Vegetable Stock – Simple Vegan Blog

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Vegetable stock, flavorful, low in fat, and oil-free. It’s a simple recipe and very easy to prepare! To make it you only need 9 affordable ingredients.

Photo of a glass jar of vegetable stock

I’d always wanted to find a healthy vegetable stock that wasn’t actually made with oil. It wasn’t easy, because most of the store-bought versions usually contain lots of additives and preservatives, and the ones that don’t are really expensive.

That’s why I decided to prepare my own oil-free vegetable stock at home, and it turned out amazingly good! It’s so flavorful but light at the same time, and it freezes really well!

Besides, to make it you can use any vegetable, fresh or dried herbs, or spices you want to. I normally use what’s in season or what I have on hand, but any veggies will do, though.

Vegetable stock, an oil-free and super easy-to-prepare recipe. You just need to add all the ingredients to a large pot, bring to a boil, and then simmer for at least 30 minutes. To make it you only need 9 ingredients!

How to make vegetable stock – Step by step

Step-by-step photos of how to make vegetable stock
  • Peel and chop the veggies (photo 1) and add them to a large pot with all the remaining ingredients (photo 2).
  • Bring to a boil, cover, and simmer for as long as you want (photo 3).
  • Strain (photo 4) and discard the veggies and the bay leaves.
  • Let it cool.

Pro tips

  • Feel free to use any veggies, herbs, or spices you have on hand.
  • Add more or less salt depending on the amount of sodium you want your stock to contain.
  • You need to cook it for at least 30 minutes. The longer you cook it, the more flavorful it will be, though.
  • The stock can also be made with kitchen scraps; that way it will be even more affordable.
Side shot of a glass jar of vegetable stock

How long will this vegetable stock keep?

Remember to keep it in a sealed container in the fridge and it will last for up to 1 week in good condition.

Can I freeze this vegetable stock?

Yes, you can. It’s actually a perfect recipe for freezing, so feel free to make big batches of it so you have it ready the next time you need it! To freeze it just let it cool completely, put it in a sealed container, and keep it in the freezer.

To thaw, transfer it to the fridge one or two days before you use it. You can reheat it in the microwave or in a saucepan over medium heat. The stock will last for up to 3 months in the freezer.

What can I do with the leftover veggies?

As I don’t like to waste food, I usually blend the leftover veggies with some stock, water, or plant milk, and add some spices to make a creamy soup. I also incorporate some other fresh veggies to make it even more delicious.

What to use this vegetable stock for

There’s plenty of different recipes you can use this vegetable stock for. I usually add it to some of my soups, such as vegetable soup or cabbage soup, but sometimes I simply use it to replace the oil on recipes like vegan Shepherd’s pie and others.

Looking for more how-to recipes?

Close-up photo of a glass jar of vegetable stock

Did you make this vegetable stock recipe?

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Square photo of a glass jar of vegetable stock

Vegetable Stock



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    2 hours


  • Total:

    2 hours 10 mins

  • 4 1x

  • How to

  • American

  • Vegan


Servings 4 1x


Scale


Tap or hover over number to scale servings

Vegetable stock, flavorful, low in fat, and oil-free. It’s a simple recipe and very easy to prepare! To make it you only need 9 affordable ingredients.

Ingredients

  • 4 cloves of garlic
  • 4 mushrooms
  • 2 carrots
  • 1 onion
  • 1 leek
  • 2 bay leaves
  • 6 cups water (1.5 l)
  • 1/21 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

  1. Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
  2. Bring to a boil, cover, and simmer for as long as you want (for at least 30 minutes). I usually cook the stock for about 2 hours.
  3. Strain and discard the veggies and the bay leaves.
  4. Let it cool.
  5. Use it in recipes like vegetable soup or cabbage soup, os use it as an oil replacement for dishes like vegan Shepherd’s pie and others.
  6. Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.

Notes

  • Feel free to use any veggies, herbs, or spices you have on hand.
  • Add more or less salt depending on the amount of sodium you want your stock to contain.
  • You need to cook it for at least 30 minutes. The longer you cook it, the more flavorful it will be, though.
  • The stock can also be made with kitchen scraps; that way it will be even more affordable.

Nutrition

  • Serving Size: 1 cup (250 ml)
  • Calories: 15
  • Sugar: 2 g
  • Sodium: 570 mg
  • Carbohydrates: 3 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in October of 2017, but was republished with new photos, step by step instructions, and tips in October of 2020.



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