Learn how to make the best meaty vegan vegetable stock that will easily replace beef or chicken stock. Never buy store bought stock again!
Meaty vegetable stock
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.
Recipes, hints, tips, and tricks.