| 16 | 10 | 932 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 29 gm | Shiitake mushroom, dried |
| 5 piece | Sun-dried tomatoes (not packed in oil; cut into quarters) |
| 3 tbsp | Onion powder |
| 1 tbsp | Garlic powder |
| 2 tbsp | Sea salt, fine |
| 1 tbsp | Granulated sugar |
| 1/2 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper |
| 1 tsp, leaves | Thyme, dried |
| 1 tsp | Oregano, dried |
| 1 tsp | Paprika |
| 1/2 tsp | Turmeric, ground |
| 1 tbsp | Parsley, dried |
| 1 tsp | Mustard powder |
| 1/2 tsp | Celery seed |
| 1 cup | Nutritional yeast |
Dump everything in a high powdered blender (e.g. Blendtec) and run through a couple of cycles on a 10. The result is a powder as fine as cornstarch.
Use: 1 tbsp stock powder per cup of liquid in your recipes.
Note: The powder stuck to the jar like crazy, so I emptied it out as best as I could, then added a quart of water and whizzed it all up to clean the jar. Viola. A quart of stock in my fridge for dinner tonight.
| Vegetables | 1.2 |
