Better Than Bouillon Seasoned Vegetable Base Description
A rich base that's made by combining real sautéed onions, celery, and carrots. This is the perfect starting point to create vegetable broth, minestrone soup or add it to rice for minimal flavor.
Only 1 tsp Better Than Bouillon = One Cube or 8 oz Can Broth
For the best results, refrigerate after opening.
Directions
For best results, refrigerate after opening.
Basic Stock Directions: Dissolve 1 teaspoon (equal to 1 bouillon cube) Seasoned Vegetable Base in 8 oz boiling water. For each quart of stock needed, use 1 1/2 teaspoons Seasoned Vegetable Base. Use basic stock for soups, sauces and gravies, or to cook vegetables, rice or pasta with more flavor.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (6 g)
Servings per Container: 38
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 750 mg | 31% |
|
| Total Carbohydrate | 1 g | 8% |
|
| Protein | 0 g | |
|
Not a significant source of calories from fat, saturated fat, trans fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
Other Ingredients: Vegetables and concentrated vegetable juices (carrot, celery, onion, tomato, onion*, potato*, garlic*), hydorlyzed soy protien, salt, yeast extract, sugar, maltodextrin, soybean oil, spice extractive.
*Dehydrated.
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Cauliflower & Chickpea Curry
[vc_row][vc_column][vc_column_text]This cauliflower and chickpea curry is the perfect dish to warm you up while keeping things light and nourishing. Made with tender cauliflower florets, protein-rich chickpeas and a fragrant blend of spices, this one-pot wonder is both satisfying and easy to prepare. This recipe delivers bold flavors with minimal effort. Serve it over fluffy rice or with warm naan for a meal that’s as cozy as it is delicious.
Cauliflower & Chickpea Curry
- 1 Tbsp. avocado oil
- 1/2 yellow onion (diced)
- 3 garlic cloves (minced)
- 2 tsp. grated ginger
- 2-1/2 Tbsp. curry powder
- 1 tsp. ground turmeric
- 1 oz. can full fat coconut milk
- 1 tsp. seasoned vegetable base
- 1 medium cauliflower (cut into bite sized florets)
- 1 15 oz. can chickpeas (drained)
- Salt (to taste)
- Pepper (to taste)
Optional: Cilantro
- In large sauté pan, heat 1 Tbsp. avocado oil over medium-high heat.
- Add onions and cook approximately 3-4 minutes. Add garlic and ginger and cook for a minute more.
- Add curry powder and ground turmeric and stir for just a few seconds.
- Pour coconut milk into pan and add seasoned vegetable base Better than Bouillon. Stir to incorporate the seasonings. Season with salt and pepper to taste.
- Add cauliflower and chickpeas to the pan. Stir to toss in the curry sauce. Bring to a boil. Cover and reduce heat to medium low. Simmer for about 15 minutes or until cauliflower is tender.
- If desired, garnish with chopped cilantro and serve with rice or naan.
Grab these ingredients and more at Vitacost.
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