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Disclaimer : Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
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Disclaimer: Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
Vegetable Stock Powder
There is nothing like knowing what ingredients are in your food. If I had the choice I would rather skip the filling agents, artificial colours and preservatives and know exactly what my family is eating. As is true with most recipes, homemade stocks generally taste better and fresher than the store-bought version.
Make our vegetable stock powder and store in your pantry to use to boost the flavours of rice, soups, curries and casseroles. Our homemade vegetable stock powder will last for up to 6 months in an airtight glass jar in your pantry. Feel free to change the vegetables and herbs to what you have on hand.
Interested in making some nutritious additive-free ChickenStock Powder? Check out our recipe here.
Ingredients:
200g carrot, roughly chopped
200g celery stalks, roughly chopped
100g onion, quartered
bunch parsley
2 sprigs of fresh thyme, oregano or basil
2 sprigs of fresh rosemary
100g salt (20% of weight of vegies)
Directions:
- Place all ingredients in Mixing Bowl and chop for 30 sec/Speed 5.
- Scrape down sides and chop for a further 30 sec/Speed 5.
- Cook for 90 min/80°C/Speed 2/MC Off.
- Spread mixture evenly on a TM Essentials Oven-sized Silicone Baking Mat or baking paper.
- Bake at 120°C for 1 hour.
- Stir mixture and bake for a further 1 hour.
- Continue stirring and baking until mixture is completely dehydrated.
- Allow to cool.
- Place dehydrated vegies in Mixing Bowl and blend for 10 sec/Speed 8.
- Store in the pantry in an air-tight container for up to 6 months.
- Use 1 tsp of stock powder per 500ml of water.
*Keeps for 6 months
CLICK the PDF Download Now button to get the PDF Copy of this recipe
2 Responses
Darrin Trindall
Just wondering how the ingredients wouldGo in a food dehydrator would
It habe the same
Effect
But i am
Definitively going to try this
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Marlene Steiner
March 11, 2022
I was thinking the same thing. I don’t see why not