I have been wanting to make this for ages. I love the convenience of a bouillon cube or broth powder to add to soups, stocks, sauces or many other dishes. What I don’t like about the commercial powders are the ingredients. Too much sodium, to many preservatives, too many products with miles long lists of chemicals and artificial ingredients. The natural products are of course better ingredient wise but they are so expensive and I can’t justify paying the steep price for so little amount of powder.
In the past I have made stock that I have frozen in ice tray cubes and have used them from frozen but they are not the most convenient and they are not concentrated enough so they add water along with the flavour. I have also tried a variation of Annie’s recipe but it wasn’t what I was looking for which was something dry and easy to store and use and with flavours that I enjoy more.
While looking through the Blendtec recipe book that I got with my blender I found the perfect recipe. I of course adapted it to my liking but it is exactly what I was looking for. It is made with dehydrated vegetables, nutritional yeast, herbs and aromatics. It adds a wonderful depth and the perfect amount of saltines without the salt overpowering the flavours.
You can start with fresh vegetables that you already have around the house and dehydrate them on your own or you can buy dehydrated vegetables from the store (often sold in bulk near the soup broths etc) . I have a dehydrator, so of course I used it, but instead of starting from fresh, I bought a bag of frozen vegetables. All you need to do is put them on the tray still frozen and dehydrate as usual. This mix had peppers, onions and asparagus and I added some leftover raw broccoli that I had in the fridge. I also dehydrated my own mushrooms but you can also buy them dried if you wish and use a bit less in the recipe.
I love how little space dehydrated veggies take and thought I would store the extra, but Willa decided to snack on them and I didn’t have an extras afterwards.
- 1 c nutritional yeast
- 1/3 cup Kosher or Sea salt
- 1/3 c dehydrated mushrooms
- 1 c dehydrated mixed vegetables
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried green onion
- 2 tsp dried parsley
- 1 tsp dried dill
- 1 tsp dried lemon zest
- 2 tsp of poultry seasoning
Use a tsp of powder for each cup of water to use as broth, or add it directly to foods for a bit of seasoning.
So, I am trying this, the stuff is in my dehydrator, right now. I started out slightly differently than you did, and I’m just hoping it works out as nicely as yours!
How did it turn out?! I would love to know 🙂
Question…When I cook fresh veggies, which is a lot, I put the ends etc in a freezer bag to keep for making broth. The problem I have run into is that, like you said, freezing ice cubes isn’t that convenient, and making broth on the spot RARELY happens, if ever. So, now I have five gallon bags full of veggie parts. Is it possibly to uses these veggie parts in the dehydrator instead of purchasing new shiny veggies? THANKS!!
That would be a great way to use up those veggie scraps! I have also used veggie pulp from the juicer 🙂
What goes into your ‘dehydrated veggie mix’?
Whatever I have around… Carrots, onions, celery, green onions, broccoli, etc…
Been looking for this…I appreciate you sharing your knowledge.
I also have used dried organic soup mix and put it into a coffee grinder and that is currently what I am doing. I haven’t tried coming up with my own blend but thanks for the idea!!
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