Below is a recipe I’ve been using for a while now that I lifted from this old reddit thread. I’ve found it works great as an addition to most soups, sauces or gravies either alone or as a flavor booster (honestly, nutritional yeast by itself will do that to a large extent and is seriously underutilized).

Vegan Chicken Bouillon Based on this recipe

  • 1 cup nutritional yeast flakes
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon celery seeds
  • 1 tablespoon table salt
  • 1 teaspoon Old Bay (or paprika)*
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon turmeric powder

Blend all ingredients to a powder. Dissolve 2 teaspoons per cup of boiling water, then adjust ingredients and ratios to taste. Poultry Seasoning can also be a good addition. Store in an airtight container.

*I’m not a fan of paprika, because it always seems to disappear when combined with other ingredients. Old Bay, on the other hand, complements whatever it’s added to without overpowering.

  • what@lemmy.world
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    1 year ago

    This is undoubtedly better than what you will buy at the store but for those as lazy as me I’ve found that a large portion of chicken bullions are accidentally vegan.

  • dzonc@lemmy.world
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    1 year ago

    For the Brits, marmite is the key. I throw it in everything, even meaty dishes.