Homemade Vegetable Bouillon Powder is an easy, affordable basic preparation. A healthy, wholesome, and MSG- free alternative to traditional commercial products, it's ideal to keep in the pantry to flavor dishes of all kinds or make a delicious vegetable broth in just a few minutes.
To make it at home, simply choose your favorite herbs and vegetables and blend them in a blender with a drizzle of extra virgin olive oil and a generous amount of fine salt. Spread the resulting smooth, slightly grainy puree in an even layer in a baking dish and dry it in a preheated oven at 355°F/180°C for half an hour, then at 250°F/120°C for the remaining two hours, until it has lost all its moisture. To save time, we suggest occasionally fluffing the mixture with a fork.
Vegetable Bouillon Powder Variations
In our version we used a mix of potatoes, carrots, zucchini, onions, cherry tomatoes and parsley but, depending on your personal tastes, you can add any type of herbs and vegetables you have in the fridge, such as celery, leeks, chard, cauliflower, and so on: for a practical and anti-waste recipe suitable for any season of the year.
If you like, you can add a grind of pepper, a pinch of turmeric, or a pinch of curry to the rest of the ingredients. To make a good risotto broth, simply dissolve two tablespoons of the mixture in a liter of boiling water.
Do I Need to Use the Oven?
If you have the tool, you can dehydrate the vegetable puree in the dehydrator or you can opt for the microwave: in this case, after drying it in the oven for an hour, it will be sufficient to operate the appliance at 800 watts for about 5 minutes.
What Can I Use Homemade Vegetable Bouillon Powder For?
The most obvious use is dissolving it in hot water to make quick vegetable stock for soups, stews, risotto, or grains. But it’s also excellent as a dry seasoning. Stir a spoonful into rice, quinoa, or farro as they cook for built-in flavor. Sprinkle it into scrambled eggs, roasted vegetables, or sautéed greens. Mix it into bean dishes, lentils, or mashed potatoes for subtle savory backbone.
You can even whisk a pinch into salad dressings, marinades, or compound butter to add umami without extra liquid. Think of it less as “just broth” and more as a versatile seasoning blend, one that adds depth wherever food tastes like it needs a little something more.
Ingredients
How to Make Homemade Vegetable Bouillon Powder
Place the peeled diced potatoes, the chopped zucchini and carrots, the chopped onions, the cherry tomatoes in wedges and the sprig of parsley in a blender jug.
Place the peeled diced potatoes, the chopped zucchini and carrots, the chopped onions, the cherry tomatoes in wedges and the sprig of parsley in a blender jug.
Pour the extra virgin olive oil.
Pour the extra virgin olive oil.
Finish with salt. Keep in mind that the proportions are approximately 1:3, or 300g of salt for every 900g of vegetables.
Finish with salt. Keep in mind that the proportions are approximately 1:3, or 300g of salt for every 900g of vegetables.
Blend everything well until you obtain a smooth and slightly grainy mixture.
Blend everything well until you obtain a smooth and slightly grainy mixture.
Transfer the vegetable puree into a baking dish.
Transfer the vegetable puree into a baking dish.
Roll it out into a layer about 1/2 cm thick and place in a preheated fan oven at 355°F/180°C for half an hour.
Roll it out into a layer about 1/2 cm thick and place in a preheated fan oven at 355°F/180°C for half an hour.
Once the time has elapsed, lower the temperature to 250°F/120°C and continue cooking for approximately 2 hours, loosening the mixture from time to time with the prongs of a fork, so as to facilitate the drying process.
Once the time has elapsed, lower the temperature to 250°F/120°C and continue cooking for approximately 2 hours, loosening the mixture from time to time with the prongs of a fork, so as to facilitate the drying process.
When the granulated broth is completely dehydrated and free of moisture, remove it from the oven, let it cool and place it in a sterilized glass jar with an airtight seal; then use it as you wish.
When the granulated broth is completely dehydrated and free of moisture, remove it from the oven, let it cool and place it in a sterilized glass jar with an airtight seal; then use it as you wish.
Storage Instructions
The granulated broth can be stored at room temperature, in a cool, dry place and inside an airtight glass jar, for approximately 1 month.
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