[Bonoluvr]

What is your favorite brand vegetable stock to use? or do you make your own? I bought some at whole foods, in the aseptic container, it was on sale, but it had the worst taste, i dont remember which brand, but i would recognize the package again! i used it for risotto and omg it made the whole dish taste bad, although hubby said it tasted good.......LOL

 

[sf.girl]

I always make my own. I use celery, leeks, carrot, onion, cut in half with cloves stuck into it, 10 flat leaf parsley sprigs, stems only and for the bouquet garni I use parsley, thyme, bay leaves and peppercorns.

I love making risotto so thats what I'm usually making veggie stock for or soup of course!

 

[Ayrlin]

I make my own, it can have lots of variations, if you roast the veggies before puting them into water to make the stock it makes a much richer stock

I generaly make my stock from celery,leeks,onions,garlic,carrots and sometimes a potato or two.

Bay leaves and thyme.

Any other spices are for when I'm maiing it for a dish of some sort but normaly I just all the stuff to make stock and make up massive batches of base stock to freeze

 

[VeggieFerret]

I LOVE better than boullin. They make vegan, organic, less salt, and a chickenless chicken variety. Its only 7 dollars and carries enough paste to use for more than 3 HUGE HUGE pots of soup. Really cheap compared to any other boullin or carton/can of stock and useful. They all taste great and i think they make what could be a boring dish or soup very good.

 

[Cissy]

swanson's is awesome, but way too hard to find.

Pacific brand stock is nazzzty though.

 

[ynaffit]

I don't think I've had any that was bad. I usually use Rapunzel bouillon, mostly because it seems to be the cheapest option at WF.

 

[flvegnewbie]

I REALLY like the Vogue Instant VegeBase mix. It comes in a powder form you just mix with water. I got a 12 oz. container (the larger size) for around $6.50 or so.

HTH,

Michelle

(off topic) Thanks again Bonoluvr for your help with my crumbles, I made them again today & added them to Troubs cabbage roll recipe & they were REALLY tasty!!!

 

[eggplant]

This is what I usually use as a base for my soups: saute onion, garlic, celery, thyme, and parsley, add 8 cups or so of water, a big scoop of nutritional yeast, and celery salt. I do slight variations, but this is pretty much it. My omni bf always likes my soups...

 

[wow i'm a dog]

rapunzel's vegan bouillon, no salt added.

and i feel good about purchasing a product from a company with the following mission.

from their site:

Quote:

rapunzel pure organics is an international, environmentally and socially responsible company dedicated to being "true to nature". through our certified organic products and an unyielding commitment to the development and growth of sustainable farming practices and global fair trade programs, rapunzel promises to deliver certified organic foods with integrity, high quality, product purity, value and a concern for the environment to our world. by combining these commitments along with our desires to respect all farming, manufacturing, business relations, and our employees, rapunzel is focused to accomplish these goals with a financially sound strategy.

 

[LucidAnne]

I have to agree that i think Better than Boullian is the best.

But a close second and third is Rapunzel and then Vogue. They each have a slightly different flavor, so it depends what i'm going for... i use a bit of them in rice and couscous.

i haven't really found a boxed broth i like... esp NOT PACIFIC!! But swanson's was voted somewhere to be the best.

lu.

 

[Blue Plastic Straw]

I have used the Better than Boullian and it's the best pre-made kind IMO. I find that I can mix it half-strength and it's plenty strong.

I've started to make and freeze my own, since that is much more economical and I can better control the salt. I make a big huge batch, freeze it in ice cube trays, then put the broth cubes in a zip-top bag. It doesn't take very long at all, and it's worth the little bit of effort involved.

 

[andkatiesays]

Quote:

Originally Posted by Cissy

swanson's is awesome, but way too hard to find.

Pacific brand stock is nazzzty though.

ok i am SO glad that its not just me that thinks pacific brand veg stock is absolutely horrible.. first time i used it i thought i screwed up the recipe.. so i tried again with a different recipe and same gross flavor!

 

[virgo]

I love Better than Boullian veggie base too. I use it all the time .A friend spreads it on toast I don't think I love it that much lol. but yea it's good.

 

[surya]

I like Marigold swiss vegetable vegan bouillon powder: don't know if its available in the US, but it turns up even in supermarkets in the UK and its great. Its good enough to have as a hot drink if you make it up concentrated, and works well in risottos and soups too.

 

[Bonoluvr]

Thanks everyone! I think the one i tried was Pacific and omg it was awful! I may try to make my own.

I did pick up some unchicken boullion at the health food store, ( b4 i read this post!) its McKays brand. i never tried it, i will let you know how it is.

flveg glad the crumbles turned out good!