Reduced Sodium Magickal Broth Powder

I always keep Magickal Broth Powder on hand to make chick’n broth, “beef” broth, “turkey” broth, tofu “egg” salad, chickpea “tuna” salad, and many other recipes! You can also mix it with hot water for an instant broth substitute to drink or to use in recipes.

This reduced sodium version has 140 mg of sodium per teaspoon (3.1 g) of powder compared to 300 mg in my original version. Here are the ingredients you will need to make your own Reduced Sodium Magickal Broth Powder:

Weigh (or measure) all but the parsley into a small food processor bowl:

Blend until the mixture is a fine powder:

Add the parsley and pulse a few times:

It should look like this:

Transfer the broth powder to an airtight container and store in the fridge:

To make a cup of reduced sodium instant broth, mix 7.0 g (2 1/4 level teaspoons) of the reduced sodium 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. One cup of reduced sodium instant broth has 315 mg of sodium compared to 675 mg when made with the original version. (For comparison, one cup of store-bought Swanson’s Vegetable Broth has 800 mg of sodium.)

 

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Reduced Sodium Magickal Broth Powder

Use this magickal blend of nutritional yeast, herbs, and spices to make reduced sodium instant broth anytime just by adding hot water!

Course Seasoning, Soup
Prep Time 10 minutes
Total Time 10 minutes
Servings 14 Servings
Calories 20 kcal
Author Deborah Mesdag

Ingredients

  • 40 g (5/8 c) Nutritional Yeast Flakes
  • 26 g (3 TBS + 1/4 tsp) Onion Powder
  • 14 g (1 TBS + 3/4 tsp) Celery Salt
  • 10 g (1 TBS) Granulated Garlic
  • 5.0 g (1 1/4 tsp) Vegan Sugar
  • 2.0 g (3/4 tsp) Paprika
  • 1.0 g (1 tsp) Poultry Seasoning
  • 1.0 g (5/8 tsp) Ground Turmeric
  • 1.0 g (1 TBS) Dried Parsley

Instructions

  1. Add all of the ingredients except the parsley to the bowl of your food processor. Blend about 1 minute until finely ground.
  2. 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.
  3. Store in an airtight container in the fridge, and shake before using. 
  4. To make a cup of reduced sodium instant broth, mix 7.0 g (2 1/4 level teaspoons) of the reduced sodium 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. One cup of reduced sodium instant broth has 315 mg of sodium compared to 675 mg when made with the original version. (For comparison, one cup of store-bought Swanson's Vegetable Broth has 800 mg of sodium.)

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