Homemade vegetable stock cubes - no oil and you can easily adjust the salt amount too!

Welcome back to Health Origins! This time I show you how easy it is to make your own homemade Vegetable Stock Cubes that you can store in your freezer for good 6 months or more. You no longer need to buy vegetable stock cubes and you know exactly what's in them - a game changer!

Homemade Vegetable Stock Cubes

▶️ Ingredients

1/2 celeriac root, peeled and cubed
2 parsnips, peeled and chopped
2 celery sticks, sliced
3 large carrots, sliced
1 leek, washed and sliced
1 medium to large onion, diced
2 large garlic cloves, chopped
1-2 bay leaves (or laurel leaves)
100 g of fresh shiitake mushrooms, chopped OR used 4 dried shiitake mushrooms milled into powder
4-5 sundried tomatoes, chopped into pieces (optional)
60g sea salt or Himalayan salt (or adjust to your preference)
3 Tbsp nutritional yeast flakes
2 Tbsp miso paste (can use brown, red or white miso)
2 tsp turmeric powder
1/4 tsp black or white ground pepper
2 handfuls of fresh parsley, chopped
2/3 cup water (or use mushroom soak water or olive brine)

Bake the vegetables in 200 degrees Celcius for 50 minutes covered and 40 min uncovered.
Use one 3cm x 3cm cube for 500ml of boiling water to make the stock.

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Oil free vegetable stock cubes


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Sending love and light,
Inga


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