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Vegan Homemade Vegetable Stock Recipe

This is surprisingly easy to make. Replace the water in your recipes to give all your savoury cooking an unbeatable flavour. Adjust the amount of salt if you are watching your salt intake, or leave it out altogether for salt free stock.

Posted by: Ann Smyth
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

15

Courses etc.

Main Courses

You will need

IngredientAdd
2 tbsp extra virgin olive oil More products
2 onions, quartered, unpeeled More products
3 garlic cloves, unpeeled More products
2 carrots, chopped More products
2 leeks, chopped

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1 fennel bulb, chopped More products
1 celery stick, chopped More products
10-20 flat-leaf parsley stems

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4 bay leaves More products
5 black peppercorns OR More products
5 white peppercorns
2 tsp sea salt (optional - leave out for salt free stock) More products
4 litres (7pints/16 cups) water

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Makes about 3.5 litres (6 pints/15 cups)
  • Heat the oil in a stockpot on a medium heat.
  • Add the onions, garlic, carrots, leeks, fennel and celery.
  • Saute for 5 minutes until the veg are lightly browned and soft.
  • Add the parsley, bay leaves, pepper, salt and 4 litres (7 pints/16 cups) of water.
  • Bring to a boil, then lower the heat to very low, cover and gently simmer for about 1 hour or longer if you have the time.
  • Taste and adjust seasoning if necessary.  Leave out the salt for salt free stock.
  • Strain the stock and leave to cool, stirring occasionally.
  • Measure out 250 ml (8 1/2 fl oz /1 cup) portions and keep in containers in the freezer for up to 6 months.
  • Keeps in the fridge for 1 week.

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