The Organic Gourmet Vegetable Bouillon Cubes Description
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Palm Oil Free
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USDA Organic
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GMO Free
The flavor is created with a special organic blend of herbs and spices. Wonderful basic stock for soups, stews and gravies. Delicious flavoring for casseroles, stir-fries, noodles, tofu and grain dishes. Especially great for Paella!
Directions
Dissolve 1/2 cube in 1 cup boiling water.
Suggestions:
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Flavorful base for soups, stews, sauces, and gravies
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Drink like a cup of nourishing tea - stimulates digestion, drinking before a meal helps with weight management
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Add to water when cooking rice, veggies, and potatoes or pasta for extra flavor
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Dissolve in hot water, add cool oil and vinegar, herbs and spices for delicious dips, dressings, spreads
Free Of
GMO, palm oil.
*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: 1/2 Cube (5.5 g) (Makes 1 Cup Prepared)
Servings per Container: 16
| Amount Per Serving | % Daily Value |
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| Calories | 16 | |
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| Calories from Fat | 10 | |
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| Total Fat | 1 g | 2% |
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| Saturated Fat | 1 g | 3% |
|
| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 800 g | 37% |
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| Total Carbohydrates | 1 g | 1% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | 0% |
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| Includes Added Sugars | 0 g | 0% |
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| Protein | 0 g | |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
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Other Ingredients: Sea salt, shea butter*, maize starch* (non GMO), leeks*, carrots*, tomatoes*, nutmeg*, onion*, nutritional yeast extract*, lovage*, garlic*, celery leaf*, parsley*, turmeric*.
*=from certified organic production, certified by QC&I Germany
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Roasted Green Bean and Mushroom Casserole (Vegan)
The simple act of switching out milk products with a few vegan staples in this traditional holiday dish will make everyone feel welcome (and well-fed) at your table. A thick oat milk and vegan butter for the cream sauce are the only swaps. This recipe calls for pan roasting the slender French green beans first, with hen-of-the-woods mushrooms, shallots and garlic. Roasted green beans bring a sophisticated, intensified savoriness to the casserole’s end result. Delight every holiday guest with this completely plant-based, completely delicious classic vegetable dish!
Roasted Green Bean and Mushroom Casserole (Vegan)
- 2-1/2 lbs. French green beans (haricots verts, trimmed)
- 1 lb. hen-of-the-woods mushrooms (roughly chopped)
- 2 large shallots (halved lengthwise and thinly sliced)
- 4 cloves garlic (minced)
- 2 Tbsp. extra virgin olive oil
- Salt (to taste)
- Black pepper (to taste)
- Olive oil cooking spray
Sauce
- 2 Tbsp. plant-based butter
- 2 Tbsp. gluten-free all-purpose flour
- 1 qt. plant-based barista-blend milk (or plant-based cream)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper (optional)
- 1/2 vegetable bouillon cube
- 2 cups fried onions
- Heat oven to 400 degrees F. Coat 9x13-inch baking dish with olive oil spray.
- On sheet pan, toss together green beans, mushrooms, shallots, garlic, olive oil, salt and pepper and spread out evenly on pan.
- Roast 15 minutes, toss and roast for another 15 minutes. (Note: This will soften beans.)
- In medium-sized sauce pan, melt vegan butter and add flour. Cook for 1-2 minutes, whisking constantly until it comes together. Add milk/cream and whisk until sauce begins to thicken, about 5-6 minutes.
- Add onion powder, garlic powder, bouillon cube, salt, pepper and cayenne, if using. Whisk to combine.
- In baking dish, combine vegetables and sauce, mixing to coat vegetables. Spread fried onions on top.
- Set broiler on high and broil 1-2 minutes until onions become golden and crispy.
Get the ingredients you need to make this healthier classic!
