bouillon powder

Add amazing flavor to your food with this homemade bouillon powder.  You're going to want to add this stuff to EVERYTHING!  Easy to make, super flavorful and much healthier than store bought.  It's naturally vegetarian but tastes just like chicken bouillon powder and can also be used as a chicken broth substitute.  

Homemade Bouillon Powder

nutritional yeast

salt (I use Himalayan pink salt

onion powder

garlic powder

parsley

oregano

thyme

basil

turmeric

Blend Together

Place all the ingredients into a blender or food processor and blitz until combined and powdery.

Store

Store in a sealed jar or airtight container for up to 1 year.

This is amazing! I had no idea you could use nutritional yeast to make bouillon powder. This is such a great alternative for vegans and I bet it tastes great for the rest of us too.

So interesting! I do buy a plant based "chicken" bouillon for cooking for my vegan family members, but I never would have thought to make it myself. I can't wait to try. It looks so simple, too!

great 'chicken' essence bouillon powder recipe! i'm totally making myself a jar right now!

From a culinary perspective - love this. I've been doing a lot of experimenting with meat substitutes (e.g. seitan) and it's really, REALLY great to have plant-based flavour bases.  My faux-chicken has been hit or miss, so a chicken-y bouillon powder is just what I need.

From a food blogging and photography perspective, I LOVE how you shot this.  It's such a pain to make spices/powders/etc look interesting, and you really did a wonderful job here.  Cheers!

I had no idea how easy this was. I had everything, but just had to buy nutritional yeast!

This is so handy! Chicken bouillon is something I use  very very often in my kitchen. I'm definitely gonna make a batch of this. Thanks for this recipe, Vanessa!
P.S. I love your food photography!

This is so amazing, LOVE the flavor!! Thank you for sharing the recipe.

Homemade bouillon powder is simple to make and easy to store. It has all the goodness of homemade bone broth, without all the extra stuff that comes from the store bought variety. And it tastes just like broth when rehydrated.

beef broth OR

chicken broth

If using homemade broth, skim the fat off the top and discard.

Put the broth on the stove and bring to a boil.

Boil until the broth is thick and syrupy.

Spread broth on dehydrator tray liners or parchment paper cut to fit.

Dehydrate at 155°F or high heat setting until the broth is no longer sticky and has become brittle. Approximately 24 hours.

Remove from dehydrator and let cool for 10 minutes.

Break into pieces and put in blender to grind into powder.

Store tightly sealed in a cool dark place.

Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift

The ultimate makeover: shepherd's pie

tbsp rapeseed oil

onion, chopped

carrots, diced (total weight 300 grams/11 ounces)

lamb

plain flour

vegetable

can chopped tomatoes

tomato purée

can green lentil

Worcestershire sauce

Maris Piper

sweet potatoes, roughly chopped

tbsp half-fat crème fraîche

tbsp semi-skimmed milk

Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.

Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.

Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

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Homemade Bouillon Powder

The ultimate makeover: shepherd's p...

Top 3 bouillon powder recipes from across the web

The most viewed bouillon powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Bouillon Powder

Homemade Bouillon Powder

The ultimate makeover: shepherd's p...

The most viewed bouillon powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine