How to Make Vegetable Stock Cubes from Scratch
Looking for a way to add more flavor to your dishes without adding extra salt or fat? Vegetable stock cubes are the perfect way to do just that!
Making your own vegetable stock cubes is a great way to get the most flavor out of your vegetables. Not only that, but it’s also a great way to use up leftover vegetables. In this tutorial, we’ll show you how to make your own vegetable stock cubes using nothing but a few simple ingredients.
If you’re looking for a way to add more flavor to your dishes, we highly recommend giving homemade vegetable stock a try. Trust us, you won’t be disappointed!
Frequently Asked Questions
What is vegetable stock made of?
Vegetable stock is made of, well, vegetables! The most common vegetables used in stock are carrots, squash, onion, and garlic. However, you can really use any type of vegetable that you have on hand.
Get free meal plans, recipes, and more straight to your inbox!
The best way to make vegetable stock is to start with a base of carrots and squash. These two vegetables have a lot of natural sweetness and flavor. From there, you can add in other vegetables like onion, garlic, celery, and even green beans.
Once you have your vegetables chopped up, you’ll need to add them to a pot of water. The ratio of water to vegetables should be about 3:1.
Is vegetable broth and vegetable stock the same thing?
No, vegetable broth and vegetable stock are not the same thing. Vegetable broth is made by boiling vegetables in water until they’re cooked through. The resulting liquid is then strained and used as a broth.
Vegetable stock, on the other hand, is made by simmering vegetables in water for an extended period of time. This allows the flavors of the vegetables to really infuse into the water. The resulting liquid is then strained and used as a stock.
So, which one should you use? It really depends on what you’re looking for. If you want a more intense flavor, go with vegetable stock. If you’re looking for something that’s quick and easy to make, go with vegetable broth.
What should you not put in vegetable stock?
There are a few things that you should not put in your vegetable stock. First, avoid using any bitter or harsh-tasting vegetables. This includes turnips, rutabagas, and radishes.
Second, avoid using any starchy vegetables. This includes potatoes and corn. These vegetables will make your stock cloudy and thick.
Finally, avoid using any strong-flavored herbs or spices. This includes things like rosemary, thyme, and cumin. These flavors will overpower the delicate flavor of the vegetables.
Is making your own vegetable stock worth it?
Absolutely! Not only is it incredibly easy to make, but it’s also a great way to use up leftover vegetables. Plus, it tastes so much better than store-bought vegetable stock.
How to store homemade vegetable stock cubes?
Once you’ve made your vegetable stock cubes, you’ll need to store them in an airtight container. We recommend using a freezer-safe bag or container.
To use, simply take out as many cubes as you need and thaw them in the fridge overnight. You can then use them in any recipe that calls for vegetable stock.
How long will these vegetable bouillon cubes last?
Properly stored, your vegetable bouillon cubes will last for up to 6 months in the freezer.
Ingredients You’ll Need
- 3 cups shredded carrot (about 3 small carrots)
- 3 cups shredded butternut squash (one small butternut squash)
- 1 leek (only the white part), chopped
- 2 scallions, chopped
- 1 yellow onion, chopped
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 2 teaspoon salt
How to Make Vegetable Stock Cubes
Step 1 – The Basics
Add all the ingredients into a large pan. Place the pan over the stovetop on medium heat. Add the vegetables to the pan and cook them occasionally stirring for them not to burn or stick to the bottom. The salt will help the onions to release some water, so don’t add any extra liquid.
Veggies will reduce enormously, but some texture will remain. If you’d like to get a smooth paste, use a food processor. Blend until smooth and well combined. If not, follow the 3rd step.
Step 2 – Enjoy!
The result will be more or less 3 cups of concentrated vegetable stock that is ready to use. You can keep it in the fridge for up to 7 days or, even better: you can make some stock cubes using an ice cube tray. This amount of vegetables will make 28-30 cubes. Having frozen and ready-to-go stock cubes is super helpful! You can add them to soups, casseroles, or stews.
Tips
- These stock cubes will last in the freezer for up to three months (almost all the cold season!). I love making this in big batches to be ready for winter.
- You can replace the butternut squash with pumpkin and the result will be pretty similar.
- This is a basic stock, but you can add different seasonings if desired!
Recipe Notes
This vegetable stock is delicious and very handy! It is very salty, though, because it is intended to use as a concentrated stock and reduce the amount of salt if desired.
Vegetable Stock Nutrition
Makes 30 cubes (1 cube)
Calories: 16 | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Fiber: 1g | Net Carbs: 2g
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Don’t forget to pin this amazing recipe for later!
Here’s a printable version of this vegetable bouillon cubes:
Vegetable Stock Cubes
Equipment
- ice cube tray
Ingredients
- 3 cups shredded carrot about 3 small carrots
- 3 cups shredded butternut squash one small butternut squash
- 1 leek only the white part, chopped
- 2 scallions chopped
- 1 yellow onion chopped
- ¼ cup fresh parsley chopped
- 2 garlic cloves minced
- 2 teaspoon salt
Instructions
- Add all the ingredients into a large pan. Place the pan over the stovetop on medium heat. Add the vegetables to the pan and cook them occasionally stirring for them not to burn or stick to the bottom. The salt will help the onions to release some water, so don’t add any extra liquid.
- Veggies will reduce enormously, but some texture will remain. If you’d like to get a smooth paste, use a food processor. Blend until smooth and well combined. If not, follow the 3rd step.
- The result will be more or less 3 cups of concentrated vegetable stock that is ready to use. You can keep it in the fridge for up to 7 days or, even better: you can make some stock cubes using an ice cube tray. This amount of vegetables will make 28-30cubes. Having frozen and ready-to-go stock cubes is super helpful! You can add them to soups, casseroles, or stews.
Notes
- These stock cubes will last in the freezer for up to three months (almost all the cold season!). I love making this in big batches to be ready for winter.
- You can replace the butternut squash with pumpkin and the result will be pretty similar.
- This is a basic stock, but you can add different seasonings if desired!
