How To Use Veggie-Stock Gold®
Use one part Veggie-Stock Gold® to twenty parts hot water to make a classic roasted vegetable stock. Bring to a simmer and whisk until completely dissolved.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10l) of classic vegetable stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic roasted vegetable stock.
Veggie-Stock Gold® Ingredients
White Wine (contains sulfites, naturally occurring in wine), Carrot Stock, Onion Stock, Celery Stock, Lemon Juice (water, lemon juice concentrate), Tomato Paste, Water, Salt, Carrageenan, Roasted Garlic Powder, Onion Powder, Spices. VEGS-Na092705
Product is gluten-free
Veggie-Stock Gold® Nutritional Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 2g||1%|
|Sat. Fat 0g||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 0g|
|Vitamin A 15% • Vitamin C 2% • Calcium 0% • Iron 0%|
We use this in almost everything. Great for anything that needs a little liquid.
I keep their Veggie, Brown, Chicken, Turkey, Mushroom and French Demi on hand all the time. These keep in the fridge for a long time and all of their products add a new dimension to my cooking. I use these instead of canned or Tetra-Pak liquid stocks and these products are definitely superior any bullion cubes or other concentrated stocks (which often have a lot of salt) . Great as a soup base, for use in a slow cooker or to make a sauce. You can easily control the strength by adding more or less water (or wine, for sauces).
This is a great vegetable stock. Sometimes I enjoy a spoonful right out of the tub! It has a rich yet balanced flavor without the artificial sweetness found in may canned and boxed stocks. It is a 20 times reduction of a classic vegetable stock made from carrot, onion and celery stocks, wine, tomato paste, lemon juice, garlic and onion powders and seasonings. Although I am a devout carnivore I have often cooked for vegetarians. In doing so I have found that this stock reduction will replace a meat based glace or demi-glace in a sauce, (however, they also make a Roasted Vegetable demi-glace which contains a food starch which will thicken a sauce better than this one and has a stronger flavor) and it can be used as a base for soups and stews. I often add a little of More Than Gourmet's Mushroom Stock for a more complex taste. I use this so often that I buy it in the 16 oz. tubs. They keep well in the fridge once opened. A great product to have on hand.
I used it for the first time in Squash Curry Soup. I added salt to the broth to make it taste better, but this is what is so good about the broth. You have control over the sodium. I think I will eliminate the salt next time and only season after the soup is done to see how much is really needed. 1 1/4 cups water to 1 tbls. broth is the recomended ratio 1-20 that is called for. You can even do 1 1/2 cps to one tbles because the broth is quite concentrated.
If you like flavorful food without loads of salt and can't spend hours on end nursing a homemade stock, go to your kitchen and chuck any other store-bought stock you have in the house in the trash. I was a bit skeptical, as I have never paid this price for stock, but a little bit goes a long way and the quality of the food I cook has improved exponentially for having it in my kitchen arsenal. One word of warning when storing it in the fridge though: make sure this particular stock is in a stable, secure location. Just a few days ago, my husb moved it and knocked it off the shelf he put it on; thankfully the lid didn't come off, but the impact was enough to need clean up where a bit came out of the container from the impact. The chicken stocks are a jelly consistency, but this one is more fluid, since it lacks the bone-based fats. I don't blame the stock for this mishap, just a klutzy husb!