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!
How To Make It: Homemade Vegetable Stock Powder
Ingredients
- 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.
Instructions
- Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).
- Weigh them and put them in a medium pan.
- 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.
- Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
- At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
- Spread the mixture on a baking tray lined with parchment paper
- 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.
- Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder.
- Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
- Use 1 teaspoon for 1 liter (4 cups) of water.
Notes
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” :)
Thank you so much for the feedback!
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..
I hope you will like it! :)
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.
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…..
Hi Casieopea! You can follow this recipe
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 :-) Thanks so much
I am so glad you like this recipe, Josi!
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.
Hi Gwendolyn! Unfortunately you can’t omit salt. Salt is a natural preservative which inhibits the growth of molds and bacteria.
Maybe you can try this recipe
Step 5…no need to add water! !! Won’t vegetables get burnt?
Vegetables will release water… it will not get burnt.
Which seems to have a stronger flavor, the powder or paste?
The paste
Sorry ignorant here…Can you miss the cooking pot stage? Many thanks :)
You can skip the last step (bake in the oven), just follow this recipe.
I hope that helps, let me know if you have any more questions :)
Has anyone tried chives to replace the onion? If so, what ratio as I don’t want it overpowering…
Hi Tammy! I haven’t tried it with chives but I checked some Italian websites and they are using 1 bunch.
We cannot have sodium,can we omit the salt?
Hi Jenny! Unfortunately you can’t omit salt. Salt is a natural preservative which inhibits the growth of molds and bacteria.
Maybe you can try this recipe
I never knew one could make such thoughtful preparations. Thanks for the recipe!
Can I omit onion? I am allergic to onions.
Yes, you can! :)
Thanks a ton!
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”.
That’s a great tip Becky, thank you! :) I will definitely try next time.
Has anyone made this less salt?