Homemade Vegetables

Homemade Vegeta

I started making homemade Vegeta because the store-bought version always seemed too salty and contained ingredients I didn't need. I use Vegeta in soups, broths, or traditional recipes, so I prefer a version where I know exactly what I'm putting in. The process isn't short, but it's not complicated either if you're patient with drying the vegetables. I've used this recipe many times and I know it’s worth it.

Quick Info

Total time: 3-7 days (depending on the drying method)
Effective preparation time: approx. 1 hour (for cleaning, cutting, mixing)
Drying time: 3-5 days air drying / 8-12 hours with a dehydrator / 5-8 hours in the oven at 50°C
Servings: 2-3 medium jars
Difficulty: medium (requires patience, not complicated techniques)
Recipe type: base for seasoning dishes

Ingredients

2 kg carrots
1.5 kg parsnips
1.5 kg parsley root
500 g celery root
500 g kohlrabi
500 g bell pepper (can be sweet or kapia)
500 g onion
Leftover tomato scraps (what's left after making tomato paste)
1 leek
Celery and parsley leaves (optional, for flavor)
Sea salt – 1 part salt to 10 parts dried vegetables (e.g., for 10 tablespoons of dried vegetables, 1 tablespoon of salt)

Preparation Method

1. Cleaning and preparing the vegetables
Wash all the vegetables well and peel them where necessary. Cut them into strips or thin slices. It's important to cut them thinly so they dry better.

2. Drying the vegetables
Place the cut vegetables in a single layer on a cotton tablecloth in a well-ventilated area away from direct sunlight. Spread them out so they don’t overlap too much. Air them out twice a day by gently mixing with your hand or a spatula to avoid moisture buildup underneath. Air drying takes about 3-5 days, but it depends on how thin they are and how much humidity is in the room.

If you don't want to wait that long, you can use a dehydrator, following the manufacturer's instructions (usually 8-12 hours). Alternatively, you can use an electric oven at a maximum of 50°C, with the fan on and the door slightly ajar. Check them frequently to ensure they don’t brown, but just dehydrate.

3. Chopping and grinding
Once the vegetables are completely dried and brittle, pass them through a meat grinder. You can also use a food processor, but make sure the chopping isn't too fine at first. The goal is to achieve a fine texture, not powder just yet.

4. Final grinding and mixing with salt
After chopping everything, blend the vegetables (in small batches) to obtain a fine powder. During blending, add sea salt: for every 10 tablespoons of dried vegetables, add 1 tablespoon of salt. The ratio can be adjusted, but to maintain the traditional recipe, the 10:1 ratio works well and provides a balanced mix.

5. Storage
Store the homemade Vegeta in airtight jars in a cool, dry place. It keeps well for several months if moisture doesn’t get in.

Why I make the recipe often

I like to have control over the ingredients, especially when it comes to seasonings that I use almost daily. Homemade Vegeta contains no additives, I can adjust the salt to taste, and I avoid colorants or preservatives. I make a larger batch at once, and a few jars last me for several months.

Tips and Variations

Tips

- Cut the vegetables as thinly as possible to dry evenly and quickly.
- If you’re not using celery or parsley leaves, the flavor will be more neutral. I add them when I have them on hand.
- Mix the salt well with the mixture before putting it in jars to prevent salt from settling at the bottom or on the surface.
- Don’t let the vegetables dry in direct sunlight, or they will lose their color.

Substitutions

- If you don’t have kohlrabi, you can omit it. It doesn’t drastically change the taste, just adds a bit of sweetness.
- Parsley root can be replaced with more parsnip if you can’t find it.
- For salt, I prefer sea salt, but coarse salt without iodine can also be used.

Variations

- You can also add a bit of dried lovage if you want a more intense flavor for soups.
- For a more colorful version, sometimes I also add an extra red kapia pepper.

Serving Ideas

- A teaspoon of Vegeta in soups, broths, sauces, or stews.
- It’s also good for marinades if you don’t want to use just salt.

Frequently Asked Questions

1. Can I use other vegetables?
Yes, but the basic recipe with carrots, parsnips, celery, bell pepper, and onion gives the most balanced taste. Other vegetables may change the final flavor.

2. Do I have to add salt?
Salt is not mandatory, but it helps with preservation and enhances the flavor. If you want it without salt, you can omit it, but keep the amount low and use sterilized jars.

3. How do I know if the vegetables are dry enough?
The vegetables should be brittle and break easily. If they are flexible or soft, let them dry longer.

4. Can I use a gas oven to dry?
I do not recommend it, as the minimum temperature is harder to control and there is a risk of cooking instead of drying.

5. How long does homemade Vegeta last?
If moisture doesn't get into the jar, it lasts for 6 months or even longer.

Nutritional Values

Approximately, for 1 tablespoon (about 10 g) of homemade Vegeta:
Calories: 25-30 kcal
Carbohydrates: 5-6 g
Protein: 0.5-1 g
Fat: under 0.2 g
Sodium: depends on how much salt you add, but at the given ratio, it is significantly less than in store-bought versions.
These are just estimates, values may vary depending on how well you dry the vegetables and how much salt you add.

Storage and Reheating

Store in jars or well-sealed containers in a cool place away from moisture. There’s no need to reheat – it’s used directly in dishes like any dried seasoning. If moisture gets into the jar, clumps or even mold may form, so ensure that utensils are dry when using it.

The vegetables are washed and peeled with a vegetable knife. With the same knife, they are cut into strips and placed in a dry area on a clean cotton tablecloth. Depending on the amount of vegetables used, dehydration can take up to several days, airing them out at least twice a day. The vegetables can also be dried using a fruit and vegetable dehydrator or in an electric oven at a maximum temperature of 50 degrees, with the ventilation on and the door slightly open. Once dried, I passed the vegetables through an old meat grinder. Finally, to obtain an airy vegetable mix, I blended it while adding one tablespoon of sea salt for every 10 tablespoons of vegetables. Fresh, natural, and healthy vegetable mix, perfect for adding extra flavor to your recipes. Happy cooking!

 Ingredients: Quantities: 2 kg carrots, 1.5 kg parsnip, 1.5 kg parsley (root), 500 g celery (root), 500 g kohlrabi, 500 g bell pepper, 500 g onion, tomatoes (if making broth, the remnants from chopping the tomatoes are ideal), one leek, celery and parsley leaves (optional), sea salt (for every 10 parts of dried vegetables - 1 part salt)

 Tags:  houseplant