VEGGIE BOUILLON
Steps:
- Place the first four ingredients in 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 pulse (use a spatula to push bottom matter out of the way as needed). Run the machine for a while to chop things up as finely as possible. You should end up with a moist, loose paste of sorts. Freeze in a well-sealed container. To use, start with 2 teaspoon of bouillon per cup of water, and adjust from there based on your personal preference. Makes roughly 3 1/2 cups. Serving 1 Tablespoon.
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PATRICK YEBOAH
[email protected]I would definitely recommend this bouillon to anyone looking for a flavorful and versatile addition to their kitchen.
Ghomo Phroo
[email protected]This bouillon is a great value for the price.
Sun Sun
[email protected]I'm not a big fan of bouillon cubes, but this one is pretty good. It's not too salty and it has a nice, rich flavor.
Bistry Moj
[email protected]This bouillon is a great way to add flavor to vegetarian and vegan dishes.
Mahr Music
[email protected]I've been using this bouillon for years and I love it! It's so versatile and adds a great flavor to any dish.
Zandile Nsele
[email protected]This bouillon is a bit too salty for my taste.
James Pelliccia
[email protected]Meh.
big hero
[email protected]I love that this bouillon is made with all-natural ingredients. I can feel good about giving it to my family.
Khathutshelo Pandelani
[email protected]Easy to make and tastes great!
R3 Mobile
[email protected]This veggie bouillon is a lifesaver! I'm always looking for ways to add more flavor to my dishes without adding a lot of salt or fat. This bouillon does the trick perfectly.