Homemade umami vegan bouillon

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Category: Featured, Recipe, Sauce, Soup, Uncategorized

Cuisine: International

Homemade umami vegan bouillon


  • 1 carrot
  • 1 onion
  • 1 small eggplant
  • 1 cup of celery, diced
  • 1 cup of leeks, diced
  • 1 tomato
  • 2 dried shiitakes previously rehydrated in water for about 2 hours
  • 4 garlic cloves, peeled
  • 5 to 10 whole peppercorns
  • 1 sprig of fresh rosemary (or 1 teaspoon if dry)
  • 2 bay leaves
  • 2 inches of dry kelp or 1 teaspoon of powder
  • 1 teaspoon of vegan Worcestershire sauce
  • 1 tablespoon of miso paste
  • A bunch of fresh parsley or 2 teaspoons if dry
  • 1 tablespoon of salt
  • 1 tablespoon of tomato paste
  • 2 tablespoons of oil
  • 1 liter of water
  • 1 extra tablespoon of salt for preserving (optional)


  1. Wash and roughly chop and peel the vegetables, except the tomato, eggplant, and carrot, they don't need to be peeled
  2. Add the veggies to a baking sheet along with the kelp, garlic, bay leaves, peppercorns, the shiitake, rosemary, salt, and oil, mix to combine, place in 400℉ preheated oven for 1 hour and 30 minutes to 2 hours
  3. Remove the veggies from the oven, add them into a pot along with the fresh parsley, miso paste, tomato paste, Worcestershire sauce, and water, bring it to a simmer for about 20 to 30 minutes.
  4. Remove the vegetables from the pot, remove the bay leaves and the rosemary sprig, add the vegetables to a blender or food processor, blend it for 5 minutes or until very smooth. If you want it to last longer in your fridge, add the extra salt. It can be frozen for up to 6 months if extra salted it will last for 3 months in the fridge if not, it will last for up to 4 weeks.