Homemade Bouillon Cubes (Vegan)

Homemade Bouillon Cubes (Vegan)

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

Ingredients

- Vegetables: onions,    leek, celery, fennel,    parsnips, sunchokes - Umami flavor: dry    mixed mushrooms - Spices and herbs:    ginger, turmeric, black    garlic powder,    rosemary, thyme, bay    leaves, pepper, salt,    parsley - Fat: Extra virgin olive oil - Acid: Apple cider    vinegar

1

Wash and chop all the vegetables and prepare the spices and herbs.

Prep ingredients

2

Heat 6 tablespoons of olive oil in a large skillet, then add all the ingredients except for the parsley, apple cider vinegar, and the two extra tablespoons of olive oil.

Add ingredients

3

Cook on medium heat for about 35 minutes or until the vegetables are soft but not overcooked. Stir occasionally.

Cook

4

Turn the heat off and add the chopped parsley (I added a little more after making the paste), two extra tablespoons of olive oil, and apple cider vinegar. Let it cool.

Add parsley

5

Blend the mixture in a high-power blender or a food processor; then, add another handful of chopped parsley (not necessary, but I do it).

Blend mixture

6

Fill the silicon mold or spread the paste in a tray and freeze for a few hours, until solid.

Fill in silicon mold

7

Take it out and portion in cubes: 30 grams or 1/8 cup each. Wrap each cube in culinary paper and store in the freezer.

Portion in cubes

Tap the link below for full recipe and how to use the bouillon cubes in your daily healthy cooking

Tap the link below for full recipe and how to use the bouillon cubes in your daily healthy cooking