This recipe is a homemade version of the classic Vegeta Gourmet Seasoning made by the Croatia-based Podravka company which is so popular in Eastern European recipes.
This is adapted from the "Thermomix Everyday Cooking Cookbook" created by the makers of Thermomix. Since it's MSG-free, it's a boon for those with sensitivities or allergies to monosodium glutamate.
If sodium intake is an issue, here is a recipe for an MSG-free and salt-free version of Vegeta.
- Mix dehydrated carrots, turmeric, garlic powder, and sea salt by hand in a medium bowl or pulse ingredients briefly in a food processor until mixed. Don't overprocess because you want the carrots to retain their identity.
- If desired, for variety, add dried dill, parsley, or other dried herbs and spices.
- Store at room temperature in a tightly covered jar or other container.
Eastern European Recipes That Rely on Vegeta
- Romanian Pork and Potato Stew Recipe: This easy, one-pot casserole can be whipped up the night before and left to flavor overnight in the fridge. The next day, serve it over cornmeal porridge known as mamaliga.
- Croatian Shrimp Scampi Recipe: Here's another easy recipe that is a shrimp stew that can be on the table in about 45 minutes. It is an example of buzara-type cooking which means it is cooked with olive oil, wine, garlic, breadcrumbs and fresh herbs.
- Hungarian Chicken Paprikash Recipe: Classic sweet paprika-flavored chicken stew can be made with boneless chicken or bone-in chicken parts which get a boost from Vegeta seasoning.
- Polish-American Sausage, Potato, and Cabbage Casserole Recipe: This hearty one-pot dish comes together quickly and is perfect for tailgating, Super Bowl parties and informal entertaining. It's even better reheated, so it's perfect for school-night dinners.
- Croatian Bean Soup Recipe: This soup is so thick it's called a stew in Croatian. It can be eaten as a main meal or a soup with hearty bread.
- Polish Barley Soup Recipe: This is known as krupnik in Polish and it is considered one of the top 10 soups in Poland. There are unlimited varieties including Jewish vegetarian, others based on beef or chicken stock and some include bacon or spare ribs for added flavor. While the use of barley is the common denominator among these soups, the vegetables can range from cabbage to celeriac to leeks.