I have a great love for noodle soups, and this recipe started off as a broth base to simmer with vegetables and the aforesaid noodles.
It has however, turned out to be super useful for all sorts of things, it’s savoury and comforting and makes a great base for soups, casseroles and marinades.
There’s a list below of dishes I’ve made recently using the vegan broth powder, more will be added soon….
Now here’s the recipe-
2 tbsp nutritional yeast
2 tsp onion granules
1 tsp celery salt
1/2 tsp garlic granules
Pinch white pepper
1 tsp dried marjoram or mixed herbs (it’s best to use one without rosemary)
Grind all the ingredients together to break up the onion and garlic granules and nutritional yeast. Store in an airtight container (add some potato starch or similar to stop clumping if storing for any length of time).
Makes 300 – 500 ml stock.
I use 1/2 tsp per 100 ml for soup, and up to 1 tsp per 100 ml for bean casseroles and that sort of thing.
Recipes using vegan stock powder that will be appearing soon on veganbungalow:
Vegan Instant Soup
White Bean Casserole
Tasty baked butterbeans