[recipe] UnBeef Broth~ vegan

[Guest guest]

Here is the recipe that was requested for the

unbeef broth out of the Simply Heavenly cookbook.

The book states it can be used for adding a " beef-like "

flavor to dishes, and also used to flavor gluten, tofu

and TVP.

Tom in Ashland, OR. has tried this recipe

and given it the thumbs up. i plan to try it soon as

i get some Kitchen Bouquet; anyone know what

section of the grocery store i might find this item?

 

UnBeef Broth

 

2 Tbs. soy sauce

1 tsp. Kitchen Bouquet

1 Tbs. Nutritional Yeast

1/4 cup onions, chopped

1/8 tsp. sage, rubbed

1 tsp. corn oil

2 cups water

 

Combine and simmer.

 

'Simply Heavenly! The Monastery Vegetarian

Cookbook' by Abbot George Burke

 

~ pt ~

 

Truth does not change according to our ability to stomach it.

~ Flannery O'Connor

[Guest guest]

If I'm remember correctly, PT, don't they use Kitchen Bouquet a lot in that

cookbook? I had no idea what it was and decided to check it out on the net

and came across these copy cat recipes (untried and untrue by me) for the

product. I'd as well like to know what part of the store it would be on.

 

S.

 

*Serves/Makes:*2 cups approx.

 

*Ingredients*

 

- 1/2 cup (125 ml) brown sugar

- 1 tbsp (15 ml) black strap molasses

- 2 cups (475 ml) water

 

*Preparation*

 

- Place the brown sugar and the molasses in a heavy bottomed pan on a

medium heat, and slowly stir until it turns a dark brown, (this can take

upwards of 15 minutes as the sugars need to " parch " , or go just past the

caramelization point).

- Add the water and stir well until it is well blended, bottle or jar

the liquid and place in the refrigerator for up to 1 month.

- (I have used it after 6 months and it was okay to me.. but the

original directions say, " 1 month " .)

- Use a few drops at a time to color and thicken gravies and soups.

 

*Comments* Note: There are many recipes for this that leave out the

molasses. My experience says that the molasses adds that original flavor to

kitchen bouquet, which is an agent that darkens sauces. ----

 

Kitchen Bouquet wanna-be Recipe #75660 In general when a recipe calls for

Kitchen Bouquet I use soy sauce. However, I found a roast recipe this

wouldn't be appropriate for, and therefore found this recipe on the internet

.. To be honest, the first time I made this I didn't even follow the

instructions, I just tossed some brown sugar in a pan, melted it and added

water. But it worked fine. So I hope this is useful to whoever wants it.

1/2 cup * brown sugar<http://www.recipezaar.com/library/getentry.zsp?id=375>

* 2 cups * water <http://www.recipezaar.com/library/getentry.zsp?id=459>*

* 1 bottle * Change size or US/metric

<http://www.recipezaar.com/75660#> Change

to: bottle US Metric

* 5 minutes*

 

 

 

[Guest guest]

These recipes should work for some of the function of Kitchen

Bouquet, particularly the darkening function which speeds up

cooking, but they're missing the root vegetable bit. If you're

roasting root vegetables in the first place, these recipes might be

just right for that, including enhancing their natural sweetness.

But for the unbeef broth, those vegetable flavors - which are

associated with the taste of beef, but which are really helping to

make an inedible thing edible - are a key component to the

illusionary taste....

 

, subprong <subprong@g...>

wrote:

> If I'm remember correctly, PT, don't they use Kitchen Bouquet a

lot in that

> cookbook? I had no idea what it was and decided to check it out on

the net

> and came across these copy cat recipes (untried and untrue by me)

for the

> product. I'd as well like to know what part of the store it would

be on.

>

> S.

>

> *Serves/Makes:*2 cups approx.

>

> *Ingredients*

>

> - 1/2 cup (125 ml) brown sugar

> - 1 tbsp (15 ml) black strap molasses

> - 2 cups (475 ml) water

>

> *Preparation*

>

> - Place the brown sugar and the molasses in a heavy bottomed

pan on a

> medium heat, and slowly stir until it turns a dark brown, (this

can take

> upwards of 15 minutes as the sugars need to " parch " , or go just

past the

> caramelization point).

> - Add the water and stir well until it is well blended, bottle

or jar

> the liquid and place in the refrigerator for up to 1 month.

> - (I have used it after 6 months and it was okay to me.. but the

> original directions say, " 1 month " .)

> - Use a few drops at a time to color and thicken gravies and

soups.

>

> *Comments* Note: There are many recipes for this that leave out the

> molasses. My experience says that the molasses adds that original

flavor to

> kitchen bouquet, which is an agent that darkens sauces. ----

>

> Kitchen Bouquet wanna-be Recipe #75660 In general when a recipe

calls for

> Kitchen Bouquet I use soy sauce. However, I found a roast recipe

this

> wouldn't be appropriate for, and therefore found this recipe on

the internet

> . To be honest, the first time I made this I didn't even follow the

> instructions, I just tossed some brown sugar in a pan, melted it

and added

> water. But it worked fine. So I hope this is useful to whoever

wants it.

> 1/2 cup * brown

sugar<http://www.recipezaar.com/library/getentry.zsp?id=375>

> * 2 cups * water

<http://www.recipezaar.com/library/getentry.zsp?id=459>*

> * 1 bottle * Change size or US/metric

> <http://www.recipezaar.com/75660#> Change

> to: bottle US Metric

> * 5 minutes*