HOMEMADE VEGETABLE STOCK POWDER #homemade #vegetable #vegan #easy #dinner

HOMEMADE VEGETABLE STOCK POWDER #homemade #vegetable #vegan #easy #dinner

Vegetable stock is a typical fixing in our kitchens yet have you perused the fixings? Monosodium glutamate, caramel shading, fats, flavorings, additives, and so on.

Natively constructed vegetable stock powder is far superior to the one you purchase at the store. You can be responsible for the fixings you use, it's 100% normal, free of additive and has less sodium. It's made with crisp vegetables, herbs and salt mixed together.

I truly like the straightforward blend of vegetables in this stock however don't hesitate to try different things with different herbs and vegetables and concoct your own customized hand crafted stock powder. For instance, you can include garlic, tomato, leek, mushroom, basil or sage.

After you wash and hack the vegetables and herbs gauge them to realize how a lot of salt you have to include. The salt is 20% of the heaviness of the vegetables. It appears to be a ton however salt is a characteristic additive which hinders the development of molds and microscopic organisms.

HOMEMADE VEGETABLE STOCK POWDER #homemade #vegetable #vegan #easy #dinner

Also try our recipe : Turkey & Egg Breakfast Casserole #vegetarian #breakfast #vegan #easy #food


  • 1 large carrot unpeeled
  • 2 celery stalks
  • 1 medium onion
  • a handful of parsley with stalks
  • 2 twigs of fresh thyme
  • 2 twigs of fresh rosemary
  • sea salt or table salt 20% of the weight of your vegetables and herbs
  • You can add other vegetables and herbs: garlic, tomato, leek, basil, sage, etc.


  1. Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).
  2. Weigh them and put them in a medium pan.
  3. Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.4 ounces) therefore I put 91 grams (3.2 ounces) of salt.
  4. Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
  5. At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
  6. Spread the mixture on a baking tray lined with parchment paper

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