“This is a stock I created by trial and error. I worked to produce a tasty and rich stock from vegetables, only. I use organic vegetables whenever possible or the freshest vegetables I can afford. This vegan stock is a little time consuming but worth the effort. This recipe yields 4 L of Vegan Stock. Half I freeze, and the remaining stock I put into jars and place in the refrigerator.” - Theresa
SERVES: 4 L
PREP TIME: 30 to 40 minutes
COOKING TIME: 2 to 3+ hours
2 medium onions, chopped
4 to 6 stalks of celery, chopped
3 to 4 carrots, chopped
1 tablespoon (15 mL) of olive & coconut oil
1-L low sodium vegetable stock
1 head of garlic, peeled and crushed
1 bay leaf
1/4 teaspoon (1 mL) red pepper flakes
1/4 teaspoon (1 mL) black peppercorns
1 inch (2.5 cm) piece of peeled ginger
1 bunch of parsley
3 or 4 sprigs of thyme
8 to 10 cups (2 to 2.5) of boiled water
1 white portion of leek
6 to 8 dark green portions of leek
Centre stalks of kale, collard greens, swiss chard
4 to 6 mushrooms
2 tablespoons (30mL) organic lite tamari sauce
1/4 teaspoon (1 mL) organic jalapeño hot sauce
1 to 2 teaspoons (5 to 10mL) of salt
1. Take onions, celery and carrots and chop finely in a food processor.
2. Take large stock pot and heat olive and coconut oil. Add chopped onions, celery and carrots. Cook for 10 to 15 minutes. Near the end of the 15 minute cooking time add a cup of vegetable stock and bring to a boil. Reduce heat and add crushed garlic. Add 1 L vegetable stock packaged or reserved.
3. Add bay leaf, red pepper flakes, pepper pods and ginger. Take parsley, thyme and tie with string and add to pot. Add 8 cups (2 L) of boiled water and the remaining vegetables. Add tamari sauce, hot sauce and salt. Bring to a boil and then reduce heat to low.
4. Continue to cook for 2 to 3 hours. When finished let stock rest for 60 minutes. Then strain vegan stock through a fine sieve, pressing any vegetables to draw out any remaining stock. Let stock cool and then place in glass jars and freezer containers.
1. Cut the dark green stalks from the ends of leeks and retain the centre stalks of greens (kale, collard greens etc.) and place in freezer bags. These stalks add additional flavour to this stock recipe.