Make your own vegan beef broth and bouillon at home! This quick and easy beef broth substitute is a great way to add umami and depth of flavor to recipes that call for beef broth, while keeping them vegetarian and vegan. You can also use it to replace store-bought vegan beef flavor products and bouillon. Made with dried mushroom powder, nutritional yeast, and a few herbs and spices, this homemade version of meatless broth is much more wholesome and versatile.
Whip up a batch in minutes, and you'll be ready to use it in everything from vegan "beef" stew to soups, sauces, seitan, and casseroles! Contains no oil, gluten, soy, nuts, or refined sugar.
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A Useful Pantry Staple
After some really positive feedback on my vegan chicken broth powder recipe I figured it's time for a beef version!
I've tried a variety of vegan bouillon products over the years, especially when testing recipes like Seitan Ribs and Vegan Turkey Roast.
Last summer I made many test batches of the ribs recipe because not only was it for a local vegan BBQ cookoff (and I wanted it to be juuuust right), but I also knew I'd be sharing the recipe here on the blog.
I ended up buying multiple jars of the vegan beef flavor seasoning by Orrington Farms (pictured below). Unfortunately, it's sort of pricey for what it is, and it's not exactly made with the highest quality ingredients.
It worked fine in the seitan ribs, which have LOADS of flavor from a variety of other ingredients, but on its own, the store-bought beef broth mix doesn't even taste that great!
But this homemade broth powder actually tastes wonderful! Try it mixed in hot water for a soothing and nutritious broth.
This versatile umami seasoning is pantry-friendly and shelf-stable, so it's an easy ingredient to always have on hand.
If you're not sure how else you might use it beyond making broth, keep reading for ideas!
Ingredient Notes
While there isn't a lot of room for substitution in this recipe, a few of the ingredients are flexible. I recommend trying the recipe as written first. Then, if there's something you'd like to tweak, you can adjust the individual ingredient amounts to suit your taste.
- shiitake mushroom powder - ordering shiitake mushroom powder online is probably easiest, although with the popularity of dried mushrooms and supplements surging in recent years, some well-stocked grocery stores now carry mushroom powder.
- nutritional yeast - this is a key ingredient in this recipe and cannot be omitted.
NOTE: If you think you don't like nutritional yeast but have only tried fortified brands (e.g., Bragg's, etc), I highly recommend this non-fortified one by Sari Foods.
Their nutritional yeast contains naturally occurring B1, B2, B5, and B6, as well as 18 amino acids and 15 minerals. It does not contain B12 or folate, which are usually added to other brands of nutritional yeast. You can learn more about fortified vs. non-fortified nutritional yeast on the Sari website. - smoked paprika - adds color and smokiness
- onion and garlic powder - important for overall flavor
- dried oregano - often associated in our minds with Italian recipes made with beef; feel free to use basil or parsley instead
- ground ginger - this one's optional, but I do like to include a small amount for subtle flavor
- fine sea salt and black pepper
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How to Make It
This part couldn't be easier! Simply combine the ingredients in a bowl or lidded jar, then whisk or shake it to combine. Ta-da! Homemade beef-y seasoning.
If the nutritional yeast you're using contains large flakes you may want to pulse it in a blender a few times to make it more powdered, similar to the mushroom powder, but that's totally up to you.
How to Store
I like to keep a jar of this powdered umami seasoning in the refrigerator, right next to a jar of this chicken-less seasoning, so I can quickly grab them while cooking. Since this it made entirely of dried ingredients it keeps for months.
It's also fine at room temperature (as long as it's cool and dry) or in the freezer, if preferred.
Preparation Tip
If you include oil in your diet, try adding a few drops of a mild-tasting olive oil or refined coconut oil when using the powder to prepare broth. Oil contributes a richness that would normally be found in beef stock or broth.
FAQs
Absolutely. When a recipe calls for regular vegetable broth, this mushroom-based vegan broth mix is a perfect substitute. Simply follow the recipe instructions to prepare the amount of liquid broth needed.
That's a great question and one that's difficult to answer definitively. The general answer is "many months." Refer to the freshness dates on the packages of mushroom powder and nutritional yeast to get an idea. To extend freshness store the powder mix in the refrigerator or freezer.
Ways to Use Vegan Beef Broth Powder
Now the fun part! Add spoonfuls of this seasoning powder directly into recipes, or whisk into hot water to create a vegan beef broth base.
- Try it with soy curls in this vegan taco meat.
Speaking of soy curls, prepare the broth to re-hydrate soy curls for use in all sorts of recipes. A lot of soy curl recipes call for rehydrating the curls in water before using, but why use plain water when you can add more flavor? - Saute it with crumbled seitan for nachos, burritos, enchiladas, and taco bowls.
- Add it to your favorite vegan burger patties.
- Include a tablespoon or two of the powdered mix when cooking rice, quinoa, and other grains.
- Add a scoop to the pot when cooking lentils, curries, stews, and chili. Reduce the salt you would normally add to accommodate the saltiness of this seasoning.
- And use it instead of chicken-less broth to make a "beef" version of this vegan rice-a-roni!
The next time you see a recipe that calls for vegan beef broth, you're all set with a healthy homemade option!
If you try the recipe I would love to hear from you. Comment below to let us know your favorite ways to use this beef-less seasoning!
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Recipe
Vegan "Beef" Broth Powder and Seasoning
Ingredients
- ¼ cup shiitake mushroom powder
- ¼ cup nutritional yeast - Any type is okay, but I highly recommend the non-fortified one by Sari.
- 1 to 1 ¼ teaspoons fine sea salt - Adjust to suit the intended use and/or your dietary needs. See Notes.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper - Adjust to taste.
- ⅛ teaspoon dried oregano
- ⅛ teaspoon ground ginger
Instructions
- If the nutritional yeast you're using contains large flakes you may want to pulse it in a blender a few times for a more powdered texture (optional). Starting with the lesser amount of salt, combine all ingredients in a bowl or lidded jar, and whisk to combine. Taste a pinch and add more salt if desired.
- Always stir before using so the flavors are well combined. To make broth, use 2 to 3 teaspoons powder per 1 cup of hot water (depends on how strong you want the broth to be; start with lesser amount). Tip: when preparing broth you can also incorporate a splash of soy sauce or a spoonful of miso for even more saltiness and umami richness.Refer to the post above for more ideas and ways to use your homemade beef-less seasoning.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Sherry R says
Seeing this recipe makes me wonder if there is a way to make gravy using silken tofu. You also have a recipe for a savory sauce using silken tofu so I'm wondering if you've tried the gravy route. Thanks
Lori Rasmussen says
Hi Sherry - I haven't tried that but it sounds like a great idea to me.
kberg says
I used dried mixed wild mushrooms pulsed. Ridiculously Delicious!
Lizie Pugh says
This is now a kitchen staple. Great recipe.
Malina says
Amazing recipes.
andrea caruso-berkowitz says
How well would porcini mushroom powder work as a substitution for the shiitake mushroom powder?
Lori Rasmussen says
I haven't tried it with porcini, but even if the flavor is slightly different, I think it will still be delicious.
Sabrina says
Do you have any suggestions for a substitute for the mushroom powder? I know that mushroom is the main "beef" flavor in vegan cooking, however, I'm highly allergic to mushrooms so of course they are not an option. I miss "beefy" flavors and just haven't found a good sub for the mushroom flavor. Thank you!
Lori says
Hi Sabrina,
There are definitely other ingredients you can cook with that will lend a rich, umami type of flavor. But it really depends on the recipe. When you're making soup, stew, sauces, etc, you can use things like vegan worcestershire, tamari, plum vinegar, miso, tempeh, and/or kombu (dried seaweed). Making homemade broth that includes a variety of vegetables like onion, leeks, and eggplant also helps.
Unfortunately, for this powdered seasoning, I can't think of an ingredient that would easily replace the dried mushroom powder.
Rana says
That beef-less broth powder is best of all the best!
After I put all the ingredients together and gave it a quick try, I realized that I would never buy the store bought version again. Thank you so much, Lori, for such a wonderful recipe 🌹
Irene Raymond says
This is terrific! I used it tonight to make over a green bean side dish.
Margo says
Is mushroom power the same as Umami powder?
Thanks for the recipe
Lori says
Hi Margo,
The umami powder should have an ingredient list. So you can check to see exactly what's in it. It's likely just mushroom powder with salt added. In that case, you could use it and omit the salt from this recipe.
Marianne says
I love your vegan chicken broth powder and can't wait to try this one. Thank you!
Lori says
Thanks! I love the chicken-y one, too. This one is a bit different, not as salty or as "wow" on its own as broth, but it's great for adding flavor to other dishes. I hope you love it!
Chantry says
This is so awesome Lori! I love the Sari nutritional yeast. It’s SO much better! I’ll be keeping a jar of this around always!
Carole says
Another game changer. Lori, your site is a daily go-to for me - you are an unmatched genius in this arena! I just made my second big jar (quadruple recipe) of this awesome staple. Filled my dry blender with dried mushrooms from Costco to grind up the mushroom powder for the base. We use it in everything from soup, chili, stir fry, gravy, you name it. Thank you so much!
Lori Rasmussen says
Oh my goodness, Carole. You're too kind! I'm so glad you're enjoying it. Thank you!
Kavita Battula says
Oh my gosh, Lori - you are a genius! I have shiitake mushroom powder, and I really enjoy adding it to dishes. Per your recommendation, I did splurge on the Sari nutritional yeast, and it's SO much better than the Trader Joe's one I've been using. Definitely will try this out. What inspired you to try the ground ginger?
Lori says
Oh hooray! So glad you're enjoying the Sari nutritional yeast. It really is better, isn't it!
As for the ginger, I can't recall exactly when, but I started using ground ginger in different seitan recipes. It just seems to add a little something extra. It also works really well in the chicken-less blend. Honestly, I think it pairs better with poultry seasoning and chicken-y flavors than beefy. But I liked it in this mix during my first test batch, so I decided to keep it. 🙂
Rebecca says
Just bought a giant box of dried mushrooms from Costco, planning to try making dried mushroom powder for this recipe! It really is a game changer. Thank you so much!
Lori says
Oh, perfect timing! 🙂