Vecon Concentrated Vegetable Stock 225g

Vecon Concentrated Vegetable Stock 225g

See other products from Gravy, Stock & Bouillon
See other products from Vecon

Vecon is a nutritious and versatile, gluten free vegetable stock with vitamins and iron.
It is recommended as stock for green recipes in Slimming Worlds red/green diet.

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Our Price £3.20 (£1.42 per 100g)

More about Vecon Concentrated Vegetable Stock

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.

Serving Suggestion

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 soya protein (58%), water, yeast extract, tomatoe powder (3%), dried celery (24%), onion powder (12%), dired parsley, spinach powder, garlic powder, red pepper juice, carrot juice, kelp, ferrous sulphate, vitamin C, niacin, beta carotene, ground black pepper, riboflavin, thiamin, vitamin B 12

Nutritional Information

per 100g:
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.



Serves 4
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.

Manufacturers Web Site


Customer reviews - Vecon Concentrated Vegetable Stock 225g


love this :-) - Sat 1st Mar 2014

This is awesome for everything :-) the kids also love the food we cook with this, recommended :-)

Vecon still great with lentils - Fri 7th Feb 2014

It seems as though Vecon have changed their formula from the way it used to be and they've made it less concentrated and more runny and gooey. That's a little annoying to me as I hate it when companies 'rejig' what was formerly a perfectly good product, almost always to the detriment of the product and the consumer. Nevertheless, it's still a great store-cupboard staple for dark savoury soups, stews and casseroles. And it's absolutely delicious in rich 'meaty' whole lentil dishes. So I'll only dock one star, though I would have liked to have given it three and a half.

Veggie 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.

Curried 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.


As a beverage - Sun 1st Dec 2013

When it is very cold or you have a cold vegetable stock made into a hot drink is wonderfully lifting and good for replacing lost salts and vitamins. Makes a change from having soup in such situations.

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