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How To Make Easy Homemade Vegetable Stock Powder

Homemade Vegetable Stock Powder

As is true with most recipes, homemade stocks and broths generally taste better and fresher than the store-bought version. But even the simplest of vegetable stocks takes time to make, which often makes the store-bought version a more attractive option. But what if I told you that you could have all the flavor of homemade stock AND the convenience of a store-bought stock powder? You’d probably be pretty intrigued, right? (I certainly was!) :-)

Today I’m going to share an easy method for making your own homemade vegetable stock powder. It’s incredibly simple to do, and the process only takes a couple of hours. And considering that we ended up with about 36 servings worth of stock powder, it is time well spent, in my opinion! And most importantly, the powder makes a delicious stock that tastes just how you want it to – homemade! Here’s how to make your own vegetable stock powder at home.

Homemade Vegetable Stock Powder

Homemade Vegetable Stock Powder

Adapted from As Easy As Apple Pie

Ingredients:

  • 1 large carrot
  • 2 celery stalks
  • 1 medium onion
  • 1 handful parsley, stems attached
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt
Homemade Vegetable Stock Powder

Directions:

Start by rinsing and drying all of your herbs and vegetables. Next, finely chop everything. You want the smallest possible pieces to make the drying process faster. (Using a food processor is the way to go!)

Homemade Vegetable Stock Powder

Put everything into a bowl and weigh it with a kitchen scale.

Homemade Vegetable Stock Powder

Calculate 20% of the weight of your veggies and herbs, and add that much salt by weight. For example, our veggies and herbs weighed 478 grams, so we added about 95 grams of salt. (If you want low-sodium stock, reduce the amount of salt to 10% of the weight.)

Homemade Vegetable Stock Powder

Add the herbs, vegetables, and salt to a large saute pan. Cook over low heat for 1-2 hours, stirring occasionally to prevent sticking. The vegetables will release a lot of water, so just keep cooking until there is no more moisture in the pan.

Homemade Vegetable Stock Powder

Then, spread the mixture onto a baking sheet lined with an oven mat or parchment paper. We used one of our new One Good Thing Oven/Grill mats and it worked perfectly for this!

Put it into your oven at the lowest possible heat (which for our oven it was 170).

Homemade Vegetable Stock Powder

Bake for 1-2 hours, until all the vegetables are dry, crispy, and brittle.

Homemade Vegetable Stock Powder

Let the mixture cool, then put it into your blender or food processor and blend into a fine powder. We used an inexpensive coffee grinder and it worked just fine!

Store your homemade vegetable stock powder for up to 3 months in an airtight glass jar. Store in a cool, dark place.

Homemade Vegetable Stock Powder

Using Your Homemade Vegetable Stock Powder

To use, simply stir 1 teaspoon of the powder into 4 cups of water (1 liter).

Homemade Vegetable Stock Powder

Use your vegetable stock in your favorite recipes. It makes a great replacement for water in soups, rice dishes, and anywhere else you want some extra flavor!

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • Love the idea but…
    If the math is correct and you’re using 1 tsp per quart of water…. how can 1 onion, 1 carrot and 2 stalks of celery possibly flavor 9 gallons of water? Ratio just doesn’t seem to add up?

  • Hi Jillie:

    Regarding the directions for homemade vegetable stock powder and how much to use: directions state 1 teaspoon to 4 cups water. The picture looks like you are using a TABLESPOON not a teaspoon. Is it possible the measurement should have been a tablespoon?

  • I love this idea! I want to try doing this. I have a question though. Could you do this and make chicken broth powder too or isn’t that possible? Sometimes I want some chicken bouillon but you know how bad the stuff in those cubes is for you. Couldn’t you make it like this?

  • Ok, I can’t remember the last time I had more fun making something (yeah, easily entertaned). After all is said and done, I made a cup of broth and it had almost no flavor at all :(. I’m pretty sure I didn’t put nearly enough salt…so I’ll keep tinkering with it. I did add 3 small garlic cloves too. I didn’t grind it to pure powder…only because it looked so pretty with tiny lil pieces, so I might revisit that step. The house smelled so good, and the veggies were so pretty, I’ve got to figure out what I messed up! Thanks again, Jillee….I’ve learned SO very much from you! :)

  • An idea for quickly dicing the veggies. I do this in a Vita Mixer but I am thinking the directions would also apply to a food processor. To shred veggies in a vita mixer—-Cut into chunks, drop in container, cover with water so veggies float over the blades. I think it works best if container is no more than 1/2-2/3 full. WITHOUT turning on machine, turn speed to 10. Then use on/off button to pulse the veggies. It will take no more than 3-4 pulses for entire container to be diced or less than a minute. Drain in colander. If you want them drier, spread on towel (I use turkish towel), roll and squeeze. Then dry in oven or dehydrator.

  • This great. I’m just not sure how long this would take. It sounds kind of time consuming to me. I’m not sure how much time it would require because I live in a humid climate. I did think it’s great idea. My mom just got diagnosed with having high blood pressure, so this may be an idea for flavoring without so much salt.

  • Do you know if this retains much of the nutrients and other “good things” in the veggies? Or would this just be a flavor enhancer? I am asking because if so it could be a good sneaky method of nutrition for my autistic brother who lives on ramen alone and hates veggies.

  • This looked way too good not to do right away! In fact, I had so much confidence in this recipe that I quintupled it! It’s in the oven now. In addition to using it as vegetable stock, I’m thinking it could be good as a seasoning for salad dressing with oil and vinegar, or even a creamy dressing. (Bottled dressing? Not on MY salad!…for those of you who are old enough to remember that commercial).

    Also, a while back you posted a recipe for Taco Seasoning…such a winner at our house! Never buying those packets again. Thank you!!

  • I absolutely love this idea! I’m going to give it a try. I also save all my vegetables and herb scraps in the freezer and when I have a lot. I cook them on the stove with water. I add peppercorns, bay and whatever I feel up to, to make a vegetable stock. Then I put it in 2- cup containers and freeze them. Love to have this on hand. Thanks for another great Idea!

    • I save veggie cuttings, and herbs for stock too. this method sound like it would take up a lot less space – my freezer is pretty small and those liters of stock take up a lot of room.

      My friend has a dehydrator and she’s offered to let me use it for herbs anytime I want. I wonder how it would work for this.

      • I have a Excalibur food dryer too. thinking i would use it to dry the veggies. I sure can see using other veggies too to this. if anyone using a variety of veggies besides what is listed let us know. thanks.

  • What a great idea! I am all about home made items. You have a amazing selection of topics that never cease to surprise me! Have you ever tried to make a lotion or body butter that is non greasy? I would love to find something that worked. Love your articles!

  • This looks like a great idea. I found another one on Pinterest. Save vegie scraps (and fruit too) in a freezer bag. When the bag is full, add to a pot of boiling water for broth. Surprisingly, the fruit gives it a bit of a zing. Discard the boiled vegies to a compost heap or organic recycling if your locale has this. I use this for all of my soups since I’m a pescatarian.

    As always Jillee. you rock! I try to never miss your daily mail.

  • This is an absolutely fantastic idea! I can’t wait to try it! I recently signed up to receive the emails from “One Good Thing” & I’m very excited to try your ideas. Thank you for sharing your creativity!

  • Hi Jillee,
    I thought of doing something like this. My 94 year old mom LOVES v8 juice. So I though of doing everything except the tomato and she can stir this into her home canned tomato juice.
    So to your recipe above I will add some diced beets and fresh spinach.
    I am sure that we will LOVE IT!
    Thank you, have a blessed day!
    laurie

  • Thanks so much for this recipe and instructions. This is exactly what I was thinking about recently, how can I make my own veggie broth, especially after reading ingredients on some of the commercial versions.

  • I can’t wait to make this stock. I believe you have given me and your followers another winning idea for making things easier in your life.

    Thank you and keep up your wonderful ideas.

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