Description
This vegan vegetable stock is simple, versatile, and built from frozen scraps or fresh vegetables you need to use up. A slow simmer pulls out deep, clean flavor and leaves you with a golden base for soups, sauces, and stews—or the perfect starting point for turning into broth.
Ingredients
About 6 cups mixed vegetables (fresh or frozen scraps), ideally:
- 1-2 cups chopped onion (include ends and skins) or leek ends
- 1 cup chopped celery ribs and leaves
- 1 cup chopped carrots
- 1 cup mushroom stems or caps
- 1 small handful parsley or thyme stems or sprigs
- 2 unpeeled garlic cloves, smashed lightly to release flavor (if using kombu, skip garlic—it can add sharpness)
- 8–10 whole black peppercorns
- 2 bay leaves
- 8 cups cold water, or enough to cover the vegetables by 1-2 inches
Optional, salt-free umami boosters (choose 1–2):
- 1–2 dried shiitake mushrooms
- 1 teaspoon tomato paste
- 1 small strip kombu (remove after 20 minutes)
Instructions
- Load the pot. Rinse vegetable scraps to remove any grit. Add the vegetables, peppercorns, bay leaves, and any optional umami boosters to a large 4–6 quart pot. Pour in the water so it covers the vegetables by 1–2 inches.
- Simmer gently. Bring to a boil over medium heat, then lower to the barest simmer. Skim off any foam. Partially cover and cook for 45–60 minutes, until the vegetables look pale and spent and the stock tastes rich, not bitter.
- Strain. Pour through a fine-mesh sieve. Press gently on the solids to extract more liquid without forcing sediment through.
- Cool fast, store smart. Pour the stock into smaller containers to cool evenly. Once it drops below room temperature, refrigerate uncovered until fully cold, then seal it tight. Store up to 7 days in the fridge or 3 months in the freezer.
Notes
- Keep it unsalted. Salt limits flavor extraction and flexibility. Always season later in the dish or when turning your stock into broth.
- Avoid strong brassicas. Skip broccoli, cabbage, kale, radish, turnip, and cauliflower—long simmering brings out sulfur notes. Beets also tint the stock red, so use them only if color isn’t a concern.
- Best mix. Use mostly frozen vegetable scraps for depth and a handful of fresh aromatics (onion, leek, herbs) for brightness. Freezing ruptures cell walls, helping flavor compounds extract faster and cleaner.
- For richer flavor, brown first. To build a darker, toastier stock, sauté the vegetables in a little oil for 5–7 minutes until golden, or roast them at 425°F (220°C) for about 20 minutes. Then add water and simmer for 30–40 minutes for a darker, toastier stock.
- Slow cooker variation. Add all ingredients plus 8 cups water to a slow cooker. Cook on Low for 4–6 hours, then strain.
- Yield reality. Eight cups of water typically reduces to about 5–6 cups of finished stock after evaporation and absorption.
- Cold water in, gentle heat out. Start with cold water and bring it to a low simmer gradually. This slow rise in temperature pulls out clean, balanced flavor and prevents bitterness or cloudy stock.
- Turn stock into broth. Season one quart (4 cups) of stock with ¾–1 teaspoon kosher salt or 1–2 teaspoons soy sauce, plus a splash of lemon juice or rice vinegar. Simmer for 5 minutes, taste, and adjust before serving.
- Mushrooms are magic. Even a single dried shiitake can double the flavor and umami without adding salt.
- Label and store. Use straight-sided, freezer-safe jars with at least ½ inch of headspace to prevent cracking. Label lids clearly as “stock” or “broth” with the date—future you will thank you.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmered
- Cuisine: Global