I have been searching high and low for a tasty stock powder recipe that is vegetable based, most of the recipes that I tried did not give me the rich, flavourful experience like most of the meat based stock powder recipes offer.
Eventually I decided to research for different ingredients and tried to make the stock powder using a variety of ingredients. Here is one that I feel happy with and I wish to share with you, so that you and family can enjoy vegetarian food in taste and safe way like we do.
Most of the vegetarian stock recipes rely on dried shiitake mushroom as main flavour. However, it is rather strong and too distinguish as a flavour in my opinion. I love mushrooms but I will not want every dishes that I prepare carry the smell and flavour of mushrooms.
Do you know you are just a button away to make this mushroom stock powder for your family and loved ones? Say NO to preservative, additive and MSG.
The base of vegetarian powder consists of: Australian Swede Turnip 250g – 5sec/ Sp8 Malaysian Turnip 465g – 8sec/ Sp8 Carrot 500g – 5sec/ Sp8 Cabbage 500g – 5sec/ Sp8 Celery 300g – 5sec/ Sp8 Pink Salt 50g Nutritional Yeast 50g - dried
Method 1. Blend ingredients (except salt and yeast) in small bits for faster drying in oven (about 100 deg C) 2. Once dried, put all ingredients in bowl, pulverize for 10sec / Sp10
For mushroom powder, brush and wipe clean the dried mushrooms, 150g pulverize for 20sec/ Sp10 For your information, 150g of dried mushroom will yield powder of 6 jars (100ml volume per jar). You may scale down by using less ingredients.
You may mix the mushroom powder to the vegetable stock, or you may separate like I do because I do not want every vegetarian dishes that I cook to bear the smell and taste of mushroom.