1/2 cups water and
substituting the remaining amount of water what you would use with the 1 1/2 cups
vegetable or chicken
broth.
However, if you are vegetarian, my homemade
vegetable broth, rich in minerals and vitamins, is a great
substitute to the bone
broth.
And a meat based soup can often be easily converted into a vegetarian soup or even vegan, simply by leaving out the meat and
substituting a good
vegetable broth.
For a vegan option,
Substitute bone
broth, ghee, and chicken for
vegetables stock, avocado oil, and mushrooms!
For vegetarian, simply
substitute the chicken
broth for
vegetable -LSB-...]
If you don't have time you can
substitute 2 cups of canned chickpeas and 6 cups of good
vegetable broth.