Vegan Tomato Stock

Great for using in soups or sauces.

  • 1 tablespoon oil or ½ cup of vegetable broth
  • 1 onion, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  •  2 carrots, peeled, roughly chopped
  •  4-6 mushrooms, cremini or white
  •  1 jalapeño, halved, seeds removed
  •  1 bunch scallions, all parts, chopped
  •  4 cloves garlic, peeled, smashed
  •  2 tablespoons tomato paste
  •  ½ teaspoon of Mexican oregano
  •  ½ teaspoon of dried thyme
  •  ½ cup of fresh parsley, chopped
  •  1 teaspoons of salt
  •  ½ teaspoons of peppercorns
  •  2 quarts of water

Heat oil in large soup pot over medium- high heat. Add oil or vegetable broth then add onions, celery, carrots, mushrooms and jalapeño. Cook until onions are golden brown, about 6 minutes. Then add scallions, garlic, tomato paste and remaining ingredients with the water. Bring to boil. Reduce heat and simmer, partially covered for 1 hour. Strain out vegetables.  Set aside for later use or refrigerate or freeze for another time.


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



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

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.