* Exported from MasterCook *
Slow Cooker Vegan Beefy Bouillon
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup assorted dried mushrooms
1 large onion -- cut into quarters
4 cloves garlic
1 cup water
1/4 teaspoon soy sauce
THE NIGHT BEFORE: Process the mushrooms into a powder using a food processor or spice grinder. Combine the cut-up vegetables in a covered container and store in the refrigerator.
IN THE MORNING: The water will keep the veggies from sticking to the crock, but you can spray the empty crock with oil before adding your ingredients for extra security. Add everything to the slow cooker. Cook on low for 8 to 12 hours. You don't need to worry about coming home on time because you can cook this for as long as 12 hours and it will still come out great.
Add the contents of the crock to a blender or food processor. Beware: if its too full, the hot liquid might push the lid off. You can also use an immersion blender if you want, but the texture won't be as smooth.
Keep what you think you will use in a week and store it in the fridge. Put the rest in ice cube trays and freeze. Once the cubes are solid, remove them from the trays and put in a resealable freezer bag. Use twice as much of this recipe as you would store-bought per recipe. I typically use 1 to 2 tablespoons of store-bought per recipe, so I sue 2 to 4 tablespoons of this recipe. (The average ice cube tray slot holds about 2 tablespoons so this equals 1 or 2 ice cubes.)
Yields 1 1/2 cups
Total Time: 10 mins
Total Cooking Time: 8 to 12 hours
Variations: If you don't like onions, go ahead and leave them out. Some people feel that they can overpower some delicate soups.
Note: if the mushrooms aren't processing properly, bake in the oven at 350F for about 5 minutes.
AuthorNote: This bouillon adds a dark, rich flavor to dishes. This recipe freezes great, so you can have some on hand whenever you need it. Try adding it to sauces, soups, and stews.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 68 Calories; trace Fat (2.3% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 3 1/2 Vegetable.
NOTES : Cooker: 4 qt
Time: 8 to 12 hrs
Nutr. Assoc. : 903130 0 0 0 0
No comments:
Post a Comment