Easy Homemade Bouillon

The Purple Vegan

Base Ingredients

1 large onion cut into quarters

3 large carrots

2 stalks celery

1 cup mushrooms (optional will create a beef-y flavor)

3 whole garlic cloves

2 teaspoons dried thyme (or ¼ cup packed fresh)

1 teaspoon dried rosemary (or 1 tablespoon fresh)

Additions to the base ingredients (optional)

1 to 2 teaspoons dried oregano

1 to 2 teaspoons dried marjoram

1 to 2 teaspoons dried basil

1 to 2 teaspoons dried thyme

1 to teaspoons dried rosemary

1 to 2 teaspoons celery seed

1 to 2 teaspoons tarragon

2 bay leaves

a handful of fresh herbs

To add after cooking (optional)

½ cup nutritional yeast (will create a chicken-y flavor)

salt

pepper

more fresh herbs

Oven cooking Method: Preheat oven to 350 degrees. Layer base ingredients on the bottom of a dutch oven and bake for about 1 hour, or until the veggies are soft.

Slow Cooker Method: Add the base ingredients to a 2 to 4 quart slow cooker. (if using a crock larger than 4 quart add ½ cup additional water)

Cook on low for 8 to 9 hours. If you will cook longer add ½ cup of water. (You can also cook on high for 3 to 4 hours.)

Finishing, both methods: Once the veggies are cooked remove any tough stems that will not puree. Add the veggies to your food processor or strong blender. This is the time to add salt and pepper, fresh herbs or nutritional yeast.

Store in the refrigerator in a covered jar however much you think you will use in a week. Freeze the rest in ice cube trays. When measuring for a recipe use twice as much as you would store bought.

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