Better Than Bouillon's vegetable base is already seed oil free, made from concentrated mirepoix vegetables and seasonings. However, it contains maltodextrin and 'natural flavors' that can be replaced with cleaner organic alternatives. DIY version uses real dehydrated vegetables and mushroom powder for deeper umami flavor.
Based on: Organic Better Than Bouillon Seasoned Vegetable Base
· Makes approximately 60 servings
· Serving: 1/6 teaspoon (about 1g)
Why This Recipe is Seed Oil Free
Commercial Organic Better Than Bouillon Seasoned Vegetable Base from Better Than Bouillon often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Better Than Bouillon Seasoned Vegetable Base may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic carrots, diced
450g (about 1 lb) · Whole Foods or local organic carrots
Primary vegetable base providing sweetness and body
Organic celery, diced
300g (about 3 large stalks) · Whole Foods organic celery
Adds mineral complexity and classic vegetable base flavor
Organic yellow onions, diced
400g (about 1 large onion) · Whole Foods organic onions
Mediterranean herb depth replacing natural flavors
Instructions
Step 1. Preheat oven to 200°F (93°C). Line two large baking sheets with parchment paper. Wash and dice carrots into 1/4-inch pieces (about 3 cups diced). Dice celery into 1/4-inch pieces (about 1.5 cups). Dice onion into 1/4-inch pieces (about 2 cups). The uniform small dice ensures even dehydration and prevents burning.
Step 2. Spread diced vegetables in single layers across the prepared baking sheets, keeping each type separate. Do not overcrowd - vegetables should not touch each other. Dehydrate in the oven for 8-12 hours, stirring every 2 hours, until vegetables are completely dry and crispy. They should snap when bent, not bend. This slow dehydration concentrates flavors without burning.
Step 3. Once vegetables are completely dehydrated and cooled to room temperature, transfer to a high-powered blender or food processor. Add the tomato paste, nutritional yeast, mushroom powder, and all spices. Pulse 10-15 times to break down vegetables, then blend continuously for 2-3 minutes until you achieve a fine powder consistency.
Step 4. Add the tapioca starch, salt, and coconut sugar to the blended mixture. Pulse 5-10 more times to distribute evenly. The mixture should be a fine, uniform powder with no visible chunks. If any large pieces remain, continue processing until smooth. The final powder should feel dry and flow freely.
Step 5. Sift the finished powder through a fine-mesh strainer to remove any remaining large particles. Store immediately in an airtight glass jar or vacuum-sealed container. Label with date and usage instructions: 'Add 1/6 teaspoon to 1 cup hot water for vegetable broth, or use as seasoning in soups, stews, and grain dishes.'
Storage
Store in airtight glass container in cool, dark pantry. Shelf life is 18-24 months. Avoid moisture exposure. Use clean, dry spoon when measuring to prevent contamination.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.35
Savings40%
Higher upfront cost due to buying organic spices and specialty ingredients, but cost per serving drops significantly with bulk purchasing. Quality is dramatically higher with real vegetables and no processed additives.