How many times have you wanted to make up a good vegetable based soup and haven’t had the stock. Or you’ve spent $3-4 on vegetable bullion cubes?
Now you can easily make up your own vegetable stock powder that is full of fresh nutrients like Nutritional Yeast and caters to your own tastes.
Click here for the stock recipe: Homemade Vegetable Stock Powder
I used my first batch of this wonderful powder to make a base for the Very Veggie Chili below. It was flavorful and healthy.
Adjust the sodium, flavors and heat to your own liking. No more lugging home boxes of vegetable stock. You’re paying for the water in them.
And they’re heavy! 🙂
This little jar takes up a tiny space in my kitchen now compared with boxed stock or frozen homemade stock. And then there’s the fantastic benefits of the
Very Veggie Chili
1 Can Black Beans, rinsed
1 Can White Kidney Beans
2 cups of chopped Cucumber (English preferred)
1 can Tomato Paste
1 small can Diced Tomatoes + 10 fresh ripe Cherry Tomatoes halved
2 Cups of Squash Cubes ( I used 1 Kabosha cooked to fork tender)
2 Cups of Button Mushrooms, sliced
1 Large Onion diced
1/4 Cup Olive Oil or Vegan Butter
1 tsp. Garlic powder or 2 cloves diced
2 Tbs. Homemade Vegetable Stock powder
3 – 5 Tbs. Chili Powder
1/2 tsp. Black Pepper
1 can Corn
1 Tbs. Italian Seasoning
2 – 3 cups Water
1/2 Cup of Roasted Peanuts, chopped very fine
In a large stock pot, saute Onion and Mushrooms in oil over medium heat until the onions are translucent.
Add all other ingredients and bring liquid to a boil for 5 minutes. Reduce to low simmer, cover and let cook for 1 hour. Serves 4-5.
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