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Selbstgemachte Gemüsebrühe in einem Schraubglas

Homemade Vegetable Stock Powder from Scraps

Author: Plantbasedredhead
Make your own zero-waste vegetable stock powder from frozen scraps - my longtime fave recipe for the best vegan and gluten-free powdered veggie stock.
5 from 11 votes
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Prep Time 15 minutes
Cook Time 6 hours
Course Basics
Cuisine International
Servings 1 mason jar (approx. 300 ml or 10 oz)

Useful equipment

Ingredients
  

  • 2-3 freezer bags full of (shriveled) vegetable leftovers, scraps, and herbs my bags each have a volume of about 2.5 l = 84.5 oz = 0.66 US gal
  • salt About 1/4 to 1/5 of the amount of dried and ground vegetables and herbs.

Instructions
 

  • Cut the vegetables into small pieces, and collect them in a larger freezer bag in the freezer. Herb stalks are collected separately. If you have enough, that's about two to three large freezer bags, then it's time to dry everything in the oven.
    Preparation of a homemade vegetable stock powder: Frozen vegetable scraps in freezer bags in the freezer
  • Take a baking sheet, put baking paper on it, and turn on the oven to approx. 90 C (195 F) circulating air.
    Preparation of a homemade vegetable stock powder: Frozen vegetable scraps on a baking tray lined with baking paper
  • First, dry the vegetable pieces, as they take longer. It doesn't matter if the vegetables are a bit on top of each other. With the help of the handle of a wooden spoon, leave the oven door a tiny gap open. This is necessary so that the moisture can escape.
    Preparation of a homemade vegetable stock powder: Oven with two trays full of frozen vegetable scraps, a cooking spoon stuck in the door so that the moisture can evaporate
  • After an hour or two, when the vegetables have defrosted stir them up and turn the heat down to 70 to 80 C (160 to 175 F).
  • Now you can dry the herb stalks. At best, you have a second baking sheet or a large casserole dish. If necessary, the vegetables on the first tray already shriveled, and you have gained space for herbs.
  • From time to time every 1–2 hours, you turn and stir everything. The drying process takes a couple of hours, around six, but that's just a rough guide.
  • Once everything is dry, blend it. Use a blender or electric grinder with which you can blend or grind dry food.
    Making homemade vegetable stock powder: leftover veggie scraps in a stand mixer waiting to be ground
  • If you have the feeling that the powder is not 100% dry, then dry everything again briefly in the oven and then blend it again if necessary. What we definitely don't want is residual moisture, which means mold as a result.
  • Now you fill the powder in a mason jar, in which there is still enough space for salt. Namely, about 1/4 to 1/5 of the dried amount. So about 75% to 80% vegetables & herbs, the rest salt.

Video

Notes

  • Veggies and herbs: Above, in the post, I describe which vegetables and herbs are particularly suitable. But basically, you can use pretty much anything.
  • Salt: You can also make your soup powder low-salt or even salt-free
  • Time it takes to dry everything: It all depends on whether you use a lot of vegetables with a high water content and how small or large they are cut (mine are always too big...). The pieces also never dry out at the same time. While the carrot skins are already dry, the tomato pieces next to them are still moist. It doesn't matter, in the end, some are just very dry and others are dry.