When you’re in the middle of making soup or risotto and realize you’re out of vegetable stock concentrate, don’t panic! I’ve been there more times than I’d like to admit, and I’ve learned that your kitchen probably already has what you need to save dinner.
Vegetable stock concentrate is handy stuff—it packs tons of savory flavor into a small jar. But let’s be honest, not everyone keeps it stocked. Whether you forgot to buy it, you’re trying to use up what’s in your pantry, or you just want a less processed option, these substitutes will work beautifully in your recipes.
Be sure to check out 11 Best Beef Stock Concentrate Substitutes and 11 Best Chicken Stock Concentrate Substitutes!
What is vegetable stock concentrate?
Vegetable stock concentrate is basically ultra-concentrated vegetable broth that’s been reduced down to a thick paste or gel. A small spoonful mixed with water gives you instant vegetable stock. It’s super convenient and has a long shelf life, which is why so many recipes call for it.
The flavor is savory, earthy, and slightly salty—kind of like the essence of a really good vegetable soup. Popular brands include Better Than Bouillon and Orrington Farms.
Why you might need a substitute
Maybe you’re out and don’t want to run to the store. Or perhaps you’re trying to avoid the high sodium content in most commercial concentrates. Some people also prefer fresh, homemade options over store-bought pastes. Whatever your reason, you’ve got plenty of alternatives that’ll work just as well.
9 Best vegetable stock concentrate substitutes
1. Vegetable broth or stock
Best for: Pretty much everything
This is the most obvious swap, and honestly, it’s what I reach for first. Vegetable broth is already diluted stock, so you don’t need to add water when using it as a substitute.
How to substitute: Use 1 cup of vegetable broth for every 1 teaspoon of concentrate mixed with 1 cup of water. If your recipe calls for concentrate directly (without adding water), use about 2-3 tablespoons of broth for every teaspoon of concentrate.
Pro tip: If you want a more concentrated flavor closer to the paste, simmer your broth on the stove for 10-15 minutes to reduce it by about half.
2. Vegetable bouillon cubes or granules
Best for: Soups, stews, and sauces
Bouillon cubes are basically the dry cousin of stock concentrate. They’re super shelf-stable and dissolve quickly in hot water.
How to substitute: Use 1 bouillon cube or 1 teaspoon of granules dissolved in 1 cup of hot water to replace 1 teaspoon of concentrate mixed with 1 cup of water. For recipes calling for concentrate without added water, crumble the cube directly into your dish.
Keep in mind: Bouillon tends to be saltier than concentrate, so taste as you go and adjust the salt in your recipe accordingly.
3. Homemade vegetable stock
Best for: When you want the freshest, most flavorful option
If you’ve got vegetable scraps saved in your freezer (onion peels, carrot tops, celery ends), you can make your own stock in about an hour. The flavor will be cleaner and less salty than store-bought options.
How to substitute: Use the same ratio as regular vegetable broth—1 cup of stock for every 1 teaspoon of concentrate plus 1 cup of water. To make a concentrate-like paste, simmer your homemade stock until it reduces to about one-quarter of its original volume.
My method: I keep a gallon bag in my freezer and toss in vegetable scraps throughout the week. When it’s full, I simmer everything with water, herbs, and peppercorns for an hour, then strain.
4. Mushroom broth or powder
Best for: Adding deep, umami-rich flavor
Mushroom broth has an earthy, almost meaty depth that works incredibly well in place of vegetable concentrate. It’s especially good in gravies, risotto, and grain dishes.
How to substitute: Use 1 cup of mushroom broth for every 1 teaspoon of concentrate mixed with 1 cup of water. If using dried mushroom powder, mix 1-2 teaspoons with 1 cup of hot water.
Bonus: Mushroom powder is great to keep in your pantry because it lasts forever and adds instant umami to anything.
5. Miso paste
Best for: Asian-inspired dishes, soups, and dressings
Miso paste is fermented soybean paste with a salty, savory, slightly funky flavor. It’s not an exact match for vegetable concentrate, but it brings incredible depth to recipes.
How to substitute: Mix 1 tablespoon of miso paste with 1 cup of hot water to replace 1 teaspoon of concentrate mixed with 1 cup of water. White or yellow miso is milder, while red miso is stronger and saltier.
Note: Don’t boil miso—it loses some of its beneficial probiotics and can taste bitter. Stir it in at the end of cooking.
6. Soy sauce or tamari + water
Best for: Quick fixes and Asian dishes
This combo won’t give you the exact vegetable flavor, but it adds that savory, salty depth you’re looking for. Tamari is the gluten-free version of soy sauce and tastes nearly identical.
How to substitute: Mix 1-2 tablespoons of soy sauce with 1 cup of water. Start with less and add more to taste—soy sauce is very salty!
Best used in: Stir-fries, fried rice, noodle soups, and anywhere you want a salty, umami boost.
7. Nutritional yeast + water + seasonings
Best for: Vegan and allergy-friendly cooking
Nutritional yeast has a cheesy, nutty flavor that adds a surprising amount of depth. Mixed with water and a few seasonings, it makes a decent vegetable stock substitute.
How to substitute: Mix 2 tablespoons of nutritional yeast with 1 cup of water, plus a pinch of garlic powder, onion powder, and salt. This mimics the savory flavor of vegetable stock.
Why I like it: It’s fortified with B vitamins, so you’re sneaking in some extra nutrition.
8. Chicken or beef stock concentrate
Best for: Non-vegetarian dishes when you need something in a pinch
Obviously, this won’t work if you’re cooking for vegetarians or vegans, but if you’re just out of vegetable concentrate and need something flavorful, chicken or beef concentrate will do the job.
How to substitute: Use the same measurements as vegetable concentrate—1 teaspoon mixed with 1 cup of water.
Keep in mind: The flavor will be meatier and richer, which might change the character of your dish slightly.
9. Water + aromatics + seasonings
Best for: When you literally have nothing else
This is my true emergency backup. It’s not as flavorful as real stock, but with the right seasonings, you can get surprisingly close.
How to make it: Simmer 1 cup of water with a small piece of onion, a clove of garlic, a bay leaf, and a pinch of salt and pepper for 10-15 minutes. Strain and use.
Add extra flavor with: Soy sauce, dried herbs, tomato paste, or a splash of white wine.
How to choose the best substitute
It really depends on what you’re making. Here’s my quick guide:
- For soups and stews: Vegetable broth or bouillon cubes are your best bet—they’re easy and taste closest to the original.
- For risotto or grain dishes: Mushroom broth adds incredible depth.
- For Asian recipes: Miso paste or soy sauce + water works beautifully.
- For the freshest flavor: Make your own stock from vegetable scraps.
- In a total pinch: Water with aromatics will get you through.
Tips for the best results
- Taste as you go. Most substitutes are saltier or less salty than vegetable concentrate, so adjust your seasoning accordingly.
- Reduce for intensity. If you need a more concentrated flavor, simmer your substitute down by about half.
- Layer your flavors. Add herbs, garlic, onion powder, or a splash of soy sauce to boost the savory notes.
- Don’t skip the aromatics. If you’re using plain water or broth, sautéing some onions and garlic first will make a huge difference.
❓FAQs
You can, but your dish will lack depth and flavor. If you must use plain water, add extra seasonings, herbs, soy sauce, or miso paste to compensate.
Technically, stock is made by simmering vegetables (and sometimes bones) for a longer time, while broth is lighter and quicker. But honestly? Most people use the terms interchangeably, and for cooking purposes, they work the same way.
Yes! Make a big batch of vegetable stock, then simmer it uncovered until it reduces to about one-quarter of its original volume. It’ll be thick, dark, and super concentrated. Store it in the fridge for up to a week or freeze it in ice cube trays.
Better Than Bouillon is a paste (concentrate) that tends to have more flavor and less sodium than traditional bouillon cubes. Cubes are dry and compressed, while the paste is more versatile and dissolves easier.
Most of the time, yes. But if a recipe specifically relies on the thick, paste-like consistency of concentrate (like spreading it on roasted vegetables), you’ll want to use a thicker substitute like miso paste or reduce your broth down.
The bottom line
Running out of vegetable stock concentrate doesn’t have to derail your cooking plans. Most of the time, vegetable broth or bouillon cubes will work perfectly. If you want something more interesting, try mushroom broth for depth or miso paste for umami. And if you’ve got a little extra time, making your own stock from scraps is incredibly satisfying and tastes better than anything from a jar.
I keep vegetable broth and bouillon cubes in my pantry specifically for moments like this. But honestly? Some of my best soups have happened when I’ve had to improvise with what I had on hand. That’s the fun of cooking—you learn what works, and sometimes you discover something even better than the original plan.
Have you tried any of these vegetable stock concentrate substitutes? I’d love to hear which one worked best for you! Leave a comment below and let me know your go-to swap.
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