How to Make Vegeta at Home

 Ingredients: 3-4 bell peppers (a combination of red, yellow, orange for a beautiful color) 1 large celery (or two small), 3 parsnip roots, 3 parsley roots, 8-10 carrots, parsley leaves, a thick bunch (and the stalks are used) 3-4 bunches of green onions 1 teaspoon of salt (or more, depending on taste) 1/2 teaspoon of pepper (or more, depending on taste)

I know there is a similar recipe posted in the cookbook, but my version of vegeta is a bit different and therefore I decided to share my method. This recipe not only offers an incredible taste but is also very healthy, having the advantage of not containing chemicals. I usually prepare vegeta in the warm season when the garden vegetables are in full bloom, but unfortunately, this year the stock was lower. So I used a combination of organic vegetables and others from the store to ensure a delicious flavor.

The first step is to wash the parsley leaves well and set them aside. Then, take the peppers, wash them, cut them in half, and remove the seeds and stem. The peppers are sliced into thin strips, about the size of a finger, and set aside. The carrots, parsley, parsnips, and celery are peeled, washed well, and using a mandoline or a grater for apples, they are grated along the length of the root, resulting in long, thin strips.

The green onion is cleaned, washed well, and the outer leaves are removed, keeping only the green part, which is cut in half. Next comes the stage where the vegetables are placed in the fruit dehydrator. On the bottom shelf, place the celery and parsnip, along with the parsley; on the next shelf, place the peppers and green onion, and on the other shelves, place the carrots, ensuring that each vegetable has its place.

After putting the lid on the machine, it should be plugged in for about two days. It is important to check the vegetables from time to time, and if those on the bottom shelf have dried completely, they can be removed or the shelves can be rotated to ensure even drying. Storing the dried vegetables is a crucial step; they should be arranged in cardboard boxes, protected from moisture, which can affect their quality. Dried vegetables absorb moisture quickly, and in this case, they will no longer be able to be ground properly.

When all the vegetables are dried and become brittle, the next step is to grind them in a coffee grinder. The ground vegetables are placed in a bowl, salt and pepper are added to taste, and mixed well. After obtaining a homogeneous mixture, it is transferred to airtight glass jars. It is important to mention that homemade vegeta does not contain glutamate, which gives it a less yellow hue compared to the store-bought version and a more subtle taste. In use, the amount of homemade vegeta used should be greater than that purchased, so 1 teaspoon of store-bought vegeta compares to 1.5 - 2 tablespoons of homemade vegeta. Enjoy your meal and good luck with the work!

 Tags:  onion greenness carrots pepper gluten-free recipes lactose-free recipes vegetarian recipes recipes for kids recipes for diabetics recipes for hepatitis recipes for hypertensives fat-free recipes