A galley recipe that is healthy, tasty, and whose ingredients don’t take up much room? Yes, please. Cruiser Amy Alton shares her easy method to make vegetable bouillon. It’s great to have on hand for sautéing or making soups.
Many of my favorite recipes start with sauteing vegetables in oil. While nothing beats the smell of caramelizing garlic and onions, the daily use of oils adds up. To reduce fat and calories in our diets, I’ve started using vegetable broth to saute, but I don’t want to carry heavy UHT boxes. I do save kitchen scraps and use my InstantPot to make a fresh batch of broth, but I use it faster than I produce scraps. Instead, I’ve found a lighter and versatile solution: making my own powdered bouillon.
I’ve reduced weight and space in my galley. I’ve also found a quick and easy way to add more flavor when cooking beans and grains and am able to control how much salt is in my food. This homemade bouillon tastes amazing, thanks to the umami nuttiness of the nutritional yeast.
Vegetable Bouillon Mix
- 2 tbsp nutritional yeast
- 2 tbsp sea salt for low sodium bouillon, use 1 tablespoon or less
- 1 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp celery seed not celery salt
- 1 dried bay leaf
- 1/4 tsp black pepper
- Put all ingredients in a blender or food processor. Pulse until the bay leaves are finely crumbled and everything is well mixed.
- Use one teaspoon of mix per cup of water, or more to taste.
Amy Alton writes the blog Out Chasing Stars. She and her husband are in their ninth year of cruising on their 44-foot catamaran, Starry Horizons. Their adventures over the past five years have brought them around the world, and now they cruise the western Atlantic. They share their adventures on YouTube and Facebook.