Vegan | Gluten-Free | OMS-Friendly

Cook time to make: 8 hours

Tools needed: dehydrator

Home-made Vegie stock powder

Ingredients – all thinly sliced for dehydrator

  • 2 large carrots
  • 2 medium parsnips
  • 2 sticks of celery
  • 1 large potato
  • 1 large onion
  • 2 tomatoes
  • 4 large mushrooms
  • 2 leaves of cabbage (red or green)
  • 1 small bunch of parsley
  • 2 tsp sea salt
  • 2 tsp turmeric powder
  • 1 tsp dill (dry)
  • 1/2 tsp freshly-ground black pepper
  • 1 tsp chilli flakes (optional)
  • 1/3 tsp ground nutmeg
  1. Rinse all your vegetables to remove any moulds, bacteria and dirt. Using a paper towel, pat dry to reduce the effort your dehydrator has to go to.
  2. Across 6 or so dehydrator sheets, set out the thinly-sliced vegetables in a single layer.
  3. Set your dehydrator for about 60C (135F) for an hour, and afterwards reduce to 45C (115F) for another 5-6 hours. Check the potato, carrot, parsnip and parsley every hour, as they take less time than other wetter vegetables like tomatoes and onions.
  4. Remove any completely dry vegetables as they become ready, and once they are all done, cool.
  5. Add all the dried vegetables to a food processor and combine until they are slightly finer than fine breadcrumbs. Stir through the seasoning.

Tips: Use organic veges – they not only don’t have any pesticide residue, but they usually have more densely-packed nutrients, and therefore more flavour.

Storage: an airtight jar in a cupboard is best. Use within 3 months.