Sentences with phrase «substitute vegetable stock»

For a vegetarian version, substitute vegetable stock for the chicken stock.

To make it vegetarian, substitute vegetable stock for the chicken stock.

Three things it could be should you wish to eliminate the milk and butter, substitute vegetable stock, or eliminate the milk and butter and substitute vegetable stock.

Leave out the chicken and substitute vegetable stock to make this vegetarian.

Not exact matches

Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2 tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock Juice of one lime 3 to 4 tablespoons curry powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste

Kitchen Basics stock is a flavorful substitute for broth and an essential ingredient for your favorite soups, sauces, pastas, marinades and vegetables.

For vegan: use vegetable stock instead of chicken stock, use olive oil instead of ghee, and substitute coconut bacon for the bacon

I substituted chicken broth for the vegetable stock and it was excellent.

1 tablespoon olive oil 1 cup diced yellow onion (1 small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup creme fraiche or coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and pepper to taste

The vegetable stock is used for a mild flavor, so you can absolutely substitute water and use herbs or other seasonings as needed.

However, is there a substitute for vegetable stock?

Add a tablespoon of purée per two cups of cooked pasta as a one - to - one butter substitute, thinning it into a sauce with water or vegetable stock.

2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese

Keep it vegan by using vegetable stock and additional vegetables, and substitute tamari for the fish sauce; tofu or tempeh could be added for protein, if you like.

2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil foVegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for gaStock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil fovegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for gastock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish

1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro

Recipe Ideas: • Substitute fish, vegetable or fat free chicken stock for part or all of the oil in a recipe.

For a vegan option, Substitute bone broth, ghee, and chicken for vegetables stock, avocado oil, and mushrooms!

1 gallon beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4 pounds ground beef (or a mixture of ground beef and ground organ meats) 1 tablespoon salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced small 3 — 4 heads of broccoli or cauliflower Additional vegetables may be added or substituted, as desired Clarified butter or beef fat, if desired

For vegans / vegetarians, use vegetable stock as a substitute for chicken stock.