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Recipe: Risotto Primavera

Celebrate spring with this creamy risotto filled with spring vegetables! Add cooked chicken or shrimp if you like, and serve with a crisp white wine.

Recipe: Roasted Cauliflower and Gorgonzola Bisque

A rich, satisfying soup to begin a fall or winter dinner with a terrific combination of flavors: roasted cauliflower, garlic, crème fraîche, and Gorgonzola with a swirl of walnut oil and a sprinkling of crunchy walnuts for a garnish.

Recipe: Roasted Cauliflower with Wild and Brown Rice

Savory roasted cauliflower is tossed with chewy whole grains, drizzled with olive oil, and accented with Parmesan and fresh chives to make a terrific vegetarian main dish or a perfect side for beef, pork, chicken, or turkey.

Recipe: Roasted Garden Tomato Soup with Goat Cheese Croutons

The perfect way to use an abundance of tomatoes at the end of the summer. This richly flavored soup accented with roasted garlic and a crouton topped with creamy goat cheese is sure to please.

Recipe: Roasted Red Pepper Sauce

This simple sauce adds a hit of piquant flavor and gorgeous red color to sautéed or grilled meat, chicken, fish, or vegetables.

Recipe: Roasted Red Pepper Soup

Serve this smooth, savory soup chilled in the summer or warm in the winter. The rich flavor of roasted red peppers goes beautifully with a crisp salad or a grilled cheese sandwich.

Recipe: Roasted Vegetable Pot Pie

In this satisfying pot pie, a savory cheese crust beautifully complements the deep, caramelized flavors of roasted vegetables bound with a simple sauce made with our Veggie-Stock Gold.

Recipe: Root Vegetable Sauté

The earthy flavors and gorgeous hues of cold-weather vegetables come to life in this great side dish seasoned with rosemary and a drizzle of olive oil.

Recipe: Rosemary Peppercorn Sauce

Spoon this fragrant sauce over grilled poultry, fish, or vegetables, and you'll never think of them as bland and unexciting again. It's sure to become a staple of your cooking repertoire. You can also substitute tarragon for the rosemary or red wine for the white wine to create some delicious variations.

Recipe: Sauce Piquant

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Recipe: Sauce Provençal

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

Recipe: Sauce Robert

This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat or poultry, as well as roasted vegetables.

Recipe: Savannah Sweet Potato Bisque

This recipe comes from the Moosewood Restaurant in Ithaca, New York, which is known for its outstanding vegetarian cuisine. The restaurant is run by a a collective of 19 diversely creative people who believe in healthy and natural eating. Whether you're vegetarian or not, you'll love this savory, silky sweet potato soup accented with the classic combination of pimientos and cheese.

Recipe: Simple Braised Greens

Escarole, chard, collards, spinach, kale, or turnip, mustard, or beet greens--this simple technique is perfect for cooking all of them! A little olive oil, a bit of our Veggie-Stock Gold, and some aromatics bring out the delicious flavors of leafy green veggies.

Recipe: Slow-Cooker Lentil Vegetable Soup

This tasty lentil soup makes a hearty, healthy meal, and it couldn't be easier to make--quickly sauté some vegetables and add them with the remaining ingredients to your slow cooker.

Recipe: Smoked Eggplant Soup with Red Pepper Cream

The distinctive, meaty flavor of smoked eggplant makes this silky soup something special. This traditional Italian recipe is adapted from award-winning cookbook author, cooking teacher, and world traveler Joanne Weir.

Recipe: Soup Au Pistou

This traditional French soup is filled with summer vegetables and flavored with fragrant basil pesto, which the French call "pistou." It makes a great light lunch or dinner with a loaf of crusty bread.

Recipe: Spiced Couscous with Dried Fruit

A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.

Recipe: Spicy Black Bean Chili

A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot. Serve it with a buffet of toppings for a Tex-Mex feast!

Recipe: Spicy Ginger Garlic Sauce

Try this complex, Asian-inspired sauce over steamed fish, chicken, or vegetables.

Recipe: Spring Vegetable Soup with Parmesan Croutons

Like spring in a bowl! Filled with tender spring veggies in a basil-scented broth and topped with a crisp Parmesan toast, this soup makes the perfect light supper or lunch.

Recipe: Squash & Fennel Soup with Honey-Roasted Cashews

Perfect for a chilly fall or winter evening: the beautifully complementary flavors of fennel and butternut squash melded together in a silky smooth soup garnished with crunchy sweet and salty cashews.

Recipe: Summer Green Soup

This savory chilled soup gets its deep green color from fresh spinach. Garnished with crumbled feta and chopped tomato, it's gorgeous as well as tasty.

Recipe: Summer Vegetable Couscous

Fragrant couscous studded with fresh corn, zucchini, and bell pepper. Serve it as a side for grilled steaks, chicken, burgers, or pork chops or add cooked chicken, shrimp, or meat to make it a meal.
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Classic French Stocks and Sauces