Vegetable Stock Seasoning Paste

Vegetable stock seasoning paste, a concentrated stock base without additives

Vegetable stock seasoning paste is the ready-made stock base with which you can set up an honest soup or a stew fond in seconds. We produce it in our workshop in Klingenberg am Main with fresh vegetables, naturally pure salts and fine spices, a joint composition by Ingo Holland and Stefan Marquard. Salt, leek, celery, onions, carrots, tomato paste, parsnip, mushrooms and parsley root form the base, rounded off with our Vadouvan blend and a pinch of juniper. Full-bodied, clear in taste, without flavour enhancers.

How to use

A stock base for beef, poultry and vegetable stocks, stews, soups and sauces. Standard dosage: one teaspoon or around 25 g per half litre of liquid. Also a pro tip as a seasoning finish for risotto, gravy and braised dishes. Store cool after opening.

Important: the paste contains salt and is concentrated. Dose carefully when cooking and adjust the seasoning at the end.

Quick vegetable stock in two steps

1. Bring half a litre of water to the boil in a pot, stir in a heaped teaspoon of vegetable stock seasoning paste.
2. Let simmer quietly for three minutes, optionally add a few carrot slices or leek, season with fine Luisenhaller deep-rock salt and serve with fresh parsley.

At a glance

• A plant-based seasoning paste with fresh vegetables and Vadouvan
• Developed with Ingo Holland and Stefan Marquard
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile as a stock base, soup seasoning and sauce spice

Goes well with

For mushroom and soy-sauce depth in braised dishes, reach for the Umami seasoning paste. For vegetable dishes and stews, our Gemüseschmackes is the right seasoning. Classic companions are buttered-bread spice, salad spice with garden herbs and mashed-potato spice. You can also get to know the Vadouvan component on its own as Vadouvan.

Frequently Asked Questions

How do I dose vegetable stock seasoning paste correctly?
Standard dosage: one heaped teaspoon or around 25 g per half litre of liquid. For sauces and risotto less, for braised dishes one to two tablespoons per pot.

What is the difference between vegetable stock seasoning paste and Umami seasoning paste?
The vegetable stock variant relies on a clear vegetable aroma for neutral stocks and light sauces. The Umami variant additionally brings shiitake and tomato for a noticeably deeper flavour profile.

How long does the seasoning paste keep after opening?
Keep it sealed in the fridge and use within a few weeks. In our experience, a 150 g jar lasts you two to three months.

Which allergens does the paste contain?
The vegetable stock seasoning paste contains celery, mustard and peanut oil (in the Vadouvan component). In case of allergies the product should not be used.