Vegan and Gluten-Free Broth Powder

Emmy

This is a base bouillon. Not wanting to use commercial seasonings that have hidden MSG and other additives, I have researched some alternatives. Many recipes include other spices and herbs that may or may not be right for all dishes. This is a base recipe that can be adjusted to your likes and preferences but suit most savory soups and stews. Make sure your products are gluten-free when purchasing because some yeasts are not certified as such.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Soup

Servings 40

Calories 28 kcal

Ingredients

2 ½ cups nutritional yeast flakes
3 tablespoons dried parsley flakes
2 tablespoons dried onion flakes
2 tablespoons dried garlic flakes
2 teaspoons celery seed
2 teaspoons dried dill weed

Instructions

Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.

Notes

Cook's Notes:

Store in an airtight container at room temperature for up to 1 year.