If you have a plastic table top food dehydrator you can make your own dried vegetables. These can add a lot of flavor to the foods you cook as well as nutrition. If you can find them at the store it may be worth just purchasing them in volume. Otherwise it will require a lot of blanching, and chopping into coarse size pieces to dehydrate.
To a 10 to 15 oz can a tsp of these will be adequate. You may want to throw in a chip of butter, some black pepper, and a beef or chicken bouillon cube. If you want a rice pilaf this will flavor and add color.
My own concoction follows:
It starts with Carrots, Celery, Cabbage, Onion (which I can buy cheaper than I can process and dry them), Sweet red & green Bell Pepper, Tomato, and finally Leeks.
So I started my first batch with 1 Tb Carrots, 2 1/2 tsp Celery, 2 tsp Cabbage & Onion, 1 3/4 Bell Pepper, 1 1/2 Tomato, and 1 tsp Leeks.
I use about a teaspoon of this stuff when cooking canned corn, green or black eyed peas, hominy, along with some beef stock or part of a cube of bouillon (salty stuff so I don’t add extra salt). It could be used in other dishes such as tomato gravy or dumplings as a flavor enhancer.
After your veggies are dried well you can run them thru a food processor to get them from chips to smaller pieces. In that form it seems more appetizing to those consuming the food you cooked.
Speaking for myself, I enjoy cooking with herbs, spices, rubs and seasonings and sauces. I learned much of my cooking skills early from my Grand Mother and Great Aunt (her sister) who were of French origin.
For more info:
Making Vegetable Flakes