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Frontier Co-Op Vegetable Broth Powder Low Sodium -- 16 oz

Frontier Co-Op Vegetable Broth Powder Low Sodium
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Frontier Co-Op Vegetable Broth Powder Low Sodium -- 16 oz

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Frontier Co-Op Vegetable Broth Powder Low Sodium Description

  • Low Sodium
  • Non-Irradiated

Frontier Co-op® Vegetable-Flavored Broth Powder is an incredibly convenient, low-sodium powder used for many foods. Simply mix two tablespoons of broth powder with 8 ounces of boiling water. Simmer for 1-2 minutes and you have a ready-to-use vegetable broth!


This vegetable broth powder can be used to enhance the flavor of soups, sauces, and other main dishes. You will easily notice the enhanced flavor. It delivers a savory combination of vegetables and seasonings.


This vegetable broth powder contains plenty of a well-balanced combination of ingredients to make it a flavorful addition to many foods. It contains tomato, dehydrated garlic, dehydrated onion, yeast extract, corn syrup solids, carrot, basil, parsley, celery seed, turmeric, spinach, and bay.


The broth powder has little to no sodium in it. No salt was added to the mixture and the other ingredients have very little sodium in them.


Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.


Add 2 Tbsp. broth powder to 1 cup boiling water. Simmer 1-2 minutes and serve.

*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: 2 Tbsp. (18 g)
Servings per Container: About 25
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium10 mg0%
Total Carbohydrate14 g5%
   Dietary Fiber1 g4%
   Total Sugars3 g
     Includes 2g Added Sugars4%
Protein2 g
Vitamin D0 mcg0%
Calcium20 mg2%
Iron0 mg0%
Potassium221 mg4%
Other Ingredients: Corn syrup solids, tomato, onion, garlic, yeast extract, carrot, basil, celery seed, parsley, spinach, turmeric, bay leaf.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Mushroom Shepherd’s Pie

Shepherd’s pie is an age-old comfort dish with variants from Europe to Indonesia and Canada to Brazil. While originally conceived by home cooks trying to cleverly extend leftover meat, these dishes now have many vegan variations that have been (lovingly) nicknamed “shepherdless pie.” This recipe features the customary cloud-like layer of mashed potatoes, but it tops a medley of mushrooms, veggies and a hint of sweet apple. Make no mistake, it’s just as filling as the pies of yore, but with a gentle (and tasty!) turn toward plant-based. Dig in! Mushroom Vegan Shepherd’s Pie in Casserole Dish on Marble Counter |

Vegan Mushroom Shepherd’s Pie


  • 16 oz. white button mushrooms (stems removed, chopped)
  • 1 cup carrots (sliced)
  • 1 medium apple (peeled and diced)
  • ½ small onion (diced)
  • 1 cup red peppers (chopped)
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup vegetable broth
  • 1 Tbsp. baking flour (gluten-free or flour of choice)
  • 1 Tbsp. coconut milk


  • 2 lbs. (approx. 8 medium) gold potatoes
  • ¼ cup coconut milk
  • ¼ cup vegetable broth
  • ¼ tsp. salt
  • ? tsp. black pepper
  • ¼ tsp. garlic powder
  1. Preheat oven to 375 degrees F.
  2. In skillet on medium heat, sauté mushrooms, carrots, apple, onion, peppers, salt and pepper for 10 minutes.
  3. Stir in broth, flour and coconut milk.
  4. Pour mixture into 8x8-in. baking dish or pie plate.
  5. In large stock pot with cold, salted water, add potatoes. Bring to boil and cook 20 minutes. Drain.
  6. In same skillet used to cook vegetables, mash potatoes. (Note: Leave skin on for gold potatoes.) Add coconut milk, broth, salt, pepper and garlic powder. Adjust seasoning to taste and continue mashing to desired consistency.
  7. In baking dish with vegetables, evenly layer mashed potatoes. Bake 20 minutes until heated through.

Add the ingredients to your cart and make some comfort food!

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