Use this seasoning blend in place of bouillon or stock in recipes, or add a pinch to any dish with cooking liquid such as rice or quinoa, sautéed vegetables and of course soups.
Vegetable and Herb Bouillon Powder Recipe
• A mix of vegetables, including celeriac, celery leaves, carrots, garlic, leeks, onions, tomatoes
• Parsley, basil and other favorite herbs
• Brewer’s yeast
• Olive oil
1. Dry vegetables and herbs with a dehydrator or your favorite drying method. (Learn more at How to Dry Food)
2. Once dry, place ingredients in a blender, reduce to a powder, and combine with some brewer’s yeast and a little bit of olive oil (start with a little bit of yeast and oil, and taste to see how much you like). The powder will keep 1 to 2 years stored in small jars in a dry place.
Learn more preservation techniques in Preserving Fruits and Vegetables for Winter.