The homemade vegetable stock powder is one of our favorite ingredients to use in soups, stews, broths, and last but not least, pasta sauces. It is a lifesaver in case you need a quick and healthy, rich in flavors.
Why you have to make your own Vegetable Stock Powder?
The store-bought vegetable stock powder is packed with preservatives, flavorings, starches, etc. It has only 10-15 % vegetable powder.
This vegetable stock powder has 10 % salt and 90 % dried vegetables. The most important thing is that this stock powder is a low waste. I saved for about 2 weeks the green parts of leeks, spring onions, and wild garlic. You can also add carrot peels, onion peels (the white part), potato peels, parsley stems, etc. I always try to use seasonal vegetables and vegetable scraps.
What Herbs and Vegetables can I use?
- Pumpkin, Butternut squash, Carrot
- Leek, onion, spring onion, wild garlic, chives, celery
- Zucchini
- Potato (it works as a starch)
- Parsley, cilantro, dill, thyme, rosemary
- Mushrooms of any type
Tip: Mushroom is a must in vegetable stock powder. It gives the stock an earthy umami flavor worth trying.
The preparation of homemade vegetable stock powder is easy. Wash everything well especially if you are using vegetable peels. Pat dry and chop the vegetables. Place the vegetables in the dehydrator and dry them for about 24-30 hours at 40 degrees C (it may vary on what type of dehydrator you are using). When the herbs and vegetables are fully dried, place them in a grinder, high-speed blender, or Nutribullet and grind them into powder. Add 10% salt to the weight of your vegetable stock powder (example: if the total amount of your vegetable stock powder is 300 gr, add 30 gr salt to it).
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Homemade Vegetable Stock Powder is perfect for stews, soups, and pasta sauces. It is the best way to use vegetable scraps.
Makes: about 2 cups
Ingredients
- 2 medium carrots, cut into ribbons or coins
- 1 potato, cut into thin slices
- 2 stalks of celery, cut into ribbons
- green parts of leeks, spring onions, wild garlic
- 3 button mushrooms, sliced
- 7 slices of butternut squash ( thinly sliced)
- a bunch of parsley with stems
- 2 zucchini, cut into coins
- salt
Preparation
- Wash everything well especially if you are using vegetable peels. Pat dry the vegetables.
- Place the vegetables in the dehydrator and dry them for about 24-30 hours at 40 degrees C (it may vary on what type of dehydrator you are using).
- When the herbs and vegetables are fully dried, place them in a grinder, high-speed blender, or Nutribullet and grind them into powder.
- Add 10% salt to the weight of your vegetable stock powder (example: if the total amount of your vegetable stock powder is 300 gr, add 30 gr salt to it).
- Store in a sealed jar. It can last up to 6 months.
Notes
- You don’t necessarily have to follow the recipe. You can use any vegetable peel or scrap you have on your hands. Be sure to wash them properly before drying.
