Better Than Bouillon Vegetarian No Chicken Base Description
A paste that produces a standard base with chicken flavor that can be used in soups, gravies, and meat stocks.
For best results, refrigerate after opening.
Basic Stock Directions: Dissolve 1 teaspoon (equal to 1 bouillon cube) No Chicken Base in 8 oz boiling water. For each quart of stock needed, use 1 1/2 tablespoons No Chicken Base. Use basic stock for soups, sauces and gravies, or to cook vegetables, rice or pasta with more flavor.
Only 1 tsp Better Than Bouillon = one cube or 8 oz can Broth
*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.
Serving Size: 2 Teaspoon (6 g)
Servings per Container: About 38
|Amount Per Serving||% Daily Value|
|Calories from Fat||5|
|Total Fat||0.5 g||1%|
|Total Carbohydrate||2 g||1%|
Not a significant source of saturated fats, trans fat, cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
Other Ingredients: Vegetables (carrot, celery, onion), salt, hydrolyzed corn protein, maltodextrin, cane sugar, canola oil, yeast extract, corn syrup solids, dried potato, natural flavors, turmeric.
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Vegan Broccoli & “Cheddar” Pasta
It might surprise you just how many dishes can be easily modified to fit a vegan diet without sacrificing the taste you expect. Need convincing? This vegan pasta recipe uses nutritional yeast and miso to bring about the familiar “cheesy” flavor, with a vegetable-based bouillon paste adding richness and depth. We dare say, this vegan broccoli “cheddar” pasta might just surpass the original.
1 lb. pasta (any kind)
3/4 cups nutritional yeast
1-1/2 Tbsp. miso paste
2 tsp. vegan bouillon
2 cups broccoli, finely chopped
2-1/4 cups filtered water
1-1/2 cups unsweetened soy milk
1 Tbsp. oil or vegan butter, as needed
1 tsp. garlic powder
1 tsp. parsley
Pepper, to taste
Vegan Sunflower-Hemp Parmesan, optional, to top
- In large sauce skillet, combine milk, oil and water and bring to boil.
- Whisk in nutritional yeast, miso, bouillon, garlic and parsley.
- Add pasta and broccoli and cover. Reduce heat to medium-low and continue to cook pasta for about 10 minutes or until desired texture is reached.
- Season to taste. Top with vegan parmesan, if desired, and serve.