Vogue Cuisine Vegetarian Chicken Soup & Seasoning Base 12oz - Low Sodium, Gluten Free, All Natural Ingredients

The Vogue Cuisine Vegetarian Chicken Soup & Seasoning Base offers a flavorful and health-conscious option for those seeking a vegetarian or reduced-sodium alternative. This 12oz jar is crafted with all-natural ingredients and is both gluten-free and low in sodium, catering to various dietary needs and preferences.The seasoning base provides a rich, savory flavor that enhances soups, stews, and other dishes without compromising on taste. Its versatility makes it a valuable addition to your pantry, allowing you to create delicious, plant-based meals with ease. The all-natural formulation ensures you’re getting a high-quality product that aligns with health-conscious eating habits, making it a great choice for anyone looking to enjoy flavorful and wholesome vegetarian cooking.

I mix this with rice pilaf and it makes the yummiest meals for me. When I was suffering from bleeding ulcers, it was about the only thing I could eat.

In my opinion, with my taste buds tending to like salt, the 1 tsp to 8 oz (1 cup) of water was indeed bland. So I used a Potassium based food salt called "No Salt". Didn't mean to do it, but the little I put in, over powered the taste of the broth. I was just using real Ramen noodles (not the 12 packages for about $1.00 kind, but the real stuff, known by its original name, Chuka Soba) and this broth. Simple soup, yet unpleasantly bland and instantly ruined by adding some "No Salt", but stay tuned, it gets better.The instructions on the jar does in fact say, add more broth as needed. So I thought, it was so bland to begin with, maybe it needed more broth powder. For my first and only adjustment, I used 2 cups of water, 3 T. of this broth, and didn't adjust the amount of "No Salt" that I used. Perfect as I think I can get it, being new to the taste of low or no sodium foods and adding "No Salt" to get back some of the salt taste and reap the benefits of increasing potassium intake.I like the suggestions on the jar to use it as a seasoning on various things like vegetables and such. Knowing I found the broth to be bland, I'm going to definitely try that and mix the broth powder with a little "No Salt". I'll then "salt" my food with this seasoning-salt mix and I'm thinking if I like it, I'll make a small batch of it to use immediately, whenever I want some. It actually seems like it should taste pretty good.One thing I am concerned with. I have used no-chicken, vegetarian based broths before in powdered form. If not sealed properly (The last time I bought it in bulk, I put the bag it was in from buying it in bulk into one of those Glad bags you can get a good seal with ...can't say "ziploc", that's another company) and in about 2 months, went to use it and it was as hard as a rock. Ruined.Seeing this in a jar, I was hopeful that it had it's own well sealed jar protecting the powder from hardening. Upon unscrewing the lid for the first time, there was an intact aluminum seal across the rim of the jar. I took that off and found a very large clump of the powder in the middle of the jar. With it being that well sealed, it already was forming a clump? It did break apart easily with a fork and I did note that this has more moisture to it than the bulk product I use, but I am concerned it will clump and harden just like the bulk product did.Comparing the tastes of the 2 different types of no-chicken, vegetarian broths, after I fixed this broth's powder to water proportion (1.5 t. to 8 oz of water) and added a little "No Salt", I think this one has a fuller flavor. True, I had to modify it to get there, but the directions said to increase the broth to taste and the bulk product isn't low sodium, so I am sort of on target in comparing them.The last taste comparison that I could do is to compare this product to real chicken broth. I've been a vegetarian for so long, I am not looking for a "chicken flavor", but I am looking for a good tasting broth to use with things that I used to use a long, long time ago with real chicken broth.Sorry that I cannot assess the "chicken-ness" of this broth until I serve it to someone who can assess that for me. If I ever remember to do this, I will update this post.

I use this to make a broth for dressing and flavor vegetarian dumplings. I end up using more than suggested to get a more robust flavor.

Great product. Real chicken flavor without the chicken. Used to make "chicken" pot pie. Try it you won't believe how good it is.

Not a lot of flavor in it so you have to use a lot to get the flavor you want. Sodium content becomes an issue when you have to use so much. Will use it but wouldn’t buy again.

This stuff is great. Very reasonable amount of sodium. I mainly use it in soups but also as an alternative to the ramen salt packets which I think are 1,500 to 1,800 mg of sodium depending on brand. This stuff is under 200 mg for a teaspoon. This stuff plus some Braggs liquid aminos and a bit of Sriracha is pretty good for ramen.Also, for people that season their rice a bit when it goes in the rice cooker or pressure cooker, a dash of this is great for that. Brown rice with some of this and a slice of butter comes out great. Spruces it up a bit but mild enough not to be overpowering.Update:Instead of using a spoon I was being lazy trying to shake a little bit of this stuff into my rice cooker straight out of the container and much more than intended went in when suddenly the clumps shifted. I said screw it and went with it to see what would happen. Turns out adding a lot of this to rice instead of a just a little sprinkle to make it interesting will perform as a pretty good substitute for Knorr chicken rice. I'm going to try it with diced broccoli next to see if I can get a decent chicken broccoli rice side dish.

Love these for soups, stews, and gravies, which gives anything a blended taste.