UMAMI BOMB VEGETABLE BULLION CUBES: THE SECRETS CHEFS WON'T TELL YOU!
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- Опубликовано: 5 окт 2021
- This is my recipe for a bomb of flavors: This umami bomb vegetable bullion cubes have lots of layers of flavors, a bright and bold vegetable bullion that's going to give vibrancy and soul to any dish! And a bonus recipe that's just gold!
INGREDIENTS:
VEGETABLE BULLION CUBES:
1 eggplant, peeled and chopped
2 onions, peeled and chopped
1 red bell pepper, chopped
3 carrots, peeled and chopped
1 garlic bulb
2 stalks of celery, chopped
Mushrooms, halved
5 inches worth of leek, chopped
2 shallots, peeled and chopped
2 medium potatoes, peeled and boiled
2 tablespoons miso paste
A bunch of fresh parsley
2 to 3 green onions, chopped
2 bay leaves
A few basil leaves
A few sprigs of fresh thyme (approx. 1 tablespoon)
1 teaspoon white pepper powder
1 teaspoon of dried oregano
1 teaspoon dried marjoram
1 teaspoon of turmeric
1 teaspoon MSG (optional)
Olive oil
VEGETABLE BROTH:
Food scarps
Garlic
Onions
Eggplants
Tomatoes
Carrots
Mushrooms
Celery stalk
Leeks
Turmeric
Black or white pepper powder
MSG (optional) or 2 teaspoons of mushroom powder
Miso paste
Herbs such as thyme, parsley, oregano, marjoram, greens onions, etc
1 black garlic clove
Tomato passata
METHOD:
VEGETABLE BULLION CUBES:
Preheat the oven to 185C.
Cut the garlic bulb in half, rub it with olive oil, wrap in aluminum foil and bake it for 20 minutes at 200C.
Add the white pepper, turmeric, and all the vegetables except for the potato to a baking sheet and bake them at 180C for 35 - 40 minutes. Remove from the oven, put them in a food processor along with the remainder of the ingredients.
Blend very well, distribute the bullion paste to ice cube trays or add it to a lined baking sheet, put it in the fridge for at least 3 hours, cut it into cubes add them to a jar and refrigerate them or freeze them.
VEGGIE BROTH:
Add all the ingredients for the veggie broth to a pot, cover it with water, bring it to a boil then and in medium low heat let it simmer for 2 hours.
Drain the veggies and store the broth in a jar and refrigerate it or freeze it.
I use the drained vegetables to make food for my dog Poppy, she loves it! :)
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MUSIC:
"BLUEBIRD”
E's Jammy Jams - RUclips Music
“SOMETHING BEAUTIFUL”
Ten Towers - Epidemic Sound
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UMAMI BOMB VEGETABLE BULLION CUBES: THE SECRETS CHEFS WON'T TELL YOU! Recipe by chef Jana Pinheiro 
Хобби
“Share it with your enemies if you don’t like it”
🤣🤣🤣
You are too cute and funny! “Don’t come for me, democracy!” Lol
Loving your recipes, so creative!!❤️
Probably 10 years ago I learned most of my cooking from Chef John and Laura Vitale and since became a pretty decent cook myself. You seem to have become the new Chef John in this new vegan world of cooking for me. I'm just fascinated and obsessed with all these new and clever ways of cooking. I've discovered a lot of new channels but I seem to keep coming back here. Thanks so much for this and this technique I can see very easily becoming a new staple for me. Thank you so much!
That is just awesome! Your comment just warmed my heart. Thank you so much! I also love both chef John and Laura, they are the RUclips food pioneers!
Yep. Well said.
@@ChefJana Your teaching has been such a blessing. Thank you so much. 🙏🏻
@@carlaeskelsen Thank you so much, Carla! 🥰
Because she is amazing! I recommend binge-watching the older videos also period and I've been a chef for a very long time. She always amazes me!
I saved this for a non-lazy day lol 😁
Fyi, msg originally comes from kelp or seaweed. The research suggests that using it in a whole food plant based form, protects you from the straight form of the chemical that is extracted, from the plant. I add a small strip of kelp to get that umami taste. It also comes in a powder or granules. Very easy to substitute for straight msg and get a sea flavor without any animal products. Hope this helps someone.
Glad to hear that I'm not the only one who has an occasional meltdown in the kitchen. Hahaha! ♡ Sending you much love from Washington state, USA ♡♡♡
I hear ya, sister! 😅😘
Without a doubt, the BEST bullion BOMBS. I HAVE TO GIVE THIS A GO!
Not only full of flavor, but wholesome natural ingredients.
Fantastic video!! Thanks!!
Awesome!! Thanks for sharing Jana xx
I love this video!!! Thank you!
What great versatile recipes!
Love your stuff
OMG! I absolutely love your kitchen staple recipes!
I love this idea
Love, love, love the staples episodes! I feel better armed for life. Thank you!
Homemade bouillon, just what we all needed to learn. Big thanks, and an fyi. When food scraps go sour, don't throw away: compost them.
Good point!
I would love to make this
Fantastic!!
Thank you! Cheers!
Awesome. Thanks a million.
You're welcome!
THANK YOU ...
I love waking up, turning on my computer and your lovely face is there - great start to the day. That recipe is genius! Ohhh, did I hear Christmas recipes, sooo excited...love, love, just love Christmas....it is the cherry topping to the year!
Me too! :)
Perfect Chef Jana😉
Thanks for this video'❤️🌹
Stock is an excellent staple every cook should know!! I love the bullion cubes!! What a nice idea!!
Looks tasty! I like MSG so I'll be adding it. Thanks for letting an option for those who don't.
Thank you Jana for this. Making this bouillon cube ourselves will save us so much money 🤑
And make so many dishes yummier!
Awesome so glad you spoke about the vegetables bouillon ( I make it quite often with all the scrap and is awesome !) as well great recipe for the vegetables cubes I was looking for something like that 💕
Just by looking at your recipes, I can tell it tastes so much better than store bought!
I struggle to find bouillon without my allergens so a huge thankyou to you for giving me another great recipe.
You are so welcome!
Thank you so much Mrs. Jana..❤❤❤
I'm so excited to save money and try this. I just love you and appreciate you so much. I hope you are happy and healthy. 💚
I love this your recipies are amazing . I am not against meat but I am adding more vegetable dishes into my meals but making my own bouillon. Love it less chemicals and sodium. Thank you. Thank you.
You are welcome, Diane!🥰
Great recipe!
Thanks a lot😘
I absolutely love your Oven gloves🥰🥰🥰
Thank you for the tip about shiitake mushrooms. I must've missed that one. I will definitely be making this and using the mushroom powder. Thanks Jana! 💖
Wow! I enjoied this video so much! Very smart and jentle approach both to our food and to G-D world! Thank's!
This is a pretty spectacular video!! Thank you Jana!
Thank you so much!
Absolutely brilliant!!! Can't wait to try this. Thanks chef!!!
Please do!
Beautiful vid ,great recipes .
thank you 💗🙏💗
Thanks so much 😊
You're the best
Hey, Jana! Thanks so much for these recipes, I've just made the cube version, they're freezing right now! I can't wait to use them in my next dish. I'll come back to give some feedback. Xoxo
Have been using scraps that have been saved in the freezer for a while now, but I need to try your bullion. I have a recipe but the sodium is way to high. Your food processer story put a smile on my face. 😊. Thank you 🧑🍳👍🌈
Wow thiz is awesome, i love how it came out and you didnt waste anything love the liquid gold that will give foods lovely flavours
Great ideas!
Thank you Chef Jana.
😘🙏🤗
This is awesome! I love the idea of cutting down on wasting those healthy vegetable scraps and repurposing them into things you would have to buy! Thank you so much for this video!🥰👍👏👏👏
Excellent and so healthy :) Love this 👍 Many thanks Jana ;
You’re welcome, Helena! 😘❤️
Loved this video and I just have to say, I L O V E your energy. You come across as kind, caring, sweet, watching your videos is more than just watching vegan recipe vids. Thank you! Will be saving those scraps now 😊
You're the best!
I’ve alway done that,my mum did it two, makes lovely foods. You put other ingredients in there to,I’ll have a go at those, thanks for the suggestion
Chef Jana 🥰
You really come up with the most innovative and AMAZING ideas, with the best recipes ever!
Sending loads of love 💕
(Also, yay first comment)
Thank you so much! Lots of love right back atcha! :)
You look so beautiful in this video. And Thank You always for your wonderful recipes. Always look forward to a new one.
Another great video, Jana!
I do the broth/stock all the time with my leftover peels and ends that I have frozen, but I have never done the cubes! I bet its better than the paste that comes in a jar. 🙂
Chef Jana love your channel and suggest it to those who ask me questions about WFPB. To die for information on green bananas. Thanks for your dedication to good eats.
"Share it with your enemies." You are darling, Jana.
I'm looking forward to trying these two recipes. I have been using a store bought "better than bullion" vegan type of bullion to season my food and I can always taste some chemical in there that I don't like and with those I can't control the salt. I really look forward to seeing how these taste. Thanks for the recipe and idea; and how you always suggest other options in case we don't have or can't find something you. are using.
Oiê 🤗 eu estava procurando receita de caldo de legumes em cubos a semana inteira e não achei nada de interessante até ver esse vídeo!!! Adorei a receita! Muito obrigada 🤗🥰🥰
Thank you Jana. It's nice to know that even a great Chef like you has the occasional kitchen meltdown. :=D I love this idea for the homemade bouillon! I have been making my own veggie scraps stock somewhat like you do, only I roast the veggie scraps with a little olive oil, salt and pepper first, then I toss them in an instant pot pressure cooker to capture all of the flavors. Thank you for the visual idea too, of how to easily fill a freezer bag by putting it inside a measuring cup. It's all those little tips and techniques that help so much. Hugs and thanks!
Hummm… awesome idea! You guys are just so smart, I love you for that! 🙌❤️
I love your cooking Mather medam 😊😊😊😊😊😊❤❤❤🥘🥘🥘❤❤❤
I am so happy to your Chelan.
Thank you so much Chef Jana medam.
nice recipe. thanks 4 sharing. greets from switzerland
Thank you too!
i make home made vegetable broth alots too and love your videos keep up the great work Jana awesome
Oh me gosh! ❤ U, chef!
here in the Philippines, vegetable broths are not available in groceries, and ordering online is very expensive. So I'm really happy you did a video on this. 😄👍
😘❤️
I saw this notif and says hmmm I have to chk this out lol 😜
Thank you so much for sharing this amazing recipe! You're my favourite chef ❤️
My pleasure 😊
Wooooooooooooooooooooow
Love your dress Jana 👗💚
Thank you for sharing this amazing recipe dear, Jana 🥰
My pleasure 😊
I’ve made the broth before but forgot to freeze it, oopsie… also, don’t use Brussels sprouts scraps or it will overpower the bouillon flavor. I learned that the hard way 🙄 Thanks Jana! ♥️ Another one hit out of the park! 😁👍🏻👍🏻
Good to know!
Amazing! Only thing I can add you can freeze the vegetable stock in ice trays and they become cubes to easily use too 🌸🌸🌸🌸🌸 love your channel🌸🌸🌸🌸🌸
I looooove thyme
About the MSG: There's not enough scientific evidence about it being bad for our health. It was first isolated way back in 1908, and since then, it has been labeled as unhealthy mainly due to biased perception of Chinese food by Americans. Some people are naturally more sensitive to it, and can have an overwhelming response when consuming glutamates. As always, moderation is key. If you are in the group that has MSG sensitivity, just avoid it, otherwise, you can use it with moderation without any health risks. Jana, you're amazing as always, I can't wait to try this. I have some ice trays in my freezer filled with olive oil infused herbs, now I'm gonna have to add a couple more with this recipe. You are a delight! Kisses!!
I TOTALLY DISAGREE with Tiago regarding MSG! Please do proper legitimate research. Every DOCTOR and all others worth any salt knows that it's POISON.
@@divaextraordinary Please elaborate. Do you have any scientific studies linking MSG with any health issues in humans ? The few I found were tested with animals, with humongous dosages.
It will fry your brain!
I'll make this. Getting vegetable bullion where I live is very hard.
Chef Jana - Thanks for the wonderful presentations, and the lovely spirit of your passion. As a Doctor, and every day citizen I don't agree with your take/use of MSG however. Nonetheless, overall I still appreciate the spirit and much of the content.
Estou adorando assistir aos seus vídeos.. vou fazer este cubinho de legumes com certeza…
❤️do Brasil… 😘😘
Beijo Lauraaaaa❤️❤️❤️
Mmmm
wow in all this time I don't think I've ever seen you with your hair down! so pretty. and as always great recipe ideas. I just cut and put all kinds of fresh herbs from my garden in my dehydrator. I love MSG and use it all the time. This is a great use of these dried herbs. good timing! thx
Thank you so much!!❤️
😃👌👌
Chef Jana! you are amazing and one of my favorite vegan chefs. I have made many of your meals and this here is perfect for someone like me who spends alot of money on boullion and bases. while making my brothe, I can just make these cubes! Can you sub sweet potato or cassava for the white potato?
Yes, even for flour. but not so much sweet potatoes, I have never tried anyway...
You ALWAYS come up with something unique! Do you spread the left over cooked veggy mush over your garden plants? The worms will love you for it if you do. 🌹
Actually, I use it to flavor Poppy's food! She loves it! :)
Have you tried making a shelf stable version instead of needing to be frozen?
I did. You have to dry the veggies for 8 hours and than blend it to powder
@@majvlierop I was thinking more the lines of a food dehydrator and having sheets, instead of cubes or powder.
@@lightdark00 ah okay. I suppose one could do that too
@@majvlierop do you dry them in their raw state?
@@lizzzarduh I dry them in an oven at 50 C for about 8 hours
Yes yes I need this because buy bouillon can be very costly and its even hard to find vegan. I thank you soooooooo much 😘
Muah 😘
I recently found ur channel and omg!!! I’ve tried the banana peel pulled pork recipe and the fish fillets which my children whom r picky eaters absolutely love!!! Thank u so much for ur recipes I love how simple yet yummy they are and I will b tuning in for more!
Hello there! And welcome to the family!!!❤️
My husband loves the banana peel fysh as well. Yummy!
I love your resourcefulness...that is something to be encouraged. The west are very wasteful , and consumerism rides on it. Here in India, the older generation would do exactly what you have shown in your video!
I find, apart from potatoes, red pumpkin too thickens considerably, and maybe used as another alternative. An important ingredient in Indian cooking whilst tempering, is the use of a pinch of asafoetida , called " Hing" in local parlance ( a gum / resin native to Afghanistan, Iran, now being cultivated in India as well). This may impart a kind of umami flavour...best to try in an indian dish like dal and see if it would be liked by others as well.
Btw I love your radiant personality 🙏
Muah! ❤️😘
Should stock be made only with organic veggies as pesticides concentrate in the peel??
So fantastic, and the best thing, YOU control the salt content, as little or as much as you want!!! Even as a child I disliked bullion because it was just way too salty for me. I cannot wait to try this thank you Jana!!! 🤗💕
Awe... I love you!
@@ChefJana well no surprise, I love you back 🤗❤️
Hey, I'm new in "your kitchen" 😂, I find your recipes very interesting. What about salt??🙂
Looooove your oven gloves 😃 can you tell us how we can purchase it?
Oh, I also love them! 🐻❤️I have them for sale in my Amazon shop, here the link: amzn.to/35Go94H
Would the results be as good if you used an Instant Pot?
Sis okay 🙏👍🙏👍🙏👍 I LIKE
Chef Jana you look fabulous did you go on a weight loss. What ever you doing don’t stop. Or did you changed something about yourself . I will be trying your recipe
BTW Jana I tell all new ppl about your channel 😁
Oh, thank you so much! :)
Instead of boiling the veg scraps for so long...could you use a pressure cooker to cut down on energy usage/cook time? If so..how long in the pressure cooker please? By the way I am really enjoying your channel Jana, thank you.
Can butter nut squash be used instead of eggplant?
Hi Jana, thank you! I've been freezing all my veg scraps for ages, since you showed it so long ago, and freeze the stock. Now I'm going to have a go at bullion cubes. I can't eat potatoes (deadly nightshade allergy), so will sweet potatoes work the same way to thicken the mix? xx
Reducing waste is wonderful, isn’t it? 😍 you don’t need to add the potatoes, you can just leave it as a paste, perhaps keep some of the bullion paste in a jar in the fridge and freeze some like I’ve showed here. Works well too. 😘😉
@@ChefJana would your green banana biomass work instead of the potatoes, or would it only work if you plan to use the cubes in dishes that aren’t served warm?
❤🥰😊🥰
Is it possible to add seaweed to get the umami taste?
Yes!!! Absolutely! :)
Imagine making your own bouillon
What does one cube equal to.
I use kombu to add umami
Perfect! Coffee and chocolate powder also work! ;)
Okay to do in instant pot?
Yes! ;)
I wish you should do a vblog...