Basic Vegan Stock

There is a time and place for home-made stock, particularly if you cannot find a prepared stock with a blend of vegetables that suits your tastes and needs. Making stocks is not difficult, but you must plan ahead to be successful. Save leftover vegetable trimmings from cooking. They can be frozen until needed. Only save and use trimmings that are fresh and edible. Since there isn’t always time to make a stock for a single recipe, and stocks can be safely frozen without losing their flavor, storing a supply of prepared stocks in the freezer can keep you ahead of the game.

Here is a very basic recipe that can be modified easily by omitting salt or adding a favorite vegetable or herb.  

  • 1 tablespoon canola oil
  • 1 large onion, sliced, or 2 cups sliced leeks
  • 2 carrots, diced
  • 2 celery stalks with leaves, chopped
  •  3-4 mushrooms
  •  2-4 cloves garlic, peeled, chopped
  •  ½ cup fresh parsley
  •  2 thyme sprigs (optional)
  •  1 bay leaf
  •  ½ teaspoon peppercorns
  •  2 quarts water
  •  1 teaspoon salt, to taste

Heat large soup pot to medium-high and add oil. Toss onion or leeks, carrots, celery, mushrooms, herbs, peppercorns, and any trimmings you have in hot oil for a few minutes. Add salt and water. Bring to boil then lower heat to simmer. Cook uncovered for 35- 45 minutes. Strain out vegetables and then let stock cool or use right away.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.