Sentences with phrase «using vegetable bouillon»

By using vegetable bouillon and nixing the parmesan, this dish can be vegan without skimping on substance.

I read some of the other reviews about it being bland so I used vegetable bouillon and doubled garlic and curry and love it!

Not exact matches

The Better Than Bouillon vegetable base is what I'd use, but some people find it too salty.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

For the stock, I've used Rapunzel vegetable stock bouillon.

For the broth, I used 6 cups of water and 2 cubes of Rapunzel organic vegetable bouillon with sea salt and herbs, and salted to taste.

Do not use store - bought vegetable stock; if you don't have homemade on hand, use water or a high quality vegetable base like Better Than Bouillon vegetable base, diluted according to manufacturer's instructions.

For the vegetable broth, I used three bouillon cubes.

Transfer the sauce back to a pot -LCB- you can use the one you used to cook the cauliflower -RCB- and season to taste with salt, pepper and approx. 1/4 cube of vegetable bouillon and dill.

We use better than bouillon's vegetable base and a can of crushed fired roasted tomatoes in place of the fresh.

I also added a cube of vegetarian vegetable bouillon (to 5 cups of water), since previous reviewers recommended using broth.

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

Prepare your stock — I used a Kallo vegetable bouillon cube here but you can use homemade stock if you prefer..

I used beef instead of vegetable bouillon, chardonnay instead of sherry, regular cottage cheese and almost twice the amount of parsley, garlic, onions and thyme.

For the broth, instead of 10 cups water with bouillon cubes and soy sauce, use two 32 - ounce cartons of a good vegetable broth like Pacific organic (salted, not salt - free), plus two cups of water.

Susan, you can use an extra-flavorful soy - free vegetable broth or bouillon, and add about a teaspoon of salt to the cooking broth.

1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish

2 tablespoons (30 ml) olive oil 1 cube vegetable bouillon (Janet's note: I used nutritional yeast with a no - salt seasoning blend) 1 teaspoon dried parsley 1/2 teaspoon dried marjoram (Janet's note: I used dried tarragon) 1/2 teaspoon garlic powder (Janet's note: I used garlic granules) 1/2 teaspoon onion powder (Janet's note: I used onion granules) 1/4 teaspoon paprika 1/4 teaspoon black pepper 1 1/2 pounds (681 g) fingerling potatoes

Note: You can use 8 cups homemade vegetable broth, two 32 - ounce containers low - sodium vegetable broth, or one 32 - ounce container low - sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.

1 tablespoon of olive oil 1 large onion, chopped 2 large cloves garlic, chopped 250g chestnut mushrooms, chopped 1 tin cannellini beans, drained 1 bunch cavolo nero — about 10 stalks 250g vegetable stock — I use Marigold bouillon 1 chipotle chilli

1 tablespoon olive oil 1 large onion, peeled and chopped 3 leeks, washed well, trimmed and sliced 3 large carrots, chopped 3 sticks celery, chopped 2 — 3 cloves garlic, chopped 1 small swede, peeled and chopped 1 -2 l vegetable stock — I use Marigold bouillon Large handful flat leaf parsley, roughly chopped 1 jar of harissa — I like the Belazu rose harissa

4 -5 young leeks or 2 older — larger — leeks, washed and sliced 1/2 teaspoon olive oil 300g maftoul 750 ml vegetable stock — I use Marigold bouillon 1 tablespoon extra virgin olive oil 1/2 tablespoon lemon juice

2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded

3 large golden beetroot Olive oil spray 1 medium onion, chopped 2 cloves garlic, chopped 1 large eating apple, peeled and chopped 1l vegetable stock — I use Marigold bouillon No fat yoghurt Small bunch of mint, leaves chopped

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

This homemade vegetable bouillon is perfect for making a quick vegetable soup broth, or for using in my low carb cauliflower pizza base.

Either use half broth / half water, use a salt - free bouillon, or make your own vegetable broth.

The secret to getting the flavor just right is in the homemade vegetable bouillon — but you can use store - bought powdered bouillon as well (Massel brand is gluten free, if you can find it).

Bay leaf, Black pepper (limit to one pinch occasionally), Cream (use occasionally), Herb tea, Honey (limit to one teaspoon daily), Lemon juice, Moerman Mayonnaise (recipe in book), Nutmeg, Olive oil (use cold - pressed type only), Cheese, grated (Use low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse occasionally), Herb tea, Honey (limit to one teaspoon daily), Lemon juice, Moerman Mayonnaise (recipe in book), Nutmeg, Olive oil (use cold - pressed type only), Cheese, grated (Use low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse cold - pressed type only), Cheese, grated (Use low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onlUse low - fat, low - salt varieties only), Parsley (use sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse sparingly), Sea Salt (use only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse only a pinch in cooking water), Sunflower oil (use cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse cold - processed type only), Vegetable bouillon cubes (use those made without chemicals or preservatives onluse those made without chemicals or preservatives only),

It's really easy to make this stew vegan - just use your favorite vegetable bouillon.

For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead.