Homemade vegetable stock powder is super easy to make. The recipe is completely customisable, you can add different herbs or stick with the ones we used. You can make a lot or just a little.
We used 800g of vegetables and herbs, and 160g of salt; which produced 234g of vegetable stock powder.
- Chopping Board and knife
- Oven Tray
- Clean Jars
- Salt (20% of the weight of vegetables & herbs)
- Chop all vegetables and herbs finely. The finer, the easier to dry out.
- Weigh the vegetables and herbs, then work out how much salt you need.
20% of the weight of vegetable and herb mix
- In our case, we had 800g of vegetables and herbs. We then added 20% of 800, which is 160g of salt to the vegetable and herb mix.
- Add vegetables, herbs and salt to saucepan.
- Cook on medium or medium-low heat for 2 hours. Stir occasionally to prevent sticking, The water from the vegetables will be released and cooked off, so don't worry if there is lots of water in the pan after a little cooking.
- After around 2 hours of cooking the mixture should become quite dry. Layer the mixture on a oven tray and roast in the oven at 150 C for around 1 hour. Stir frequently for even drying. Mixture will become crispy.
- Take out of oven and cool slightly.
- Add to blender and blend into a fine powder. If the mixture still looks moist, pour it back onto the tray and in the oven for another 5 to 10 minutes.
- Once powder if fully dry and blended into a fine powder, add the mixture to an airtight jar for storage.
How to use your homemade vegetable stock powder:
- 1 teaspoon per 500ml or if you prefer a stronger taste, 2 teaspoons per 500ml of boiling water to make stock for soups, pasta and rice dishes
- Sprinkled on salad for an extra flavour boost
- Mixed into burger patties
- Added to anything that requires a flavour boost