Having a quart or two of veggie broth on hand is convenient, but it is expensive to buy and it doesn’t really taste like chicken or beef broth in recipes. There is an easy solution, however, and that is to make your own broth and keep some in the freezer. I will be posting my recipes for chick’n, and “beef” broths next, but you will need to make this powdered blend first because it is a key ingredient in both broths:
You can also mix the Magickal Broth Powder with hot water for a quick broth substitute anytime to drink or use in recipes:
I also use Magickal Broth Powder in tofu “egg” salad, chickpea “tuna” salad, and many other recipes, so I always at least double the recipe. The photos below show a single recipe, and the jar above holds a triple batch.
This is a very simple recipe and it only takes a few minutes to make if you weigh the ingredients. If you do not have a digital kitchen scale, you can still make this by measuring everything, but I encourage you to read Why You Should Use a Kitchen Scale.
Here are the ingredients you will need:
To make Magickal Broth Powder, add all of the ingredients except for the dried parsley to your food processor bowl:
Blend for about a minute, until the mixture looks like this:
Add the parsley:
Pulse a few times:
You should still be able to see little bits of parsley:
That’s it! Transfer to an airtight container, and store your Magickal Broth Powder in the fridge. Be sure to shake it up before each use.
To make a cup of instant broth, mix 7.0 g (2 1/4 level teaspoons) of powder into 240 g (1 c) of hot water. For one quart, add 28 g (3 level TBS) to 960 g (4 c) of hot water and mix well.
Magickal Broth Powder
Use this magickal blend of nutritional yeast, herbs, and salt to make instant broth anytime just by adding hot water!
- 40 g (5/8 c) Nutritional Yeast Flakes
- 20 g (3 1/8 tsp) Salt
- 15 g (5 1/4 tsp) Onion Powder
- 9 g (2 5/8 tsp) Granulated Garlic
- 6 g (1 5/8 tsp) Celery Salt
- 5 g (1 1/4 tsp) Sugar
- 2 g (3/4 tsp) Paprika
- 1 g (1 tsp) Poultry Seasoning
- 1 g (5/8 tsp) Turmeric
- 1 g (1 TBS) Dried Parsley
Add all of the ingredients except the parsley to the bowl of your food processor. Blend about 1 minute until finely ground.
Add the dried parsley, and pulse a few times until the parsley is partially ground up. You should still be able to see little flecks of green in your mix.
Store in an airtight container in the fridge, and shake before using.
Use 7.0 g (2 1/4 level tsp) per 240 g (1 cup) of hot water. Use 28 g (3 level TBS) per 960 g (4 cups) hot water to make a quart of broth for a recipe.