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Veggie Broth Mix

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Do you buy Veggie Broth? I used to but no longer. Introducing my Veggie Broth Mix. This stuff has made cooking soooo much easier for me.


veggie broth mix

One year ago when we first went plant-based I hated giving up the rich flavor I got from my chicken bullion. I switched to the veggie version and was quite happy with that until I learned it contained MSG. Bleck! Then I switched to a veggie bullion I found at my local Sprout’s but it didn’t provide the same rich flavor I had grown to love. When making soups I’d add plenty of veggie’s but it wasn’t the same, adding nutritional yeast definitely helped the flavor but sometimes I want broth without making a whole pot. My freezer does not have enough space for broth storage. When cooking for company I’d buy the carton’s of broth but those would get way too expensive. What’s a plant-based cook to do?

Make this broth mix, that’s what (sorry I just had a Junie B. Jones flashback)! It doesn’t have a lot of veggies but it does have a rich flavor that would be a great addition to sauces, soups, or anywhere you would normally use broth.

Veggie Broth Mix


  • 3 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/2 tsp tumeric
  • 1/2 tsp parsley flakes
  • 1 cup nutritional yeast


  1. Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
  2. Store in an air tight container.


Use this broth mix by adding 1 Tbsp of mix to warm water. I like to add extra salt to the finished product. This recipe makes about 1 1/2 cups of dry veggie broth mix, that’s 24 cups of broth. I haven’t added up the cost but I think it is a much better value that all of the veggie broth I’d been buying.

Use this veggie broth in any recipe. Some of my favorites include Chickpea Noodle Soup, Minestrone Soup, Potato and Kale Soup but it is also incredible mixed in warm noodles, rice or watch it take your favorite casseroles to the next level. For more ideas check out my Recipe Page!


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  1. Glad you went the dry route! It is wonderful – takes up little space and if in a Mason jar lasts for a very long time :)

  2. I’ve been looking for something like this! Your recipe seems much more in line with ingredients I already have in my pantry :) Just to clarify – is the correct ratio 1 tbsp to 1 cup of water?

  3. What a super cool idea!

  4. Thats such a wonderful idea / quick / cheap fix…love it!

  5. Thanks so much, I have found that I had a hard time finding veggie broth in the stores here where I live so I will be making this.

  6. Very interesting! This is a great tip!

  7. YUM – can’t wait to try. How big of a celebrity R U? You got Veggie Grettie over here to respond! (Bowing to honor you both – wink!)

    • HAHA Joye! I am no celebrity but I do agree the Gretchen (Veggie Grettie) is fabulous! I wish I lived next door to here so I could invite myself over and pick her brain and taste test all of her delicious recipes.

  8. Im presenting to a group of plant based newbies tonight, and one of items I was going to introduce to them was veggie broth powder. Perfect! I will direct them to your blog and recipe :-)

  9. I’m totally going to mix some of this up today, though I might add some powdered sun dried tomato. I’ve been buying better than buillion’s veggie base. Tired of the expense!

    • Done! I put 10 sundried tomatoes (snipped) and half a container of dried shitake mushrooms (1/2 ounce) and into the blendtec and blended them up into a powder and then blended in all the other ingredients. I upped the salt a bit, added a dash of cayenne and a teaspoon of raw sugar and mustard powder. It made 2 cups and fits nicely in a pint jar or my empty better than bullion container. It tastes just like vegan chicken stock! Yay, thanks Holly!

  10. Meal planning today. Will be making a batch of this to store in my little Mason jars to make an upcoming recipe. My goal for this spring/summer is to get my pantry in order and have all my plant-based food items labeled and jarred.

  11. I LOVE this idea! : ) Thanks for sharing!

  12. I’m new to nutritional yeast. I have seen it in flake & powder. Could you tell me which of these to use for this recipe or does it matter?

  13. I love this. I try to adhere to a no/low salt diet for my family so I’ve just been subbing water for veggie broth. Now with your dry mix I can skip the salt but still get more flavor than plain water. Plus it’s very budget friendly. :) Thanks – my family will appreciate more flavor in stuff thanks to you.

    • Meridith I’m so happy to read this! This Veggie Broth Mix has been life changing for so many people. It sounds weird to say that but that is what I keep hearing. We love it too!

      I need to make another big batch!

  14. This is awesome! Love this idea. A great thing to make a few batches of and keep on hand! Thanks for sharing!

  15. Stacey Parker says:

    This would be great to add to water when cooking rice or quinoa

  16. I made this last night as part of the Green Chili, Cilantro & Lime Soup recipe, which is also on this site (and delicious!).
    This broth mix really does provide a richness of flavor! I’m glad I have more left so I can use it for other applications…it will be a staple in my kitchen from now on. Thank you so much for sharing it!

  17. I think this is an amazing idea! I was buying broth like crazy too, then I started making homemade broth and freezing it…this is a much easier idea and more practical for my family! Thanks for sharing!!

    • Maria I’m so happy that this helps you feed your family. Now you can use that extra freezer space for fruits and veggies (and frozen muffins)!

  18. This just popped up on my Pinterest fee and I’m definitely sharing it on two of my boards. I’m going to eliminate the pepper as it is an Avoid for the guidelines I’ve adopted. Sounds awesome esp without the MSG and other nasties in the store-bought stuff.

    • WOW, Thanks Lauren!
      I love this Dry Broth Mix and it is so easy to customize it. Some people add dried veggies to the mix as well.

      I hope you love it and thanks for pinning!

  19. Wow! Just made this and shared with 2 friends! So wonderful! Healthy and flavorful. Total winner. Thanks for sharing! Come on cold weather- we are having soup, soup, and more soup!

    • Ellen, I’m so excited that you decided to give it a try and even more excited that you love it! I’m ready for soups too! I just need the weather to cooperate.

  20. Tried this last week in a butternut squash soup. Turned out better than it ever has before using this stuff. Definitely a keeper and so easy!

  21. I am just drinking a mug of this as a soup on its own to try it. I followed the recipe exactly and it is DELICIOUS! Thank you so much. I absolutely love the flavour and can’t wait to make a lockshen style soup but vegan. Brilliant recipe!

    • Lisa I am thrilled to hear that! I’ve thought about packaging it up in individual portions for drinking when friends get sick. It’s a great warm drink when you are feeling lousy and even better in soup.

  22. Thanks for the recipe…used it in my lentil soup today…very good, very easy :) May I also suggest the following link for a veggie chkn broth; it is very good and chickeny:

    (p.s. with both recipes, I put the final mix into my spice grinder and powderize it…now it just needs 1 tsp per cup and takes up less room)


    • I made a double batch of Holly’s Veggie Broth Mix yesterday (love that stuff!), and used veggiemom66’s wonderful tip of running that double batch through my spice grinder to powderize it. I love that it all fit into a smaller jar! Thank you both for sharing! I am looking forward to trying the veggie chkn broth recipe…I need to buy a few ingredients since I don’t have them all on hand. Thanks, too, for sharing that link!

      • I’m so glad you liked it! It makes for a quick and easy meal. I cooked some noodles and broth mix together this week for a quick meal. It was simple but perfect.

    • I’m glad you loved it VeggieMom! I’ve put the mix in my Blendtec it it powderizes it but I prefer it less powder-y. I think because all of my recipes are based on my food processor version, when I used the powderized I get my measurements messed up. I’ll keep adjusting with the last batch I made though.

      I’ll check out the recipe you mentioned.

  23. I was wondering, the yeast, is that the dry one people use for breadmaking?

    • Hi Hellen, I just responded to your email but I’ll do it here too.
      It is not the same use to make bread. Nutritional yeast is not and active yeast and will not make bread rise.

      Here is a link to a blog post from another blogger. http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html

      It cannot be left out. It’s the main ingredient. You could still use the other spices for flavor but it wouldn’t taste the same.

      Nutritional yeast can usually be found in health food stores (we buy it at Sprout Market) or online at Amazon. I’ve never seen it at a regular grocery store.

      • Sheree Dawson says:

        I found a recipe that doesn’t use nutritional yeast because I was trying to avoid Excitotoxins. I understand that the process of making the nutritional yeast flakes creates Excitotoxins, but I was also told that there was a certain brand that didn’t create that during processing. Please let me know if you have any information on this.

  24. Do you have a recipe for Taco Seasoning ?
    I LOVE this broth

    • Hi Debby, I used to use a recipe but now I normally eyeball it then “taste and see” as I go. I’ll try to find my recipe and post it for you!

  25. Great idea!! so much easier than adding in all the spices individually too. Thanks!!

  26. I’m definitely giving this a try since I have all the ingredients!

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