I’ve been a vegetarian for about 28 years now and although I don’t cook from scratch all the time, I have tried my share of bouillons, stocks, and broths. I have never found one as easy to use and as ready-to-eat as the Vegetarian Better Than Bouillon No Chicken Base.
Vegetarian Better Than Bouillon No Chicken Base
It’s certified vegan and made with seasoned vegetables. It contains salt so you don’t even need to add any. You just dissolve the Better Than Bouillon into boiling water and you have an instant stock that’s tasty and ready to eat. Today I made vegan wonton soup using the Better Than Bouillon No Chicken Base and Vegan Frozen Tofu & Vegetable Bite Size Won Tons. It required no prep time and was so yummy. I just made stock with the bouillon and threw in the wontons while it was lightly boiling for about 2 minutes. Once the wontons floated to the top, it was done!
Vegan Wonton Soup
The Better Than Bouillon can be used alone with water or you can add your favorite ingredients for a hearty soup. It’s also great as a base for quinoa or couscous. So get some today and make your own savory treats!
Savory Vegan Pot Pie
June 25, 2008
I got the original recipe from my cousin in Iowa and we easily adapted it to be a vegan recipe. It’s super easy to make. Great for vegan potlucks or for anyone who likes a good pot pie. Your meat-eating friends won’t believe it’s vegan.
We use Smoked Apple Sage Field Roast Grain Meat Sausage as the “meaty” protein in this dish, but you can use any meat alternative or even cooked beans if you like. We think it tastes best with the sausage, but it can be hard to find. If you can’t find the sausage, we recommend MorningStar Farms Meal Starters Chik’N Strips or Lightlife Smart Strips Chick’n Style Strips.
Ingredients:
1 package frozen mixed veggies (approx. 10 oz)
1/3 cup vegan margarine such as Earth Balance
1/3 cup flour
1/3 cup onion (chopped)
1/2 tsp salt
1/4 tsp pepper
1-3/4 cup vegetable broth
2/3 cup “milk” (can be plain soy, rice, or almond milk)
2 cups “meat” (we cut up the Field Roast Sausage into bite size pieces and prepare in a pan on the stove and then add it)
Frozen whole wheat vegan pie crust (We get them at Whole Foods, but you can use any frozen vegan pie crust, you just need one for the bottom and one for the top.)
Directions:
Set out frozen vegan pie crust for about 20-30 minutes to thaw while you are preparing the rest of the ingredients.
Preheat oven to 425 degrees Fahrenheit.
Melt Margarine in saucepan over medium heat.
Stir in flour, onion, salt and pepper.
Cook, stirring constantly until mixture is bubbly.
Remove from heat.
Stir in broth and “milk”. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in “meat” and veggies; remove from heat.
Pour the mix from the saucepan into the bottom crust. Cover with the top crust and crimp the edges so the liquid inside doesn’t escape from the crust while you bake it. Also make a few slits on top of the crust so the steam can escape.
Bake 35 minutes on a cookie sheet lined with foil until golden brown.
Let cool at least 10 minutes before serving.
