Make your own homemade vegetable powder using excess home-grown vegetables.

Finely shred or chop the vegetables. The smaller they are, the quicker they will dry.

Place all the vegetables and herbs in single layers onto dehydrating trays or oven trays.

Dry the vegetables at around 50-55°C, for around 8 hours until dry.

The smaller you chop or shred everything the faster it will dry.

Once everything is crunchy and has dried completely, add it to a blender.

Add the nutritional yeast and rock salt. Blitz it into a fine powder.

Store the stock in an airtight jar.