flavor enhancer

This homemade vegetable bouillon paste is quick and easy to make. When it is simmered with water it turns into a rich bouillon broth that adds a burst of flavor to any recipe.

Homemade Vegetable Bouillon Paste

leeks

carrots (rough chopped)

celery (rough chopped)

garlic (peeled)

celery root (celeriac) (rough chopped, optional)

hot chile peppers (rough chopped, optional)

black peppercorns

herbs

garlic powder

onion powder

celery seed (ground

mushroom powder

red bell pepper

tomatoes

nutritional yeast (I used 1/4 cup)

salt

Add onions, carrots, celery, garlic, celery root, chiles and peppercorns to a dry pot or skillet. Cook, covered, over low heat, for about 10 minutes or until slightly browned, stirring occasionally. You don&#x27;t want anything to burn. Turn up the heat a little and add a tablespoon or two of water (more, if needed) and continue to cook, covered, until vegetables are somewhat soft, but not mushy - 2-3 minutes. Don&#x27;t let vegetables burn or dry out.If using an Instant Pot, add 1/2 cup water along with vegetables, cook on manual for 8 minutes with natural release.  Let cool slightly.

Transfer cooked vegetables to a food processor or blender (I used a blender) and add the remaining ingredients and blend until smooth. You may need to add a small amount of water to get things moving. Do not add too much. You want it to be a paste.

Store some (the amount you think you will use) in a clean jar for use in the next week or so (keep refrigerated). Freeze the remainder in ice cube trays. Once frozen transfer the cubes to a freezer bag or container.  They should keep frozen for up to 3-4 months.

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Homemade Vegetable Bouillon Paste

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Homemade Vegetable Bouillon Paste

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