Why we adore homemade seasoning
All-purpose seasoning blends are convenient because they let you quickly add more flavor to a dish with just one ingredient. The same goes for this homemade version. These are the main reasons why we love making it:
- it’s very easy to make
- it requires only about 10 minutes of active prep time
- it’s a great way to use vegetable peels and scraps
- it can be used in a wide variety of dishes
- when stored in a tightly sealed jar, it keeps for up to one year
- you can make it in the oven or air fryer
- it also makes a lovely homemade food gift
Unlike fresh herbs or vegetables, this dry seasoning blend is always ready to use. Simply open the jar, add a teaspoon or two to your dish, and continue cooking.
TOP 5 tips and tricks
1. Wash the vegetables thoroughly. Since this recipe uses vegetable peels, it’s very important to wash and clean the vegetables well before peeling. Whenever possible, use homegrown or organic vegetables.
2. Spread the peels out in a thin layer. The vegetables will dry much more evenly if the peels are not piled too thickly on the baking sheet or in the air fryer. If you’re making a larger batch, it’s better to dry them in several batches.
3. Add the herbs later. Fresh herbs need much less drying time than vegetable peels, so add them only during the final 15 minutes of drying. This helps preserve their aroma and prevents them from burning.
4. Make sure everything is completely dry before blending. This is one of the most important steps. If too much moisture remains in the mixture, the seasoning will not keep as well. The dried vegetables should feel completely dry to the touch.
5. Use a clean, completely dry jar. After blending, transfer the homemade Vegeta to a dry jar with a tightly fitting lid. Moisture is the biggest enemy of dry seasoning blends, so always use a dry spoon when scooping it out.
Where to use homemade Vegeta
This is one of the most versatile homemade seasoning blends, as you can use it anywhere you want to add a deeper vegetable flavor. It’s excellent for:
- beef, chicken, and vegetable soups
- creamy vegetable soups
- stews and minestrone
- risottos
- sauces for meat
- roasted vegetables
- potatoes
- chicken
- pork
Add it gradually, as the blend already contains salt. It’s best to taste the dish toward the end of cooking and only add extra salt if needed.
How to make Homemade Vegeta Seasoning (video)
Check this short video to master making the recipe at home.
Storing
Transfer the completely dry homemade Vegeta to a clean, dry glass jar and seal it tightly. Store it in a cool, dry, and dark place, ideally in a pantry or kitchen cabinet away from direct sunlight and steam. When prepared according to the recipe, the seasoning blend will keep for up to one year.
Always use a dry spoon when taking seasoning from the jar and close it tightly after each use. If you notice any moisture, unusual smell, or other signs of spoilage, discard the mixture.
Made in collaboration with SEB d.o.o.
METHOD
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dry the veggies and herbs
Slice all the vegetables very thinly, about 1–2 mm thick. If the slices are thicker, the drying time will be longer. You can also use a vegetable peeler or mandoline. Arrange the vegetables on a baking sheet if using the oven, or place them in the air fryer basket. Set the temperature to 80°C (175°F) and dry for 90 minutes. Add the fresh herbs during the final 15 minutes of drying.
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mix and use
Transfer the dried vegetables and herbs to a blender. Add the salt and pulse until you get a fine, even seasoning blend. Transfer to a jar and seal tightly. Store in a cool, dry pantry for up to one year.
