Reddit reviews Better Than Bouillon Seasoned Vegetable Base, 8 oz

Since you're on this sub, you probably can't afford to spend 7-10 bucks a day on lunch at your job. I HATE sandwiches so the best thing to do was this.

My variation/generalization of the Serious Eats post on the idea found here.

Each of these is a pint jar (mine are blue, ignore the weird color), and at lunch time just fill up with hot water (I use the hot water spout on the coffee machines) and let steep for 3 minutes or so, and enjoy.

Per Jar you'll need (all oz are weight)

• 1 oz of Noodles
  
• Tiny amount of olive oil
  
• 3 oz of Protein
  
• 1/4 of an onion / 1 small shallot
  
• 1/4 cup of almost any vegetable
  
• 1/2 TBSP of good bouillon
  
• salt, pepper, and dried herbs for seasoning
  
  Cook the noodles like normal, drain, then rinse the noodles with cold water to stop the cooking. If the noodles overcook then they'll be soggy in the jar. Drizzle a little amount of olive oil to coat the noodles and add a little flavor.
  
  YO YOU BEST NOT OVERCOOK THEM NOODLES CUZ DAM SON YO NOODLES GONN BE SOGGY YO
  
  The 3 oz of protein can basically be anything, just not raw. Beef jerky, any kind of beans, shrimp, shredded chicken, etc. The meat in mine is home-made roast beef.
  
  Slice the onion/shallot thinly or dice finely depending on what you like. The other vegetable can again be personal preference. I'm using shaved radishes and carrots since I had that on hand. Frozen vegetables work perfectly fine, just make sure the vegetables are in small pieces, like frozen peas or break up the block of spinach.
  
  The good bouillon is probably the most expensive part, if you can get something like Better than Bouillon it works great, if that's too pricy you can use a regular dry block of bouillon. Normally I'd use a whole TBSP of bouillon, but my roast beef was heavily spiced so I cut back a little.
  
  Lastly salt,pepper and herb to taste. Mine have thyme and oregano in them. I don't have fresh herb, but the serious eats people like to keep fresh herbs on hand and put them in after the soup has steeped.
  
  Since I splurged on my meat these are a little more expensive, but overall its very cheap. A 1 pound box of noodles makes 16 of these jars, and if you buy your vegetables on sale its very cheap. Mine came out to be about 2.50 a jar. Try them out and let me know what combinations you did!

Great questions /u/bezjones & /u/reddstudent & /u/mfdaw & /u/Drmadanthonywayne! I've been mostly vegan for over a year and strict vegetarian for 10 years. When I was vegetarian I was becoming lactose intolerant (threw up after eating ice cream, felt terrible after eating pizza), so I gave up cheese. Then eventually, reluctantly, yogurt. Then my politics caught up with my food choices & I was fully vegan. Here are some things I have been eating much of for Keto:

• Avocados
  
• Carbless vegan bacon: https://lightlife.com/products/smart-bacon
  
• These peanut butter cups from this recipe: http://preventionrd.com/2012/07/sugar-free-chocolate-peanut-butter-cups-vegan/
  
• This veggie boullion: http://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S. I just love a cup of hot broth in the middle of my day!
  
• As much spinach, broccoli and mixed greens as I can muster.
  
• Homemade pesto - 1.5 cups cilantro, 3/4 cup basil, 1/2 cup pan-roasted almonds, 1/3 cup olive oil, lil' nutritional yeast, salt. Nom!
  
• Vegan cultured cashew cheese (this ish is high end, we're talking up to $18 for a round, but it's completely delicious. This is not your run-of-the-mill Daiya substitute. Check out Miyoko's - more like $11-12 per round, still completely delicious)
  
• Smoked tofu, like lemon pepper from SoyBoy.
  
• This recipe for Fiery Coconut Tofu Curry Soup, without the sugar and with greens subbed for all the carrot/green bean vegetables http://www.myrecipes.com/recipe/fiery-tofu-coconut-curry-soup
  
• I get my fats from coconut oil, olive oil and avocados, mostly.
  
• Prenatal vitamins (I'm uh - not pregnant - but a nice store employee at Berkeley Bowl once pointed me toward these and they're good for vegans: http://www.rainbowlight.com/prenatal-vitamins-prenatal-one-multivitamin.aspx
  
• Calcium supplements, taken 8 hours away from my prenatal vites
  
  
  Things I want to try:
  
  
  
• Hoping to find some vegan unsweetened yogurts that don't taste like vom
  
• The Vegan Egg by Follow Your Heart
  
• Oven-toasted coconut flake "cereal"
  
• Boca vegan burgers (0g carbs)
  
  
  Here are some frustrations:
  
  
  
• Spending an hour making a beautiful and delicious baked tray of brussels sprouts while I was VERY hungry, and then putting the recipe into MyFitnessPal as I take them out of the oven and realizing I can only eat 3 sprouts before I hit my carb count for the day. Ate half an avocado with salt on it for dinner instead. Then sat around my apartment wondering what to do with the rest of my evening now that my app told me I was done eating for day.
  
• Random muscle weakness & shakes, sometimes - esp when i wake up (I expect this to go away as I aggressively hydrate better & enter week 2 of this)

You might look for better than bullion It's a thick paste that you mix with water to make broth, that I'm my opinion is a lot better than the cubes.

I made my gravy using Better than Bouillon vegetable base -- would highly recommend using this stuff over any cans or cartons of vegetable broth!

Sodium. Potassium. Magnesium. In that order.

Want to make it easy? Buy bullion paste or cubes. Drink hot broth twice a day with 1/8-1/4 tsp of potassium salt in in. That's what I do. Have some next to me right now as a matter of fact.

This is what I use specifically:
Boullion:

Potassium:

Magnesium:

[Although I recently switched to four of these a day:] (http://www.amazon.com/Cardiovascular-Research-Magnesium-Taurate-Capsules/dp/B00014D5TS/ref=sr_1_2?s=grocery&ie=UTF8&qid=1450453968&sr=8-2&keywords=magnesium+taurate)

There are already some great suggestions here, but I would add that if you have a favorite soup that isn't obviously meaty, you can probably substitute veggie stock for chicken stock with minimal change to the taste of the soup. I would also add that if you make a lot of soups, keeping Better Than Boullon in the fridge could be a good move. It keeps a long time, and a spoonful in some water means instant veggie stock. The mushroom and "no chicken" versions are good too.

Try adding this stuff when you get a chance, lots of flavor

I was going for what I already had in the fridge. :-)

This is what I always have on hand. It's way cheaper than this right off the store shelf.

https://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S/

I meal prep with this + beans, rice, potatoes, sweet onions, green onions, garlic, bell pepper. Serve with sourdough bread. Super hearty and healthy. Very easy. Good luck!

I don't have a rice cooker, but I have a pressure cooker. Still, I've tried it once in there and wasn't impressed. I prefer the old-fashioned stove top way. Sure, you have to time it, but it's great and works really well for me.

My tried and true recipe is straight out of Sushi for Dummies. I use short grain rice (I've only ever used Lundberg Sushi Rice, but any one will do), and rinse it until I am sick of rinsing. This recipe calls for a "splash of saki" and something pickled(?) to add flavor. Since I had neither of those, my tip is to take a bit of condensed stock/base (my favorite is Better Than Bouillion), and mix it up in the water. Which flavor you choose is up to you, but I prefer the vegetable base. I have a lobster base that I've been eager to try, but even with the veggie base, it always comes out delicious enough to eat on it's own, but not overpowering or outshining anything I make with it.