HOMEMADE VEGGIE BOUILLON
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.
Provided by Mindelicious
Categories Stocks
Time 20m
Yield 168 teaspoons, 168 serving(s)
Number Of Ingredients 11
Steps:
- Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
- You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
- Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
- Makes roughly 3 1/2 cups.
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Hannah Blankenship
[email protected]I would not recommend this bouillon. It's expensive and it doesn't taste very good.
Lara Qashmar
[email protected]This bouillon was just okay. It didn't have a lot of flavor and it didn't really add anything to my dishes.
Huraira Malik
[email protected]I wasn't a big fan of this bouillon. It had a strange aftertaste that I didn't like.
Emranul Haque
[email protected]This bouillon is a bit pricey, but it's worth it. It has a great flavor and it's so easy to use.
Sean Harms
[email protected]I've been using this bouillon for years and I love it. It's a great way to add flavor to my soups and stews.
Md Fuhad
[email protected]This bouillon is a great staple to have in your kitchen. It's so versatile and can be used in so many different dishes.
Talisa Masso
[email protected]I'm so glad I found this veggie bouillon. It's a great way to add flavor to my vegan dishes.
Aldahir De los Reyes
[email protected]This bouillon is a great way to add flavor to your dishes without adding a lot of salt.
Ghayoor Hashmi
[email protected]I love the flavor of this bouillon. It's so rich and complex.
Sotirios Spiros
[email protected]This bouillon is a great addition to my pantry. I use it to add flavor to soups, stews, and even rice dishes.
Muhammad Qais
[email protected]I was really impressed with this veggie bouillon. It has a great flavor and it's so easy to make. I'll definitely be using it again.
lucy appiah
[email protected]This bouillon is a great way to add flavor to your dishes without adding a lot of sodium. I also like that it's vegan and gluten-free.
James Wheeler
[email protected]I've tried a lot of different veggie bouillons, but this one is by far my favorite. It has a rich, complex flavor that really elevates my soups and stews. I also love that it's so easy to make.
Mb Minhaj
[email protected]This veggie bouillon is a lifesaver! I'm always looking for ways to add more flavor to my dishes, and this bouillon does the trick without being too overpowering. I love that it's made with all-natural ingredients, too.