Alright, I’ve been using this for a while but avoided giving you the recipe because nutritional yeast has been so expensive. Yesterday I found it at Woolies and it was only $8 for 200 gm.
You can make this Thermomix powdered stock up and leave it in your pantry.
Why make your own powdered stock?
- It simply lasts for ages.
- It tastes great,
- not too salty,
- vegetarian (vegan even),
- and you can change the flavour profile with any adjustments you wish.
- One tablespoon of this will make a good flavoured 500 gm (or ml) of stock, using water as the base.
- You can add it to any recipe that needs a boost in flavour without adding any extra liquid try a tsp at a time until you’re happy.
- You know exactly what’s gone into it and there’s nothing bad.
Now that I’ve given you this recipe I can share so many more dinners I cook on a regular basis.
If you buy mountain bread or something that, they come with little sachets inside that help keep things fresh. Pop the whole sachet (unopened) into the jar with the stock powder and it will help prevent it from clumping.
Bec’s Thermomix Powdered Stock
- 20 g dried mushrooms Porcini, wild or shitake
- 20 g garlic granules
- 5 g Onion flakes
- 100 g Macro Nutritional Yeast Flakes
- 25 g Pink Murray Valley Salt Flakes
- 2 tsp turmeric powder
- 1 tsp powdered ginger
- 1 tsp Oregano
- 1 tsp Rosemary
- 1 tsp Thyme
- 2 tsp Sweet Paprika
- 1 tsp Basil flakes
- 2 Tbs of dried Parsley flakes
- 1 tsp heaped of Brown sugar or any other sugar you like to use.
- Weigh the 20 g of dried mushrooms, 20 g of garlic granules and 5 gm of onion flakes into the TM bowl, with the MC in place blitz for 10 seconds/speed 10
- Weigh the remainder of the ingredients into the TM bowl and mix for 5 seconds/reverse speed + 4
- Pour into a jar and keep it in the pantry. Use as a replacement for commercial powdered stock. 1 Tbsp makes 500ml stock.
- Cooking Times
- Preparation Time: 5 minutes
Degreeof Difficulty: Very easy
- Recipe Type: Stocks and Sauces