The very first thing any culinary student learns is how to make stock. It is a fundamental ingredient in so many things, from sauces to soups and beyond. Store bought does not even come close to how good homemade stock is, and many brands are basically watered down. No thanks. I almost always keep four quarts of homemade stock in the freezer so I never have to rely on store bought. I guarantee that once you try it, there will be no going back.
Vegetable stock is the easiest kind of stock to make because of how quick it cooks. Unlike beef or chicken, it cooks in under one hour! You are left with delicious homemade stock that doesn’t have weird additives or fake flavors.
Key Ingredients & Substitutions:
- Any Non Starchy Vegetable – Below you will see the vegetables I use for my veggie stock. However, you can use any non starchy vegetable for this! If you have a bunch in your fridge, use them! That is why I love vegetable stock, it is very flexible with what you can use.
- Ginger & Garlic – I like to use these for added flavor. Omit or use other aromatics like lemongrass for an Asian twist.
- Peppercorns, Bay Leaves, Thyme – These are other herbs and aromatics used for stock. Omit if you dislike.
- Tamari – This adds a rich color and umami. You can also use soy sauce here or omit.
Vegetable Stock
Prep Time: 15 minutes
Cook Time: 1 Hour 45 minutes
Total Time: 1 Hour 45 minutes
Serves: 2 quarts
Ingredients:
- 1 onion, chopped
- 1 leek, chopped
- 8 oz mushrooms
- 2 celery ribs, chopped
- 3 carrots, chopped
- 2 tomatoes, halved
- 1 head garlic, halved
- 1 inch piece ginger, halved
- 3 Tbsp olive oil
- 2 tsp peppercorns
- 2 bay leaves
- 4 sprigs thyme
- 2 Tbsp tamari
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
On a parchment lined sheet tray add the onion, leek, mushrooms, celery, carrots, garlic and ginger. Coat in olive oil. Transfer to the oven and roast for 30-45 minutes, or until they are golden brown.
STEP 3.
Add the roasted vegetables to a pot, along with the peppercorns, bay leaves, thyme and tamari. Cover with 2 quarts of water and place stovetop.
STEP 4.
Turn on the stove and bring up the liquid to a low simmer. Top the pot with the lid and simmer for 45 minutes.
STEP 5.
After 45 minutes turn off the heat. Pass the liquid through a fine mesh strainer over a bowl and discard the vegetables.
STEP 6.
Store in the fridge for up the five days, or freeze.
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