I am very happy with this purchase, and I will definitely buy this product again. This vegan vegetable bouillon adds a delicious undertone of flavor to every soup or casserole I add it to.
Early this year, I stumbled across a reference to this product in a vegan food blog. It sounded really interesting and, finding it on Amazon, I purchased a jar. Because it is so condensed, it lasts quite a long time. I have used this product for many different recipes over the past seven months, and I still have about one-fourth of the jar left. It keeps well in the refrigerator, and has not gone bad.
For every cup of vegetable stock that is called for in a recipe, I substitute 1 teaspoon of this bouillon base plus 1 cup of water. The product directions suggest whisking 1 teaspoon of this bouillon into 1 cup of boiling water to create a cup of vegetable stock. I personally use a slightly different method, which is described below.
I have included one of the many vegan recipes in which I have used this product, for any vegans, vegetarians, or flexitarians who might be interested.
Thai, Vegan, Tofu-Coconut Curry Soup
Yield: 12 cups with rice noodles, 10 cups without rice noodles
Ingredients
1 lb. (16 oz.) super firm tofu (or extra firm), drained and diced into 1/2-inch cubes
2 cups frozen peppers and onions mix
4 cups frozen stir-fry vegetables
2 cups water
1/4 teaspoon monk fruit powder (OR 2 tablespoons brown sugar)
1/4 teaspoon stevia (optional)
1 tablespoon basil, dried
2 tablespoons cilantro, dried
1/4 teaspoon chipotle (or red) pepper powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 teaspoon kaffir lime leaf powder
1/2 teaspoon lemongrass
1 teaspoon lime juice powder (OR 3 tablespoons lime juice)
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/2 teaspoon turmeric powder
3 tablespoons coconut powder
1 tablespoon tapioca powder (thickener)
3 tablespoon Bragg’s aminos (OR soy sauce)
1 tablespoon Better Than Bouillon Vegetarian No Chicken Base bouillon paste
2 cups water
6 ounces rice noodles (optional—serve with rice if not using noodles)
Directions
1. Place diced tofu, vegetables, and 2 cups water in a big pot on medium heat.
2. Place monk fruit powder, stevia, all spices, coconut milk powder, and tapioca powder in a bowl and whisk together until thoroughly blended.
3. Gradually whisk in Bragg’s aminos and vegetable bouillon paste, then gradually whisk in 1 cup of water to form a thin paste. Pour the paste over the tofu/vegetable mixture and blend well. Pour 1 cup of water into the emptied bowl and swish it around to retrieve every last drop of the spice mixture. Stir it into the soup.
4. Bring the soup to a boil, reduce heat and simmer about 20 minutes, until very hot. If not adding noodles to the soup, serve with rice.
5. Rice noodles: Bring 2 quarts of water to a boil. Add noodles and cook 2 minutes. Drain noodles and add to the soup. Serve immediately.
NOTES
1. If you have leftovers, this soup keeps well in the refrigerator for up to 2 days. 2. I typically substitute Bragg’s aminos for soy sauce, because soy is so salty. But anyone who is not allergic to soy and prefers soy sauce can use that instead.
3. I use SIAM Herbs Kaffir Lime Leaves Powder, which has worked well for my Thai cooking.
4. I have found through experimentation that it is a much more effective means to evenly distribute spices throughout a given dish to add them all at once, rather than one by one. As described above, I whisk together all the dry and liquid spices a recipe calls for—including condensed bouillon paste—along with about 1-2 cups of water, creating a thin paste. I then thoroughly stir that paste into the dish. Using this method has meant that I have avoided ever again running into an undissolved lump of any particular spice in the middle of anything I’ve cooked or baked.
5. If you don’t like spicy food, you can cut back on the amounts listed for the chipotle, ginger, garlic and black pepper.
From the manufacturer
Better Than Bouillon- Vegetarian No Chicken Base
- Vegetarian No Chicken Base from Better Than Bouillon
- Made with seasoned vegetables (does not contain chicken)
- Makes 9.5 quarts of broth
It's all the flavor of chicken broth without the chicken! Vegetarian No Chicken Base from Better Than Bouillon is made with seasoned vegetables, and does not contain chicken. One teaspoon of base is equal to one bouillon cube, and mixes with 8 oz. of boiling water to make a delicious stock.
Customer Questions & Answers
Customer reviews
Great bouillon; Avoid some amazon sellers...
Reviewed in the United States on October 23, 2019
I’m a huge fan of Better Than Bouillon’s vegan options... But unfortunately when purchasing from the seller River Colony Trading I recurved the wrong item and am unable to return/replace it... This is really disappointing, as, like I said, I highly enjoy this bouillon and use it almost daily, but I am unable to do so due to receiving the wrong product...
Reviewed in the United States on October 23, 2019
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Top reviews from other countries
M. Simmons-Lackner
Insanely expensive for non-chicken chicken stock...but outrageously good
Reviewed in the United Kingdom on November 24, 2020StevieRuss
Cost pushed beyond it's worth
Reviewed in the United Kingdom on January 11, 2022
watchtheskies
Constant price fluctuation and quality fluctuations as well
Reviewed in the United Kingdom on October 15, 2018Mark S. G.
Delicious but brutally expensive.
Reviewed in the United Kingdom on April 28, 2022
