This could be the best-kept secret for Fall and Winter raw food. Before I found a similar recipe, it did not cross my mind that I could make a base for my soups. Now it is a staple in my fridge. this raw vegan vegetable bouillon is easy to make and gives my raw soups a depth of flavor that compares to cooked soups. This is now the most important recipe in my raw food repertoire.

This recipe has been adapted from one I found the Rouxbe cooking school website. If you are new to vegan cooking and have the time and resources, this site has an absolutely top-notch plant-based cooking certification program. They also offer a free trial so that you can see what the training entails. I have attempted the free trial and can tell you than I learned a lot in just a couple of days.

Before Rouxbe, it never crossed my mind to make a bouillon to flavor and thicken my raw soups. This recipe is a Godsend. Not only is it simple to make (except peeling vegetables), it can be kept frozen. Because of the salt content, the paste does not freeze and can be easily scooped out of the container in the freezer. The celeriac gives the paste a nice smooth texture, Of course, any vegetables and herbs can be substituted to change the flavor profile.

I use 1t to 1T for a single serving depending on the recipe. You will need to taste your recipes for salt before adding any additional salt. (Try to use the mineral-rich sea salt.) I have used this and my dry bouillon to flavor breads, crackers, spreads and other sauces as well. The punch of flavor is out of this world. Do not miss this one.