Springtime Homemade Vegetable Stock Cubes & Powder Recipe (Vegan & Gluten-Free)
This Springtime Vegetable Stock recipe can be made in two different ways; one way is to freeze the vegetable mixture in ice cube trays so that it is ready to infuse into water for soup while the other method is to bake it and blend it into a powder. Either way, you will end up with a flavorful vegetable mixture that can add flavor to soups or stews, or even be infused into pasta sauces or vegetable dishes, or used as a rub on meat.
To make the vegetable broth cubes or powder, you begin by cooking a mixture of vegetables in a pan until they are soft. Then, they get blended until they are smooth. For the ice cube method, the mixture gets divided between the portions of an ice cube tray before being frozen. Meanwhile, for the powder method, the vegetable mixture gets spread onto a baking sheet before being baked until dehydrated. Then, once dry, it gets blended in a food processor until it reaches a powdery consistency.
What is Springtime Vegetable Stock?
Dado vegetale is Italian for vegetable bouillon. It consists of a mixture of vegetables like zucchini, onions, bell peppers, potatoes, and celery, which are cooked together until they are soft enough to blend into a puree. The mixture also includes seasonings like basil, thyme, garlic, and salt for flavor.
The mixture is then preserved in the freezer as cubes or dehydrated into a powder. These are both easy to add into water to make a vegetable broth but they can also be rubbed onto meat, or added to stews or other dishes for some extra zest.
Pro Tips
- For the best results, choose vegetables that are fully ripe and blemish-free as these will have the best flavor.
- If you don’t have fresh herbs on hand, you can choose to replace them with dried herbs.
- Choose fresh herbs that are bright green and undamaged for this recipe.
- If you don’t have a stick immersion blender to blend the vegetables, you can use an upright blender instead.
- For the dehydrating method, make sure you spread the vegetable mixture into a very thin layer on the baking sheet to ensure it dries quickly.
What to Serve with Springtime Vegetable Stock?
This dado vegetale recipe can be used to provide flavor to a multitude of dishes. Simply add it to simmering soups or stews to add an undertone of flavor. However, it is also wonderful added to water and thickened for a vegetarian gravy. Or, you can rub it on chicken or other meat before you roast them in the oven.
Can I Use Other Vegetables in Vegetable Bouillon Powder?
Yes, you could! While this recipe offers an extensive list of vegetables to use in this recipe, you can feel free to modify them to what you have in your kitchen already. Other vegetables that would be delicious in dado vegetale is butternut squash, sweet potatoes, carrots, and more.
What are the Benefits of Making Vegetable Bouillon at Home?
While you could certainly purchase vegetable bouillon at the grocery store, making homemade vegetable bouillon is wonderful because you can control what goes in it. It doesn’t contain any preservatives besides salt, and it is naturally gluten-free, dairy-free, and vegan.
Can I Add Other Flavorings to Vegetable Bouillon?
Absolutely, you definitely could! If you would like your vegetable bouillon to taste like a chicken bouillon but still be vegan, you could add poultry seasoning to it. Alternatively, for a cheesy taste, you could mix in some nutritional yeast.
How to Store Springtime Vegetable Stock
Depending on which method you choose to make this vegetable bouillon recipe, you can store it in a few different ways. If you are using the ice cube tray method, the frozen cubes should be individually wrapped and placed in a sealed bag in the freezer so they are ready to pull out when you need them for your cooking. Meanwhile, if you make the powdered form, you can place it in a jar and store it in a cool dark cupboard where it will stay fresh for up to 6 months.
Ingredients
How to Make Springtime Vegetable Stock
Step 1: Cut the zucchini, bell pepper, onion, cherry tomatoes, potato, eggplant, and celery into pieces, and place them in a pan. Add the basil, thyme, garlic, and celery leaves. Cover and cook, while stirring, for 1 hour.
Step 1: Cut the zucchini, bell pepper, onion, cherry tomatoes, potato, eggplant, and celery into pieces, and place them in a pan. Add the basil, thyme, garlic, and celery leaves. Cover and cook, while stirring, for 1 hour.
Step 2: Transfer the vegetables to a bowl and puree them with an immersion blender.
Step 2: Transfer the vegetables to a bowl and puree them with an immersion blender.
Step 3: If you would like to freeze the vegetable puree, place it in an ice cube tray and freeze it until solid, about 2 hours.
Step 3: If you would like to freeze the vegetable puree, place it in an ice cube tray and freeze it until solid, about 2 hours.
Step 4: Alternatively, if you would like to turn the vegetable mixture into a dried powder, spread it in a thin layer on a baking sheet. Bake it in a 120 C/250 F oven for 30 minutes.
Step 4: Alternatively, if you would like to turn the vegetable mixture into a dried powder, spread it in a thin layer on a baking sheet. Bake it in a 120 C/250 F oven for 30 minutes.
Step 5: Use a fork to break the vegetable mixture up. Return it to the oven for another 30 minutes.
Step 5: Use a fork to break the vegetable mixture up. Return it to the oven for another 30 minutes.
Step 6: Transfer the dried vegetables to a food processor and pulse until they turn into a powder. Place it in a jar to store.
Step 6: Transfer the dried vegetables to a food processor and pulse until they turn into a powder. Place it in a jar to store.
Step 7: For the ice cube method, once they are frozen, wrap them in foil before storing them in the freezer.
Step 7: For the ice cube method, once they are frozen, wrap them in foil before storing them in the freezer.
Step 8: To use the cubes or powder, dissolve them in water on the stove for an easy broth.
Step 8: To use the cubes or powder, dissolve them in water on the stove for an easy broth.
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