Any suggestions for a vegan/vegetarian homemade stock? We usually use Swanson Vegetable Broth, which is pretty good and adds a nice gentle flavor to anything.
For something neutral or gentle I think root vegetables including their leafy heads, wine or vinegar and a lot of fresh herbs work well. Think whole celery, carrots or radishes with the tops, parsnips, a mix of green and yellow onions, an entire bunch of parsley including the stems. Fennel or oyster mushrooms would also give it a bit more depth without heading all the way into meaty mushroom stock. Then just simmer for an hour or more and strain.
No problem, that was a trick I learned in Ukraine. If you look at that recipe there is about 4 pounds of stock ingredients to 6 cups of water, so if you shoot for a similar ratio you should end up with something fresh and flavorful.
Anytime I chop vegetables(carrots, celery, onions, potatoes etc.) I throw the cut-off parts into a gallon ziplock bag which I keep in the freezer. When the bag is full I throw it all in a crock pot, cover with water and cook on low overnight. In the morning I have a rich vegetarian stock which I then put in 2 cup freezer containers… thus I always have ready to go, homemade vegetarian stock.
Any suggestions for a vegan/vegetarian homemade stock? We usually use Swanson Vegetable Broth, which is pretty good and adds a nice gentle flavor to anything.
For something neutral or gentle I think root vegetables including their leafy heads, wine or vinegar and a lot of fresh herbs work well. Think whole celery, carrots or radishes with the tops, parsnips, a mix of green and yellow onions, an entire bunch of parsley including the stems. Fennel or oyster mushrooms would also give it a bit more depth without heading all the way into meaty mushroom stock. Then just simmer for an hour or more and strain.
Wow! I never thought to use the leafy heads of vegetables! Will definitely give it a try! Thank you so much!!
No problem, that was a trick I learned in Ukraine. If you look at that recipe there is about 4 pounds of stock ingredients to 6 cups of water, so if you shoot for a similar ratio you should end up with something fresh and flavorful.
Anytime I chop vegetables(carrots, celery, onions, potatoes etc.) I throw the cut-off parts into a gallon ziplock bag which I keep in the freezer. When the bag is full I throw it all in a crock pot, cover with water and cook on low overnight. In the morning I have a rich vegetarian stock which I then put in 2 cup freezer containers… thus I always have ready to go, homemade vegetarian stock.
Thank you so much for the tip!
I love the new “dinner conjurer” section!
🙌 Send in a request to get your recommendation Bailey!
I absolutely will :) Heads up - my partner knows and cooks Korean food regularly. Meanwhile I love California health. where doth the two meet!?!?
My thinking cap is already on…