This Vegetable Bouillon Powder is perfect for adding flavor to soups, stews, and other dishes. It’s easy, fast, low in sodium, and a great substitute for vegetable broth.
If you’ve been using those little vegetable bouillon cubes from the store it’s time to stop. They’re loaded with all kinds of crap that ain’t good for you. And, not to mention the sodium content – over 840mg for just ½ a cube! Why not just save yourself the trouble and drink the salt shaker?
But, there is a much better alternative. You can make your own vegetable bouillon powder. It’s healthier, fat-free, adds amazing flavor to your food, and super low in sodium. Less than 10-ingredients and 5 minutes are all you need. So, let’s get to it!
Ingredients You’ll Need
To make this vegan bouillon all you need are simple spices probably sitting in your pantry right now.
- Nutritional Yeast: Probably the only ingredient that would be considered unique if you’re just getting started on a WFPB diet. What is nutritional yeast? It’s a deactivated yeast that is super healthy and delivers big-time flavor. And, FYI, you can not sub any other yeast in its place.
- Onion Powder & Garlic Powder: savory additions.
- Italian Seasoning: I buy this premade. But, if you don’t have it simply add equal amounts of dried oregano, basil, thyme, and rosemary.
- Poultry Seasoning: First, it’s completely vegan. What is poultry seasoning? It’s just a blend of spices dried, ground up, and mostly used to season poultry. However, most savory dishes contain this. But, no chickens are harmed in the making of this spice combination.
- Dried Parsely
- Dried Thyme
- Celery Salt or Celery Seed: Either one will work. If you are concerned about sodium use celery seed.
- Turmeric: Turmeric is a spice that comes from the turmeric plant. And, is commonly used in Asian food. It has a warm, bitter taste and is used frequently for color in vegan cheese recipes. It’s also super healthy. Read this!
How To Make Vegetable Bouillon Powder
Making your own vegetable bouillon or vegan stock powder could not be easier. Let me show you.
Simply add all the ingredients to a glass jar, cover, and shake until everything is well combined. If you prefer, you can whisk everything together in a bowl and then transfer to an 8oz. Mason Jar.
That’s it! It’s perfect for seasoning soups, stews, chowders, and many other dishes.
How Do I Use Vegetable Bouillon Powder?
The most common way is in soups or making broth. Try adding it to these recipes for extra flavor.
Helpful Tips & Suggestions
This vegan bouillon can last for up to 2 years. Store in an airtight container in a dark place like your pantry.
Yes. It is completely optional.
Yes, absolutely! It’s an excellent substitute. Add 1 tablespoon of vegan bouillon to 1 cup of warm water. Use in any recipe that calls for vegetable broth.
If you prefer a powder simply blend in your food processor or blender until you get the consistency you desire. Keep in mind that blended spices are more concentrated in flavor. So, if you choose to make broth use 1 tsp. of vegetable bouillon powder with 1 cup of warm water.
This vegetable bouillon recipe is very easily double or tripled. I love adding it to soup so I always have some on hand ready to go. It’s great to always have around for casseroles, veggies, and other savory dishes.
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
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Vegetable Bouillon Powder
This Vegetable Bouillon Powder is perfect for adding flavor to soups, stews, and other dishes. It’s easy, fast, and a great substitute for vegetable broth.
- Total Time: 5 minutes
- Yield: 16 servings 1x
Ingredients
- 1 cup nutritional yeast
- 2 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp Italian seasoning
- 1 Tbsp poultry seasoning
- 1 Tbsp dried parsley
- 1 Tbsp thyme
- ½ tsp celery salt or 1 tsp. ground celery seed
- ¼ tsp turmeric
- ¼ tsp sea salt (optional)
Instructions
- Mix all the ingredients together and store in an airtight jar.
Notes
Omit the salt completely if you wish.
Double, triple, or even quadruple the recipe as desired. It’s great to keep plenty on hand for adding to soups and casseroles.
You can store for up to 2 years. Keep in a clean and dry jar or container and store in a cool dark place, like your pantry.
Use as a substitute for veggie broth by combining 1 tablespoon of vegetable bouillon to 1 cup of warm water. If blending use 1 tsp. of vegetable bouillon to 1 cup of warm water.
- Prep Time: 5 mins.
- Category: How To
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 Tbsp
- Calories: 23
- Sugar: 0.1 g
- Sodium: 44.8 mg
- Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 1.2 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: vegan bouillon, vegan chicken bouillon, better than bouillon, vegetable bouillon powder
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This is really good – I had to customise a little bit, using herbs I already had. I wish I had written down what I actually used, though in fact, I don’t think it was much different from the recipe here. The nutritional yeast is a brilliant addition, I don’t miss the salt (the reason I was making it was to skip salt).
Thanks so much for sharing this 😁.
★★★★★
Awesome, Helen! I’m so guilty of never writing things down so I always keep a pen and notebook in the kitchen now. LOL!
I am following Dr. Fuhrman’s Nutritarin lifestyle (no salt, sugar, or oil,; eating nutrient dense plant based foods), so I am making lots of soups and stews, especially during the colder months. In place of using packages of low sodium vegetable broth in those soups and stews, I have been making this recipe to have on hand. Because I omit the salt, I increase the total amount I add to my soups and stews for the increased flavor. I am using this so often that I now make a triple recipe, and grind it in the dry container of my VitaMix (I put in 1/3 at a time so that everything gets well ground and mixed). I store it in a large jar with a tablespoon in the jar. I add a heaping tablespoon of the ground mix for each cup of water in the soup or stew.
One side comment: this is a very forgiving recipe. I also omit thyme because I finally figured out that thyme is the “funny taste” for my palate in recipes (weird because I like most foods, and thyme is used so often in savory recipes). After googling to see what a recommended substitute would be, I now use oregano in place of the thyme. Also I ran out of the celery seed, and forgot to replace it; it didn’t seem to affect the taste. So I would encourage people to try this recipe, even if they are missing an ingredient that isn’t a big one in terms of volume.
Thanks for sharing this recipe, Shane. It’s a keeper!
★★★★★
Thanks so much for this recipe! I would never have thought to use nutritional yeast and I love it. ALL of the storebought brands have terrible ingredients and oil and it’s lovely to find this! I have enjoyed several of your recipes and I’m so glad I came across it.
★★★★★
Thank you so much, Jennifer!
Hello! Maybe I missed it, but is a tablespoon of this mix equal to a veggie bouillon cube?
Thanks,
Brya
Hi, Bryan! I’m not sure that it’s the exact equivalent but it’s what works in this recipe.
This recipe is fabulous and so easy. I don’t buy Veggie stock now and I keep a jar full of this premade. I can add it to any recipe that calls for veg broth. Thank you for such a great replacement with no added oil, salt and sugar!
★★★★★
Hello! I’m just learning about your site and recipes! I am very interested in making this one (and several others) but have one question. With regard to the “Italian seasoning,” which brand did you use? I don’t usually use that, preferring to add individual herbs as I cook. Any info on the brand you used would be quite helpful as each brand seems to have different ingredients from the other! Thank you for any clarification you can provide.
I don’t have a specific brand. It’s usually what I can find on the shelf:)
Hi Kay ! I used a teaspoon of basil, a teaspoon of oregano, a half teaspoon of rosemary, and a half teaspoon of marjoram. I was very happy with this combination — but the beauty of this recipe is that you can adjust to your taste 🙂 There’s a lot of room to mix different herbs and flavors and get a customized, delicious result.
★★★★★
This is excellent and now a staple in my pantry along with the Copycat Lipton Onion Soup Mix.
Couldn’t have been any easier to make. Thanks!
★★★★★
Thank you!
★★★★★
I have been making homemade veggie broth from veg scraps but since it’s just me, I always need more broth than I can make. I was on the verge of buying veg bouillon cubes but tried this instead. Easy to make and so convenient to have on hand, thanks!
★★★★★
Love this!! So excited to use it and eliminate store bought veggie broth and bouillon cubes. Thank you! And a question…when a recipe calls for 4cups broth, are you suggesting 4 tablespoons with 4 cups water? Thanks.
★★★★★
Yes. 1 T for each cup of warm water.
My husband and I want to thank you for this recipe. We make a lot of veggie soups, curries and stews and I was looking for a way to bypass the wastefulness of single-use vegetable stock tetrapaks. This has done it! Thank you – much appreciated! 🙂
★★★★★
Thank you, Denise!
I just finished making this and I have to say it’s very, very good! I tried some with a cup of water and it was delicious so I decided to immediately double the recipe. I blended it in my Nutribullet to a powder and I’m storing it in a mason jar. Yet another winner from you. I’ve tried 2 of your recipes so far and both were incredible! I have about a dozen bookmarked to try. Thank you so much for all you do to promote healthy eating. I love the way you think! I will definitely be back for more.
★★★★★
Thank you so much, Joanie!!! And, thanks for reaching out.
I made this and used in potato leek soup. Perfect. What do you mean when you say if blending add 1 tsp to 1 cup warm water?
★★★★★
Thank you…and sounds delicious:)
Lori — If you simply stir or shake the ingredients, then use one Tablespoon per cup of water; however, if you blend the ingredients to a powder, use one teaspoon per cup of water. 🙂
★★★★★
I liked the recipe; it’s just what I wanted. BUT the sage in the poultry seasoning is overwhelming all the other flavors. Do you have a substitute to suggest for this item? Should I just leave the poultry seasoning out? I stopped buying canned soups when everything went GMO and they were often much too salty, anyway. Thank you for your help.
★★★★
Hi, Karen! I’m glad you liked and I also appreciate the feedback. Yes, you could totally leave out the poultry seasoning and cut back on the sage if you like.
★★★★★
I’m planning on making this vegetable bouillon powder mix. Could you please tell me the amount of sodium if I were to use the celery seed and not the celery salt? I saw the nutritional value listed but wasn’t sure if that was with the celery salt. Thank you so much!
Hi, Marleeta! the nutrition info included is using the celery salt. So, it would be even lower with celery seed.
★★★★★
Is the nutritional sodium amount with both SALT and CELERY SALT, or just celery salt and no salt? Thank you for the recipe! 🙂
It includes both salt and celery salt.
Hi, Thank you for the recipe. Can I replace the poultry powder I’m not sure what this is ?
Thank you
Hi, Joanne! It’s a blend of savory spices. It’s very easy to find at your local grocer. Yes, you can eliminate it if you wish.
I am allergic to nutritional yeast , what do you suggest as an alternative base?
Hi, Nancy! I’m so sorry to hear that. Unfortunately, there really is no sub for nooch. However, I would just try making it without it and see how it turns outs. The other flavors will still be good. I hope this helps. Blessings.
yes! I actually put mine in my bullet and ground it up into a fine powder so that it would mix/dissolve completely. the taste is awesome. thank you!
Thank you!
Thank you! Thank you! Thank you! I have been looking and looking and looking for a dry vegetable bouillon that tastes good and does not have preservatives, high fructose corn syrup or other junk ingredients. This recipe is EXACTLY what I have been looking for!!! Not only does this taste REALLY GOOD, but it is exceedingly simple, uses common pantry items, and has a very long shelf life.
As soon as I saw this post I ran into my kitchen and whipped some up in three minutes or less. Then I heated up some water and added the powder mix to make a cup of warm broth. OMG!! This is to die for it is so good!!!
I used celery seed instead of celery salt then added extra salt to make up the difference. I did not grind it into a fine powder but think I may do so in the future so that it dissolves more easily into broth. It made such a good tasting cup of broth!!!
Shane, you really outdid yourself with this one!!! How on earth do you ever come up with such fabulous recipes?? Did you go to Le Cordon Bleu? Were you a world renowned chef in a former life?? Are you Wolfgang Puck in disguise??? Whatever it is, you are a culinary genius!!!
Thank you again!! I am so happy to find this recipe!!!
★★★★★
Thank you, Carolyn! You’re making me blush:) I’m so glad you enjoyed it. Thanks for reaching out.
I love your review Carolyn, I’m going to make this today. Shane is amazing, I agree…. so grateful for his recipes!
★★★★★
This is brilliant! Can’t say I’ve ever seen this before. I have health issues where I reduce overall fat intake- mostly oils and use healthy plant fats in moderation. Also,
there appears to be some new info around excessive iodine content contributing to some autoimmune diseases. It’s very hard to find clean veg stock- without too much salt and other less desirable add in’s, so I’m truly excited about this post. Keep up the amazing and innovative recipes!
Thank you, Nancy! Blessings.
Fabulous…as usual! Thank you!
★★★★★
This recipe is fantastic! I struggle finding vegetable broth in my area that doesn’t contain sugar or oil! IF I can find it at all, it costs nearly $5 a box! And I use a lot of vegetable broth! As soon as I saw the recipe, I jumped up and made some. Took me longer to find a jar than to put it together. You made me so happy and saved me loads of money! I’ve tried many of your recipes (or close versions) and am so happy to have connected with you!
★★★★★
Thank you, Ellen! I’m so glad you’re here. Blessings.
It’s official — you’re a genius! Seriously — just today, I tired to reorder my favorite Moringa Veg Powder from Amazon, and they don’t when/if they’ll have it back in stock. Then moments later, your email appeared in my in-box. It was meant to be. Thank you! Thank you for this wonderful recipe. It’ll be a staple as we head into soup season. Be well!
★★★★★
Thank you, Renee! Divine intervention:)