Seitenbacher Vegetable Broth and Seasoning Description
Seitenbacher Vegetable Broth Mix
Makes the perfect vegetable broth for soup, sauces and gravy. Also enhances the taste of natural dishes such as tofu, soy dishes and salads.
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Gluten
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Fat Free
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Low Calorie
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Cholesterol Free
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Vegan
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No Eggs
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All Natural
Directions
Stir one teaspoon of broth mix into one cup of boiling water for flavorful broth.
Free Of
Gluten, fat, cholesterol and eggs.
*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 tsp. (3.5 g) Makes 1 Cup
Servings per Container: About 6
| Amount Per Serving | % Daily Value |
|
| Calories | 10 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 420 mg | 17% |
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| Total Carbohydrate | 0 g | 0% |
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| Dietary Fiber | 0 g | 0% |
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| Sugars | 0 g | |
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| Protein | 1 g | |
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Other Ingredients: Nutritional yeast extract (yeast), carrots, salt, onions, turmeric root, garlic, parsley, leek, celery, lovage, pepper, balm, dill paprika.
Produced in a facility that uses wheat, soy and all kinds of nuts. May contain traces of: nuts, celery and mustard.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Mushroom Shepherd’s Pie
Shepherd’s pie is an age-old comfort dish with variants from Europe to Indonesia and Canada to Brazil. While originally conceived by home cooks trying to cleverly extend leftover meat, these dishes now have many vegan variations that have been (lovingly) nicknamed “shepherdless pie.” This recipe features the customary cloud-like layer of mashed potatoes, but it tops a medley of mushrooms, veggies and a hint of sweet apple. Make no mistake, it’s just as filling as the pies of yore, but with a gentle (and tasty!) turn toward plant-based. Dig in!
Vegan Mushroom Shepherd’s Pie
Filling
- 16 oz. white button mushrooms (stems removed, chopped)
- 1 cup carrots (sliced)
- 1 medium apple (peeled and diced)
- ½ small onion (diced)
- 1 cup red peppers (chopped)
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup vegetable broth
- 1 Tbsp. baking flour (gluten-free or flour of choice)
- 1 Tbsp. coconut milk
Topping
- 2 lbs. (approx. 8 medium) gold potatoes
- ¼ cup coconut milk
- ¼ cup vegetable broth
- ¼ tsp. salt
- ? tsp. black pepper
- ¼ tsp. garlic powder
- Preheat oven to 375 degrees F.
- In skillet on medium heat, sauté mushrooms, carrots, apple, onion, peppers, salt and pepper for 10 minutes.
- Stir in broth, flour and coconut milk.
- Pour mixture into 8x8-in. baking dish or pie plate.
- In large stock pot with cold, salted water, add potatoes. Bring to boil and cook 20 minutes. Drain.
- In same skillet used to cook vegetables, mash potatoes. (Note: Leave skin on for gold potatoes.) Add coconut milk, broth, salt, pepper and garlic powder. Adjust seasoning to taste and continue mashing to desired consistency.
- In baking dish with vegetables, evenly layer mashed potatoes. Bake 20 minutes until heated through.
Add the ingredients to your cart and make some comfort food!
