I Show You How: Veggie Bouillon in the Slow Cooker

Adapted from The Vegan Slow Cooker

I guess it has to do with supply and demand, but vegetable bouillon is harder to find and more expensive than chicken or beef bouillon. It's also more expensive and harder to find vegetable broth. There's something wrong with that, so make your own bouillon in the 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


  1. Put everything but the nutritional yeast in a crockpot.
  2. Cook on low for 8-12 hours.
  3. Put everything in a Vitamix, including the nutritional yeast and blend.
  4. 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.
Blend until smooth and either refrigerate it or put it in ice cube trays to freeze. Since our refrigerator has an ice machine, we don't own ice cube trays, but I do have my handy dandy Martha Stewart silicone mini cupcake liners, so the trick is to be able to put 2 T. of bouillon in each cup.

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.)
When it's frozen, just pop it out and store in a Ziploc for future use.

I just used one cube for the Chick'n Mushroom Casserole. Easy and convenient!


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