My favorite vegan-friendly broth mix got a make over today. I was reading a comment Somer left on My Plant Based Family, on Holly’s version of a vegan broth mix. That got me thinking…why not add sun-dried tomatoes and dried mushrooms? Talk about a flavor explosion! Thanks Somer! And I was out of broth mix, and Thanksgiving is just around the corner….so off to the kitchen I headed.
In the end I tweaked my recipe quite a bit. I loved the earthy smell of the mushrooms! I also added a little salt to my mix, but it isn’t a lot, so if you like salty, add at least a Tablespoon, you may want more than that. I prefer though to salt my food as I cook 🙂
PS: You can find the mushrooms in big containers for cheap at Costco (in the produce department). With the tomatoes, pick up really dry ones. I use these ones from Frontier.
Savory Broth Powder
- 1½ cups dried shittake mushrooms (about 1 ounce)
- ¼ cup diced air-dried sun-dried tomatoes
- ¼ cup dried celery
- ¼ cup dried celery leaves
- 2 2/3 cups Large Flake Nutritional Yeast
- ¼ cup onion powder (not onion salt!)
- 2 Tbsp granulated garlic
- 2 tsp dried thyme
- 2 tsp dried rubbed sage
- 2 tsp paprika
- ½ tsp ground turmeric
- 1 tsp dried parsley
- 1 tsp ground black pepper
- 1 tsp fine sea salt
Add the mushrooms through celery leaves into a dry mixing container for a high-speed blender, process on medium (about 5 on a Vitamix) until powdered. Add in remaining ingredients, process on medium until just mixed, stirring as needed.
Store in an airtight container.
Use 1 Tablespoon broth mix for every cup water.
Makes about 2½ cups.