Clear tones of herbs and tasty vegetables. It is perfect for creating a rich taste of vegetables in soups, risottos, and other recipes where you want to upgrade and add full-bodied flavor.
5.35USD – 26.73USD
A well-rounded option for cooking and sipping, this vegetable bouillon powder is infused with a variety of nature’s finest herbs and veggies. Ideal for upgrading soups, stews and risottos, it complements just about any recipe that requires full-bodied flavour with a hint of freshness.
- Fresh and flavourful plant-based vegetable broth.
- Flavours borrowed from fresh herbs and veggies.
- Ideal for elevating stews, soups and risottos.
Use as a flavoring in vegetable soups
As a base for nice meals
Vegetable courses that you want to give a little more edge
In a nice Lasagne
As a cooking broth
Try to use it when you are cooking vegetables,
How to Use
Use a teaspoon to give rich taste for any meal, soup or sauce
A teaspoon in a cup of hot water, gives a nice soup.
Use 20 g of Uhhmami Vegan Beeefísh for 1 liter of water.
Per 100g./100ml bouillon
|Per 100 g.||In use. 100ml bouillon|
|Energy||789 kJ/ 188 kcal||16 kJ/ 3,76 kcal|
|Fat||0,2 g.||0,004 g.|
|– Of which saturates||<0,1 g.||0,000 g.|
|Total Carbohydrate||46,2 g.||0,92 g.|
|– Of which sugars||14,5 g.||0,29 g.|
|Proteins||0,18 g.||0,004 g.|
|Salt||45 g.||0,9 g.|
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Salt, starch*, dextrose*, yeast extract*, spices* and flavors from natural vegetables extracts
- Plant based
- No additives
- GMO free
- Color free
- Allergen free
- Gluten free
ALLERGENS LISTED IN ANNEX II OF REGULATION (EU) NO 1169/2011
|SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERENCE||CONTAINS|
|Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridized strains, products thereof.||NO|
|Crustaceans and products thereof||NO|
|Eggs and products thereof||NO|
|Fish and products thereof||NO|
|Peanuts and products thereof||NO|
|Soybeans and products thereof||NO|
|Milk and produts thereof (including lactose)||NO|
|Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus|
avellane), walnuts (Juglans regia), cashews (Anacardium occidentales),
pecan nuts (Carya illinoense (Wangenh.) K.Koch), Brazil nuts (Bertholletia NO excels), pistachio nuts (Pistacia vera), macadamia or Queensland nuts
(Macadamia ternfolia) and products thereof
|Celery and products thereof||NO|
|Mustard and products thereof||NO|
|Sesame seeds and products thereof||NO|
|Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted product according to the instructions of the manufacturers||NO|
|Lupin and products thereof.||NO|
|Molluscs and products thereof||NO|
|Taste||Vegetables and herbs|
|Salmonella||Absent in 25 g|
|Listeria monocyt||Absent in 25 g|