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😋 Vegan and chemical-free bouillon cubes
If you didn't know, numerous studies show that industrial bouillon cubes are very bad for our health...
A study by the Foodwatch organization shows that these cubes, so often used in our daily cooking, contain many toxic products... Lots ofadditives, too much salt, flavor enhancers, sugar andpalm oil! But also other oils, which may be carcinogenic... There are also glutamates which, in certain doses, are said to increase insulin levels and blood pressure... In short, it's not pretty!
That's why learning how to make your own bouillon cubes will be so much better for your health, and what's more, they're vegan!
💙 Why you'll love this recipe
- She's vegan: yes, there's no need to take advantage of animals to make her bouillon cubes!
- It's super easy to make
- It can be frozen and used for several months at a time!
✅ A recipe suitable for gluten intolerant/allergic people
Vegetables, vegetable oils such as olive oil and herbs are gluten-free.
Be careful with salt, as it may contain gluten: check the label carefully.
🥕 When do you eat carrots and leeks?
Carrots are eaten from September to March included.
And leeks are available from September to April included!
💡 Tips for successful bouillon cubes
- The amount of salt may seem high to you: don't panic, it's normal! But it's what gives the cubes their texture, and it quickly turns to water. What's more, the purpose of a bouillon cube is to flavour and add aroma to a dish...and you won't need to add any salt.
- Use the vegetables of your choice, trying to respect their seasonality: tomatoes, peppers, zucchinis, eggplants, carrots, leeks, turnips, parsnips, etc... the list is long to flavour your cubes with the flavours of your choice!
- If you often use bouillon cubes, don't hesitate to double the quantities to get a head start and save time.
😇 Storage
You can store your bouillon cubes in the freezer for at least 6 months.
🥰 If you liked this little tip...
You may also be interested in "How to cut an onion without crying" ? Yes, it's possible to cut an onion without turning into a fountain! Find out how!
📖 Recette
How to make homemade bouillon cubes?
Ingredients
- 2-3 garlic cloves
- 5.6 ounces onion
- 1.8 ounces shallot
- 6 ounces small carrots
- 10.6 ounces leek
- Salt 20% of the weight of your vegetables
- 1 tablespoon olive oil
- Thyme
- Rosemary
- Basil
Instructions
- In a hot saucepan with a drizzle of olive oil, add your coarsely chopped vegetables, cover and simmer for ten minutes.
- Then add the herbs and salt (don't panic, it's normal that there is a lot). Mix well and cook over low-medium heat for around 40 minutes.
- In a blender or with an immersion blender, blend the mixture to a paste.
- Return it to the saucepan over high heat and drain, stirring regularly to prevent it from sticking.
- Place in a baking tin (square or rectangular, to make it easier to cut out the pretty cubes) lined with parchment paper and leave to cool. Place in the freezer for 3 hours.
- Take out your frozen dough, cut into cubes and place in a freezer bag.
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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