Vecon Concentrated Vegetable Stock 225g
Vecon is a nutritious and versatile, gluten free vegetable stock with vitamins and iron. Customer Reviews Write Review
It is recommended as stock for green recipes in Slimming Worlds red/green diet.
Vecon vegetable stock is a smooth concentrated paste made from a unique blend of vegetables, yeast extract and hydrolysed protein. It makes a delicious stock or drink, plus vecon has a high nutritional value with added iron and vitamins.
Some ideas for using Vecon other than just a stock or casserole base:
Add vecon instead of salt to savoury pastry mix (1 tsp to 225g flour).
Add vecon to the crumble mixture for a tasty savoury crumble
Add a tspn of Vecon to water when cooking rice.
Add a tspn of Vecon to stir fries, or any savoury casserole.
For a delicious savoury drink put a tspn of Vecon in a mug and pour on boiling water. Only 7 calories a cup!
Vecon is delicious as a stock or casserole base and can even make a nutrional scrummy drink. Just add a teaspoon to a mug of hot water and stir.
Hydrolysed vegetable (soya and maize), protein, water, vegetable powder 10% ( celery, onion, parsley, spinach, garlic) yeast extract, tomato powder, red pepper extract , carrot extract , kelp,ferrous sulphate, vitamin C, naicin, beta carotene, ground black pepper, riboflavin, thiamin, vitamin B12.
Energy 454kJ/107kcal, Protein 15.8g, Carbohydrate 12.1g as sugars 3.1g, Fat 0.2g, as saturates 0.1g, Fibre 3.1g, Sodium 13.5g, Vitamin A 1.5mg, Vitamin C 152.00mg, Thiamin (Vit B) 5.00mg, Riboflavin (Vit B2) 6.00mg, Niacin 50.00mg , Vitamin B12 13.00ug, Iron 70.00mg
Contains soya & celery.
225g long grain brown rice
2 tsp Vecon vegetable stock
450g fresh spinach
juice and zest of 1 lemon
30ml vegetable oil
2 tsp turmeric
2tspns ground coriander
1 tsp mustard seed
1 tsp ground cumin
1 fresh red chilli, seeded and chopped
1 inch piece of fresh root ginger, peeled and chopped ground black pepper.
Boil the rice adding 1 tsp of Vecon to the water – there is no need to add salt. In a separate pan, cover the spinach with water and cook for 4 minutes, adding the remaining Vecon. Strain the rice and spinach, mix together, stir in lemon juice and zest. Heat the oil in a frying pan and add the spices, chilli and ginger and allow to ‘crackle’. Pour spice mixture over the rice and finish with black pepper.
Customer reviews - Vecon Concentrated Vegetable Stock 225g
ReviewsCurried Butternut Soup -
Mon 16th Jan 2012
Make up 1.25 litres stock. Heat 2 tbsp olive oil in a large pan over a medium heat. Add 2 peeled and sliced onions and cook until soft. Add the chopped flesh of a 2 kg butternut squash (about 1.8 kg peeled weight) and 3 cloves of crushed garlic. Reduce the heat and cook, covered, for 10-12 minutes. Stir in 1 tbsp mild curry powder, half of the stock and 1 tbsp brown sugar. Cook for a further 35-40 minutes. Add the remaining stock and bring to a simmer. Take off the heat and use a hand blender to blend until smooth. Add a swirl of creme fraiche before serving.Reviewer's Name:
FionaVeggie Rogan Josh -
Tue 5th Mar 2013
Heat some oil in a pan and soften an onion, 2 cloves finely chopped garlic and some grated fresh ginger. Stir in 2 tbsp mild curry powder, 1/2 tsp each of ground cumin and ground coriander and fry a little longer. Add 400 ml made up Vecon and 400 g chopped tomatoes and bring to the boil. Reduce the heat and add 200 g diced potatoes. Cover and simmer for around 10 mins then add a small cauliflower cut into florets and simmer for another 10 mins. Add a 400 g can drained lentils and 150 g fresh young spinach and heat through thorougly until the spinach is wilted. Stir in around 100 ml cream and 1-2 tsp sugar. Season then serve with rice and natural yogurt.Reviewer's Name: