MAKE YOUR OWN HOMEMADE UMAMI VEGAN BOUILLON & VEGGIE BROTH! скачать в хорошем качестве

MAKE YOUR OWN HOMEMADE UMAMI VEGAN BOUILLON & VEGGIE BROTH!

So here we are, already preparing for the Holidays and what better and most important ingredient than homemade, super savory, umami-packed vegetable broth and bouillon? Here is how I make mine: Hope you guys enjoy it :) Cheers! CJ INGREDIENTS: 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) METHOD: Wash and roughly chop and peel the vegetables, except the tomato, eggplant, and carrot, they don't need to be peeled 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 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. 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. 👉 PRINTABLE RECIPE: https://chefjanapinheiro.com/homemade... 🏠 Visit my Amazon Shop: https://www.amazon.com/shop/chefjana ♥︎The food processor that I love: https://amzn.to/31pUfiJ ♥︎The pot I use: https://amzn.to/2J2CLCY ♥︎The baking sheet I use: https://amzn.to/2J3gN2H ♥︎ The wok I use: https://amzn.to/2Q6nLWS ♥︎ The pan I use: https://amzn.to/2Gl7Dw7 ♥︎ The knife I use: https://amzn.to/2NfEANz ♥︎ The camera I use: https://amzn.to/2WG6Jkg ♥︎ The measuring cups I use: https://amzn.to/2D45qo2 ♥︎ The measuring spoons I use: https://amzn.to/2CSgPqL ♥︎ The garlic keeper I use: https://amzn.to/2UkvIs0 --------------------------------------------------------------------------------------------------------------- MUSIC: "BLUEBIRD" - E's Jammy Jam Youtube Music "HAPPY AND FUN ACAPELLA" - Yuar Envato Elements Support me on Patreon: https://www.patreon.com/user?u=16286402 Follow me on Social Media: Instagram: @chefjana   / chefjana   Follow me on Facebook: Chef Jana Pinheiro   / chefjanapinheiro.com   https://www.chefjanapinheiro.com MAKE YOUR OWN HOMEMADE UMAMI VEGAN BOUILLON & VEGGIE BROTH! Recipe by Chef Jana