Ask the Vegan: What Can I Use In Place Of Meat Broth? Plus, a Giveaway!

I’m going to let you in on a secret. Meat…doesn’t taste like much. Case in point, have you ever seen or heard of a meat dish that was prepared by boiling, baking, or sauteing meat on its own? I mean…one that actually tasted good? Sure, meat lends fat to a dish, and as we all know, fat is mighty tasty. But luckily for us, there are a myriad of plant based fats that bring you a wide variety of tastes with none of the icky cholesterol. Beyond that, the reason why it’s so easy to recreate non-vegan meals is because the heart of the flavor of MOST dishes comes from the plants!

There are quite a few vegetable broths on the market, as well as vegan bouillon cubes and broth powders that use seasonings typical to meat laced bouillon to replicate the flavor of a meat broth. Believe me, you won’t be able to tell the difference! My suggestion is that you experiment with a few different brands until you find your favorite. Always double check the ingredients list for MSG or autolyzed yeast extract, unless you’re okay with those things (I’m not judging, lol!)

Here are few of the most popular and widely available varieties. Readers, feel free to comment and share some of your favorites!

 

 

My personal favorites are the Not-Beef and Not-Chick’n cubes. They are so flavorful that I often use them to make quick, no-brainer ramen by tossing some cooked noodles, scallions and shredded veggies to the broth. They have a rich, umami-ish flavor, but are still versatile enough to put your own spin on the flavors. I think that makes for the best kind of recipe base.

Edward & Sons, creators of the aforementioned bouillon cubes, are generously offering TWO of our readers the opportunity to try all seven of their bouillon flavors, including the new Red and Yellow Curry varieties!

For those of you who prefer to go the homemade route, here are a few recipes to get you started.

DIY Vegan Bouillon Soup Base (Paste)

DIY Chicken-Style Vegan Bouillon Powder
(note: the soymilk powder in this recipe can be subbed for chickpea flour!)

Good Ol’ Fashioned Vegetable Stock

To enter the giveaway and get your hands on some tasty, cruelty-free flavor, enter HERE!

a Rafflecopter giveaway

(This giveaway is open to residents of the United States and will end on February 27, 2014 at 12:00 am Eastern Time. All entrants must be 18 years of age or older.)

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8 Responses to Ask the Vegan: What Can I Use In Place Of Meat Broth? Plus, a Giveaway!

  1. I’d make that easy ramen you mentioned!

  2. charj says:

    I would use the bouillon to make seitan.

  3. sarah says:

    Soup and soup and soup!

  4. Melissa says:

    The recipe for Vegan Alfredo Sauce on their site looks yummy, so I’d probably give that a go.

  5. Kelly G. says:

    I’d make chicken noodle soup!

  6. Laurie says:

    I would use the broth to make flavorful rice or orzo.

  7. susan says:

    I would make soup!

  8. Kezia says:

    I normally use Better than Bullion for the broth when I make seitan, but this would probably be more cost-effective. I make gravy with the remaining broth. It has all that wheaty love in it, so it thickens nicely.

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