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homemade Vegeta

Vegeta Seasoning Recipe

Prep Time: 45 minutes
Drying Time:: 4 hours
Total Time: 4 hours 45 minutes
Servings: 44 Tablespoons
Homemade Vegeta Seasoning recipe made with a blend of dehydrated vegetables, salt, and spices! Add this spice blend to vegetable soup, Potato wedges, and mashed potatoes to enhance the flavor of your food! It's MSG-free and is the classic all-purpose seasoning, many Europeans use!

Ingredients

Vegetables:

  • 1 large carrot
  • 1 medium parsnip
  • 1 medium onion
  • 1 Yukon gold potato (medium-sized)
  • 1 celery stalk (leaves trimmed)

Vegeta Spices:

Instructions

Directions:

  • Vegeta ingredients
    Wash and peel all the vegetables except for peeling the celery. Cut vegetables into large chunks.
  • chopping vegetables in food processor
    Process all vegetables in a food processor until finely chopped. (I like to process one vegetable at a time so it doesn't puree.)
  • Place all the vegetables into a colander lined with cheesecloth and drain for 30 minutes.
  • Wring out the cheesecloth until most of the liquid is drained off.
  • Spread the vegetables out on dehydrator trays and set the dehydrator to 125°F for 4 hours.
  • cool vegetables
    Cool vegetables completely.
  • In a blender add 2 cups of dehydrated vegetables and 1/4 cup of dried parsley. Blend until coarse crumbs form.
  • Vegeta seasoning
    Transfer to a large bowl and whisk in the remaining spices. Keep stored in an airtight container in a dark cool place.

Notes

**Vegetables should make 2 cups of dehydrated veggies.
  • If you have less of dehydrated vegetables use this scale of measurements: for every 1/2 cup of dehydrated veggies mix in 1/4 heaping cup of Nutritional yeast, 2 T salt, 1/4 tsp sugar, and black pepper, 1/8 tsp nutmeg, and 2 T dried parsley, following the instructions. 
  • This Vegeta recipe makes 2 3/4 cups of seasoning mix, which is equivalent to 44 Tablespoons.  
  • Dry the vegetables in your oven at 175°F for 4-5 hours. 
  • Oven Dehydrating Tip: if your oven settings don't go down to 175°F, you can preheat your oven to 300°F then turn it off and place the vegetables in. Allow the vegetables to cool down in the oven then remove the sheet pan and keep repeating the process until the vegetables are dried.   
I use this food dehydrator and occupied 3 trays when making this recipe. 

Nutrition per serving

Serving: 1TablespoonCalories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 1289mgPotassium: 75mgFiber: 1gSugar: 0.5gVitamin A: 238IUVitamin C: 2mgCalcium: 7mgIron: 0.2mg