Better Vegetable Stock
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 10 mins
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Servings
12
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Calories
34 kcal
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Course
Soup
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Cuisine
Vegetarian
Better Vegetable Stock
Description
Better Vegetable Stock begins by chopping onions, carrots, and celery into even chunks and sweating them in olive oil over medium heat until they start to brown. Browning these vegetables develops deeper flavor than simple boiling. After adding parsley, black peppercorns, nutritional yeast, and a gallon of cold water, it is brought to a boil and then simmered partially covered for 60 to 90 minutes. This extraction yields a flavorful, aromatic stock.
Straining removes the solids, leaving a clear broth that can be lightly salted to taste. The inclusion of nutritional yeast adds a subtle umami boost that enriches the final stock. The recipe notes indicate that exact vegetable weights can vary and leftover vegetable scraps can be saved for future stock batches. The stock can be portioned and frozen for later use.
This vegetable stock provides a foundational liquid for soups, stews, risottos, and sauces where a vegetarian base is desired. It offers a richer, more complex flavor due to the caramelized vegetables and nutritional yeast addition.
Ingredients
- 1 lb. onion approx. 2 onions
- 1/2 lb. carrot approx. 2-3 carrots
- 1/2 lb. celery approx. 3-4 stalks
- 1/2 parsley bunch
- 1 teaspoon black peppercorns
- 3 tablespoons nutritional yeast
- 1 gallon water cold
- olive oil
- 1/2 teaspoon salt optional, plus more to taste
Instructions
- Chop up the onions, carrots and celery into evenly sized chunks. Give 'em a good sweat over medium heat in some oil. Cook for 10-15 minutes or until they are browning. You can optionally add a sprinkling of salt.
- Add the remaining ingredients: 1/2 parsley bunch, 1 teaspoon black peppercorns, 3 tablespoons nutritional yeast, and 1 gallon cold water. Bring to a boil, then reduce heat to a simmer and partially cover.
- Simmer for 60-90 minutes.
- Strain the stock to remove the leftover veggies. I added a half teaspoon of salt at this point, but keep in mind this will only partially season the stock -- this will give you some leeway when using it in various recipes.
- Portion into 2-cup or 4-cup sized containers (or use muffin tins for smaller portions). Freeze the portions you won't immediately need and store the rest in the fridge where it will keep for a few days.
Notes
- The added salt partially seasons the stock; adjust salt later when using it in recipes.
- You can vary vegetable quantities and save vegetable scraps in a freezer bucket to make stock later.
- Nutritional yeast boosts umami flavor in the stock without animal products.
- Store leftover stock in the fridge for a few days or freeze in portions for longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 30mg | 1% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3242IU | 65% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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