I have been researching for MSG (and MSG-‘like’) free alternatives to implement into my diet. As self defense against all the MSG caused migraines I’ve been getting. I just can’t tolerate the additives anymore…
I came across this recipe for vegetable bouillon and decided to try it. I did make some changes based on the ingredients I had on hand. The following is after my modifications.
Homemade Vegetable Bouillon (Original recipe posted here.)
makes one quart (4 cups)
I’ve tested the bouillon, and found that 1 teaspoon in about 1.5 cups of water is pretty near perfect. Also, if you have a food processor, use it, I used my blender and I processed it in batches and then combined for a final grind. A food processor will be much easier.
- 4 carrots, trimmed, scrubbed & cut into large pieces
- 3 celery ribs, cut into 1/2-inch pieces1 leek, white part only, sliced
- 1 small onion, peeled & quartered
- 10 sun-dried tomato halves
- 1 1/2 cups mushrooms (caps & stems), cleaned & quartered
- 4 cloves garlic
- 1.5 cups fresh parsley, including stems
- 1 tablespoon provencall herbs (combinations such as: Oregano, Thyme, Basil, Savory, fennel, rosemary)
- 7 ounces salt
- 1 teaspoon black peppercorns
I added half the ingredients into the blender and ground/pulsed until it formed a paste type consistency and was well blended. After processing the second half, I combined the halves into the blender for a final blending. I put 3/4 of the bouillon into the freezer in an airtight container, and the last 1/4 is in the fridge. I have found that 1 teaspoon to 1.5 cups of water is about right for me.
Thanks to the original author for posting this great MSG Free bouillon! Jennifer Perillo of In Jennie’s Kitchen