Victorious Vegetable Stock Recipes

VICTORIOUS VEGETABLE STOCK

Victorious Vegetable Stock image

Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :)

Provided by Whats Cooking

Categories Clear Soup

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 23

Ingredients

1/2 ounce dried porcini mushrooms
5 stalks celery
3/4 lb leek, including green part
4 large carrots
2 large parsnips
1 cup sliced fresh mushrooms
1 medium yellow onion
2 apples or 2 pears, cored
1 teaspoon finely ground white pepper
20 peppercorns
1 tablespoon turmeric
3 garlic cloves, peeled
4 bay leaves
1/4 cup fresh parsley, tightly packed
1/2 bunch fresh dill, including stalks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons nutritional yeast
2 tablespoons salt
2 sprigs fresh oregano (optional)
2 sprigs fresh sage (optional)
1 -2 tablespoon olive oil (optional)
parmesan cheese, rind only (optional)

Steps:

Use the flat side of a chef's knife to gently crush the garlic cloves.
Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.

Nutrition Facts : Calories 52.1, Fat 0.4, SaturatedFat 0.1, Sodium 961.2, Carbohydrate 11.8, Fiber 2.7, Sugar 5, Protein 1.8

BASIC VEGETABLE STOCK

Basic Vegetable Stock image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, Carbohydrate 5.9 g, Fat 1.4 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 226.6 mg, Sugar 1.8 g

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