Trail Cooking

DIY Low Sodium Veggie Bouillon Mix

I came up with these two recipes for vegetarian (veggie) bouillon that was low sodium when I was told a couple years ago to severely limit my sodium intake. For many hikers finding a veggie bouillon is nearly impossible in local stores, and finding a decent tasting, yet low sodium is even harder. This is easy to whip up, and stores well in a tightly sealed container (such as glass mason jars).

Notes on salt, sodium and commercial bouillon mixes:
In most recipes where chicken or beef bouillon powder is called for, I will recommend next to it using the low sodium version. Many big grocery stores in the US carry this next to the regular bullion. It gives flavor without containing a ton of sodium. Then you can add salt to taste. If though you don’t care, then feel free to use regular bouillon powder.

For most of the recipes that call for bouillon, the following can help you, this recipe for me has made me so happy! It has allowed me to be free of commercial bouillon mixes. An excellent MSG free and low sodium seasoning blend.

*Vegetarian & Vegan* Low Sodium “Chicken” Bouillon Mix
2 tsp dried vegetables
1/8 tsp granulated garlic
1/4 tsp onion powder
1/2 tsp celery seed
1/2 tsp poultry seasoning
1/2 tsp sugar
2 Tbsp nutritional yeast

Mix all ingredients in a blender or spice grinder till powdered. Makes 3 servings of 1 Tbsp each. Store in a tightly sealed bag or container.
This is my favorite bouillon. It has the smell of chicken soup.
Salt can be added if desired. If a recipe calls for 1 tsp, cube or packet of bouillon, use 1 Tbsp of the homemade version.

*Vegetarian & Vegan * Low Sodium Bouillon mix #2
1 cup nutritional yeast flakes
3 Tbsp onion powder
1 Tbsp garlic powder
1 tsp celery seeds
2 Tbsp Italian seasoning
2 Tbsp dried parsley
1/2 tsp ground pepper
1 tsp dried marjoram
1 tsp dried tarragon
1 tsp paprika (regular or smoked)

Put all ingredients in a blender or food processor. Pulse until well blended. Store in an airtight container or bag for up to 6 months.
Add 1 Tbsp mix to a cup of hot water for a cup of soup or broth. Use in any recipe calling for commercial bouillon cubes or granules. Use 1 Tbsp for 1 tsp commercial.
This makes 1-2/3 cups of mix. Add salt to taste.


5 thoughts on “DIY Low Sodium Veggie Bouillon Mix

  1. I didn’t think about low-sodium bouillon. That’s one of the reasons I don’t generally use it: too salty. Thanks for the tip and recipe!

  2. Yesterday was my cooking experiment day. I had chosen three recipes: two for “no- chicken chicken” broth and one for a “smoked turkey” seitan. Your recipe was a snap to make and it tastes great! Thank you!!!!!! I used it to redeem the day’s other cooking projects.

    The other two cooking projects (from different sites) finished late into the evening. The second “chicken” bouillon recipe was a lot of work. It made a good broth but definitely not chicken. Bummer. Needing time to think of how to make it better, I put both the broth’s veggies and broth in the frig.

    The recipe for “smoke turkey” seitan made a huge “loaf.” Oh, not good, very bland, and kinda yucky. It also went in the frig. It needed think time too. That evening, I went to sleep very disappointed and whiny. I hate to waste food.

    So this morning, refreshed, determined and enlightened, I used a batch of your recipe to save the soup base. Into this new chickeny soup base, I soaked the sliced the seitan. It is now a good, tasty smoked chicken seitan. Removed the seitan from the soup base, putting the seitan in the freezer. Finally, I added some of new soup base to the veggies to make a wondeful soup. Now everything is chickenly delicious. And, NO wasted food. In my freezer, I have a delicious chicken broth, wonderful chicken for sandwiches, and a chicken “to die for” soup. Phew!

    So you saved the day! Thanks, again and again.

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