Vegan chicken stock recipe
Put in a dry blender:
- 1 1/3 cups nutritional yeast flakes
- 3 tbsp onion powder
- 1 tbsp fine salt (double this to make a broth that adds all the salt to the soup)
- 1 tbsp garlic powder
- 1 tbsp soy, rice or hemp protein (we use soy)
- 1 tbsp sugar (unprocessed tastes better obviously)
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp paprika powder
- 1/2 tsp turmeric
- 2 tbsp dried mushroom powder (found it at provigo, I use half portobello and half button)
- 1 tsp dried lovage
- (if I plan that far ahead) 1 tsp dried celery leaves (you have to dry that yourself)
Blend!
This creates a fine dust.
Check before that your blender closes properly.
When done, give the blender a few smacks so that the powder falls from the sides and lid and then let the dust settle for a few moments before opening the lid.
Keep in airtight container.
Mathias Baert