Vegetable Stock (Reference)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Vegetable Stock (Reference)
  Vegetables    Stock  
Last updated 6/12/2012 1:28:24 AM. Recipe ID 63744. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Vegetable stock (reference)
 Categories: Digest, Dec., Text, Reference
      Yield: 1 Servings
      4    Vegetable Stocks Described:
  Pritikin Vegetable Broth is canned and ff.  It has 290 mg sodium per
  serving (about 1 cup).  Though that isn't great, the label says it is
  65% less sodium than Swanson canned veggie broth. I haven't tried it
  Hain makes a canned vegetable stock that is good, but it isn't clear
  so it isn't too good for clear soups or gravies. It's basically
  pureed veggies. It has the texture of v8 juice and the color of
  carrot juice.
  Vecon is a stock base that comes in a jar.  It's imported from
  England. It's pretty good.  (Thanks to Michael Traub for pointing me
  to it.) 1/2 tsp makes 1 cup of broth and has 40mg of fat (i.e. .040
  gram, ff by American labeling standards).  It has 235 mg sodium. The
  first ingredient is hydrolyzed vegetable protein, which I think some
  people avoid -- I think it's a source of msg.
  Gayelord Hauser's Instant Vegetable Broth is a powder. It contains
  yeast, soy flour, hydrolized vegetable protein, and a bunch of ground
  up dehydrated vegetables. Vegetables that are dehydrated, ground, then
  reconstituted in boiling water taste a lot different from vegetable
  stock that is dehydrated.  I think this stuff is rather bland, but it
  might be ok for cooking. It doesn't give nutritional info on the box,
  but based on the ingredients (no added salt or fat) it should be
  pretty good.
  There's a brand of stock called "Take Stock" that comes frozen in 8-oz
  containers.  They have a veggie stock that I think is ff that I only
  have tried once. The stuff I made from it was awful, through no fault
  of the stock, but that means I don't know if the stock is good on its
  own. Don't know about sodium.
  Posted by "Catherine A. Foulston"  to
  Fatfree Digest [Volume
       13    Issue 9] Dec. 9, 1994.
  FATFREE Recipe collections 

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 63744 (Apr 03, 2005)

[an error occurred while processing this directive]