One of my favorite ways to saute’ vegetables is with a few tablespoons of vegetable broth. I can make my own to save money but I’ve found it’s faster to make with a vegetable broth powder. Now that I’m sticking close to home, I am looking for ways to let my cooking ingredients stretch farther. And using dry herbs is a smart way to do it.
This Veggie Broth Powder makes a wonderful base for soups, another smart choice for quarantine living. Vegetable soups are rich in antioxidants to boost our immune systems, vital protection in dealing with any virus. But especially now. Soups are also easy on our budget, especially when you include beans you’ve cooked up in your crockpot and fresh or frozen vegetables.
I use a veggie broth frequently in my kitchen, adding it to soups, stews, casseroles, pasta sauces, and much more. It only takes minutes to mix up and lasts a long while in a sealed container.
Here are some other tips to get you started:
- Use it for a low-sodium vegetable bouillon. Use half a tablespoon of salt (instead of 2 tbsp) to reduce the sodium by 75 percent.
- Double, triple, quadruple the recipe as desired. I like to make a big batch at a time to always have some on hand ready to go for soups, casseroles, veggies, and more.
- Store your mix in a CLEAN and DRY jar or container. Store in a cool dark place, like your pantry.
- Use your Veggie Broth Powder to replace veggie broth in any recipe. Just combine 1 teaspoon of your blended mixture with 1 cup of hot water for every cup called for.
- If you skip blending into a powder, and mix the seasoning in a bowl, you’ll need about a tablespoon for every cup of hot water. When blended, the spices are more condensed, and 1 teaspoon to every cup of water works well. Of course, use more or less to your taste. Also make sure to omit the bay leaf if you choose to skip the blending.
Veggie Broth Powder
Ingredients
- 2 tbsp nutritional yeast flakes
- 2 tsp salt (omit if on a low-sodium diet)
- 1 tsp dried parsley flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp celery seed
- 1 dried bay leaf
- 1/2 tsp dried basil
Instructions
- Add all ingredients to a food processor or small blender. Whiz for about 20 seconds until all ingredients are reduced to a powder.
- Store in a small pint size canning jar or another sealed container. Keep in a kitchen cupboard or pantry.
- To make broth, mix 1 teaspoon powder with 1 cup hot water.
