Vegan Chicken Stock Recipes

VEGAN CHICKEN BROTH SEASONING POWDER

Vegan Chicken Broth Seasoning Powder image

This recipe for homemade vegan chicken-style seasoning is a great way to get chicken flavor into your dishes in a completely vegan way. Use it dry as a tasty seasoning or add to water to replace traditional chicken stock, broth or bouillon.

Provided by Kate Hackworthy | Veggie Desserts

Time 5m

Number Of Ingredients 9

Ingredients

1 cup (65g) nutritional yeast flakes
1 ½ tablespoons onion powder
1 tablespoon dried parsley
2 teaspoons celery salt
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon ground turmeric

Steps:

Add all ingredients to a blender or small food processor and whiz to a powder. Store in an airtight container for up to 6 months.
To make it into vegan chicken broth, dissolve 2 teaspoons per cup (250ml) of boiling water.

Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 156 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VEGAN CHICKEN-STYLE SEASONING AND BROTH

Vegan Chicken-style Seasoning and Broth image

Make up this yummy chicken-style seasoning and always have it in your pantry for soup bases, vegan meatless flavoring, tofu seasoning, and so much more!!

Provided by Kate

Categories Sauces Soup

Time 5m

Number Of Ingredients 10

Ingredients

1 cup Nutritional Yeast Flakes
2 Tablespoons Onion Powder
2 Tablespoons Dried Parsley
1.5 Tablespoons Celery Salt
1 Tablespoon Seasoned Salt
½ teaspoon Paprika
½ teaspoon Summer Savory
½ teaspoon Sage
¼ teaspoon Turmeric
1 teaspoon Garlic Salt

Steps:

Measure all ingredients into a blender or food processor.
Pulse or blend into a fine powder.
Use as a dry seasoning or dissolve 1 heaping tsp of seasoning into 1 cup of water for chicken-style broth.

Nutrition Facts : ServingSize 1 teaspoon, Calories 4 kcal, Sodium 340 mg

HOMEMADE VEGETARIAN CHICKEN STOCK (VEGAN)

Homemade Vegetarian Chicken Stock (Vegan) image

Make this Homemade Vegetarian Chicken Stock using fresh herbs, carrots, onions, celery, garlic, and Better Than Bouillon No Chicken Base flavor.

Provided by Nicole Nared-Washington from Brown Sugar Food Blog

Categories Condiment

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

2 medium onion, cut in half
3 carrots, cut into chunks
3 celery stalks and the leaves, cut into chunks
4 cloves of garlic
2 sprigs of rosemary
3 sprigs of thyme
7 sprigs of parsley
1 bay leaf
2 tsp. Dried oregano
1 tbsp. Kosher salt
2 tsp. Black pepper
3 ½ tbsp. Better Than Bouillon No Chicken Base
1 gallon of water

Steps:

Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
This makes 4 32 ounce Mason jars.

VEGAN "CHICKEN" STOCK

Vegan

Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!

Provided by Jenny Sanders

Categories Stocks

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

1 medium carrot
1 stalk celery
4 dried shiitake mushrooms
2 bay leaves
1/4 teaspoon celery seed
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1 sprig parsley or 1 pinch dried chervil (optional)
2 -3 tablespoons good-tasting yeast
4 cups water (preferably filtered)

Steps:

Peel and slice the carrot.
Slice the celery, and break up the shiitakes.
Put all the ingredients in a pot.
Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
Strain through a fine sieve.
If your sieve is coarse, line it with a clean tea-towel.
Use in place of chicken stock.
The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
Discard the herbs.

Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.1, Sodium 363.2, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3.3

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