"The powder is composed of dried and ground-down veggies (carrots, celery, parsley, and so on), seasoned with salt, spices, and MSG (there's also an MSG-free version if you'd rather avoid it). What you get is an intensely flavorful and umami seasoning that can pick up the taste of anything from soups and broths to stews and sauces. The formula's so simple, you can actually make it yourself - handy if you're in a rush and don't want to wait on Amazon or Walmart."
"Try this: Add Vegeta after sauteing your aromatics but before you deglaze. A minute in the hot oil can bring out all those concentrated flavors (we call this "blooming") before the broth softens them. If you're working with store-bought broth that tastes a little flat, dissolve Vegeta into the simmering liquid during the last few minutes of cooking - you'd have a hard time telling it came out of a carton."
Vegeta is a Croatian powdered seasoning introduced in 1959, made from dried, ground vegetables (carrots, celery, parsley), salt, spices, and often MSG; an MSG-free version is available. The blend delivers concentrated umami that enhances soups, broths, stews, sauces, and proteins. Typical use is 2 to 3 teaspoons added to a simmering pot so the rehydrated vegetables dissolve and layer flavor. For extra depth, bloom Vegeta in hot oil after sautéing aromatics and before deglazing, or dust raw chicken with Vegeta before cooking so the seasoning infuses during simmering. The simple formula can be reproduced at home.
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