Herb-ox Vegetable Bouillon Cubes, 25 Cubes (Pack of 12)

I prefer simple cooking and often use cubes instead of stock or bullion. I had to buy those when my son switched to gluten-free diet. That was unexpected lucky turn. Not only these cubes are gluten-free, they are also low sodium. So you have much more control over taste of your dish compared to any other cubes I tried, all of which are salty. And besides, they taste better. Not going for anything else anymore.

The absolute most delicious flavor ! This is fantastic for soups, broth , it’s versatile and so easy

It seems that vegetarian bouillon cubes are always keyed as either "chicken" or "beef" in their flavor and body. They make either a very light "consomme" style broth, or else a dark and thick brew, and it seems to depend mostly on whether the key ingredient is brewer's yeast or yeast extract. It's all going to be yeast. There aren't a great many vegetarian bouillon cubes on the market, so it's pretty easy to end up tasting through them all if you are at all curious about what they all taste like. These are my personal favorites. Maggi vegetable cubes are a reasonably close second, and Knorr occupies the bottom. What I don't like about Knorr is the concentration of palm oil. While Palm oil can add a delightfully unctuous quality to a stew or rice dish, by itself it can be almost intolerably greasy. I can't count the number of times I've cooked a soup with Knorr cubes and allowed it to cool, only to find a solid layer of waxy grease over the top, which forms into thick beads of oil upon reheating, refusing to emulsify back into the dish. Herb-Ox is considerably less fatty than Knorr, and usually does not contribute any sort of oily sheen to the dish. Any fat it has stays well-hidden unless you are just drinking a straight cup of hot broth. I like the ratio of one cube, one cup. It makes measurement easy. The flavor is very good; it simply adds an "umami" character to the dish, without being overly assertive or aggressive, and pairs very well with a few dashes of "liquid smoke" in order to add a distinctly meaty quality to a vegetarian dish. I like that I can buy cases of 12 jars of this, because I use it so frequently. The price equals out to less than 1 cent per cube, so it is also very economical. My second favorite vegetable bouillon cubes, Maggi, are less than half as expensive, but are also slightly less thrilling in terms of flavor profile. Also being based upon yeast extract, they contribute a similar experience, which is rather akin to soy sauce with a few dashes of worcestershire added. I like Maggi quite a bit, but given the choice, I will choose the Herb-Ox every time. Every time I run out I pretty much just stop cooking until I can get more because of how essential they are to so many things I make. I hate how rare they are in stores, but I am glad I can get a case on amazon.

Used in a vegetarian orzo dish that I had previously used chicken stock in. The flavor still turned out good and I think much better than if I just would have added water. I put two cubes in hot water, brought to a boil and they were only slighlty breaking up, they are very dense/hard-packed, maybe I would try crushing them up and then adding to water to make stock next time.

Just as great as other Herb Ox products. Just as flavorful and great for vegetarians! No refrigeration needed. I keep in the pantry. 1 per skillet, 4 per crock pot. Crush with two spoons and add these to dried minced onions = vegetarian onion soup (as good as brand name L***** Onion Soup packets for flavoring French Onion Dip, soups and gravies!)

Flavour is good. Not overly salty (not low salt, but not a crazy salty taste). Note that these are the small bouillon cubes so you will need to use two if you’re used to the larger ones, but the price is still reasonable.

Couldn't fine in grocery store. Glad to have.

One cube per cup of water when making rice. Add some flavor instead of just salt.