Badia Garlic Salt Description
-
Sal de Ajo
-
Gluten Free
-
Kosher
Garlic is one of the most useful and appetizing condiments due to its distinctive and characteristic flavor. It is the ideal accompaniment to pastas, rice, poultry, beef, seafood and all vegetables.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.2 g)
Servings per Container: 106
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Fat Calories | 0 g | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 380 mg | 16% |
|
| Potassium | 0 mg | 0% |
|
| Total Carbohydrate | 0 mg | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugar | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Salt, dehydrated garlic and silicon dioxide (as anti-caking agent), and garlic oil.
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Vegan Irish Stew
[vc_row][vc_column][vc_column_text]Indulge in a comforting meal with this vegan Irish stew. Bursting with wholesome ingredients like carrots, mushrooms, leeks and potatoes, this stew is a celebration of earthy flavors. A vegetable broth is enhanced with aromatic herbs and spices, filling each bite with depth of flavor. A thickening agent made from tapioca flour makes each spoonful hearty and satisfying. Use the recipe to celebrate St. Patrick’s Day the vegan way, warm up on a chilly evening or as your favorite weekday stew.
Vegan Irish Stew
- 2 cups carrots (cubed)
- 16 oz. mini portobello mushrooms (quartered)
- 2 cups leeks (diced)
- 6 cups potatoes (cubed)
- 2-4 Tbsp. extra virgin olive oil
- 6 cups vegetable broth
- 1 cup tomato sauce
- 2-3 bay leaves
- 2 Tbsp. molasses
- 1 tsp. garlic salt
- 1 tsp. dried thyme
- 3 Tbsp. tapioca flour
- In Dutch oven or big soup pot, heat olive oil. Sauté leeks a few minutes or until softened.
- Add carrots and mushrooms and sauté an additional 3-5 mins.
- Add vegetable broth, potatoes, tomato sauce, molasses, bay leaves, garlic salt and thyme.
- Bring to a boil, turn heat to low and simmer 30-40 minutes or until potatoes and carrots are cooked.
- Remove some broth and mix with the tapioca starch in a separate container to make a slurry, mixing a little flour at a time, so clumps do not form. Once all flour is mixed in, add the liquid back to the pot and cook for 5 more minutes, until the stew thickens.
- Serve warm.
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