Homemade Vegetable Bouillon Cubes

If you’re looking for a simple way to add flavor and nutrients to your meals while spending less time in the kitchen, homemade vegetable bouillon cubes are one of the best meal prep hacks you’ll ever learn.

These little cubes are easy to make, packed with wholesome ingredients, and free of artificial flavors, colors, sugar, MSGs, and preservatives. They’re also vegan, nightshade-free, and bursting with umami-rich flavor—no dehydrator needed.

Why Make Your Own Vegetable Bouillon Cubes?

Most store-bought bouillon cubes are made with artificial ingredients, flavor enhancers, hydrogenated oils, and excess salt. While they’re convenient, they often taste overly salty or artificial and offer little in the way of real nutrition.

Let’s take a closer look at the typical ingredients in commercial bouillon cubes:

• Salt
• Hydrogenated vegetable oil or palm oil
• Monosodium glutamate (MSG) or yeast extract
• Sugar
• Cornstarch
• Chicken or beef flavoring (for meat-based bouillon)
• Dehydrated vegetables
• Artificial flavors and colors

In contrast, homemade vegetable bouillon cubes are made with real food—whole vegetables, nourishing fats, herbs, and spices—nothing more, nothing less. They’re flavorful, customizable, and much healthier for your body.

Ingredients for Homemade Vegetable Bouillon Cubes

This recipe uses nutrient-dense, lectin-free vegetables, herbs, and umami-boosting ingredients:

• Vegetables: yellow onions, leek, celery, fennel, carrots, parsnips, sunchoke (optional)
• Umami flavor: dry mixed mushrooms
• Herbs and spices: ginger, turmeric, rosemary, thyme, bay leaves, parsley, black pepper, salt, black garlic powder
• Fat: extra virgin olive oil
• Acid: apple cider vinegar

This combination was created to maximize both flavor and nutrition. You can customize the mix based on seasonal availability or personal preferences, but I recommend starting with the base recipe for the best results.

How to Make Vegetable Bouillon Cubes at Home

Making these healthy bouillon cubes takes a bit of time but is simple and so worth it. Here’s the step-by-step process:

Prepare the ingredients: Wash and chop all vegetables. Measure out the herbs, spices, and other ingredients.

Cook the base: Heat 6 tablespoons of olive oil in a large skillet over medium-high heat. Add all ingredients except parsley, apple cider vinegar, and the remaining 2 tablespoons of oil. Sauté for a few minutes, stirring often.

Simmer and soften: Cover the skillet and cook on medium for 10 minutes. Uncover and stir, then cook another 10 minutes. When the vegetables begin sticking, reduce the heat to low-medium, cover again, and cook for another 10 minutes.

Blend the mixture: Once the vegetables are soft but not mushy (after about 35–40 minutes), turn off the heat. Add chopped parsley, remaining olive oil, and apple cider vinegar. Let cool. Blend into a smooth paste using a high-speed blender, food processor, or immersion blender.

Freeze into cubes: Spread the paste into silicone molds or a tray. Freeze until solid. If using a half-cup tray (like Souper Cubes), divide each frozen block into four cubes (about 30g or 1/8 cup each).

How to Store Your Bouillon Cubes

Once frozen and portioned, wrap each cube in culinary parchment paper. Store in silicone freezer bags (or freezer-safe plastic bags) for up to 3–4 months. Keep them frozen until ready to use.

How to Use Vegetable Bouillon Cubes

These cubes are incredibly versatile in the kitchen. Here are some of my favorite ways to use them:

• Homemade broth or stock: Dissolve 1 cube in 1 cup of hot water. Simmer for a minute to create a rich base for soups, stews, sauces, and gravies. Use 2 cubes for a more concentrated flavor.
• Sautéed vegetables: Add a crumbled cube when cooking veggies to boost flavor.
• Flavoring grains: Add a cube to the cooking water for lectin-free grains like millet, sorghum, fonio, or teff. It also works well for basmati rice and risotto.
• Enhancing meat dishes: Sprinkle a crushed cube over meat while cooking—especially ground meat—for a deeper flavor.
• Quick instant soup: Combine a cube with a cup of boiling water, season with salt, and enjoy a comforting cup of broth. Add noodles, collagen, parsley, or shredded chicken for more substance.
• Boost sauces and gravies: Dissolve a cube in a small amount of hot water and stir it into sauces for an umami boost.

Frequently Asked Questions

Are homemade vegetable bouillon cubes vegan?

Yes, this recipe is 100% vegan and vegetarian. It does not contain any animal products. If you want to make meat-based bouillon, you’ll need a different approach and cooking method.

Can I customize the ingredients?

Absolutely. You can personalize the ingredients based on your preferences or sensitivities. However, I don’t recommend using cruciferous or leafy greens like broccoli, cabbage, or spinach, as they can overpower the flavor. If you’re not a fan of mushrooms, you can omit them or use a good-quality mushroom powder instead.

How long do they last in the freezer?

If stored properly in parchment and freezer-safe bags, these bouillon cubes will last 3 to 4 months.

Are they really healthier than store-bought?

Definitely. The difference in ingredients speaks for itself. No artificial flavors, MSGs, preservatives, or unhealthy oils here—just real, whole-food goodness.

Any tips for safety or success?

Use clean, fresh ingredients and work in a clean kitchen. Let the mixture cool before freezing, and keep the cubes frozen until use. Always taste and adjust salt as needed when using them in recipes.

More Healthy Meal Prep Hacks

For more ideas about healthy meal preparation and how to make quick and easy nutritious meals at home, check out our article: How to Prepare Nutritious and Tasty Low-Lectin Meals in a Few Easy Steps.

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