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Author Notes: A one cup per teaspoon Vegetarian and Vegan Bouillon for all dishes that require Vegetable or other kind of stock. (in my experience beef stock can be emulated by adding cumin)
Originally from the blog One Tough Cookie.
Makes: about a gallon of bullion.
grams leeks, sliced & washed
grams fennel bulb, chopped
grams carrot, peeled and chopped
grams celery, Chopped
grams Celery root (Celeriac), peeled and Chopped
grams sun dried tomatoes
grams Shallots, peeled
Medium Garlic Cloves
grams fine grain sea salt
grams flat leaf parsley, losely chopped
grams cilantro, losely chopped
- Process the first four ingredients in the food processor until fine, then add the next four ingredients and salt, pulsing until combined. Last, add the parsley and cilantro, and process until you have a loose, moist paste.
- Store bouillon in airtight containers in the freezer. It will last for months and you can always keep a small jar in the fridge for ready use. (If you use the full amount of salt, however, the bouillon won't freeze completely and will remain scoopable, even straight from the freezer.)
- Start with 1 teaspoon of bouillon for each cup (250 ml) of water, then adjust to your tastes.