Homemade Vegetable Bouillon Cubes: the easy recipe to make with your favorite vegetables

The homemade vegetable bouillon cubes are a basic preparation, ideal for giving flavor to any dish. Also called broth cubes or stockpot, this recipe is naturally vegan, gluten-free, a healthy alternative to the classic store-bought stock cubes as it doesn't contain thickeners, preservatives or MSG.

With all the classic vegetable broth flavors, it is based on mixed vegetables cooked in a pan with extra virgin olive oil and a large amount of salt. Don't forget that the ratio salt-raw vegetables should be 1:4. Once cooked, the vegetables are blended, transferred to a baking tray and then left to rest in the freezer. Once portioned, the vegetable bouillon cubes can be stored in the freezer. You can also let them dry in order to make a bouillon powder and use it later.

Super tasty and decisive, the homemade vegetable bouillon cube can be used to flavor a risotto, soups and broths, roasts and meat stews. The large amount of salt will allow to always obtain a soft texture, avoiding freezing. You can cut the mixture obtained into bouillon cubes as we proposed, or distribute it in ice molds. You can even change vegetables with your favorite ones.

So let’s find out how to make perfect homemade vegetable bouillon cubes following our simple recipe.

How to use Vegetable Bouillon Cubes

Using a vegetable bouillon cube or powder is really very easy. Both are used in the same way in order to give flavors to savory dishes such as soups, pasta, risotto, broth, ramen.

Generally speaking, you should add one vegetable bouillon cube in a pot with 4 cups of boiling water. On the other hand, use 1 teaspoon of bouillon powder per 1 cup of water. It is best not to add the salt too. However according to the recipe, you can also add it later, for example by sprinkling it on baked potatoes.

Can you make a Vegetable Bouillon Powder with this recipe?

Absolutely! If you want to make the vegetable bouillon powder, just let the mixture dry in the oven at150°F/65°C for at least a 4-5 hours, or until it will have lost all its moisture. The timing depends on the thickness of the layer and humidity, so it's best to layer the puree very thinly.

You can also make the bouillon powder in the dehydrator. Set a temperature to 150°F/65°C and let it dry for up to 9-10 hours, checking halfway through cooking. Making very thin layers always helps speed up the process.

Whether you let the vegetable bouillon dehydrate in the oven or dehydrator, at the end you always have to blend the small flakes obtained in a food processor. Sieve and repeat until very thin. Finally, store the bouillon powder in a jar for up to 6 months, placed in a cool, dark place.

Tips

Depending on the season, you can use your favorite vegetables. The basic ones are usually onions, celery, leeks and carrots but you can also add other vegetables, such as pumpkin, zucchini, cauliflower, potatoes, chard and tomatoes.

The amount of salt should always be 25 grams for every 100 grams of raw vegetables.

If you like, you can also add spices, such as ground black pepper, curry or turmeric.

How to store the Homemade Vegetable Bouillon Cubes

The homemade vegetable bouillon cubes can be stored in the freezer for 3-4 months.

How to make Homemade Vegetable Bouillon Cubes

Wash and clean all the chosen vegetables, cut them into large pieces and then into sticks.

Cut all the vegetables into cubes.

Mix the vegetable cubes in a large bowl.

Heat a drizzle of extra virgin olive oil in a pan and add the vegetables.

Cook them over low heat, stirring occasionally, but be careful not to make them burn.

After about 10-15 minutes, the vegetables will be wilted.

Now add the salt.

Stir to distribute it and let it melt well.

Continue cooking; the vegetables will release their water which must evaporate.

When the water has dried, transfer the vegetables to a stand mixer.

Blend the vegetables until you get a smooth and homogeneous cream.

Transfer the vegetable cream back to the pan and let it dry for a few more minutes.

At this point, spread the cream on a baking sheet lined with parchment paper.

You will need to create a thickness of about one centimeter by leveling with a spatula. Then cover with cling film and place in the freezer for 8-10 hours.

After the necessary time, you can obtain the vegetable bouillon cubes by portioning them with a knife. With these doses, you will get about 30 homemade vegetable bouillon cubes.

At this point, pack the homemade vegetable bouillon cubes individually with parchment paper and put them back in the freezer. You can also put the homemade vegetable bouillon cube in a container, taking the necessary amount each time.