Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Natural Products Vegetable Broth Powder Low Sodium Description
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Low Sodium
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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 |
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| Calories | 60 | |
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| Calories from Fat | 0 | |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 20 mg | 1% |
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| Total Carbohydrate | 13 g | 4% |
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| Dietary Fiber less than | 1 g | 4% |
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| Sugars | 2 g | |
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| Protein | 1 g | |
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| Vitamin A | | 20% |
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| Vitamin C | | 6% |
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| Calcium | | 2% |
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| Iron | | 2% |
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Other Ingredients: Corn syrup solids, tomato, dehydrated onion, dehydrated garlic, autolyzed yeast extract, carrot, basil, celery seed, kelp, parsley, spinach, turmeric, bay.
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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!
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
- Preheat oven to 375 degrees F.
- In skillet on medium heat, sauté mushrooms, carrots, apple, onion, peppers, salt and pepper for 10 minutes.
- Stir in broth, flour and coconut milk.
- Pour mixture into 8x8-in. baking dish or pie plate.
- In large stock pot with cold, salted water, add potatoes. Bring to boil and cook 20 minutes. Drain.
- 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.
- 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!
