Add to the stock the vegetable seasoning, bay leaf, thyme and parsley. Simmer for 2-3 hours. Strain. Soften gelatin in the cold water for 5 minutes. Add the gelatin to the hot stock and stir to dissolve. Add more vegetable seasoning if needed.
Pour into a square dish and chill until firm. Cut into small inch-size cubes. Place in a sealed container and store in the refrigerator. One cube is used for each cup of broth desired in a recipe.