Homemade Dehydrated Veggies

for Divine Taste of Your Meals

Dried foods are tasty, nutritious, and easy to store and use. Plus, the storage space is less than that needed for canning jars and freezer containers. It’s compact and fits beautifully your kitchen pantry.

Dehydrated vegetables are useful for soups, stews, dips, purees, and sauces. If you love mushroom risotto, for example, these veggies are so important to add into, I would say even more important than the mushrooms. 🙂 They go amazing with soups and basically any meal.

Healthy meal seasoning

Why do I create this page for just dried veggies?

Well, the truth is that the market is flooded with different brands that try to satisfy our taste with tons of products, which are created to add taste to our food. First of all, let us think for a second – why would we need to add taste to our food? Nature gave us the food we need to thrive and survive, it is tasty the way it is, I say. When it comes to meat, well, it’s a different story. Usually, these packs of seasonings are used when cooking meat, but there is also something else – these packed spices contain ingredients that are better to be avoided.

Many years ago I was using these seasonings as well. Not proud of it, but unfortunately there was nobody to open my eyes and I have never thought of reading every single food label as I do now. Luckily, I quickly stopped using those and invented my own way to turn some homegrown, organic fresh vegetables into delicious dried seasoning for my vegan meals. My main idea was and still is to add even more nutrients to my diet. I now can’t imagine cooking our favorite mushroom soup without my dried veggies and lots of nutritional yeast. I’ll share that one on another page soon!

How to make healthy dried veggies at home?

All you need is a food processor, a huge bowl and an oven. Of course, a knife, cutting board and a peeler, baking paper too.

Homemade Dehydrated Veggies

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Prep Time 30

Cook Time 8

Servings 20

Ingredients

1 medium celery root
2 big red onions
4 big carrots
1 bunch of parsley
4 parsley roots
2 medium yellow potatoes
2 tbsp salt

Instructions

Wash the vegetables and peel them as needed.
Cut into chunks or smaller parts.
Add the parts one after another in the food processor and blend. The vegetables should become tiny little chunks, not a puree.
Cut the parsley separately. Mix everything together into a large bowl of choice.
Keep the salt aside, we will use it once the vegetables are dehydrated.
Place two layers backing paper onto the baking pan. Place the veggie mixture evenly.
Dehydrate for at least 8 hours, you will feel when all the vegetables are completely dry. The oven should work on 50 degrees Celsius, with the fan turned on and the oven door slightly opened.

Keyword dairy-free, food, gluten-free, healthy, homemade, spices, vegetables

I’m going to share a few tips with you for an easier and faster dehydrating process that might be helpful to you:

The level of the veggie mixture on the baking paper shouldn’t be higher than two fingers. This will help the veggies dry quicker and easier.
Use two layers of the baking paper for proper coverage and clean surface.
In the beginning, use your hands to mix and stir the veggies in the oven, it’s easier than using a spoon.
Leave the door of the oven slightly open so the humidity can go out but not entirely.
Avoid drying anything in the oven in the summer if it’s hot. The dehydrating process takes approximately 8-10 hours and having the oven on for so many hours inside isn’t recommended.
Always dehydrate the vegetables with the fan turned on.

Oven drying works well if you can set your oven to a temperature of 50 degrees Celsius maximum. Open the oven door just a little bit to allow moisture to escape. A convection oven works well because it combines low heat with a fan to move the air. My oven is not a convection one but always turn on the fan on any oven while dehydrating the vegetables.

Once ready, take them out from the oven and just let them cool off enough. This may take a couple of hours as well. Then, add pink Himalayan salt to act as conservative and place it into a glass jar with a lid. Store in a dry and cool shelf in your kitchen. This way, according to my experience, these dehydrated veggies can last for about 2-3 months.

Let me know how do you like this information and what was the first meal you prepared with these delicious veggies.

I would love to connect with you!

Enjoy!

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