bouillon powder

Add amazing flavor to your food with this homemade bouillon powder.  You're going to want to add this stuff to EVERYTHING!  Easy to make, super flavorful and much healthier than store bought.  It's naturally vegetarian but tastes just like chicken bouillon powder and can also be used as a chicken broth substitute.  

Homemade Bouillon Powder

nutritional yeast

salt (I use Himalayan pink salt

onion powder

garlic powder

parsley

oregano

thyme

basil

turmeric

Blend Together

Place all the ingredients into a blender or food processor and blitz until combined and powdery.

Store

Store in a sealed jar or airtight container for up to 1 year.

This is amazing! I had no idea you could use nutritional yeast to make bouillon powder. This is such a great alternative for vegans and I bet it tastes great for the rest of us too.

So interesting! I do buy a plant based "chicken" bouillon for cooking for my vegan family members, but I never would have thought to make it myself. I can't wait to try. It looks so simple, too!

great 'chicken' essence bouillon powder recipe! i'm totally making myself a jar right now!

From a culinary perspective - love this. I've been doing a lot of experimenting with meat substitutes (e.g. seitan) and it's really, REALLY great to have plant-based flavour bases.  My faux-chicken has been hit or miss, so a chicken-y bouillon powder is just what I need.

From a food blogging and photography perspective, I LOVE how you shot this.  It's such a pain to make spices/powders/etc look interesting, and you really did a wonderful job here.  Cheers!

I had no idea how easy this was. I had everything, but just had to buy nutritional yeast!

This is so handy! Chicken bouillon is something I use  very very often in my kitchen. I'm definitely gonna make a batch of this. Thanks for this recipe, Vanessa!
P.S. I love your food photography!

This is so amazing, LOVE the flavor!! Thank you for sharing the recipe.

Homemade bouillon powder is simple to make and easy to store. It has all the goodness of homemade bone broth, without all the extra stuff that comes from the store bought variety. And it tastes just like broth when rehydrated.

beef broth OR

chicken broth

If using homemade broth, skim the fat off the top and discard.

Put the broth on the stove and bring to a boil.

Boil until the broth is thick and syrupy.

Spread broth on dehydrator tray liners or parchment paper cut to fit.

Dehydrate at 155°F or high heat setting until the broth is no longer sticky and has become brittle. Approximately 24 hours.

Remove from dehydrator and let cool for 10 minutes.

Break into pieces and put in blender to grind into powder.

Store tightly sealed in a cool dark place.

Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift

The ultimate makeover: shepherd's pie

tbsp rapeseed oil

onion, chopped

carrots, diced (total weight 300 grams/11 ounces)

lamb

plain flour

vegetable

can chopped tomatoes

tomato purée

can green lentil

Worcestershire sauce

Maris Piper

sweet potatoes, roughly chopped

tbsp half-fat crème fraîche

tbsp semi-skimmed milk

Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.

Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.

Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

A thin brown sauce ready for use with traditional Vietnamese fish-sauce-braised dishes. Simply add your protein and braise until protein has cooked through and sauce has thickened to your liking.

Homemade Kho Sauce Recipe for Authentic Vietnamese Braised Dishes (Nuoc Sot Kho)

fish sauce

salt

sugar

chicken or mushroom bouillon powder

black pepper

Coco Rico coconut soda

vegetable oil

Mix together

fish sauce, salt, sugar, bouillon powder, garlic powder, onion powder, ground black pepper, and coconut soda.

Caramelize Sugar

Heat oil and sugar in a small nonstick skillet until the sugar breaks down and turns dark amber (approximately 4 minutes with foaming bubbles). Once color is achieved, turn off heat and remove the skillet from the stove so that the sugar doesn’t get any darker.

Pour

in the sauce slowly as it might splatter. Stir until combined. Return the skillet back to the stove and bring it to a boil. Cook for about 2 minutes then turn off heat.

Usage Instructions

Pour sauce over your protein. I like to start by adding sauce halfway covering the protein. If you want a deeper flavor, you can add extra sauce later in the cooking process, or dilute it with some water for a lighter taste. Keep braising on medium-low heat until the protein is tender and/or the sauce has thickened to your liking.

This Chicken Bouillon Powder is a healthy chicken broth substitute to keep in the pantry! It is easy to make, keeps for months, &amp; has more flavor than store bought stock.

Chicken Bouillon Powder

salt (***)

rosemary

pepper

Combine all the ingredients in a food processor or blender. Blend until it is a fine powder.

To make broth: use 1 tbsp bouillon powder per 8 oz hot water

I must be honest. I was quite skeptical concerning the chicken flavor when I made this late last year, so I made a portion of the recipe to try it. Now? What I made has been used in making various dishes, so I'm needing more to add to another dish. I like it SO MUCH, I'm about to embark on making it again, this time without reservation. THANK YOU!!!

Great combination that will save you some money.

OMG!  This is amazing!  Exceeded my family's expectations.  No one could understand how it tasted like chicken broth without the chicken.

Love this recipe.!  For those that say some of the herbs are too strong, you have to make it a FINE powder. This fine blending disperses the flavors evenly.  I use this in many recipes. Thank you for sharing!

Excellent recipe. After adding the ingredients and blitzing it became around 2 cups of powder. My only changes were that I used 1/4 cup of flaked salt instead of 1/3 cup and 1 tablespoon of ground black pepper. For my lunch I tipped some onto a plate and coated a couple of chicken thighs before frying with a tablespoon of olive oil. It was really nice. Not too salty and a nice merging of flavours with a natural thickening of the pan juices. This bouillon powder recipe is a keeper for me.

i love this recipe and add to many recipes. i buy my nutritional yeast at Trader Joe's!

I’ve made this multiple times now and it’s chef's kiss, great recipe. Though 64 servings is not even close. Maybe it’s a typo? 14-16, sure.

I thought this was delicious.  Everyone has different taste bud,  but I loved the one I made following your recipe to the letter.  Thank you

https://content.jwplatform.com/videos/r6nrZ720.mp4

When you are in a pinch or just want a healthy chicken broth substitute this homemade Chicken Bouillon Powder is the ideal staple to keep in the pantry! It is easy to make, keeps for months, and has more flavor than store-bought stock. This easy recipe for vegan chicken bouillon is also low carb, keto-friendly, gluten-free, grain-free, sugar-free, low fat, and Trim Healthy Mama friendly.

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Top 5 bouillon powder recipes from across the web

The most viewed bouillon powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Bouillon Powder

Homemade Bouillon Powder

The ultimate makeover: shepherd's p...

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Chicken Bouillon Powder

The most viewed bouillon powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine