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Frontier Natural Products Vegetable Broth Powder Low Sodium -- 16 oz


Frontier Natural Products Vegetable Broth Powder Low Sodium
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Frontier Natural Products Vegetable Broth Powder Low Sodium -- 16 oz

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Frontier Natural Products Vegetable Broth Powder Low Sodium Description

  • Low Sodium
  • Non-Irradiated

Use this rich flavor blend of tomato, onion, garlic, carrot, basil, celery seed, kelp, parsley, spinach, turmeric and bay for soups, rice and pasta. Pure, natural taste-without fillers, hidden ingredients, artificial flavors, preservatives or colors.


Directions

Add two tablespoons broth powder to 8 oz. boiling water. Simmer 1 to 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. (16 g)
Servings per Container: 0
Amount Per Serving% Daily Value
Calories60
   Calories from Fat0
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium20 mg1%
Total Carbohydrate13 g4%
Dietary Fiber less than1 g4%
   Sugars2 g
Protein1 g
Vitamin A20%
Vitamin C6%
Calcium2%
Iron2%
Other Ingredients: Corn syrup solids, tomato, dehydrated onion, dehydrated garlic, autolyzed yeast extract, carrot, basil, celery seed, kelp, parsley, spinach, turmeric, bay.
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 | Vitacost.com/blog

Vegan Mushroom Shepherd’s Pie

Filling

  • 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

Topping

  • 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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