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vegetarian help

larry ziegler Nov 3, 2012 11:14 AM

My wife is a vegetarian,so I don't use meat to give my sauces more flavor,but I do use some losalt bullion,

What else can I use to richen my sauces(I also can add chicken broth).
thanks

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  1. r
    Radha2009 Dec 1, 2012 02:52 AM

    No you can't use chicken broth in order to cook for a vegetarian. If you go to health food stores or whole foods you can find a variety of vegetable bouillon or even a vegetarian version of chicken bouillon.
    These things are easy to find depending where you live. You can also order them online.
    http://store.veganessentials.com/natu...

    It is rather easy to find depending where you live.
    Good luck.

    1. tazia Dec 1, 2012 07:42 AM

      Marmite. Parmesan (esp rinds for soups). Mushrooms, esp dried/roasted in stocks.

      1. rmarisco Dec 1, 2012 09:29 AM

        I experiment with different misos. south river miso company makes some interesting flavors, and i believe they are available nationally.

        1. m
          magiesmom Dec 1, 2012 10:05 AM

          kombu.

          1. rcallner Dec 12, 2012 04:21 PM

            My husband's vegetarian, well, pescetarian, and we've been together 5 years. One of the wonderful standbys for upping umame without meat products is Braggs liquid aminos. Low sodium, quite healthy, and a real flavor kick. Also, if you want to go in a cheesy direction for flavor (beyond cheese), nutritional yeast flakes are great. Just use as a flavor enhancer, and watch the salt if you do.

            3 Replies
            1. re: rcallner
              a
              antennastoheaven Dec 13, 2012 09:32 AM

              The Bragg's suggestion is awesome, I love that stuff! But it's not a low-sodium product. The serving size referenced on the nutrition facts label is pretty small (1/2 tsp) and shows 160mg sodium per serving. By contrast, Kikkoman soy sauce is 920mg per 1 tbsp serving. It'd take six 1/2 tsp servings of the Bragg's to equal 1 tbsp, and that 1 tbsp serving would be 960mg....more than the soy sauce.

              1. re: antennastoheaven
                rcallner Dec 13, 2012 09:41 AM

                Oh, that's interesting. I always thought of Braggs as low sodium. This may explain why I like it so much. However, I stand by the original observation that it's a great vegetarian flavor enhancer.

                1. re: rcallner
                  a
                  antennastoheaven Dec 13, 2012 10:07 AM

                  I totally agree! :D

            2. c
              CloggieGirl Dec 12, 2012 07:40 PM

              As mentioned before, chicken broth and (most) boullion isn't vegetarian. Even some of the boullions marked vegetable have non-vegetarian bits to them.

              Try a few different miso pastes. The flavors vary widely depending on age as well as components. This varies somewhat by brand so try a few within a brand and see how you feel about each one. Other great additions:

              *mushrooms, fresh or dried
              *caramelized onions (I make large batches and then freeze in small portions to minimize prep times)
              *thyme and/or savory, these herbs add a distinct "meatiness"
              *nutritional yeast (unappealing name, super appealing flavor)
              *tamari sauce (tastes like soy sauce with more flavor and less slat)
              *Braggs
              *molasses

              1. Bacardi1 Dec 13, 2012 09:40 AM

                You need to sit down with your wife & discuss exactly what she means by being a "vegetarian", because I'm not sure the two of you are on the same page.

                Unless the boullion you're using in your sauces is vegetable boullion &/or your wife knows you're using chicken broth in recipes & doesn't mind it, she's either not 100% vegetarian or isn't aware of the ingredients you're using.

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