My crafting and family life journal

I finally got tired of saving vegetable scraps to make a vegetable broth that eats a lot of energy to prepare and needs to be used right away or stored in the freezer. I was also not very happy about paying and arm and a leg for store bought broth that has no chemical additives when I didn’t have the time to make my own… So I decide to look into creating a vegetable broth powder that would have a long shelf life (for this type of item that would be 4-6 months in our household), was easy to prepare and would pass the “taste test” at our dinner table.

The following recipe is met all of the criteria that I defined. It also came with an extra bonus of smelling wonderful during the preparation process.

Ingredientsvegie broth powder

  • 2 cups nutritional yeast
  • 1/4 – 1/2 cup sea salt (we eat little salt so I used a 1/4 cup)
  • 2 tbsp onion powder
  • 1 tbsp turmeric
  • 2 tsp dried dill weed
  • 2 tsp dried marjoram
  • 2 tsp dried powdered lemon peel
  • 1 tsp celery seed
  • 1 tsp dried basil
  • 1 tsp powdered thyme
  • 1 tbsp dried parsley


  1. Place all, except parsley, in a blender and blend until well incorporated.
  2. Add the parsley and pulse until chopped and integrated into the mixture.
  3. Store in an airtight container.

Add 1 tablespoon of powder for every two cups of water used in a recipe.


Comments on: "Great Vegetable Broth Powder" (1)

  1. […] I made a container of vegetable stock powder that I like to use to season beans and some winter squash soups.  As well as a vegetable […]

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