Vegan recipes for a kinder lifestyle

Vegetable Stock

Homemade Vegetable Stock is a culinary staple that’s always good to have on hand. It can be used fresh, or frozen for later use in soups, stews, or gravies. Versatile, flavourful and a great way to use up vegetable scraps.

Vegetable stock 1

I’m someone who loves and makes alot of soups. I don’t like to cook everyday so making a big batch of soup, and then portioning and freezing it, saves me alot of time and effort. I also love that soup can be a nutritious, filling and delicous meal, and is very ecomonical as well.

The secret to any great homemade soup is having a great stock as a base. Vegetable stock add flavour and depth to a soup, and it’s also great in stews and as a gravy base. It’s very useful, so I try to have a few mason jars in my freezer at all time. Making your own stock is also a great low waste way to reduce food wastage.

Vegetable stock 2

Making Vegetable Stock

Making vegetable stock is super easy. You don’t even have to prep the veggies! Just wash, peel and roughly chop them and combine in a stock pot with seasoning, herbs and lemon juice.

Image 2

Next, to the pot, add water and bring to a boil. Once boiling, reduce heat to a simmer and let cook for one hour. Be sure to keep an eye on it so it doesn’t boil over, and stir it every once in a while to keep the vegetables from sticking to the bottom on the pot.

Image 3

After the stock is done, remove from heat and pour it through a sieve. You can then do what you like with the vegtables. I usually throw out the onion and garlic, and purred and portion the rest and use it to thicken sauces and stews. You can also just eat them. They taste just like a vegetable stew. Yum!

Image 4

Store the stock in preferably freezer safe glass jars, such as mason jars. This recipe makes about 6 cups of stock.

This vegetable stock has a rich savoury taste with heavy onion and garlic accents. If you are allium sensitive, or on a FODMAP diet you can make it without. Just replace them with a quarter of a cabbage roughly chopped. It still taste great. Enjoy!

Vegetable stock 3

More Vegan Staples

There are vegan version of all the baking and pantry staples you need and love. Here are some more easy to follow recipes to make and use in your cooking and everyday life:

Vegan Butter

Vegan Mayonnaise

Vegan Parmesan

Stevia Seasoning

A vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una

Vegetable Stock

Course: Soup
Cuisine: classic
Keyword: baked beans, soup, stock
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 Cups
Author: unarosevegan
Print Recipe

Ingredients

  • 1 medium onion halved
  • 4 medium carrots roughly chopped
  • 3 medium celery stalks roughly chopped
  • 1/4 large rutabega cubed
  • 2 large potatoes cubed
  • 1 garlic head outer leaves removed and cut in half horizontally
  • 1 teaspoon Italian seasoning
  • 3 bay leaves
  • 1 tablespoon salt-free seasoning Homemade or commercially bought
  • 1 lemon juiced
  • 12 cups filtered water

Instructions

  • Wash and prepare the vegetables. Peel and chop the carrots and onion, and chop the celery. Cube the potatoes, rutebega and cut the garlic head in half horizontally.
  • Juice the lemon and set aside.
  • Place all the vegetables with the garlic, onion, salt-free seasoning, lemon juice and Italian seasoning into a large stock pot. Add the water.
  • Heat stove to high and let stock come to a boil, stirring often. Once boiling, reduce heat to a simmer (low to medium low) and cover.
  • Let simmer, stirring occasionally for 1 hour.
  • Once done, strain to remove veggies. Discard the bay leaves, onion and garlic. Discard or set aside vegetables (see notes). Let cool before pouring into freezer proof jars.
  • If using, refrigerate until use. If freezing let cool completely in the fridge for at least 4 hours or overnight before freezing. Leave 1-1/2 inch on top of each jar to allow for expansion.

Notes

The cooked vegetables can be purreed, portioned and frozen to add to sauces or stews as a thickener. They can also eaten as a stew.
If you have an onion and/or garlic allergy or are on a low FODMAP diet, you can omit the onion and garlic and substitute them with 1/3 of a cabbge, roughly chopped. It will still taste great and will be a bit sweeter.