How to make vegetable bouillon

When I first started plant-based cooking, I spent a small fortune on cartons of vegetable broth. Before long I moved on to Better than Bouillon vegetable base, and although it was cheaper, it still cost more than I wanted to spend, and had a few suspect ingredients. 

I was happy to find this recipe. I wasn't sure at first whether I would like it, but I figured it could save me a lot of money so it was worth a shot.

I hunted down the ingredients (I had to go to an Asian grocery store for the dried mushrooms) and gave it a try. And it's good! I use it in every recipe that calls for bouillon or broth. I now make it in double batches and store in a quart jar.

I start by powdering the mushrooms in my blender. I do these separately because they tend not to break down all the way once the remaining ingredients are added. (I keep the extra mushroom powder in a jar and use it in recipes sometimes, or save it for my next batch of bouillon.)

Then I add everything else and let my blender go! I get my nutritional yeast and dried vegetables (actually a soup mix) from the bulk bins at my grocery store. If you can't find a mixture of dried vegetables, I would recommend dried carrots and/or celery. You could also leave them out, or use more mushroom powder instead: I suspect it would still taste just fine.

If you're going to double your recipe, I'd recommend blending half at a time. (By the way, I've only tried this with my high-powered Vitamix blender. I don't know how it will turn out in a regular blender: I suspect it would be all right but maybe not quite as finely ground.) When I make it, the powder is so fine that it dissolves invisibly into my recipes.


Vegetable bouillon powder

3/4 cup nutritional yeast
1/3 cup salt
1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tablespoons onion powder
1 tablespoons garlic powder
2 teaspoons parsley
1 teaspoon celery seed
1 teaspoon thyme
1 teaspoon marjoram

Blend to a fine powder in blender. To use in recipes, use 1 teaspoon bouillon per cup water.


  1. Thanks for sharing this recipe! I had never thought to make bouillon from scratch. Since I start almost every dish by sauteing garlic, onions, and herbs, I guess I'm making a mini-bouillon each time. How do you think the pre-made powder compares to the more time-consuming approach?

    1. It's not exactly the same, but it's a great time-saver, or a way to add another layer of flavor (most of my recipes start out with sautéed veggies too).