Knorr Vegetable Stock Cubes gluten-free to add a rich flavour to vegetable-based and vegetarian meals 20x 10 g

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Like me, you probably have had variety of those foil wrapped cubes sitting in your cupboard at some time or another.

Instead of salt🧂, you can use alternatives such as nutritional yeast, soy sauce, tamari, or even Vegeta (my Eastern Europeans know 😉). 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? 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 Measure– Pour into a jug to measure. If you have much more than 1 litre / 1 quart, return to the pot and simmer to reduce further. If you have much less, top it up with water (because otherwise it will be too concentrated). 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.Simmer 2 hours – Simmer for 2 hours and reduce by half. We’re starting with 2 litres / 2 quarts of water which will reduce to 1 litre / 1 quart; Make Pastina Soup by adding 1-2 cubes to a pot of water, then add the salt and pastina. When the pastina has cooked, take it off the heat and add grated Parmigiano on top. Enjoy!

Experiment with different flavor profiles by adding other vegetables like mushrooms 🍄, bell peppers, fennel, butternut squash, sweet potato 🍠, or anything else that’s lying around in your fridge. I recommend placing them in a container with space in-between each cube, layered up with pieces of parchment paper between each layer (so the cubes aren’t touching). Make sure that when you’re using wine in any recipe you cook it down so that the alcohol cooks off. For a slightly deeper and richer vegetable flavor, consider roasting the veggies in the oven instead of sautéing them.

Add 1-2 squares to a cup and pour hot water on top. You can add a pinch of salt and sip away when you feel under the weather. 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. Once the vegetables have formed a paste, remove the skillet from the heat. You can transfer the ingredients to a strong blender or food processor to get a smoother consistency if desired. Other herbs: feel free to experiment with what you have available: cilantro (coriander) and basil, for example, could work.

Nutritional Information is only an estimate and can vary especially with ingredients that are used. 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. Then crush the dried cubes into flakes (it would take about a teaspoon to make one cup of soup). How to store homemade bullion cubes. This recipe uses butternut squash. Feel free to use canned butternut squash instead of a fresh one butternut squash. Transfer to the freezer to freeze for several hours until hardened (due to the salt content, they won’t freeze completely solid). Then use a sharp knife to cut into cubes and transfer to a freezer-safe container to store.Step 3: Cover your pot loosely with a lid and bring water and vegetables to a boil. When it reaches a boil, remove the lid and lower your heat to a simmer. First, wash the veggies well. I like to soak them in a water bath for a few minutes to wash away any residue (especially when using organic produce, which can have residue soil/sand). 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. 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.

Great seasonings can include thyme, oregano, tarragon, rosemary, and basil, all dried, along with onion and garlic powder. For a richer flavor, add cumin. 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. Experiment with herbs and seasonings: depending on whether you want something reasonably neutral in flavor or something with a bit more pizzaz, experiment with the herbs and seasonings.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.