Homemade veggie stock powder {raw & vegan}

I am so excited by this recipe, because I am basically telling you how to cheat your way to make a tasty soup (or stew, or sauce), in the easiest way possible and without having to make broth or having to guard the stove for hours. This is perfect for anyone who is time pressured most of the days (I reckon this applies for just about anyone with a job), but eats or wants to eat healthy, cooks at home and goes for quick, easy and healthy dishes.

Throw away your store bought veggie stock powders and all the nasties that come with them and make this. It will save you in so many ways! It will add wonderful rich flavors to soups (hot or cold, cooked or raw), stews, pasta sauces or any other type of sauces or foods you want to add it to. It will help you save money and it will help you save your health.

It is a bit time involving because you need to wash, dry and chop/slice quite few veggies, but after that your dehydrator or oven will do the work for you. And the stock will help you save time every time you cook with it.

Two things you need to know about this stock. Thought it might look similar to regular store bought stock, it smells nothing like that. I find that store bought stock powder smells like a salty flour, with a very mild herb scent. Whenever I take a sniff of the store bought one, it makes me sneeze. I find it a bit too much and a bit too…fake. There I said it. That’s the reason I haven’t been using it to cook in years. Was never a fan of it. But this home made stock powder smells like freshly cut veggies! It’s quite amazing and hard to believe it myself (and I made it!), but it’s true. When I open the jar and take a big breath in, I just cannot get enough of the fresh vegetable smell.

Secondly, the taste when you use it is also quite different. The store bought stock indeed adds flavor to dishes, but I was never able to actually taste any veggie flavor in the meals seasoned with it. To me, it was just a salty seasoning, with no distinctive flavor. But with the home made stock, that’s a totally different story. I can taste the carrots, the cabbage, the tomato – everything! I taste veggies even when I add it to boiling water.

Third, I was obviously kidding when I said it looks like its store bought counterpart. This one is way more dazzling!

Make this your next weekend project!

5.0 from 1 reviews
Homemade veggie stock powder {raw & vegan}

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Prep time 1 hour
Cook time 7 hours
Total time 8 hours
Author: Chris Serves: 1 big jar
Ingredients

• 2 big carrots, thinly sliced
• 2 medium parsnips, thinly sliced
• 2 celery ribs, cut into fine strips
• 1 big potato, thinly sliced (I used a sweet white potato)
• 1 medium onion, thinly sliced
• 2 medium tomatoes, thinly sliced and pat dry (try to absorb as much moisture with a paper towel)
• 4 mushrooms, thinly sliced
• 2 cabbage leaves, cut into smaller pieces (I used red cabbage)
• handful or parsley (with stalks)
• 2 garlic cloves, thinly sliced
• To season:
• 2 tsp sea salt
• 2 tsp dry turmeric powder
• 1 tsp dry dill
• ½ tsp ground black pepper
• ½ tsp to 1 tsp chili flakes (optional, if you want it slightly spicy)
• ⅓ tsp ground nutmeg

Instructions

1. Wash, pat dry and slice all your veggies. Use a paper towel to absorb any extra moisture.
2. Arrange your veggies on dehydrator sheets, in a single layer. You’ll need about 6-7 sheets.
3. Dehydrate at 135F (57C) for 1 hour, then continue to dehydrate at 115F (46C) for up to 6 hours. Please bear in mind that some veggies (like potato, carrot, parsnip, parsley) will be ready sooner than cabbage, tomato, celery or onion. Check them after 2-3 hours and take out those that are done (moisture free).
4. Once all your veggies are done, allow them to cool.
5. Add them to a blender or food processor and blitz until you get a fine, crumbled mix. You might need to do this in 2 batches.
6. In a bowl, mix your ground veggies with the seasonings.
7. Store in an airtight jar, in the pantry, away from light or moisture.

Notes Try to cut all your veggies to about the same thickness, at or less than 2-3mm. It helps ‘cook’ them in approximately the same time, though some will naturally take less or longer, as they have different moisture levels. To make it easier, you can use a vegetable slicer. I did. IMPORTANT: Make sure you ‘cook’ your veggies until there is no moisture left in them. OVEN ALTERNATIVE: While I haven’t tried to make this in an oven, I reckon it can be done on the lowest setting possible, leaving the oven door ajar. ‘Cooking’ times might be different.
3.2.1255

C.