1/2cupchopped fresh herbsI used thyme, marjoram and parsley. If using dried herbs, reduce amount to 1-2 tablespoons.
1teaspooncelery seedground or whole
2tablespoonsmushroom powderjust grind a few dried mushrooms of choice, optional
1/2red bell peppercan use any color you like
2ouncessun-dried tomatoespreserved in oil or re-hydrated
1/4-1/2cupnutritional yeastI used 1/4 cup
Add onions, carrots, celery, garlic, celery root, chiles and peppercorns to a dry pot or skillet. Cook, covered, over low heat, for about 10 minutes or until slightly browned, stirring occasionally. You don't want anything to burn. Turn up the heat a little and add a tablespoon or two of water (more, if needed) and continue to cook, covered, until vegetables are somewhat soft, but not mushy - 2-3 minutes. Don't let vegetables burn or dry out.If using an Instant Pot, add 1/2 cup water along with vegetables, cook on manual for 8 minutes with natural release. Let cool slightly.
Transfer cooked vegetables to a food processor or blender (I used a blender) and add the remaining ingredients and blend until smooth. You may need to add a small amount of water to get things moving. Do not add too much. You want it to be a paste.
Store some (the amount you think you will use) in a clean jar for use in the next week or so (keep refrigerated). Freeze the remainder in ice cube trays. Once frozen transfer the cubes to a freezer bag or container. They should keep frozen for up to 3-4 months.