Bouillon Powder

Method

1. Pulse all vegetables and parsley in a food processor until very finely minced — almost a paste.
2. Add the nutritional yeast, salt, turmeric, pepper, and olive oil. Process until well combined.
3. Spread the mixture thinly on a parchment-lined baking sheet. Dehydrate in the oven at 93°C (200°F) for 3-4 hours, stirring every hour, until completely dry and crumbly. (A food dehydrator at 52°C (125°F) for 6-8 hours also works.)
4. Once dry, break into pieces and pulse in a spice grinder or food processor until a fine powder.
5. **To use**: 1 teaspoon dissolved in 1 cup of hot water = 1 cup of broth.
6. *Storage:** Airtight jar at room temperature for 6 months. Refrigerate for up to 1 year.