What Are Vegetable stock cubes and How Can I Use Them?
Vegetable stock cubes is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 56 recipes to get you started.
Key Points
- Vegetable stock cubes are dried, salted veg concentrate that dissolves into instant stock in minutes.
- One cube flavors about 2 cups (500 ml) of water; check the wrapper since brands vary.
- They are very high in salt, so add almost no salt of your own.
- Crumble them straight into stews or grains, no need to dissolve first.
- Store dry and sealed; they keep about a year but soften if they get damp.
What are vegetable stock cubes?
Vegetable stock cubes are dried vegetable concentrate pressed into a small block, usually held together with salt and a little oil and dried seasoning. Drop one into hot water and you have instant vegetable stock in under a minute.
They sit in the bouillon family, the shelf-stable shortcuts that stand in for a simmered pot.
The trade is honest. You give up the body and fresh flavor of homemade vegetable stock, and you get something that keeps for a year in the cupboard and is ready the second you need it.
One cube is built to flavor roughly 2 cups (500 ml) of water, though brands vary, so check the wrapper.
How to Use Them
Crumble or dissolve a cube into hot water, then use that liquid anywhere a recipe calls for vegetable stock. They are the easy backbone of a quick soup, like a pot of All-Day-Long Potato Soup.
You do not always need to dissolve them first. Crumble a cube straight into a simmering stew or the water for rice, and it melts in as the dish cooks. That is how the seasoning gets into Wonderful Millet Vegetable Balls.
They also work as a plain seasoning boost. A crumbled half cube deepens a sauce or a Northwest Lentil Chili without adding extra liquid.
Salt and Other Cautions
Here is the one rule that matters most. Stock cubes are very high in salt, often a third or more of the cube by weight, so anything you make with them needs almost no added salt of its own.
Hold your own salt until the end. Taste first, then adjust. It is the difference between a balanced soup and one nobody can finish.
Watch the concentration too. Use the right amount of water for each cube, because doubling up the cubes to get more flavor mostly gets you more salt.
One more thing to check is the label. Many vegetable cubes are vegetarian and vegan, but some sneak in milk powder or other animal-derived ingredients, so read it if that matters to you.
Substitutes
The closest swap is any other form of vegetable bouillon: a spoon of paste or granules dissolved in hot water does the same job. Powdered vegetable stock or a carton of the liquid kind works too, just lower the salt you add since cartons are often milder.
In a real pinch, a cube of any bouillon you have, even a bouillon cube meant for chicken or beef, will season the pot, though it changes the flavor and may no longer be meat-free.
Plain water with extra herbs and a little soy sauce is the last resort. Thinner and flatter, but it works.
Buying and Storing
Cubes are sold foil-wrapped in boxes and keep almost indefinitely in a cool, dry cupboard, well past the body of a fresh stock. Check the best-by date, but they rarely go off before then.
Keep them dry. Moisture is the enemy, since the cubes are hygroscopic and will soften or crumble if the wrapper is open in a humid kitchen. Reseal the box and they stay firm.
If you find yourself buying cubes often, a tub of bouillon paste keeps longer once opened and lets you dial the strength cube by cube. For the broader picture on stock versus broth and how seasoning concentrates, see the main stock page.
Nutrition
Nutrition Facts
Serving Size 1 cup (8 fl oz) (6g)Quick facts
Where to find vegetable stock cubes: Vegetable stock cubes are usually found in the soups section or aisle of the grocery store or supermarket.
Food group: Vegetable bouillon cubes are a member of the Soups, Sauces, and Gravies US Department of Agriculture nutritional food group.
- In Chinese
- 蔬菜汤立方体
- British (UK) term
- Vegetable bouillon cubes
- en français
- légumes cubes de bouillon
- en español
- cubos de caldo de verduras
How much do vegetable stock cubes weigh?
| Amount | Weight |
|---|---|
| 1 cup (8 fl oz) | 6 grams |
| 1 cube | 4 grams |
Related
Soups, Sauces, and Gravies
Recipes using vegetable stock cubes
There are 56 recipes that contain this ingredient.
Very Cheesy Cream of Broccoli Soup
Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.
Northwest Lentil Chili
Really fine dish. I didn't expect it would be so delicious. I cooked it in my pressure cooker because I got dried then soaked chickpeas
Crockpot Salisbury Steak
Crockpot Salisbury steak: seasoned beef patties bound with onion soup mix and bread crumbs, browned for color, then simmered in a rich onion gravy in the slow cooker until tender.
Sweet & Sour Vegetables
The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.
Wonderful Millet Vegetable Balls
Like the name of the recipe, these veggie balls were absolutely wonderful. They came together nicely, and were packed with flavor. I have to say they are the best veggie balls I have ever had so far. I baked them in the oven for about 28 minutes to make them crisper on the outside.
All-Day-Long Potato Soup
Easy crock pot potato soup. Serve with chopped green onions and slice cheddar cheese. SUPERB! Absolutely wonderful.
Quick & Easy Vegetable Curry
Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.
Paneer Bake
Vegetarian paneer bake with root vegetables slow-cooked in stock until tender and rich. Cubed paneer, rutabaga, carrots, parsnips, and mushrooms braise together in a hands-off casserole that fills the kitchen with savory warmth.
Marinated Wild Rice with Mushrooms
Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.
Pasta E Fagioli (Macaroni & Beans)
Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.
Tofu & Mushrooms in Mustard Sauce
Tofu and mushrooms in mustard sauce with pan-fried tofu cubes and button mushrooms simmered in a soy-mustard gravy. A hearty vegetarian main dish cooked in a wok.
Mathilde's Vegetable Soup
Slow-simmered vegetable soup with tomatoes, okra, pinto beans, potatoes, and mushrooms. Vegetarian, hearty, and meant for long, gentle cooking that deepens every flavor.
Quick Cabbage Soup
A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!
Spaghettini with Dried Ttomatoes & Zucchini
Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.
Asparagus Soup #1
Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.
Chickenless Gravy
Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.
Vegan Lentil & Tomato Soup
Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.
Sole Turbans Provencale
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Crockpot Lacquered Chicken
Don't leave out your crockpot when planning to cook this succulent dish made with raspberry jam which gives it a tangy flavor.
Improvised Vegetable Stew
Rustic vegetable stew with eggplant, butternut squash, and potato, spiced with turmeric, cumin, and ginger, built on a base of deeply caramelized onions deglazed with red wine.
Hearty Halloween Soup
Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.
Basic Cream Soup
Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.
Stir-Fried Asparagus with Mushrooms
Stir-fried asparagus with shiitake mushrooms, garlic, and oyster sauce in a light bouillon-cornstarch glaze. A quick Thai-inspired vegetable side dish ready in minutes.
Elegant Chestnut Soup
Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.
Toasted Sesame Sauce
Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.
Toasted Cashew Sauce
Toasted cashew sauce blended with garlic, fresh ginger, soy sauce, and a touch of cayenne. A creamy dairy-free, vegan sauce for grain bowls, steamed vegetables, and roasted mains.
Favourite Roasted Tomato Soup
Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.
Spaghettini with Dried Tomatoes & Zucchini
Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.
Colourful Corn Chowder
This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.
Awesome Macaroni & Red Bean Soup
Macaroni and red bean soup: kidney beans simmered with sauteed mirepoix, tomatoes, tomato juice, and elbow macaroni. A vegan Italian-style pasta e fagioli with mixed herbs and garlic.
Crockpot Swedish Style Steak
Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.
Cyn's Navy Bean Soup
A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.
Magnificent Mushroom Soup
Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.
Almond Rice
Brown rice side dish using a 6-hour soak method for faster, more even cooking, then finished with slivered almonds and bright lemon zest. A simple, diabetic-friendly low-fat recipe.
Spiced Carrot Dip
Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.
Savory Vegetable Soup (Vegan)
Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.
Neapolitan Chicken
Another slow cooker recipe that has a succulent aroma that will have almost everyone in your kitchen wondering what's for dinner.
Vegetables with Peanut Sauce
West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.
Spring Vegetable Soup with Matzo Balls
Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.
Rice Casserole with Brussel Sprouts & Bell Pepper
Rice casserole with brussels sprouts and red bell pepper, bound with egg and creme fraiche, topped with melted Leerdammer cheese, and finished with a spicy honey-sambal cashew garnish. A European-style vegetarian one-dish meal.
Asparagus with Rice
Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.
Lemony Leek & Mushroom Soup
Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.
Creamy Vegan Mushroom Bean Soup
Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.
Spring Green Onion Soup
Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.
Instant Irish Cream of Potato Soup
Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.
Favourite Maryland Cream of Crab Soup
Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.
Arrowroot Sauce
Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.
Many Bean Stew
If you are a fan of beans you will simply love this scrumptious dish that will satisfy your tastebuds!
Leek & Stilton Cheese Soup
Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.
Chicken Chop Suey
Stir-fried chicken breast with snow peas, mushrooms, water chestnuts, and bean sprouts in a sweet-savory pineapple-ginger sauce with a kick of horseradish. Dinner in 30 minutes flat.
All 56 vegetable stock cubes recipes
More vegetable stock cube recipes
- Almond Rice
- Asparagus with Rice
- Awesome Macaroni & Red Bean Soup
- Creamy Vegan Mushroom Bean Soup
- Cyn's Navy Bean Soup
- Favourite Maryland Cream of Crab Soup
- Favourite Roasted Tomato Soup
- Lemony Leek & Mushroom Soup
- Magnificent Mushroom Soup
- Many Bean Stew
- Spaghettini with Dried Tomatoes & Zucchini
- Spiced Carrot Dip
- Vegan Roast
- Vegetables with Peanut Sauce
