Homemade Vegeta
Vegeta, bouillon powder, seasoning for broth, instant stock these names mean one thing – dried vegetables with spices. Have you ever wondered how easy it is to prepare it at home? You don’t need special equipment for this (although you can use it ;)).
You can prepare it in a slow juicer or on a grater you can also use a meat grinder or food processor.Below you will find a recipe for a homemade universal seasoning for soups and sauces without monosodium glutamate, artificial additives and large amounts of salt (if you want, you can eliminate it from the recipe altogether).
If, like me, you use a slow juicer to prepare homemade vegetable seasoning, you can pour the resulting juice into bags or ice cube trays and prepare frozen bullion cubes.
What to use home-made vegeta for?
Here are examples of how you can use this homemade spice blend:
- instant broth – if you are preparing jars for work, which you just need to pour boiling water over to get a tasty soup, a teaspoon of homemade vegeta will definitely come in handy.
- addition to soups, e.g. chcken noodle, tomato
- addition to sauces, e.g. gravy, tomato, stew
- instead of a bouillon (stock cube) – mix the spice with water to create a broth, which you can add, e.g. to risotto
What is vegeta made of?
Purchased spices such as vegeta r other instant broth spice mix contain approx. 60-70% salt, approx. 15-20% dried vegetables, flavor enhancers, sugar, starch, turmeric or dyes.
Homemade vegeta is 90% dried vegetables, herbs and optionally salt and yeast flakes to enhance the flavor.
What can I replace vegeta with?
If you can’t do without Vegeta in the kitchen, remember to add lovage (dried or fresh) to your dishes. This herb is necessary for preparing chicken noodle soup, and perfectly enhances the taste of other soups and sauces, e.g. tomato or gravy.
How to dry vegetables for spice mix?
Peel the vegetables, grate them on the smallest holes or squeeze the juice and use the pulp. Then spread the vegetables on a baking tray and dry them in the oven for a few hours, then leave the vegetables in the open oven for a few hours or days so that the vegetables dry out. Simply mix such vegetables with herbs and grind them, e.g. in a coffee grinder, thermomix or food processor.
You can also use specially designed devices to dry vegetables, such as a mushroom dryer or food dehydrator.
What else to add to home-made vegeta?
If you can, you can add the following to the spice:
- celery leaves
- parsnip root
- lots of lovage
- turmeric – for color (this is what makes purchased vegeta so yellow)
- other herbs such as thyme, rosemary, tarragon.
Why do you need yeast flakes in homemade Vegeta?
Yeast flakes give the dish an umami flavor. They are a natural flavor enhancer. They have a lot of fiber and B vitamins. Yeast flakes are inactive, so they will not cause stomach upsets or gastrointestinal fungal infections. Unlike normal yeast, it is not suitable for baking, it is not the same as instant yeast. You can buy them in large supermarkets, in healthy food sections, sometimes in discount stores and drugstores. If you don’t want to, you don’t have to add them, remember that you can modify each recipe to suit your needs and taste ;).
Homemade Vegeta is perfect for people on a vegan, vegetarian, flexitarian and pescatarian diet. Homemade vegetables do not contain gluten.
The proportions given below yield approximately 300 g of spice, i.e. approximately 20 tablespoons.
Read the step-by-step recipe on how to prepare homemade cook’s spice and watch the video below the recipe.
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In the recipe I use the Hurom H320N slow-rotary juicer, which was made available to me by Hurom Poland. As part of the advertising cooperation, I show what juices and dishes can be prepared with its help.
Homemade Vegeta
Homemade Vegeta Recipe
Ingredients
- ½ celeriac (big)
- 1 parsley root (big)
- 3 onions
- 1 leek
- 12 carrots
- 1 bunch parsley (or 8 g dried)
- 4 cloves garlic
- 8 g lovage (dried)
- 4 tbsp yeast flakes
- 4 tbsp salt (optional)
- 1 tbsp allspice (ground)
Instructions
- Peel all vegetables and fresh parsley (if using fresh) and squeeze the juice in a slow juicer. If you do not use a juicer, grate the vegetables and chop the parsley.½ celeriac, 1 parsley root, 3 onions, 1 leek, 12 carrots, 1 bunch parsley, 4 cloves garlic
- Place the grated vegetables (pulp) on a baking tray lined with baking paper and bake for approx. 4 h at 90-100 °C (194-212 °F) (the oven does not have to be preheated). Remember to open the oven door every few minutes to get rid of water vapor.You can also leave the door slightly ajar all the time. The pulp from the juicer has much less water and is more fragmented, so it will probably dry out faster than grated vegetables. After 4 hours, the vegetables will probably still be moist, so leave them in the turned off oven for a few hours. The vegetables will dry thoroughly.
- Place the dried vegetables in a bowl. Add salt, allspice, dried herbs, yeast flakes and mix. Blend this mixture, e.g. in a coffee grinder or food processor. You can grind the vegetables into powder or leave larger pieces as in vegeta seasoning. Place the ground spice in a jar and close tightly. Use as desired in soups and sauces.8 g lovage, 4 tbsp yeast flakes, 4 tbsp salt, 1 tbsp allspice
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
