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.
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
- Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
- 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!