Some had whey powder in them, but there were two types labelled vegan. The regular one we felt was a bit high in salt so I used to buy a small pot of the regular and a small pot of the low salt and mix them together. Perfect!
For a while I was buying these Knorr stock pots which I felt gave a really rich feeling to soups (probably due to the long list of fillers and artificial flavour enhancers), but they were made by Unilever and yet again, the ugliness crept into our hearts and we knew it would have to go the way of Marigold Bouillon. Unilever doesn’t have a very good track record on animal right’s issues--they are one of the leading companies who still use animal testing for their products. They are not the worst of the lot, but they are not the best either and our consciences would not allow us to continue.
So here goes. How to make your own homemade vegetable broth powder.
2 cups nutritional yeast
½ cup sea salt
2 TB onion powder (I used dehydrated onion flakes because that’s what we had)
1 TB turmeric
2 tsp dried dill weed
2 tsp marjoram (I used 2 tsp mixed herbs which has sage and marjoram in it)
2 tsp dried lemon peel (I left this out as I could not find it in the shops)
1 tsp celery seed
1 tsp basil
1 tsp thyme
1 TB dried parsley
1.Place all ingredients except parsley in a food processor in the listed order and blend until powdered together.
2. Add parsley and pulse to blend
3. Store in an air tight container
4. To use--combine 1 tsp of powder with 1 cup water.