Vegetable Stock

Ready-to-Use Vegetable Stock

Vegetable Stock 32 oz. (Ready To Use)
List Price: $3.99
Special Price: $3.19
You Save 20%

Real - Authentic - Distinctive - Classic. Is it possible to buy good, healthy vegetable stock? Of course! More Than Gourmet Vegetable Stock is what we call Culinary Grade®, meaning that it adheres to only classical cooking methods and strict standards of preparation. Read our label, and you'll quickly see that we use only quality ingredients - without the chemicals, MSG, colorings or preservatives found in other bases and stocks. More Than Gourmet Vegetable Stock is Certified Vegan by the American Vegetarian Association.

Finally, the busy home gourmet no longer has to choose between great taste and convenience. More Than Gourmet's classic Vegetable Stock delivers a truly memorable meal in an instant.

Vegetable Stock Ingredients

Mirepoix Stock (made of carrot, onion and celery stocks), White Wine, Lemon Juice From Concentrate, Tomato Paste, Sea Salt, Carrageenan, Roasted Garlic Powder, Onion Powder, Spices.

Vegetable Stock Nutritional Facts

// Nutritional Benefits:

Serving Size: 1 cup (240mL) Servings: About 4 Calories 15 Fat Cal. 0 *Percent Daily Values (DV) are based on a 2,000 calorie diet.	Amount/Serving	%DV*	Amount/Serving	%DV*
	Total Fat 0g	0%	Total Carb. 2g	1%
	Sat. Fat 0	0%	Fiber 0g	0%
	Trans Fat 0g		Sugars 1g
	Cholest. 0mg	0%	Protein 0g
	Sodium 75mg	3%
	Vitamin A 15% • Vitamin C 2% • Calcium 2% • Iron 0%

Find a collection of our terrific gluten free stocks, sauces, and glaces.

See Gluten Free Now.

"Now, with one little spoonful of Glace de Fruits de Mer, I get that same rich, sweet, distinct shellfish flavor without all the hassle. My favorite use for the seafood reduction is to simply whisk a bit into some heavy cream and reduce it to make a sublime sauce for delicate fish, pasta, or shellfish. When reconstituted, the stock has the unmistakable . . . character of a true homemade shellfish stock. It's a wonderful base for delicious seafood stews and soups.”
Molly Stevens
Chef, cooking teacher, food writer and editor, in Fine Cooking Magazine

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