Homemade vegetable stock cubes, without chemicals. This is the best way to prepare them!

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more complex flavor while table salt is often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried herbs

Brewer's yeast provides a similar umami flavor, while dried herbs can be more affordable.

Start by cutting 3 medium carrots in half then into smaller pieces and set aside.

Cut 1 large leek in half then into strips, wash well, and set aside.

Cut 2 parsnips in half then into strips.

Cut 1/2 peeled chayote into strips then into dices and set aside.

Cut 4 bunches of celery with the leaves in half then chop into smaller pieces.

Cut 1 small cucumber in half and into thin strips.

Cut 1 peeled turmeric starch into smaller pieces.

In a large saucepan over medium-low heat, add a drizzle of olive oil and all the prepared vegetables.

Add 2 garlic cloves and 1 chopped onion to the saucepan.

Add parsley to taste and 80 grams of salt, then stir all the ingredients very well until a broth is released.

Cover the saucepan and let it cook for 8 minutes.

After 8 minutes, uncover the saucepan and stir until the water has almost completely evaporated.

Transfer all the ingredients to a large bowl and use a hand mixer to blend very well until the right consistency is achieved.

Transfer the mixture to a baking tray lined with parchment paper and spread it out until flat.

Cover the mixture with a plastic bag or plastic wrap and take it to the freezer until firm.

Once firm, remove from the baking tray and parchment paper, and cut into cubes.

Wrap each cube in aluminum foil.

Cooking Techniques

Equipment Needed

Spice Level: