By Sharon123 on September 24, 2008
Photo by Mindelicious
Photo by Mindelicious
"I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!"
Serving Size: 1 (209 g)
Servings Per Recipe: 1
"WOOHOO!! This turned out exaclty as we hoped!! Since turning to a vegan home the DH has missed those Litpon's chicken noodle soups and this helped make a great substitute!! PLUS without a ton of sodium, preservatives & MSG. He also had a huge box of ramen noodles leftover and instead of using the packets that come with them we are now using this seasoning blend to flavor the noodles - much healthier!! Thanks so much Sharon!! Made for Veg*n Swap 26!!"
"This is great. I always buy the vegetable broth bouillon cubes, but have never seen "chicken" flavor. I used 1 tbsp of this mix per 1 cup of water, and boiled some orzo in it, just to try it out. The flavor was great! I'm now thinking of all kinds of things I can do with this: coat tofu pieces for nuggets, or make "chicken" flavored broth to boil seitan. Very versatile, thank you!"
"Wow! I made a cup of soup using this. I'm amazed at how much chicken flavour it has. I can't wait to try it on other things. I like Kozmic Blues' suggestion of coating tofu with this mixture."
"Thank you for posting this! It is very simple to throw together, and it will save me a lot of money and sodium in my diet since I will no longer have to buy the vegetarian chicken bouillon cubes. I made it exactly as directed (except I didn't have onion salt or garlic salt, so I just used the powders and added a little salt). I had trouble finding savory, so I was going to sub thyme, but I finally found it a local health-food store I hadn't visited before. I'm glad I did, because it has a fragrance that is somehow reminiscent of poultry. I used this to make Recipe #334932 and Recipe #361996, which both came out nicely. Reviewed for Veg*an Swap, March 2010"
"Unbelievable! So chickeny!!!! Even my husband liked it. Vegan 'chicken' taste for burgers, sausages etc. The one flavour we have missed so much since becoming vegetarians more than twenty years ago."