Massel 7's, Vegan Bouillon Stock Cubes - Gluten-Free, Vegetable Broth Flavour -  35g, Pack of 10 Soup Stock

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Even better, this recipe is super budget-friendly. It’s made up of largely pantry basics, and low-budget vegetables and a single batch can potentially last months! Even better, it’s customizable and versatile based on what’s in season (and in your kitchen) – yet it can be made neutral enough to work as a flavor enhancer to all sorts of dishes! What are Bouillon Cubes? you can of course use dairy free hard margarine like Stork instead of butter to make this dairy free/vegan too) But 99% of the recipes out there on the internet all start with: ‘Step 1: Take the drippings from your meat…’ and I’m just like… really? Do people never want gravy apart when they’ve just roasted a huge hunk of meat?! Once blended, add the parsley and stir to combine. Next, it’s time to decide how you want to store the homemade vegan bouillon cubes – make frozen cubes, dehydrate into powder, or do both with parts of the puree. You can also keep some fresh, stored in the refrigerator for a week.

And the best part of all was that it only takes something like 15 minutes to make it. So now, whenever we make a batch, we also freeze half of it too. That way, we can just get it out of the freezer, pop it in the microwave to defrost and it’s just as convenient as having gravy granules. My best gluten free/low FODMAP Christmas roast dinner recipes: Like me, you probably have had variety of those foil wrapped cubes sitting in your cupboard at some time or another. Other vegetables: there is some leniency in what you use for these vegetable bouillon cubes. For example, you could use parsnip, fennel, sun-dried tomatoes, peas, spinach, etc., too. However, avoid any veggies that will give more of a bitter flavor like leeks. Nutritional Information is only an estimate and can vary especially with ingredients that are used.I say used to use because the only gluten free gravy granules we could eat were discontinued a couple of months ago. And not surprisingly, the ‘new recipe’ version now contains onion – a massive no go for most people on the low FODMAP diet. Thanks for that. While this recipe makes cubes, you could easily use a scoop to make balls instead or an ice cube tray. Since 1982, the company has grown a reputation as being one of the best in the world for its quality. The factories are gluten and animal-free. Everything they produce is vegan. Alternatively, you can use a scoop/measuring spoon to freeze the puree in measured ‘chunks’ (i.e., 1 Tbsp) instead. To put your mind at rest, vegans can enhance the taste of meals using these condiments. Some companies cater solely to the vegan market.

Next, add the salt and stir well. This will encourage all the excess liquid to release from the veggies. Cook for a further 15-20 minutes, uncovered, stirring occasionally. Step 4: Blend the vegetable bouillon Southern Ocean Sea Salt, Vegetable Oil, Rice Flour, Dextrose, Cane Sugar, Yeast Extract, Natural Vegetable Flavours, Dehydrated Vegetables (Celery, Carrot, Parsley), Potassium Chloride, Vegetable Oil, Turmeric Ground Madras Tweak the ingredients based on the season: feel free to change the vegetables used based on what’s in season for the freshest flavor year-round.The salt content: bouillon is meant to be fairly salty as it’s a concentrated flavor adder to dishes. However, feel free to adapt the amount you use based on personal preference. To store: store the vegetable bouillon powder in a sterilized dry jar in a cool, dark location (like a kitchen cupboard) for 6 months for optimal flavor. You can also store the powder in the refrigerator to maintain its freshness for longer. How to use Bouillon Cubes/Powder That’s right, you can make my gluten-free Christmas gravy recipe without meat drippings whenever you like. Because sometimes I don’t want to roast an entire turkey just to make some gravy… in fact, 99% of the time, that’s the case! You can even make it gluten free, low FODMAP and veggie/vegan if you want too.

For umami: you could add mushrooms or mushroom powder to add extra umami flavor in place of the MSG which is used in supermarket versions.

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Using an immersion blender, you can blend the vegetable bouillon directly into the pan. Alternatively, allow it to cool slightly and use a food processor to blend it into a puree. I knew from the moment I typed “vegan beef broth” on this post that the name would anger some people. I see you and I see your anger. If you don’t want to make this recipe because of the name, feel free to make a different one :).

Add the remainder of the ingredients (except the parsley), stir well, and then allow to simmer, covered, to cook until softened – this will take around 20 minutes over medium-low heat. Stir occasionally. Another option is to simply transfer the mixture to an ice cube tray(s) for freezing to make larger cubes. Finely chop all of the vegetables into small cubes – the smaller, the better, as they’ll cook faster and be easier to puree. You could also use a food chopper/processor to help process the vegetables into small pieces.

If you want the cubes to be the same size, I recommend using a square/rectangle baking dish and measuring when scoring the lines. I’m not too ‘perfection-y’ about this, so then I have smaller and larger pieces to choose from.