Learn About Vegetable Bouillon

Author: Chef Sydney

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What is Vegetable Bouillon?

Vegetable bouillon is a type of flavoring made of vegetables, herbs, and spices.  It is a concentrated, compacted version of broth or stock.  It is typically a green or brown color due to the vegetables and spices.  It often comes in cubes or small bricks, paste, or liquid.  The cubes may also be referred to as stock cubes and the liquid form may be referred to as concentrated liquid stock.

What are the Different Types of Vegetable Bouillon?

  • Cube
  • Paste
  • Liquid

Cube

Vegetable bouillon cubes, sometimes called stock cubes, are cubes or bricks of tightly compacted powder.  They are often individually wrapped, extremely dry, and will crumble easily when handled.  This kind of vegetable bouillon dissolves the easiest into liquids.  This variety is usually saltier than the other kinds.

Learn About Vegetable Bouillon

Paste

Vegetable bouillon paste is a concentrated liquid that thins when added to hot liquid.  The paste usually comes in a jar or individually sealed plastic containers.

Liquid

Liquid vegetable bouillon comes in a bottle. It’s less concentrated in consistency than the paste and stirs well into sauces.

How Do You Eat Vegetable Bouillon?

Vegetable bouillon is mixed into soups, stocks, and sauces to add a rich flavor.  Not a lot is needed to add a depth of flavor to a dish.  Vegetable-based meals or meals that call for vegetable stock may use vegetable bouillon.

Where Can You Buy Vegetable Bouillon?

All forms of vegetable bouillon are found either in the spice aisle or the broth and stock aisle of the grocery store.

How Do You Store Vegetable Bouillon?

Store vegetable bouillon cubes in a sealed, airtight container in a cool, dry place.  Seal liquid or vegetable bouillon paste in a sealed, airtight container, such as its original container, and store in the refrigerator.

Fun Fact About Vegetable Bouillon

You can make vegetable bouillon at home.

Did You Know?

Vegetable bouillon can be used in place of stock.

Recipes Using Vegetable Bouillon

Cream of Mushroom Soup

Make homemade cream of mushroom soup that is fresh and flavorful and forget about the canned soup. In a large stockpot, add oil and fry onions, garlic until fragrant. Add mushrooms, vegetable bullion, water, and boil for 20 minutes. In a saucepan, combine flour and butter, and add milk, stirring until thick. Add the cream sauce to the soup, stir, and let the soup cook until you reach the consistency of your liking. Season with salt and pepper before serving.

Chicken Lemon Orzo Soup

In a large stockpot, sauté diced onions, carrot, celery, and minced garlic until fragrant. Add orzo, or another type of small pasta, dried rosemary, and a dash of turmeric. Stir to combine, and then add the vegetable bullion, shredded chicken, and water. Boil the soup until the pasta is cooked. Finish it off with lemon juice and serve.

Mediterranean Couscous with Shrimp

In a large bowl, combine tomatoes, olives, feta, and capers. Set aside. Meanwhile, in a large skillet, cook peeled and deveined shrimp with oil and garlic, and add to the bowl with the tomatoes. In the skillet, add vegetable bouillon, broth, and couscous, and cook until the pasta is tender. Add the couscous to the other ingredients and toss with lemon juice and fresh parsley.

Vegan Mushroom Gravy

To make this vegan gravy, start by sautéing diced mushrooms and onions in a saucepan with butter. Once the veggies have caramelized, add the bouillon, water, soy sauce, thyme, and flour, making sure to stir well to avoid clumping. Reduce the heat and cook until the gravy thickens. Experiment by adding other seasonings and herbs like parsley and oregano.

One-Pot Vegetable Pasta

In a large stockpot, add uncooked spaghetti, vegetable bouillon, and water. Then, add your favorite veggies, like tomatoes, sliced onions, garlic, and basil. Boil the spaghetti in the broth for 10 minutes and stir every 2 minutes; the starch inside of the spaghetti with thicken the broth to create a sauce. Once the pasta has absorbed most of the stock, season with salt, pepper, and parmesan cheese. Try making this dish with other ingredients, like asparagus or olives.


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