Quinoa Miso Salmon Bowl
Delicious meal for two or double the recipe for meal prep ease. A double-duty, no-cook sauce stirs together before using some as a marinade, and the other part is thinned with a…
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Unsalted Vegetable Stock32 oz
Product Description: Kitchen Basics Unsalted Vegetable Stock offers classic, full-bodied flavors of tender veggies and premium herbs and spices, slow-simmered for hours. This gluten-free veggie stock contains no added salt. Use this vegetable stock to create homemade meals that call for stock, like soup or pasta dishes. Amplify the flavor of your sauce or side dishes with a splash of this unsalted vegetable stock.
Where To Buy
Nutrition Facts
- Number Of Servings Per Package 4
- Serving Size Description 1 cup
- Calories 20
- Total Fat 0g (0%)
- Saturated Fat 0g (0%)
- Trans Fat 0g
- Cholesterol 0mg (0%)
Ingredients
VEGETABLE STOCK (WATER,
CARROT JUICE, CELERY JUICE, GARLIC
JUICE, RED BELL PEPPER JUICE, ZUCCHINI
JUICE, GREEN BELL PEPPER JUICE, ONION
JUICE, LEEK JUICE, PARSLEY JUICE), YEAST
EXTRACT, ONION POWDER, GARLIC
POWDER, NATURAL FLAVOR, CARROT
POWDER, SPICES (INCLUDING BLACK
PEPPER, BAY LEAF, THYME).
Recipe Inspiration
Roasted Vegetable Quinoa Bowl with Hummus
Roasted veggies, peppery arugula, creamy hummus and savory quinoa come together with a delicious lemony sauce of choice – either vegan cashew cream or vegetarian yogurt-based. Enjoy warm when eaten immediately, or…
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Roasted Vegetable Stew
This vegan stew gets its rich flavor from mushroom stock and roasted vegetables. Serve with crusty bread or ladled over rice or couscous.
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Southwest Pasta and Vegetables
A lightly creamy, orange hued, chipotle-lime sauce surrounds pasta, sweet potatoes and black beans for a flavorful 1 pot dinner topped with fresh cherry tomatoes and cilantro. Vegetarian and a fun change…
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Spicy Garlic White Beans
Stock makes beans taste rich and savory. Prepared with an electric pressure cooker or on the stove top, this recipe makes enough to enjoy beans lots of ways all week.
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Thai Vegetable Green Curry
Vegetable stock adds savory depth to the rice and to this vibrant meat-free curry. Making the curry the day before allows time for the flavors to come together so it tastes even…
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Vegetarian Bean Chili
This vibrant, zesty chili is a hearty, vegan dish when served with these toppings. Blooming the spices and caramelizing the tomato paste before simmering helps heighten the flavors and adds a deeper…
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White Bean & Quinoa Taboule Salad
The quinoa is prepared with vegetable stock for deeper savory flavor that balances with the lemon-garlic vinaigrette and vibrant herbs typical of taboule. Chop the herbs by hand or in the food…
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Easy Homemade Hummus
Making hummus is easy, and can be lower in fat than store-bought options when the olive oil is replaced with vegetable stock. We’ve topped this hummus with a simple chopped Greek salad,…
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How to Make Savory Quinoa
Quinoa is a wholesome change of pace from rice. Cooked in stock instead of water, it has a rich, savory flavor that is versatile to use throughout the week.
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Lemony Cashew Cream Sauce
Puree soaked cashews with stock for a flavorful, savory foundation to versatile creamy cashew sauce. Here, we’ve added lemon and garlic which makes a delicious sauce for bowl meals, roasted vegetables and…
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“Creamy” Pumpkin Soup
Such a simple soup for the holidays or even a cozy weeknight dinner. The rich, creamy texture is non-dairy from canned white beans that don’t even need rinsing and draining. There’s even…
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Black Bean and Sweet Potato Chili
This hearty vegetarian chili, with a spicy, smoky chipotle-tomato base, contains a colorful blend of black beans, sweet potato chunks and zucchini.
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Brothy White Beans with Pesto & Parm
Making a humble pot of brothy beans, elevated with spice and garlic is especially delicious and creamy from a pressure cooker – plus, it’s economical and makes enough to enjoy lots of…
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Brown Rice Bibimbap
The flavorful brown rice base in these vibrant bowls is prepared with vegetable stock, mushrooms, ginger and garlic. A colorful variety of raw, marinated and sautéed vegetables and a sunny-side-up egg top…
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