This homemade Vegetable Stock is made by boiling a motley of veggies like celery, carrots, onion, garlic et al in water along with olive oil. Also called bouillon or broth, this is choke-full of flavors and guarantees to take your dishes to the next level. Here is how to make it from scratch.
Jump to:
About This Recipe
Vegetable Stock is also called Bouillon or Broth, which is made by boiling different vegetables and spices in the water. It’s just so easy!
Add vegetables, spices in water, simmer and done.
Water absorbs the taste and flavor from these vegetables and used as a base to add in Soups, Curries, Stews, etc.
Always keep in mind, when making basic veg stock, you want vegetables with neutral, but savory flavors.
You can add more vegetables of your choice or can add vegetable scraps if you have any.
Believe me, this Stock or Broth is full of flavor and will definitely take your dishes to the next level.
This is easily available in the market, but anything that is homemade always gives our recipe a fresh and better taste.
Therefore, here I have a Vegan, simple, and full of flavor Veg Stock Recipe for you that will take your Soup Recipes to another level.
The best part about it, all the ingredients that go into this recipe are easily available in the market.
This Vegetable Stock is,
- Vegan
- Healthy
- Versatile
- Fresh
- Better than the store-bought ones
- A taste enhancer in recipes
Ingredients
Vegetables – Here, to make this stock, I have used Vegetables such as Celery, Carrots, Onion, Dried Mushroom, and Green Chilli. You can use more vegetables if you want but select the veggies very carefully.
Spices – To perk up the flavor in stock, I have also added Bay Leaf, Garlic, and Black Peppercorns. These spices add to the flavor and taste great when added to Soups, Curries, etc.
Olive Oil – Always use a good quality olive oil, as it enhances the taste.
Water – All these ingredients are boiled in the water, making it rich in flavor.
Step by Step Recipe
Add all the ingredients in a large pot and bring the mixture to a boil.
Once the mixture comes to a boil, reduce the heat to low. Cover and let the stock simmer for an hour.
Strain the stock and let it cool. Store in the refrigerator for up to a week and use as and when required.
Frequently Asked Questions
If you are using an Instant Pot to make the Veg Stock, then heat the required olive oil in Instant Pot on the Sauté setting.
Firstly, add the onions and cook them until they turn golden brown, it will take about 3 minutes.
Add celery, carrots, green chili, mushrooms, garlic and cook until onions and mushrooms start to release some water and vegetables are cooked properly.
Stir in bay leaves, and peppercorns, then pour the required water.
Lock the lid and cook it on high pressure for 15 minutes, then release pressure naturally.
Once it is ready, strain the stock using a fine-mesh sieve, discard solids and add it in a bowl. Let it cool down before you store it.
Well, Vegetable Broth and Vegetable Stock are the same, they are made by boiling vegetables in water and strained.
These two terms are slightly different if you are making a Non-Veg Stock.
If you are adding only vegetables and boneless breast, it is called as Broth, but if you add bones too, it is called as stock.
Onions, Carrots, Celery, Leeks, Parsnips, Fresh Thyme, Fresh Parsley, and Mushrooms give the best stock recipe, but you can add any vegetable of your choice.
I have used dried mushrooms in this recipe as they give a very earthy taste to the stock.
But you can choose to skip them and use fresh mushrooms if dried ones are not available.
Just make sure you avoid the vegetables mentioned below to not use in stock so that your stock doesn’t taste bitter or turn very dark in color.
Making a Veg Stock is a great way to use up the vegetable scraps which are left behind after making or everyday meals.
You can save those Carrot Peels, Potato Skins, and Celery Tops and add them while making your stock.
These ingredients also provide a fantastic flavor in the stock.
If you are making veggie stock, avoid adding vegetables such as Tomatoes, Beetroot, Cabbage, Potatoes, Turnips, Zucchini, Asparagus, Kale, Brussels Sprouts etc.
Starchy Vegetables such as Potato and Turnips will make your stock gummy.
Tomatoes make it too pulpy, Zucchini, Kale, Brussels Sprouts, Cabbage can make it taste bitter, and Beetroot turns your stock red.
You can keep on adding the scraps from your everyday cooking and store it in a bag in the freezer. Once you have collected enough, make this stock and store.
Yes, you can. Fresh herbs such as thyme, parsley, and rosemary adds a great flavour to the stock.
Usage Ideas
You can use this stock as a base to make Soups, Curries/Gravies, Stews, Cream Based Sauces, Cooked Grains, and Legumes, etc.
I like to use it to make Cilantro Lime Rice, Brown Stew Chicken, and Tom Kha.
Storing Suggestions
It can be stored in the fridge in an airtight container and it stays good for about a week, best for 3 to 4 days.
If you want to further extend the shelf life of this stock, then you can freeze it an airtight container or freezer bags.
One great way to store in Freezer bags is by making cubes out of the stock using an Ice Tray.
Once the stock cubes freeze properly, pack them in freezer bags.
You might also like
Recipe Card
Vegetable Stock Recipe
Ingredients
- 3 litres Water
- 2 tbsp Olive oil
- 2 Bay leaf
- 8-10 Black peppercorns
- 1 Celery Step (Chopped)
- 1/2 cup Carrots (Chopped)
- 2 Onion (Cut into big chunks with skin on)
- 100 g Dried Mushrooms (Use fresh if dried are not available)
- 2 Green chilli
- 5-6 cloves Garlic (Crushed)
Instructions
- Add all the ingredients in a large pot and bring the mixture to a boil.
- Once the mixture comes to a boil, reduce the heat to low. Cover and let the stock simmer for an hour.
- Strain the stock and let it cool.
- Store in refrigerator for up to a week and use as and when required
Did you make this recipe? Let me know!