Experiment with herbs and seasonings: depending on whether you want something reasonably neutral in flavor or something with a bit more pizzaz, experiment with the herbs and seasonings.

Fans of bone broth often talk about the benefits of collagen – something which keeps our bones, skin and digestive systems healthy. However, scientists have explained that we cannot absorb collagen whole from food.Once blended, add the parsley and stir to combine. Next, it’s time to decide how you want to store the homemade vegan bouillon cubes – make frozen cubes, dehydrate into powder, or do both with parts of the puree. You can also keep some fresh, stored in the refrigerator for a week. To store: store the vegetable bouillon powder in a sterilized dry jar in a cool, dark location (like a kitchen cupboard) for 6 months for optimal flavor. You can also store the powder in the refrigerator to maintain its freshness for longer. How to use Bouillon Cubes/Powder

Finely chop all of the vegetables into small cubes – the smaller, the better, as they’ll cook faster and be easier to puree. You could also use a food chopper/processor to help process the vegetables into small pieces.They can also contain hydrogenated palm oil, ‘flavor enhancers’ (where the msg comes in), sugar, caramel, etc.

The Knorr brand is owned by Unilever, a company that some strict vegans choose to boycott as it uses animal testing in China [ Source]. To put your mind at rest, vegans can enhance the taste of meals using these condiments. Some companies cater solely to the vegan market. Southern Ocean Sea Salt, Rice Flour, Dextrose, Cane Sugar, Yeast Extract, Natural Vegetable Flavours, Dehydrated Vegetables (Celery, Carrot, Parsley, Bay Leaf), Potassium Chloride, Vegetable Oil.If you didn’t know already, due to FODMAP issues, neither of us can tolerate onion or garlic. And onion and garlic seems to be in every gravy ever created. EVER.

This recipe uses butternut squash. Feel free to use canned butternut squash instead of a fresh one butternut squash. After you get all of the (admittedly) weird vegan ingredients assembled for this recipe, the rest is super easy. Put everything in a pot, bring it to a boil, strain it, and then die and go to umami heaven. The salt content: bouillon is meant to be fairly salty as it’s a concentrated flavor adder to dishes. However, feel free to adapt the amount you use based on personal preference.Other herbs: feel free to experiment with what you have available: cilantro (coriander) and basil, for example, could work. Southern Ocean Sea Salt, Vegetable Oil, Rice Flour, Dextrose, Cane Sugar, Yeast Extract, Natural Vegetable Flavours, Dehydrated Vegetables (Celery, Carrot, Parsley), Potassium Chloride, Vegetable Oil, Turmeric Ground Madras The company has been around since 1838. It commenced with Carl Heinrich Knorr supplying the coffee industry with chicory. Put in sealed containers (250ml or 500ml approx. depending on your intended use) and store in the fridge (for up to a week) or in the freezer