Homemade Vegetable Stock Powder

homemade vegetable stock powder

Vegetable stock is a common ingredient in our kitchens but have you read the ingredients? Monosodium glutamate, caramel color, fats, flavorings, preservatives, etc.

Homemade vegetable stock powder is much better than the one you buy at the store. You can be in control of the ingredients you use, it’s 100% natural, free of preservative and has less sodium. It’s made with fresh vegetables, herbs and salt blended together.

Use it in any recipe calling for stock or broth: soups, stews, stir-fry, risotto, etc….

I really like the simple combination of vegetables in this stock but feel free to experiment with other herbs and vegetables and come up with your own personalized homemade stock powder. For example, you can add garlic, tomato, leek, mushroom, basil or sage.

After you wash and chop the vegetables and herbs weigh them to know how much salt you need to add. The salt is 20% of the weight of the vegetables. It seems a lot but salt is a natural preservative which inhibits the growth of molds and bacteria.

It can be stored for up to 3 months in an airtight glass jar, away from light or moisture.

If you have never made your own vegetable stock powder at home, consider doing it at least once. It is definitely worth the time and effort!

homemade vegetable stock powder
5 from 21 votes
Homemade Vegetable Stock Powder
Prep Time:
10 mins
Cook Time:
3 hrs 15 mins
Total Time:
3 hrs 25 mins
Author: As Easy As Apple Pie
Course: Condiment

Homemade vegetable stock powder- easy to make and healthier than the store bough one. 100% natural, free of preservative and less sodium.

  • 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. homeamde-vegetable-stock-powder
  5. Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
  6. At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
  7. Spread the mixture on a baking tray lined with parchment paper
  8. homeamde-vegetable-stock-powder
  9. and bake at 150 degrees C (300 degrees F) , until it's dry and slightly crispy (about 1 hour 15 minutes). Don't forget to stir from time to time.
  10. homeamde-vegetable-stock-powder
  11. Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder.
  12. homeamde-vegetable-stock-powder
  13. Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
  14. Use 1 teaspoon for 1 liter (4 cups) of water.

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homemade vegetable stock powder

83 comments on “Homemade Vegetable Stock Powder”

  1. This is a really great idea, you could add it to so many things.

  2. What a very cool recipe, I just love it.

  3. Wow! This sounds amazing! I love to make my own broth and I’ve made my own instant bullion, but never like this. I must try it! Thanks!

  4. This is really creative! I always use vegetable broth/stock in my recipes so I cannot wait to try this!

  5. Just finished making it. Looks similar to the picture posted by you. My veggies weighed 250 gms , took 45 on the stove (veggies started to stick after that). 40 minutes in the oven. Will make cous cous tonight. Let’s see how it turns out (used to make fresh broth every week , this though took time but saves many weeks work)

  6. This is so exciting! I’m working on making our own “just add hot water” soups, and figuring out a powdered broth was throwing me for a loop. I made a test batch with thin Thai rice noodles, dried chives, dried minced onions, and leftover chicken, but I had to use store bought powdered bouillon. Not the end of the world, but I’d rather have simple ingredients made from real food! Thank you for this. Now all I have to figure out is the best combination of freeze dried veggies and meat.

  7. Really cool idea. This is unique and definitely a valuable post.

  8. hi, I just tried this recipe. mine is insanely salty.. but smell amazing. is that the way it should be?

  9. I made this last night. It took FOREVER in the oven, so we moved it into the dehydrater. I’m wondering if a convection oven might work better? It smells great! Can’t wait to try it out. How can it not be good!

  10. the project was a success We used to dehydrater to dry the veggies with. It was much faster that way. Maybe a convection oven would work better?. We just made some soup for lunch and only added soba noodles and fresh spinach. While I did not put in as much salt as the recipe called for, we added it along with pepper and some white miso. We both loved it and will pass it on.

  11. I’m so excited to try this. Thank you for posting!

  12. This stuff is awesome, I made enough to fill a quart Canning jar. I use 1 tsp per 2 cups water. Thank you so much for this recipe, I use it in everything. Love. Love. Love.

  13. I want to try this this summer when veggies are cheaper most recips like this call for a dehydrator and I no longer have one

  14. I have been wanting an option to stock cubes for a long time πŸ™‚ THANK YOU for sharing this I am definately going to give it a go….

  15. Can you use this in hot water as an instant soup mix?

  16. Has anyone made this less salt?

  17. Just a thought: when ever I dehydrate in oven, I will prop oven open w a wooden spoon. It allows for air flow. It is the air flow that allows for drying. If you don’t have have an air flow, you are just “baking”.

  18. Can I omit onion? I am allergic to onions.

  19. I never knew one could make such thoughtful preparations. Thanks for the recipe!

  20. We cannot have sodium,can we omit the salt?

  21. Has anyone tried chives to replace the onion? If so, what ratio as I don’t want it overpowering…

  22. Sorry ignorant here…Can you miss the cooking pot stage? Many thanks πŸ™‚

  23. Which seems to have a stronger flavor, the powder or paste?

  24. Step 5…no need to add water! !! Won’t vegetables get burnt?

  25. I was wondering if you could add even less or nill salt. I have to be on a salt free diet . Makes it tuff to cook everything without salt but some recipes have to have a pinch to “work” Any suggestions? Thank for the idea.

  26. I made this last weekend and though I made mistakes and it took forever–I didn’t cook it long enough in the first phase and so it took forever for the oven part. BUT I made soup with it last night and it was awesome! I am converting over to veganism and not using chicken stock for a base is something I have not figured out how to do. Veggie stock from the store just isn’t very good but THIS is fantastic!!! Thank you so much for sharing. NEXT time I’ll do better and not spend 2 days getting it right πŸ™‚ Thanks so much

  27. I wonder….. instead of using the oven I am considering making this in my dehydrator on a mat (which is what I use to make fruit leather/wetter items) I think it might be easier to dry…..

  28. I had a similar recipe from my mum in Italy, and I make it regularly but I always stop at point 6. I make quite a thick and dense paste, then I pour it in a freezable container, let it cool on the counter for a bit, then stick it in the freezer. It will never become rock solid, so you can always take a spoon and add it to your recipes. So handy! And you don’t need to add salt to any recipe cause it’s all contained in the stock!
    I will give the powder a try though.

  29. This is such a great idea. I am making this tomorrow can’t wait to have it and taste it. Thank you so much for this recipe..

  30. I made this recipe last week and loved it so much I gave it to my son and his family as a perfect “Just because I love you” gift. They were amazed by it and loved the aroma and couldn’t wait to try it out themselves. It worked exactly as you described.

    I was a little concerned about the stems that remained even after the food processor, but being cooked then dried in the oven, they powdered just as well as the rest. Next time I’ll cut the parsley and rosemary before I put them in the food processor. In step 11, I used my Nutribullet and it pulverized the entire batch beautifully in moments. I put this in my vegan creamy potato stew and it was the best. Thank you for this wonderful recipe.

    • I am so glad to hear that, Carrol! It’s so thoughtful of you to give a “just because I love you gift” πŸ™‚

      Thank you so much for the feedback!

  31. fantastic find!! I have just made this and it is perfect. I hated using commercial products as I felt they had too much salt and junk added. Thanks very much for your post.

  32. Hi there I am from South Africa and I have a friend who is gluten intolerant and I have been looking for a recipe to help her enjoy more option of food. Thank you so much for this . I am so going to make this.

  33. Hi Elena! So many stock cubes use palm oil, and the ones that don’t just don’t seem flavoursome enough, so when I found this recipe earlier today I checked my veggies and rushed out to buy celery. Spent the afternoon making this perfect stock powder. It’s brilliant. I’ve got a fan option for my oven, so it made the drying so much quicker. Whizzed up the crumbles in my little whizzy thing and then tried a cup of it as a taster. Delicious! This recipe gives full flavour and no questionable ingredients! Thank you so much!

    Will have a go at your alternative recipe in a while and freeze for the winter. πŸ™‚

  34. Hi Elena! I am so excited to find this recipe. I was just recently diagnosed as being allergic to tomatoes- a difficult discovery as I am half Italian and have spent 60 years of my life eating everything and anything tomato-based. Many store-bought vegetable stocks have tomatoes in the ingredients as well so I’m happy to see a recipe I can try that does not include them. I’m off the the market to get my fresh veggies and herbs and will let you know how it goes! Thanks again!

  35. Hi Elena. It has been two months since I first made the veggie stock powder and I just have to send you an update as I’m now ready to make a second batch. I cannot say enough about how fantastic this recipe is. I use the powder in so many recipes- anywhere broth or stock is required, and even when I cook grains like brown rice and lentils. I store mine in an airtight container in the fridge and it keeps perfect. Thanks again for sharing the recipe. I do hope others are willing to give it a try. πŸ™‚

  36. Hi Elena, I wanted to make a home made stock powder with no salt to use when I cook for my 8 month old. Would this recipe still work well without salt or is that critical to help dry out the veggies and for the shelf life? Thanks!Β 

  37. It literally just occurred to me I might be able to make vegetable broth powder as I was spreading out celery scraps to dry them. It’s still winter, I’m saving veggie scraps for my garden. Also, trying to buy less, to avoid packaging and reduce my carbon footprint, has me on this DIY mission, lol. I’m going to do this with mostly scraps!

  38. I did not bother cooking, just washed, pureed in food processor and baked in thin layer on a large oven baking sheet till dry and crumbly about 90 minutes. Stirred them once or twice while baking.
    Added a few dry bay leaves and blitzed in the food processor.

    When it turned into powder I mixed in, salt, pepper, cumin, turmeric, a bit cayenne . Thanks for giving me the idea that it is possible to make it at home and without MSG or other preservatives. I keep it in a large spice shaker, and got rid of many small spice jars. Use only this shaker for everything even salads.

  39. Thank you for posting this! I’ll be giving it a try this week with veggies from my garden. It is such a simple idea, I don’t know why I haven’t made something similar before! We have so many fresh herbs and vegetables from our garden and also have a vegetable dryer. I may use that to do the final ‘baking’. I’ll let you know how it works out. Many thanks for a preservative free alternative. What a FABULOUS idea!

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