I know I’ve had this a long time because a) the label has changed on the jars and b) it was given to me by my Father in Law when he realised it contained celery, and he died not far off 2 years ago. I think he gave it to me (who lived over 200 miles away) because he thought that only vegans would ever use such a strange ingredient. The lid gave me some help:
No big thing.
I’ve never really known what to do with this and have almost thrown it in the bin many times but my hoarder instinct wouldn’t let me. It was described to me once as tasting like marmite with spinach juice in, which may be off putting to many people but which I liked, though obviously not enough to use it. Operation Theme MoFo to the rescue!
I opened it to be greeted with a pot of black tar. I gave it a sniff then put a tiny knife tip in and tasted it. Very salty with a deep vegetal undertone. In fact, pretty similar to the vegetable flavoured Better than Bouillon you can buy in America. I didn’t have much fresh food in so I decided to make the Brewpub TaterTot Casserole from American Vegan Kitchen. I’ve made it a couple of times before but this time I used finely chopped broccoli stalk, carrot and green pepper in the base just to use what I had. Instead of soaking the TVP in water and soy sauce, I used Vecon mixed with hot water, and I also used it for the broth that comes later in the recipe.
This recipe is a winner anyway, and the Vecon worked fine in it. I’m not sure I’d buy it, but I’ll definitely be able to use it again in places where I want a really dark strong vegetable stock. Have you ever used Vecon?