Best 3 Veggie Bouillon Recipes
Indulge in the symphony of flavors with our delightful veggie bouillon recipes. Discover the art of crafting rich, aromatic broths using a symphony of fresh vegetables, herbs, and spices. From classic vegetable bouillon to vegan alternatives and gluten-free options, our collection caters to diverse dietary preferences. Elevate your soups, stews, sauces, and gravies with the natural goodness of homemade bouillon.
Embark on a culinary journey with our traditional vegetable bouillon recipe, a symphony of carrots, celery, onions, and garlic, simmered to perfection. Enhance your pantry with the convenience of homemade bouillon cubes, perfect for adding a burst of flavor to any dish. Explore the vibrant flavors of Italian vegetable broth, infused with sun-dried tomatoes, basil, and oregano.
For a vegan delight, our plant-based bouillon offers a rich and savory experience. With a combination of mushrooms, miso paste, and kombu seaweed, this broth is packed with umami and depth. If gluten sensitivity is a concern, our gluten-free vegetable bouillon provides a flavorful alternative, using rice or potato starch as a thickening agent.
Discover the versatility of our vegetable bouillon recipes, transforming ordinary meals into extraordinary culinary experiences.
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.
HOMEMADE VEGGIE BOUILLON
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.
VEGGIE BOUILLON
Categories Condiment/Spread Vegetable
Number Of Ingredients 10
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.
Tips:
- Use a variety of vegetables: The more vegetables you use, the more flavorful your broth will be. Some good options include carrots, celery, onions, leeks, mushrooms, and tomatoes.
- Roast the vegetables before simmering them: Roasting the vegetables will caramelize them and give the broth a deeper flavor.
- Add herbs and spices: Herbs and spices can help to enhance the flavor of the broth. Some good options include bay leaves, thyme, rosemary, parsley, sage, and peppercorns.
- Let the broth simmer for a long time: The longer you simmer the broth, the more flavor it will have. Simmer the broth for at least 1 hour, or up to 8 hours.
- Strain the broth before using it: Straining the broth will remove any solids, such as vegetable pieces or herbs.
Conclusion:
Vegetable bouillon is a versatile ingredient that can be used in a variety of dishes. It can be used to make soups, stews, sauces, and gravies. It can also be used to add flavor to rice, pasta, and vegetables. Vegetable bouillon is a healthy and flavorful alternative to store-bought broth. It is easy to make and can be tailored to your own taste preferences.
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