Homemade Vegetable Stock Powder
Make your own delicious vegetable stock powder. This makes around 1 1/2 cups of stock powder. 1 tbsp of stock powder mixed with 1 cup of boiling water makes 1 cup of vegetable stock.
- 300 g carrots unpeeled, carrot tops included
- 300 g whole leeks greens too
- 200 g celery leaves too
- 5-8 cloves of garlic
- 1 cup mixed fresh herbs
- 2-3 Tbsp nutritional yeast
- 2-3 Tbsp rock salt
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 65-70 °C, for around 8 hours until dry. The smaller you chop everything the faster it will dry. If drying in the oven, open the oven door occasionally to let out the steam.
Once everything has dried completely, add it to a blender along with the nutritional yeast and rock salt. Blitz it into a fine powder.
Store the stock in an airtight jar. If dried thoroughly it lasts for more than a year.
Calories: 27kcal | Protein: 1.9g | Potassium: 168mg | Fiber: 1.5g | Sugar: 1.2g | Calcium: 19mg | Iron: 1mg