Vegetable Bouillon Powder

Vegan, Oil-free, Gluten-free

Prep Time: 10 minutes

Storage: Up to 6 months in an airtight container at room temperature

Yield: About 2 cups powder (makes ~32 cups broth)

I wish I could remember where I first came across this brilliant idea so I could give proper credit. This is the recipe my clients ask for most often—especially those who’ve started cooking without oil and want a flavorful, low-sodium alternative to store-bought vegetable broth. It’s easy to make, budget-friendly, and adds a rich, savory depth to any soup, stew, or sauce. Don’t get discouraged by the number of ingredients—this homemade vegetable bouillon powder goes a long way! I usually double the recipe because I use it all the time, and once you try it, you might too.

Vegetable Bouillon Powder

Ingredients

• 1 oz dried shiitake mushrooms

• 10 sun-dried tomato halves (not oil-packed), cut into quarters

• 3 Tbsp onion powder

• 1 Tbsp garlic powder

• 2 Tbsp sea salt

• 1 Tbsp raw sugar

• ½ tsp ground black pepper

• Dash of cayenne pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp paprika

• ½ tsp turmeric

• 1 Tbsp dried parsley

• 1 tsp mustard powder

• ½ tsp celery seeds

• 1 cup nutritional yeast

Directions

1. Place all ingredients in a high-speed blender.

2. Blend until a fine, uniform powder forms.

3. Transfer to a clean, airtight container. Store in your pantry away from heat and light.

How to use it:

• For broth: Mix 1 tablespoon powder with 1 cup hot water.

• For cooking: Add directly to soups, stews, sauces, grains, or casseroles for rich, savory flavor.

  
  

No animals were harmed during the creation of this recipe!