Homemade Veggie Stock Powder Recipe {Raw & Vegan}

If you’re looking for a delicious, healthy, and affordable way to add flavor to your soups and sauces, then you’ve got to try making your own vegetable stock powder. It is easy to make, and the results are fantastic. Once you taste this delicious stock, you won’t be going for the store-bought ones again!

About This Homemade Veggie Stock Powder Recipe

This veggie stock powder is one of the many things I like to make from scratch. And today, I’m sharing my recipe with you! This stuff is amazing — it’s raw and vegan and makes a delicious and nutritious broth or soup starter.

The best part? It’s really easy to make, and you can customize the flavor to your liking! Every time you use this magical veggie powder, it will make your house smell amazing!

Store-bought veggie stock powders might be convenient, but they also come with a whole host of questionable ingredients. From monosodium glutamate (MSG) to artificial flavors and preservatives, it can be hard to know exactly what you’re eating. That’s why homemade veggie stock powder is the way to go. It’s just as easy to make as reaching for that store-bought container, and you have total control over what you’re putting in your body.

Plus, this veggie powder packs a much bigger flavor punch since the ingredients are fresh rather than dried and processed.

All you have to do is combine dehydrated veggies like carrots, onions, tomatoes, mushrooms, and herbs like parsley or thyme in a food processor until it becomes a fine powder. And voilà! Your secret flavor-packed ingredient is ready! Sprinkle it on soups and stews or use it in your meals — the possibilities are endless!

What You Need for This Homemade Veggie Stock Powder Recipe

Ingredient Notes

Carrots: They add sweet, woody, earthy notes and a lovely color to the stock powder.
Parsnips: They are part of the same family as carrots but are sweeter with a subtle nutty flavor.
Celery Ribs: They have a strong, unique smell with a slightly spicy taste.
Potato: It adds a subtly sweet, mild taste and a little bit of crispiness.
Onion: It adds a slightly sweet taste.
Tomatoes: They have a great combination of sweet, sour, and savory flavors, giving a complex taste to the powder.
Mushrooms: They have an earthy and meaty taste and a lovely umami note.
Cabbage Leaves: It has a somewhat peppery flavor.
Parsley: It is a great all-rounder in the kitchen and has a clean and peppery taste with a touch of earthiness.
Garlic: When dried and crushed, the garlic loses its acrid raw flavor, making it perfect for seasonings.
Turmeric Powder: It gives a deep earthy flavor and a lovely color.
Dry Dill: It has a bright, sweet flavor, somewhere between anise, parsley, and celery.
Ground Nutmeg: It is a popular spice that has a warm and aromatic flavor with notes of clove.
Chili Flakes: A few chili flakes for a hint of spiciness.

Ingredient Substitutions

Veggies: I like to use the above-mentioned veggies, but you can also use whatever veggies and herbs you have on hand. Leeks, capsicum, basil, and sage are all great additions.

FAQs

How can I use this veggie stock powder?

To use the stock powder, simply add one teaspoon per cup of water when making soups, stews, or rice dishes. You can also use it as-is to season roasted vegetables or grilled chicken. Enjoy!

Can I make this stock powder using a dehydrator?

Yes, of course. The process is the same. Just the cooking time may be different, around 5 to 6 hours.

Recipe Info

This recipe for homemade veggie stock powder is easy to make and very versatile. Use it to add a dash of flavor to any meal you like!

Difficulty: Beginner
Prep Time: 30 mins
Cook Time: 3 hours
Yield: 1 jar

Ingredients

2 big carrots, thinly sliced
2 medium parsnips, thinly sliced
2 celery ribs, cut into fine strips
1 big potato, thinly sliced
1 medium onion, thinly sliced
2 medium tomatoes, thinly sliced and pat dry
4 mushrooms, thinly sliced
2 cabbage leaves, cut into smaller pieces
A handful of parsley with stalks
2 garlic cloves, thinly sliced

To season:

2 teaspoons sea salt
2 teaspoons turmeric powder
1 teaspoon dry dill
1/2 teaspoon ground black pepper
1/2 or 1 teaspoon chili flakes (optional, if you want it slightly spicy)
1/3 teaspoon ground nutmeg

How To Make Homemade Veggie Stock Powder {Raw & Vegan} Step By Step

1. Preheat the oven to 90℃ / 200℉. Wash, dry, and slice all your veggies. To dry the veggies, use a kitchen paper towel to absorb the extra moisture.

2. Line a baking sheet with parchment paper and spread your cut veggies in a single layer on the sheet. Make sure that they’re not touching each other so that they can dehydrate evenly. Place the baking sheet in the oven, and allow the veggies to dehydrate for two to three hours or until they’re completely dried out.

3. Once all your veggies are dehydrated, let them cool and then grind them into fine powder using a food processor or blender.

4. Mix your ground veggies with the seasonings in a bowl.

5. Store the stock powder in an airtight container in a cool, dark place for up to 6 months.

Note

To reduce the dehydration time, try to absorb as much moisture as you can from the veggies, especially from the tomatoes, with a paper towel.
Try to cut all your veggies to about the same thickness so that they will cook evenly. You may cut them using a vegetable slicer or a peeler. The thinner they are, the faster they will dehydrate.
Some veggies like potato, carrot, parsnip, and parsley will be ready sooner than tomato, celery, cabbage, or onion. Make sure you check them after 1 hour and take out those that are moisture-free and dehydrated.
Be careful not to overcook your veggies, as this can cause them to lose their nutritional value.
Some ovens lack appropriate ventilation, so you may need to crack open the door a bit to avoid moisture buildup.