Vegetable Bouillon Powder – Low FODMAP, Gluten Free & Vegan

Vegan Bouillon Powder - Low FODMAP and Gluten Free

A few monthsย ago I posted these delicious instant noodle cups, which are perfect for work or school lunches (for teens, not so much little kids). They’re like an adult version of two minute noodles, I love them.

Anyway, here’s the recipe for the vegetable broth powder in a separate post. I know it’s listedย in the noodle cup recipe but, for the sake of those who search for just low FODMAP bouillon and not the complete cup of noodles, I’ll post it separately so they can find it too.

This bouillon powder is vegan, doesn’t contain anything that’s too difficult to find in the supermarket and adds so much FODMAP friendly flavour to any meal, be it a pasta sauce, a soup or simply enhancing a vegetable stock. It keeps for a good 6 months when stored in an airtight container in a cool, dark place.

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FODMAP Notes

  1. Nutritional yeast is FODMAP friendly, as yeast is not a FODMAP. Yeast intolerances do exist, however, so if you have one then this recipe is not for you.
  2. Castor sugar and dextrose are both low FODMAP.
  3. Green leek powder is low FODMAP, the serving size depends on the weight difference after desiccation. For example, I normally reduce the weight by 50%, so instead of 28 g being the safe serving size, it is now 14 g.
  4. Rosemary, thyme, parsley, pepper flakes, sage, black pepper, paprika, coriander seed, cumin, ginger and turmeric are all low FODMAP in the small amount you’d consume in 1 tsp. of this powder blend.
  5. The herbs and spices can, however, be higher in food chemicals such as salicylates and histamine. These are not FODMAPs but it is important to keep in mind if you have any additional intolerances.

Vegetable Bouillon Powder

Serving size: 1 tsp makes 1 cup of stock when mixed with boiling water.

  • 1/2 cup nutritional yeast
  • 2 tbsp. kosher salt
  • 2 tsp. dextrose or castor sugar
  • 1 1/2 tbsp. green leek powder
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. dried parsley
  • 1 tsp. red pepper flakes
  • 3/4 tsp. dried sage
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika (smoked is best but normal is fine)
  • 1/2 tsp. ground coriander seed
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground turmeric

Measure all the ingredients into the bowl of your food processor and then blitz for 30 seconds to turn the chunky ingredients (sage, nutritional yeast, pepper flakes) into a fine powder.

Put into an airtight jar and store in a cool dark place for up to 6 months – make sure you label and date the container. When you wish to use it, dissolve 1 tsp. of bouillon powder in 1 cup of boiling water, or add it in separately to dishes, such as stews, to enhance the flavour.

Enjoy!

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10 thoughts on “Vegetable Bouillon Powder – Low FODMAP, Gluten Free & Vegan

  1. I am not vegetarian, but this stock powder is totally delicious and so versatile! As you say, it is great for making a quick soup, or adding to pasta sauces to boost the umami flavor. I have also used it in stews, curries and low FODMAP gravy. I now have a food dehydrator, so rather than using oven-toasted leeks, I just use air-dried leeks. It works very well in this recipe. Probably not needed, but I keep mine in the freezer – it stays as a loose powder when frozen, and it means that I can make a big batch without worrying about it losing flavor. Brilliant recipe, thanks Nataliya!

    • Hi Judith, thanks for commenting! I think the sugar is necessary to round out the flavour, I tried the powder without it, initially and it definitely improves it but you could try it without and see if it’s good enough for you. The 2 tsp. of dextrose (or cane sugar) that is used goes a long way through the powder. As for dried chives, give them a go and let me know how it works, I’m sure they’ll be fine. ๐Ÿ™‚

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