Adapted from The Vegan Slow Cooker
1 large onion, cut into quarters
2 medium-sized carrots, chopped
1 tsp. dried thyme
2 stalks celery, chopped
1 tsp. dried parsley
1/2 cup water
1/2 tsp. pepper
1/2 tsp. salt (optional)
1/2 cup nutritional yeast
- Put everything but the nutritional yeast in a crockpot.
- Cook on low for 8-12 hours.
- Put everything in a Vitamix, including the nutritional yeast and blend.
- Store in a jar in the refrigerator and use it within a week, or freeze it in 2 Tbsp chunks.
The water will look like a little plink in the bottom of the slow cooker. Don't fret. You're making bouillon, not broth. There's water in here, you just can't see it.
Cook on low for 8-12 hours. After cooking, add the contents of the crock pot plus the nutritional yeast to a blender or food processor.
Whatever the recipe calls for in store-bought bouillon, just double up, so if it asks for one cube, or 1 T., use one homemade cube. If it asks for 2T of store-bought, use 2 cubes (4T.)
I just used one cube for the Chick'n Mushroom Casserole. Easy and convenient!