Vegetable Stock

Vegetable Stock

Have you ever tried homemade vegetable stock? It’s delicious! It’s simple to prepare and you can leave the stock to simmer while you prepare the rest of the meal.

One secret to vegan French cooking is to keep a rich stock on-hand to use for sauces and soups. I’ve adapted an old French recipe so you’ll have rich homemade veggie stock for your favorite dishes.

You can make a batch on the weekend and store in the fridge for several days until you need it.

Chef’s Note: Makes one quart; double the recipe for ½ gallon.

From The Gold Cookbook by Louis P. De Gouy
Publisher:  Greenberg, NY: Fifth Ed., 1950

*Recipe has been modified.

If you don’t have time to make your own stock and you need it quickly, these are the vegan bouillon cubes I use to make gravy and soups.

Did you enjoy this recipe for homemade vegetable stock? For more easy vegan recipes, visit the entire Yummy Plants vegan recipe collection. There are gluten-free vegan recipes too! 

Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan. To learn about packaged vegan foods you can find online or in most stores, visit the Food Reviews section.

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Vegetable Stock

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 1 quart
Shared by: Louis P. De Gouy

Ingredients

  • ¼ cup olive oil
  • 1 onion sliced
  • 2 carrots sliced
  • ½ white turnip sliced
  • 2 stalks of celery chopped
  • 1 to mato peeled and quartered
  • 1 large bay leaf
  • 1 sprig of thyme
  • 4 sprigs of fresh parsley
  • 4 whole peppercorns bruised
  • 1 whole clove
  • ¼ teaspoon salt
  • 2 Rapunzel bullion cubes Regular with Sea Salt Flavor
  • 4 cups of water
  • *Optional: we like to add fresh rosemary and basil too when available.

Instructions

  • Heat the olive oil in a medium saucepan. Add onion, carrots, turnip, and celery. Cover the saucepan and cook the vegetables on a low heat for 25 minutes. Stir frequently.
  • When the vegetables are cooked, add tomato, bay leaf, thyme, parsley, peppercorns, clove, salt, bullion, and water to the saucepan. Cover the pan and allow the mixture to simmer for 1 hour.
  • At the end of the hour, taste the stock. Add another bullion cube if needed, stir the stock, and continue cooking for another 10 minutes. When the stock is done, pour the mixture through a fine strainer into a bowl.
  • The vegetable stock can be used immediately or cooled and stored in the refrigerator. It will stay fresh for several days if kept in glass jars.

Hope you enjoy this easy vegan recipe!

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