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, 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.