Homemade Vegetable Broth Powder is one of the most-used seasonings in my kitchen. Mix it with hot water whenever you need vegetable broth, or add the powder directly to soups, rice, beans and other savory recipes for extra flavor.
I’ve been making this veggie broth mix since 2012! I originally created it because I wanted an inexpensive plant-based alternative to buying cartons of vegetable broth. It’s made with pantry staples, keeps well, and lets me make exactly as much broth as I need.
One batch makes enough mix for approximately 24 cups of prepared broth, so I can keep a jar in the pantry and have vegetable broth ready in seconds.
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Why You’ll Love This Vegetable Broth Powder
- Budget-friendly: Making your own broth mix can cost less than continually buying cartons of vegetable broth.
- Pantry-friendly: It’s made from dry ingredients you can keep on hand.
- Quick: Turn the powder into vegetable broth whenever you need it.
- Oil-free: No added oil is needed.
- Customizable: You control the seasonings and salt.
- Less waste: Make one cup of broth instead of opening an entire carton when that’s all a recipe requires.
Ingredients for Homemade Vegetable Broth Powder
This homemade broth powder uses a simple blend of dried herbs, spices and nutritional yeast. They work together to create the savory flavor I want in vegetable broth, and because they’re all shelf-stable, I can keep everything on hand in the pantry.
- Nutritional yeast: This is an important part of the savory flavor in the broth mix. You’ll usually find it near other seasonings or natural foods, and it’s also widely available at Walmart and many regular grocery stores.
- Onion powder
- Garlic powder
- Iodized Sea Salt: this is my salt of choice. You can remove it if you need to reduce sodium
- Black Pepper
- Thyme
- Paprika
- Turmeric
- Parsley flakes
Instructions
How to Make Vegetable Broth Powder
This recipe has an unusual issue we identified earlier: the concentration changes depending on how finely the ingredients are processed.
Method 1: Shake, Stir or Food Processor
If you make this by shaking it in a jar, stirring it together or running it through a food processor you will need to use 1 Tablespoon of the mix for EACH cup of water. So if I recipe calls for 6 cups of water, you will use 6 Tablespoons of dry broth mix.
Method 2: High-Powered Blender or Spice Grinder
Some people prefer to make this in their Vitamix, Blendtec or spice grinder. It works really well but the contents get pulverized. Since it is broken down even more you’ll want to use 1 teaspoon of the veggie broth mix for each cup of water. You can always add a little more if needed. It’s hard to say exactly how much you’ll need because each appliance will create a different product.
This Veggie Broth Mix doesn’t have enough salt for me so I usually add more to the finished recipe. I try to keep my recipes low sodium for my readers on a low salt diet.
| Preparation | Mix per 1 cup water |
|---|---|
| Stirred or shaken | 1 Tbsp |
| Food processor | about 1 Tbsp |
| Finely powdered blender/spice grinder | start with 1 tsp |
Important: Finely grinding the mixture changes its volume, so don’t use a tablespoon of finely powdered mix unless you want a much stronger broth. Start with the smaller amount and adjust to taste.
How I Use Veggie Broth Mix
You can use it to make broth, but I also use the dry mix to add flavor to plant-based meals.
- soups and stews
- cooking rice
- cooking beans
- casseroles
- sauces
- gravies
- Instant Pot meals
- seasoning vegetables
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!
Frequently Asked Questions
Use 1 teaspoon of broth mix per cup of water if you made the broth mix in a blender or food processor.
Use 1 tablespoon of broth mix per cup of water if you make the broth mix by shaking or stirring the ingredients together.
For a stronger flavor, use more powdered broth mix.
If you keep it in a dry container, it should last at least a year.
Yes, you don’t have to add salt. I don’t do well on a low-salt diet, so I keep it in.
Absolutely! Any of the ingredients can be removed; however, removing the nutritional yeast, which is the bulk of the ingredient volume, will completely change the recipe and measurements. You can sub out dry spices here and there, but the nutritional yeast is foundational to the recipe.
Yes, dried mushrooms, tomatoes and seaweed have been used by readers with great success. Make sure the ingredients you add are dry; fresh ingredients should be kept out of the dry mix.
Homemade Vegetable Broth Powder
This homemade vegetable broth powder is an easy, budget-friendly way to keep vegetable broth on hand. Made with simple dry ingredients, the vegan and oil-free mix can be stored in your pantry and used whenever you need broth.
Ingredients
- 3 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon parsley flakes
- 1 cup nutritional yeast
Instructions
Shaking or Mixing
- Mix all ingredients together, adjusting for your taste preferences. (If you hate one of these spices, simply omit it.)
- Store in an airtight container.
- Use 1 Tablespoon of vegetable broth mix for every cup of water used to make broth.
High-Powered Blender of Food Processor
1. Blend all ingredients together.
2. Store in an airtight container.
3. Use 1 teaspoon of vegetable broth mix for every cup of water used to make broth.
Notes
Important: Finely grinding the mixture changes its volume, so don't use a tablespoon of finely powdered mix unless you want a much stronger broth. Start with the smaller amount and adjust to taste.
