Learn how to make the best meaty vegan vegetable stock that will easily replace beef or chicken stock. Never buy store bought stock again!
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
gallon
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Ingredients
- 2 each red onion quartered
- 1 each leek quartered and washed thoroughly
- 2 cups crimini mushrooms
- 2 each large carrots thirded
- 1 head celery washed, broken up, and thirded
- 8 each roma tomatoes
- 1/2 cup garlic cloves peeled
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon whole black pepper corns or grains of paradise
- 1 gallon cold water
- several sprigs fresh thyme
- several sprigs fresh parsley
- 2 each bay leaves fresh or dry
Ingredients
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Instructions
- Put the onions, leek, mushrooms, carrots, celery and roma tomatos on a baking sheet, coat with olive oil and put in 350 degree oven for 30 minutes, flipping half way.
- Put the roasted vegetables, any juices, and remainder ingredients in a stock pot and bring to a boil, turn heat down until it is a simmer and gently simmer for 30 minutes.
- Drain ingredients in fine mesh strainer or china cap, or strainer lined with cheesecloth. Refrigerate or freeze.