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.
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.
