By default, vegetables steeped in water and cooked out low and slow for a few hours will leave a pretty bland tasting liquid (stock/broth). And that’s something we want to avoid at all costs! So, let’s learn how to make vegetable stock properly!
So, if you want a simple veggie base for your dish that provides heaps of flavour and plenty of nutritional benefits, my advice is to roast those vegetables first and get the most out of them.
This breaks down their inherent starches into sugars, which then caramelises them for depth of flavour, colour and nutrient release. Then, add in some aromatics, wine and water and you have yourself a vegetable stock with fantastic depth of flavour to suit any dish.
By learning how to create a vegetable stock that packs a powerful flavour and nutrient punch, you take the taste of a range of dishes up a notch or two! Plus, you can separate the final product out into portions and store it in the freezer for between 3-6 months!
So, put all the work in prepping your vegetable stock now, and you’ll be covered with delicious, tasty stock-based dishes for months to come.
What is Vegetable Stock?
Our vegetable stock is entirely vegan and, rather than simply boiling the vegetables and being left with a bland, weak stock, we’ve added in the extra step of roasting for unmatchable flavour.
You can use this vegetable stock in a range of dishes, to bring further flavour and intensity to a risotto, add more depth to a pasta, or simply elevate your soups.
Of course, we’re all about combining flavour with nutritional value, so by roasting these veggies rather than just boiling them, it not only creates a taste sensation, it brings out the nutritional value of these dishes, so you’re getting the benefits of each veggie included.
So, chuck out those dusty stock cubes, because we have something that tastes better and does more good to your body.
Find out how to make a vegetable stock with this super simple recipe today!
Easy Vegetable Stock Recipe Ingredients
- 2 large carrots
- 2 large parsnips
- 1 large onions / Leek
- 3 sticks of celery
- Large Head of fennel
- 3-4 Portobello Mushrooms
Aromatics
- 4-6 peppercorns
- 2-3 cloves garlic
- 2-3 bay leaves
- Hardy Herb stalks – thyme, rosemary, oregano, tarragon.
- 25g tomato puree
- 250ml wine
- 4 litres of water.
Recipe Instructions:
- In a medium to hot oven, dry roast the rough chopped root vegetables until deep golden brown, turning frequently to get an even distribution (not burnt).
- Add the tomato puree and continue to roast for a further 4-5 minutes.
- Remove from the oven, place the roasting tray over a low heat and add the wine, stirring to the edges with a thermal spoon to deglaze any juices that have caramelised, dissolving them for extra flavour.
- From there, add the aromatics and water to cover the roasted vegetables.
- To cook the stock out, return the roasting tray to the oven covered with tin foil for 6-8 hours and cook on a low heat. This will extract all the flavours and nutrients to give you an amazing stock.
- Once you’ve finished cooking lift out the vegetables with a spider, or slotted spoon, discarding them, then pass the warm liquid through a fine sieve to remove any remaining small bits of vegetable or herb.
- Once the stock has cooled enough, place in your fridge overnight if you’re looking to cook with it the next day, or separate it out into individual portions and it will freeze for 3 – 6 months!
Vegetable Stock in Recipes
If you’re a fan of a deep, rich gravy (and who isn’t?!) then this is the perfect way to boost the flavour and impress when you have friends over for a roast!
Simply add this stock to a vegan or vegetarian gravy thickening powder instead of water and you’re on track for the best gravy ever!
Or, perhaps you’re making a soup, say leek and potato or Creme Dubarry, then use this stock rather than water to bring in an extra flavour punch, and deliver on increased nutritional value too.
You can also use it to add depth to a range of veggie and vegan dishes, like a vegetable lasagne or moussaka, then this stock is going to boost your meal.
Perhaps most importantly, in making risotto the stock is essential to creating flavour in the rice. So, don’t be afraid to use your new vegetable stock to transform and uplift the taste of this hearty rice dish.
If you want to take this easy vegetable stock up a notch, why not check out our Roast Root Vegetable Brilliant Base? It provides even more depth compared to this simple starter veggie stock, so you can ensure all your veggie and vegan dishes are bursting with flavour.