Best packaged bouillon according to redditors

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!

Here's a list that I keep posting anytime someone asks for vegetarian crock pot recipes. Not all of them are "dump & forget", but all of them are great!

>cooking a simple butternut squash

>sweet & spicy chili with that butternut squash - SO GOOD!

>quinoa stuffed peppers - sub TVP or minced seitan for the beef

>veggie lasagna - this one's so good it's in regular rotation! you can put pretty much any veggies in that you want. i usually get a bag of frozen squash to toss in there. or you can do just spinach. or whatever you like honestly

>tortilla soup - instructions aren't for crockpot, but just toss it all in and cook on high for 2-3 hours or low 4-6

>french onion soup - this one requires some conversion to be vegetarian and crockpot friendly. i do the first step for caramelizing the onions in the oven, then transfer the onions to the crockpot for the rest of the instructions and then simmer on low for 3-4 hours. substitute not-beef bullion cubes and vegetable broth for the meat broths. traditional worchestershire sauce isn't veg-friendly either, but there is a vegan brand out there somewhere (can't remember the name right now)

>stuffed cabbage rolls. i added some TVP to the stuffing too, and it was great!

>aloo gobi - not written as a crockpot recipe, but just toss it all in and turn it on high. usually takes ~5-6 hours on high for the potatoes to get fully tender. if you use red potatoes, it might not take as long since those are more tender. not spicy at all, so i highly recommend adding some chilies, habanero, or ground spicy pepper if you want spicy!

>chana masala - i added some blackeyed peas i had in the freezer, and it was a great addition!

>eggplant parmesan - this one is excellent!

>mexican casserole - pretty good, but i still prefer making something like this in the oven (with crushed tortilla chips and cheese on top, which gets nice and crispy)

>scalloped potatoes - this one has a can of condensed soup in the ingredients, which i don't like to do. but i've successfully subbed this from-scratch 'cream of anything' (with vegetable broth, of course)

>quinoa chili - so so excellent. the quinoa gives it a nice thick texture. the instructions aren't for a slowcooker, but just toss all the ingredients in and let her cook on high 4ish or low 8ish hours.

>white bean and spinach soup - a hearty, delicious soup for cold winter days.

>another good and simple one is tossing potatoes wrapped in foil on top of whatever you're cooking. rub them down with some olive oil and season with salt/whatever then wrap em up tight. works with regular potatoes or sweet potatoes.

>seitan - super versatile, but I like it best just sliced thin on cold sandwiches. Also pretty good chunked up in pot pies

>falafel - I haven't tried this one yet, but it looks great!

>red lentil dal

>honey glazed carrots - haven't tried it yet, but it sounds great!

https://minimalistbaker.com/easy-vegan-gravy/

Only used 1 T oil and the entire recipe was 3 cups total.

on the plate - (130 cal) Gardein vegan breaded turk'y cutlet, caulipotatoes (1/2 mashed cauliflower, 1/2 mashed potato), peas & carrots, low cal cranberry dressing

Not sure of total calories for plate since yesterday was my day off from calorie counting (my idea of a "cheat day")


cranberry dressing - take fresh cranberries, wash them and microwave (covered) until you can mash them with a fork. Add sweetener and frozen orange juice (about 1 T) to taste.

edit - the reason my gravy looks different from minimalist baker's is that the broth I used is different from hers which has a red tint. Also I opted to keep some of the mushrooms out of the blender and add them in later for texture.

TX caviar: 1 chopped orange sweet pepper, 41g corn, 31g avocado, 1/2 cup black beans, 1chopped roma tomato, small, 2 T dressing (see recipe below)

dressing, 1 cup (only used 2 T for serving): apple cider vinegar, 1 T oil, dash of vegan chicken salt(or user other spices like garlic powder, onion powder, whatever you like), dash of fajita seasoning, no cal sweetener to taste, salt, ground black pepper to taste, lime juice or you can use TrueLime.

rice mix is regular rice with cauli rice. While cooking the regular rice in the rice cooker I added a little No-chicken bouillon and some cilantro. So yum. Then microwaved Green giant Cauli rice and mixed some of that with the regular rice. Then mixed in lime juice.

This stuff. I did some snooping around last time this popped up on reddit, this brand is what Kenji said he uses, and you can find it in almost any grocery store in the soup aisle.

Stock is easy as hell to make- Basically, leftover bones from various preparations. Short answer is "Yes" you can use those left over bones. Longer answer is, you'd get a better result if you started with a whole chicken but your solution is, without a doubt, better than water by itself.

If you have it on hand, add some chicken powder to your stock to give it a bump. This product is pretty solid in a pinch.

Vegetarian bodybuilder here.

Seitan is not expensive if you make it yourself. A $7 bag of Vital Wheat gluten has about 20 servings of a 1/4 cup of 23 g protein each. It's also super easy to batch cook too, especially compared to chicken breasts.

Here's the recipe. However, instead of simmering it, i wrap up the pieces in foil and bake it at 375* for 45 minutes (flipping once). Use Better than Bullion for your broth and the recommended nutritional yeast flakes and it tastes like savory bread that takes very well to any seasoning (I will just eat it plain if i'm in a rush).

Also buy a big tub of whey protein (you said you eat dairy). 2 or 3 servings of seitan and a protein shake (with milk or soymilk) and you're fine.

This was SUCH a good chili recipe. My changes - used 0 cal sweetener instead of molasses (added sweetener at the end of cooking). Added 174 grams of Gardein beefless ground to increase protein. I cooked my lentils seperately and then added them toward the end. Also, did not use 2 T oil, only spray oil (cals included). All spice calories were counted. Used Better than Bouillon no-chicken for my broth (3 tsp bouillon added to 3.5 c water). Entire recipe the way I made it was 11 cups. 1 cup is pictured in photo. saltine cals are also included in total

The cheeze on the broccoli was sliced up Follow your Heart American (I prefer this to the shreds). Covered everything in the microwave to get it melty.

7 pounds of base for $14.72 and I’m seeing a coupon for $7.50 off

from original post (thank you u/ccquinn):

>TX caviar: chopped orange sweet pepper, 41g corn, 31g avocado, 1/2 cup black beans, 1chopped roma tomato, small, 2 T dressing (see recipe below)
>
>dressing, 1 cup (only used 2 T for serving): apple cider vinegar, 1 T oil, dash of vegan chicken salt(or user other spices like garlic powder, onion powder, whatever you like), dash of fajita seasoning, no cal sweetener to taste, salt, ground black pepper to taste, lime juice or you can use TrueLime.
>
>rice mix is regular rice with cauli rice. While cooking the regular rice in the rice cooker I added a little No-chicken bouillon and some cilantro. So yum. Then microwaved Green giant Cauli rice and mixed some of that with the regular rice. Then mixed in lime juice.

I've made a similar dish before and typically also add a little finely chopped red onion to the bean mixture. Also I've seen black eyed peas used instead of black beans. Both are good, imo.

Links to the products in the pictures:

Better Than Bouillon
The chicken flavor (2g carb/serving & sodium 29% DV) is my favorite, but they have other flavors too (the vegetable base only has 1g carb/serving).
Sometimes I add Sriracha (1g carb/tsp), garlic powder (2g carb/tsp) or a tablespoon of tomato paste (2g net carbs/Tbsp).

Nu-Salt
(potassium 15% DV/serving) I can usually find it at the grocery store for less than $3, and there's about 90 servings per can. I've tried some of the other potassium based salt substitutes and this one tastes the least like chemicals (it still doesn't taste good, but the benefits outweigh the flavor).

Magnesium Carbonate
(1/4 tsp = magnesium 84% DV) There are a few different forms of edible magnesium salt. This type is hard to find in it's food-grade form, but it has the least offensive flavor IMO. Bonus; this form of magnesium is also used as gym chalk, so you can use any extra to dust your hands if you take up climbing ;)

Emergen-C Electro Mix
This is one of the few electrolyte mixes that doesn't have carbs, but does have a decent amount of potassium (most have potassium <3% DV, this one has potassium 12% DV). Bonus; it also contains calcium, manganese and chromium.

I found that I needed to make a bowl of salty broth about once or twice a day when I was starting out with the keto diet (to help with digestion, occasional muscle cramping, slight nausea, the habit of eating larger volumes of food, etc.). A few months into it I had throttled down my salt supplementation to about a two times a week. Of course, everyone's body and experience is different, so you should do what feels right for you.

I know. That's annoying, but here you go!

Ingredients:

• 5 anchos
  
• 2 pasillas
  
• 2 guajillos
  
• 8 cups chicken stock, divided into 3 and 5 cups (I used Better Than Bullion and hot water to great effect)
  
• 2 pounds of boneless pork shoulder cut into ½” pieces (I used 3.44 pounds of beef stew meat from Costco and it came out amazing)
  
• salt
  
• pepper
  
• vegetable oil
  
• 6 garlic cloves, minced
  
• 2 bay leaves
  
• 1 tablespoon of ground cumin
  
• 2 teaspoons of chopped fresh sage
  
• 2 teaspoons chopped fresh oregano (I used dried. Tasted fine.)
  
  
  
  Process:
  
  
  Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them! Remove the stems and seeds from the chilies and cover with 3 cups of boiling chicken stock. Let them steam, covered with plastic wrap, for about 30 minutes or until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth. Pour puree into a sieve to remove any tough, fibrous bits that didn’t blend. Set aside.
  
  Season your meat with salt and pepper and brown in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Add garlic, bay leaves, cumin, sage and oregano. Stir for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper. Stuff yo face.

http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

That's what I use, it's delicious. You could also just use vegetable broth which is much cheaper.

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 found this stuff called Better than Bouillon and really like it because you can make it weak or strong for whatever your preference is that particular day. Plus they have a lot of flavors.

Unfortunately however if you have an aversion to broth of all kinds, I don't think that there's going to be anything you will find that will fix that problem.

Cock Flavoured Soup Mix

OK, sounds like you also need a way to feed the others without much extra work or stress.

Get a sous-vide setup. Or improvise with a crock-pot and a temperature probe as I do. It's better to have an immersion system, but a probe, a timer and patience works just fine.

Likewise, a vacuum bag system is better - but ziplock bags work just fine. (Better for some things.)

Sous - vide chicken, pork or beef with ice cubes and seasoning in the bag. Cook according to the immersion circulation directions. This will create an amazingly flavorful broth seasoned the way you prefer that you will need to dilute a bit. We include the ice cubes so that it pours easily. Grill the chicken - or better yet, get someone else to grill it. Enjoy your broth. :)

Or... you could just use bullion. This stuff is drinking quality. :)

I've made broth a bunch (tip: roasting the bones first before you make the broth adds a wonderful depth to the flavor). But I drink a lot of broth (especially after I started adjusted my macros and started eating higher fat and lower carb) and have no desire to make that much so 95% of the time I just drink store-bought.

I really, really like Better than Bouillon. The non-organic chicken base (the one in the link) is my favorite. The organic chicken tastes blander to me and the beef one, which I expected to really like, is.... fine?... but nothing to write home about. It's also stupid cheap for the amount you get and, if you're a salt whore like me, you can lick the spoon afterwards.

I've tried a bunch of different brands and this one is far and away my favorite. It's also sold at most grocery stores so I can get it anywhere. There's probably better broths out there, but this one hits all my points: cheap, convenient, delicious, and isn't sold as the fully reconstituted mix (which would be way more expensive and annoying to have to buy).

try looking for a chicken base product, i use it interchangeably with bouillon

https://www.amazon.com/dp/B01N1849MA/ref=emc_b_5_t

You can find powderized ones like the link or above, or liquified ones. I always have a chicken base product in my pantry, it's an awesome ingredient to throw in anything to give it that "dixie grandma" kitchen flavor.

I'm glad to hear you are trying new things and having fun in the kitchen, definitely something that's good for everyone to experience. I'm a big gravy and sauce fan in general, and one thing I've found that really helps is having chicken and/or beef base on hand to make quick broth to use for easy and fast gravies. The base makes broth that is so much more flavorful than any store bought or bullion-based broth I've ever tried. Really punches up the flavor of the sauce or gravy. You can look for Minor's on Amazon (I can't find it in local grocery stores), or check out the link I'll include. https://www.amazon.com/Minors-Chicken-Base-16-Ounce/dp/B01M1Y4899/ref=sr_1_1_a_it?ie=UTF8&qid=1524289457&sr=8-1&keywords=minors+chicken+base

In the context of adding umami,

This https://www.amazon.com/Edward-Sons-Not-Beef-Bouillon-3-1-Ounce/dp/B00113SKZW

and this https://www.amazon.com/Edward-Sons-Not-Chickn-Bouillon-2-5-Ounce/dp/B00113ZTVK/ref=pd_bxgy_325_img_2?_encoding=UTF8&psc=1&refRID=3BWB187WQ2KT1T0EZC05

add a ton of umami while being vegan, and easily find-able in any grocery store.

recipe:

SANDWICH:

• smart deli veggie turkey: 75 cal
  
• bread slice: 100 cal
  
• lettuce: 0 cal
  
  SOUP:
  
  
• angel hair miracle noodles: 5 cal
  
• whole egg: 72 cal
  
• onion: 0 cal
  
• better than bouillon: 30 cal
  
  instructions: sandwich is self explanatory. boil soup for 15 minutes and add egg 3 minutes before completion

BEWARE! Depending on where you buy it, it isn't safe. Case in point - here it is on Amazon with garlic powder listed:
https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO/ref=sr_1_2_a_it?ie=UTF8&qid=1540467486&sr=8-2&keywords=better+than+bouillon+chicken&dpID=61Nesk%252BoKFL&preST=_SY300_QL70_&dpSrc=srch

This is the one that I use:
https://www.fodyfoods.com/collections/all/products/low-fodmap-chicken-soup-base

They have it at Target by me, and at the food co-op, and at the organic/health food section of the grocery store. By the broth/bouillon.

It comes in a jar like this.

Well, you can take things to help with the electrolytes, as you should.

You wanna double your Sodium intake. You can use Lite Salt as that has sodium AND potassium in it, and a pretty good amount of potassium as well. Better than most supplements anyway. And then you will wanna buy a magnesium citrate. I also use chicken boullion cubes for sodiumm, i put it in a coffee cup and put hot water in it, then drink it. Tastes like soup kinda.

https://www.amazon.com/Tones-Bouillon-Cubes-Chicken-Ounce/dp/B00COCUM96/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1518037994&sr=1-1&keywords=chicken+boullion+cubes

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY/ref=sr_1_1_sspa?ie=UTF8&qid=1518037860&sr=8-1-spons&keywords=lite+salt&psc=1&smid=A2OEG1SKNGURE1

https://www.amazon.com/Natural-Vitality-Magnesium-Stress-Original/dp/B000OQ2DL4/ref=sr_1_1_a_it?s=grocery&ie=UTF8&qid=1518037876&sr=8-1&keywords=magnesium+citrate+calm&dpID=41DVGX7wPXL&preST=_SY300_QL70_&dpSrc=srch

Its not about "going hard", its not a crash diet. You just figure out your macros and stick to it. Let your body handle the rest.

And no stuff like Powerade has electrolytes in it but nearly enough.

I buy these not chick'n bullion cubes that make a really rich and hearty flavorful broth. Like, the broth is awesome even by itself.

I love pho, so I like a big broth ratio! Add a couple cubes, dissolve, toss in shredded cabbage mushrooms, maybe pasta, some bean of your choice and boom, eat a huge bowl of basically veggies in this rich golden broth. If you are fancy you can throw some baked tofu slices on top, or serve with a side of chickpea falafel for a meal you can't finish if you are a fatty like me.

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

Better Than Boullion is so awesome, stores only carry Chicken/Beef stock but online you can get ham base (would be killer for ramen), lobster base, mushroom base, even clam base.

http://www.amazon.com/Better-Than-Bouillon-Ham-Base/dp/B00016LA8E/ref=sr_1_2?s=grocery&ie=UTF8&qid=1405215602&sr=1-2&keywords=pork+bouillon

http://www.amazon.com/Grace-Cock-Flavored-Soup-Pack/dp/B002AP2OS4

https://www.amazon.com/Better-Than-Bouillon-Ham-Base/dp/B00016LA8E

hi-5 /u/omitoe

Buy beef bouillon. I prefer "better than buollion" the flavor is SO good!


Better Than Bouillon Beef Base 8 oz https://www.amazon.com/dp/B000VDWQXA/ref=cm_sw_r_cp_apa_se6aAbB8NMD6B

I haven't tried it myself yet, but I've heard that Better-Than-Bouillon No-Chicken Base makes a good substitute for chicken broth.

I'm 100% new to fasting but I use these Not Chicken Bouillon Cubes for a "detox soup" and I love them

EDIT: formatting

Looks good.

Question: based on the measurement for vegan chicken stock (2tsp.) it seems the recipe might be calling for some sort of concentrate such as this: https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Is that correct or is this regular strength stock?

Chipotle burger recipe is [here]
(http://www.budgetbytes.com/2013/05/chipotle-sweet-potato-burgers/)
(I used 3/4 of the beans and 1/2 the cornmeal)
The salad is modified from here. (I added zucchini to lower calories and used less quinoa. Also added cumin, sweetener, and salt in addition to lime.)


I used this in the quinoa and it was delicious. Best bouillon I've ever tried.



The two burgers on the plate are actually one serving (the recipe's burger size for one serving is really large, so I split it in two).

I believe that this is what they use, just with their own branding.

Savory Choice Chicken Broth Concentrate, 5.1 Ounce box https://www.amazon.com/dp/B002HQUZIM/ref=cm_sw_r_cp_api_3sUTBb843R1B4

It’s a 12 pack totaling 5.1 oz, so that means 0.425 oz each, and each one makes one cup of broth. I have successfully substituted 1 tsp of [Better Than Bouillon] (https://www.amazon.com/dp/B00415IRQO/ref=cm_sw_r_cp_api_ZyUTBbF7ZXMGT) (the amount that they say to use for 1 cup of broth) when I recreated the recipes.

Bravo! Great job! Homemade soups rock!!

I do this a lot. I make a big pot of soup almost every Sunday and eat it all week. You'd think I would get tired of it, but my soups are so [ahem!] delicious that I look forward to eating them every day. Get some Better than Bouillon pastes (in the soup aisle of the grocery store) and add a teaspoon (or more) of the beef and/or chicken to your homemade soups. They really add to the flavor depth. Much better (and less salty) than bouillon cubes or powder. There are several varieties. Here's the amazon link for the chicken one just so you can read about it. America's Test Kitchen rates them highly.

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)

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

http://www.amazon.co.uk/Grace-Cock-Flavored-Soup-Pack/dp/B002AP2OS4

Split pea soup is a dangerous recipe for pressure cookers and should only be attempted by someone who has a lot of experience knowing how to look for signs of trouble due to clogging of the pressure valves from excessive foaming.

All the people here who say the problem is due to overfilling, well, they're wrong. Split pea soup can foam up and clog the vent EVEN THOUGH IT IS WELL BELOW THE MAX FILL LINES. In fact, split pea soup can foam up even when there's only one inch of soup in the pot. The issue isn't merely how much soup that's in the pot, nor how much space is left to allow for some foaming: the most important issue is controlling the foaming itself, which involves the thickness of the soup as the starches absorb the liquid, how much fat and oil is in the soup (since they tend to help reduce foaming), and taking care to AVOID RAPID BOILING of the soup at any time during the pressure cooking process, ESPECIALLY THE DEPRESSURIZATION.

Split pea soup recipes must be drastically altered in order to avoid foaming and to take advantage of pressure cooking.

When using ham hocks, they should be pressure cooked separately before adding any other ingredients. They should be cooked in water or stock for about 20 minutes at full 15psi, or 25 minutes in an InstantPot or other medium pressure cooker. For split pea soup, I highly recommend using a high quality ham base for the cooking liquid, which you can find at restaurant supply stores, at some Walmarts, or on Amazon. Look for the Better than Buillion or similar that has a lot more ham flavor than salt.

After cooking the ham hocks you should strain the liquid to separate the meat and bones, then use a fork to strip the bone of the meat, then dice the meat so that there are no long-stringy pieces. You can then add the meat back to the stock to proceed with the pea soup.

One ingredient you were missing was celery. Celery is the most important flavor of split pea soup, just like how cumin is the most important flavor of chili. However, celery, onion, and carrots cook very quickly under pressure and will turn to mush. That's ok for building up the flavor of the soup, since these are "sacrificial" vegetables that give up their flavor and help to thicken the soup. But the soup will be much better if you reserve part of these vegetable to add only after pressure cooking so that they will retain their flavor, color, and texture so that you can have a more complex and interesting result than pea soup mush. These vegetables will cook relatively quickly without pressure, and it's much safer to cook them without pressure due to the danger of foaming when depressurizing and repressurizing to cook them. It is possible to cook them under pressure if you're very careful, but you don't really save time since doing a natural release takes the same amount of cooking time for them. Barley is also a good grain to add to pea soup if you want a more chunky country texture.

For the pea soup itself, add the split peas to the ham stock along with the sacrificial veggies. Since you like bacon, add it at this time too, but I suggest reserving some bacon bits to add with shredded cheese, green onion and sour cream to add to the bowl on top just before serving.

To pressure cook the split peas, I highly recommend using a stovetop pressure cooker instead of an electric one because you can control the temperature and steam release much better when you know what you're doing. You should minimize the steam that is being released under pressure. You should use very low heat. You should use a larger pressure cooker than normally necessary so that you can maintain a much larger amount of space for foaming above the liquid level. Only use a natural release - meaning just let it sit there and cool off until the pressure goes back to normal. There should not be a lot of steam being released while it's depressurizing. If a lot of steam is being released, then the soup inside is very likely boiling rapidly, which is the cause of the foaming that you want to prevent.

Note that split pea soup will continue to thicken as it cools down. Don't be surprised if the pea soup thickens so much in the fridge that it becomes a solid block of pea soup. It gets more smooth and creamy if you let it fully cool, leave it in the fridge, and then reheat it later by using water or milk to thin it out enough to stir at low heat.

After cooking split pea soup, you need to quickly and carefully clean the pressure cooker lid or the starches and food will solidify like glue inside the valves, which is very dangerous for the next time you use it if you don't do a thorough cleaning.

https://www.amazon.com/Better-Than-Bouillon-Beef-Vegetarian/dp/B004W9SLPQ?th=1

We found an awesome substitute. Yeah, it's technically vegetable stock, but it's still pretty beefy.

> a concentrated chicken broth cube

If cost is not a concern, please allow me to introduce you to my buddy, base. It's actually ground up chicken parts in a gross, salty paste to make broth with. Every tablespoon of it has ~15 calories a gram of protein, two grams of carbs, and just shy of a gram of fat.

Quinoa is incredibly versatile and can be used in so many ways!

A lot of people will have awesome recipes, but I just want to add that if you're doing something like stirfry and want to create a 'meatier' flavour, you can add some vegan 'chicken' or vegan 'beef' bouillon when boiling the quinoa.

I like the Spicy one better because you can imagine the cock is crying from the spice.

I've never used black salt because I've never found it locally, but this is my best vegan friend's secret ingredient when she stays over and cooks with me: not chicken bullion cubes. This specific brand is fantastic, and I can find it at normal stores like Kroger. It makes the scramble really savory.

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.

Can't say I've ever heard of it in salsa, but I'm guessing it's a bit of a bouillon-type product like this for a little umami boost

https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

I got this for a recommendation.

I haven't had this Quorn product, but another hammy option to consider is Goya ham seasoning! I mostly use it in soups that are traditionally hammy like split pea or white bean soup and it's pretty amazing.

Better Than Boullion paste is great. I can make a pretty convincing no chicken noodle soup with their broth and a fake meat substitute.

My favorite is Butler Soy Curds which are chewy and have no soy after taste. I reconstitute them by marinating in hot water powdered garlic and onion seasoning then fry in peanut oil and coat with Butler Chik-style seasoning. Use whatever noodles and add ons you would like.

30 + years vegetarian and I found spices are where its at! Also meat substitutes have improved immensely over time.

Thank you for your effort on the planets behalf.

Wine and cheek or belly is best, but in a pinch for a slow cooker I love the Goya ham powder. It comes in little packets that you tear open and make ham broth with to cook your beans or your recipe proper.

Kumquats, Cock Flavored Soup Mix, Caramel Nips, Geoduck

Don't mind me today...I'm feeling all sorts of randomness and weird.

Did you find it? I get a smaller size, but this is exact product

https://www.amazon.com/Knorr-Chicken-Bouillon-Caldo-Pollo/dp/B01N1849MA

I would highly recommend tracking your first couple of weeks if not months on an app like https://cronometer.com/ that way you know exactly what you're getting (especially the electrolytes) and you can look back over time to see what did and didn't work for you. I personally prefer cronometer over myfitnesspal because the data is from "official" sources making it more reliable, and it automatically calculates net carbs.

As for my sodium intake I drink 1-3 "cups" of broth a day. I suggest a product like this: https://www.amazon.com/Tones-Bouillon-Cubes-Chicken-Ounce/dp/B00COCUM96/ref=sr_1_10_a_it?ie=UTF8&qid=1488304840&sr=8-10&keywords=bouillon or similar. This specific listing on amazon is a little weird, because it used to have 1.1g of sodium per cube but the ones that I got only have 850mg.

Potassium is regulated to only be 99mg per serving in the US (for supplements). I supplement my potassium with Potassium Citrate from bulk supplements: https://www.amazon.com/dp/B00ENSA93S/ref=sr_ph_1_s_it?ie=UTF8&qid=1488305035&sr=sr-1&keywords=potassium+citrate and use a MG resolution scale. I wasn't very strict about my potassium until the last couple of weeks and I've noticed a HUGE difference in energy, mood, and concentration.

It'll take a little bit of time for your body to adapt and feel hunger again (especially for fats) I know when I start up Keto again it's hard for me to eat that much fat, my body just wants carbs. After a couple weeks I can eat more.

these bad bois
👌🏻👌🏻

We love it as part of our dinner. We use Better Than Bouillion Organic Chicken Base, but get it from Costco. We add lite salt and dried parsley to it, and a bit of butter if we're feeling frisky.

Try this out I love it! http://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK

Solves that desire for chicken broth/flavor.

mmmm

I needed to fill a craving, so I just bought these little bouillon-type cubes to make the broth. Then, half of an 8-oz pack of shirataki noodles in the bowl, pour in some broth, and add the meats and toppings of your choice. Mine were a little bit of snow fungus, lime juice, Thai basil, cilantro, bean sprouts, small strips of beef, thinly shaved ribeye and some thinly shaved Berkshire pork. I was able to pick up everything from my local Asian market (99 Ranch). It perfectly satisfied the craving.

Chili is pretty "generic" here. That doesn't mean that it's bad... it's just not distinctive.

I honestly prefer my own chili, which I make with a pound each of ground beef and ground pork, Carroll Shelby's chili mix (with the cayenne and masa flour), a can of green chilies or jalapenos (or a couple chopped fresh jalapenos), and beef base instead of water. I think the mix of meats is the key - the pork gives it a unique, slightly unexpected (in a good way) flavor you don't always get with canned\restaurant chili.

For something like beef, I'd go with seitan. Instead of using vegetable broth to make the seitan, use "Better Than Bouillon No Beef Base" or you could also use "Not-Beef Cubes". Another tip: If your seitan becomes a little too spongy or wet, wrap it in foil and bake it in 20 minute intervals, checking on it occasionally, making sure it's firm enough. Also, the Gardein Beefless Tips aren't bad either.

Vegetarian chicken bouillon cubes are great for any recipe that uses chicken broth. I use this kind .

Better than boullion

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.

I use sour cream and cream cheese with this FANTASTIC bullion by Knorr (I use it on everything). https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=sr_1_3_a_it?ie=UTF8&qid=1526509541&sr=8-3&keywords=knorr+chicken+bullion

We love this BTB veggie chicken base. It's much cheaper if you can find a local store that sells it. I think we might pay about six bucks for it, and it lasts a good while. It's something like a teaspoon per cup of stock. I haven't done the math on cost of BTB v. prepared veggie stock, but it seems similar.

We also like this Not Chick'n bouillon. http://www.amazon.com/gp/aw/d/B00113ZTVK?pc_redir=1408689362&robot_redir=1 Between assorted flavors of BTB (veggie "chicken" and veggie) and these cubes ("chicken" and "beef"), we've stopped using cans or cartons of stock entirely, which used to go bad in our pantry.

I think we might prefer the BTB, but they're both good. Either way, I'd try checking out your local health food stores. The prices are sometimes shockingly better.

not in the industry, but i use better than bullion at home. it looks like it's similar to Minor's.

You can buy canned or boxed chicken stock at the store, for one. This isn't the best option, as the taste isn't great. What I do is make my own broth from leftover chicken bones, onion, and celery. This is the best-tasting and often cheapest option. Here is an article with an extensive, semi-scientific explanation, but the process is really quite simple. It ends with this recipe. Somewhere in between those options is Better than Bouillon soup base, which you can mix with water to make good broth quickly and fairly cheaply. I personally use this when I don't have the really good homemade stuff on hand.

The beef extract however is in the soup base (the packet) which you can leave out and sub with vegetable bouillon like this:

https://www.amazon.com/Knorr-Vegetarian-Vegetable-Bouillon-Extra/dp/B000LRH8V6

https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK?th=1

I drank beef broth before and after surgery. The sodium level is a little high but my nutritionist said that she wasn't worried about the levels after surgery considering how little intake I had.

That's dessert for her soup.

Knorr makes a granulated bouillon that's pretty good. I think they have it in chicken, beef, pork and tomato. I usually use a spoonful in a big pot of soup. I find it in the ethnic section of my local grocery.

http://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M

I put a little Better Than Bouillon in the water. If you're on a low-sodium diet, ignore this comment.

I have Better than bullion. Should I use that as my broth? or is there some other specific product thats good?

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

American Test Kitchen and another blog said it was salty too. I found Better Than Bouillion comes in an organic low sodium version too, but it's expensive on Amazon, and wasn't on the Walmart web page.

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00415IRQO

This is one of my favorite tofu recipes. Freeze and squeeze, always. I freeze my tofu, which causes it to expand and gives it a more spongey texture and it soaks up sauce better. To quickly thaw it you can boil it, or you can just leave it in the refrigerator if you don't need to thaw it quick. After I boil it I place something heavy on it for 30 minutes to squeeze the excess water out. But tofu Bahn Mi sandwiches are the truth. I always use bollio bread, make that recipe, and you'll realize the full potential of tofu. I've been playing around with a shredded tofu recipe using the Better than Bouillon brand. I haven't tried it, but I think that you should be able to freeze tofu, shred it using a grater, and cook it with that base and you'll have something that tastes very close to shredded chicken. There's a Vietnamese restaurant near me that makes a shredded tofu that tastes just like chicken and I suspect they do something similar.

It's Knorr chicken soup base. You can find it at Amazon or also Costco

Here's a link

https://www.amazon.com/Knorr-Bouillon-Granulated-Flavored-35-3-Ounce/dp/B001J8V54M/ref=pd_lpo_325_bs_img_2?_encoding=UTF8&psc=1&refRID=465P6N2X17VS1BFS2NZH

That's a good question, I actually kind of don't use one?
I would say this is probably closest to my "recipe". I go by taste/smell. Adding things here and there if it's not right.

These are also awesome for when you're new to making pho and can help round out your broth.

You can make yourself a nice chicken stock. That can serve as the base for just about any chicken soup.

If you're lazy like me, you can get a jar of Better than Bouillon, which actually tastes pretty great if you're not afraid of sodium, but I use the low-sodium kind I just linked. If I'm using that for the base, I like to add thyme, garlic, bay leaves, and black pepper.

Goya has an excellent artificial pork flavoring that probably would have gone good in the soup. https://www.amazon.com/Goya-Flavored-Concentrated-Seasoning-1-41oz/dp/B008CE6CBW

I usually find it in the hispanic isle.

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.

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!

https://www.amazon.com/Knorr-Chicken-Bouillon-Caldo-Pollo/dp/B01N1849MA/

Something like [this](pho spice cubes beef flavor https://www.amazon.com/dp/B004F93UNG/ref=cm_sw_r_cp_apa_i_KsPKDbQ95CS3R). I don't recall the brand but my Asian market had like 5 different ones. I thin sliced some beef and onions and poured near boiling water over it. Then I added bouillon to taste, Sriracha, fish sauce, chili paste, soy sauce, and fermented bean paste. Added some cooked rice noodles and ate. Super easy.

Put a bunch of adobo on chicken thighs. Bake until done. Eat with anything. All praise be unto Adobo.

Simple curry: Cut a few potatoes into small chunks. Fry them in a neutral oil til they're slightly crispy. While you'er doing this cook some meat in a wok or other large pan (I usually do chicken thighs or drumsticks because they're cheap and dark meat ftw). When they're done remove them and store them with the potatoes. Sauté some vegetables in the chicken fat. This is really whatever you want but I generally do onion and garlic + other stuff. Corn would probably be good to add towards the end. Spinach might also go well. Cauliflower. You get the idea. Add coconut milk, a spoonful of red curry paste, and some chicken bouillon (or whatever meat you used). I use better than bouillon. Add the meat and potatoes back in. Salt and pepper to taste. Also add salt along the way in amounts that is appropriate to your ingredients. Serve over jasmine rice or just eat it by itself. None of the amounts are really set in stone this is basically just a stir fry curry with whatever you've got laying around. Potatoes aren't even necessary I just like them.

If you like it that much you should probably just make it yourself it's pretty easy and super cheap. These cubes can get you pretty close to what you can find in b-ham.

https://www.amazon.com/Bao-Long-Flavor-Seasoning-3-pack/dp/B00IPWNS8G/ref=sr_1_2_a_it?ie=UTF8&qid=1478284862&sr=8-2&keywords=Pho+seasoning+cubes

My grocery stores have the beef base paste. At least the big ones (like a Shoprite in my area). Maybe not Whole Foods or Trader Joes. I find it in the aisle with the cans of broth. The brand is Better than Bouillion (see https://www.amazon.com/Better-Than-Bouillon-Beef-Base/dp/B000VDWQXA). It really tastes much much better than bouillion cubes and is nice to have on hand when you run out of broth (homemade or canned) or your broth is just not strong enough. Some are low"er" sodium. They have many flavors (chicken, beef, roasted veggie, fish, and I think a couple others). I've only used the low sodium chicken and beef so I can't say if the other flavors are good.

Red curry: probably didn't use enough curry paste and/or didn't cook it off in the pan with a little oil first so the flavors can "bloom." You may have also just used a bland paste or sauce. May I suggest Maesri brand? This container is huge for the price, I've had mine over a year. They have a lot of different kinds of vegan curry pastes, just be sure to read the labels to make sure to read the labels because some do have fish sauce and stuff. Try cilantro and like added at the end of a curry to lighten it up.

Maesri Red Curry Paste 14oz https://www.amazon.com/dp/B007MOTZN0/ref=cm_sw_r_cp_api_3DsOAb6PF2Q2X

Rice and bean bowls: cook rice and beans in a vegetable stock if possible. I keep my veggie scraps in the freezer and then once I have enough to fill my stock pot make a bunch of stock and freeze it just for stuff like this. Also cilantro goes a long way in many bowls like this, and you can freeze it between bowls so it doesn't go off. A squeeze of lemon or lime at the end once done can brighten them up. Use sauces/salsas/etc if you fancy. Lastly, try a different brand or strain of rice if you didn't like your rice. Not all rice is equal.

Lentil Loaf: only tried once and wasn't a fan. Can't help there. I prefer just lentils in non loaf form 🤷‍♀️


EDIT:

Have no stock but want flavor? THESE ARE SO GOOD.


Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12) https://www.amazon.com/dp/B00113SKZW/ref=cm_sw_r_cp_api_FLsOAbTYCJDJ5


Again, price seems steep but you get a TON (96 cubes) and they don't go off for ages. I cook my collards in them, use the stock in vegan green bean casserole, cook beans in the stock, and more.

We make our own chicken broth here, so I can't give any advice on that. In general, I tend to think as long as it fits your macros, then it's not really worth worrying about. If you're into broth though, I cannot recommend making your own highly enough. It's the bomb-diggity, and it's easy as sin. Go buy a rotisserie chicken, and eat it. Then pluck the remaining meat, and put the carcass in a crock pot on low overnight with a lot of water, more salt than you think you need, lots of pepper, and some fresh rosemary or thyme or Italian seasoning if you want to go animal style.

As far as the beef broth goes, again, Herbox. Amazon link here, no affiliate or anything. You're welcome, in advance for what will be a life changing discovery :)

Depending on how much effort you want to put in, buying whole chickens and making your own stock is mega cost effective - literally several pounds of meat + freshly made stock. The only downside is that it's pretty much an all-day undertaking. I do mine on the weekend so I can have it for the rest of the week.

If you're feeling lazier try Better than Bouillon. Note: don't buy it from that link. I don't know why Amazon is selling it so expensive - it's about $6 at my local grocery store and lasts for 1-2 months depending on how much I need it.

I recommend drinking a cup of chicken broth a day until you feel better (that worked for me anyway). I used this stuff and think it's really good/easy to use and is probably available in your local grocery store which is where I got mine: http://www.amazon.com/Better-Than-Bouillon-Chicken-Base/dp/B000VDSS3C/ref=sr_1_5?s=grocery&ie=UTF8&qid=1452281551&sr=1-5&keywords=better+than+bouillon+chicken

I haven't had to continue drinking it regularly, but I kind of go heavy on the salt when roasting my veggies so that might be why. Now I just drink it every couple of days just to be on the safe side. I've seen some people say that as long as you're on keto, you are susceptible to the keto flu if you don't keep your electrolytes in check.

Ewww, powdered bouillon? You need to try this.

I used to use Minor's on a tip from one of Anthony Bourdain's book, but BTB is even better.

If you can get some chicken style bouillon to make gravy with, that would give everything a more poultry taste. Here is a simple gravy recipe: 911 Gravy Poultry seasoning will also help (it is just a blend of herbs commonly used on turkey).

Good vegan chicken style bouillons include: Better the Bouillon No Chicken Base, Edward & Sons Not Chik'n, and Orrington Farms Chicken flavored

Bases are way better than bouillon. But, you don't have to use BtB. You can just use any base:

https://www.amazon.com/Minors-Chicken-Stock-Poultry-Flavor/dp/B01M1Y4899/ref=sr_1_2_sspa?keywords=chicken+base&qid=1556332301&s=pantry&sr=8-2-spons&psc=1

We use this but I've seen some families use this

Personally, I would go with the first or use a bit of chicken broth when making the initial broth.

Ahh, you must be referring to my soup mix!
Cock-SFW