You need to cook it for at least 30 minutes. The longer you cook it, the more flavorful it will be, though. If you didn’t know already, due to FODMAP issues, neither of us can tolerate onion or garlic. And onion and garlic seems to be in every gravy ever created. EVER. I mean, clearly that’s how proper gravy is made! But it’s just not practical when you’re not already roasting a full-sized turkey (which is basically never) and have likely already spent so much time cooking dinner already. There are four main elements to homemade vegetable bouillon cubes: vegetables, aromatics (seasonings), fat, and salt. The salt content: bouillon is meant to be fairly salty as it’s a concentrated flavor adder to dishes. However, feel free to adapt the amount you use based on personal preference.

Once the vegetables have formed a paste, remove the skillet from the heat. You can transfer the ingredients to a strong blender or food processor to get a smoother consistency if desired. In a large skillet, add the oil and heat it over medium heat. Once hot, add the onion and lightly saute for a couple of minutes. Then add the potatoes and cook for several minutes to begin softening (4-5 minutes).

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To store: store the vegetable bouillon powder in a sterilized dry jar in a cool, dark location (like a kitchen cupboard) for 6 months for optimal flavor. You can also store the powder in the refrigerator to maintain its freshness for longer. How to use Bouillon Cubes/Powder And the best part of all was that it only takes something like 15 minutes to make it. So now, whenever we make a batch, we also freeze half of it too. That way, we can just get it out of the freezer, pop it in the microwave to defrost and it’s just as convenient as having gravy granules. My best gluten free/low FODMAP Christmas roast dinner recipes:

Tweak the ingredients based on the season: feel free to change the vegetables used based on what’s in season for the freshest flavor year-round.

I recommend placing them in a container with space in-between each cube, layered up with pieces of parchment paper between each layer (so the cubes aren’t touching). Finely chop all of the vegetables into small cubes – the smaller, the better, as they’ll cook faster and be easier to puree. You could also use a food chopper/processor to help process the vegetables into small pieces.

If you want the cubes to be the same size, I recommend using a square/rectangle baking dish and measuring when scoring the lines. I’m not too ‘perfection-y’ about this, so then I have smaller and larger pieces to choose from. Alternatively, you can use a scoop/measuring spoon to freeze the puree in measured ‘chunks’ (i.e., 1 Tbsp) instead. Put in sealed containers (250ml or 500ml approx. depending on your intended use) and store in the fridge (for up to a week) or in the freezer

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Using an immersion blender, you can blend the vegetable bouillon directly into the pan. Alternatively, allow it to cool slightly and use a food processor to blend it into a puree. I say used to use because the only gluten free gravy granules we could eat were discontinued a couple of months ago. And not surprisingly, the ‘new recipe’ version now contains onion – a massive no go for most people on the low FODMAP diet. Thanks for that. But guess what is practical for those situations where you’re not having a full-on roast? Gravy granules! And that’s what Mark and I used to use in those situations where we just fancied a bit of gravy with dinner.