Add this easy vegan vegetable stock for all your meals
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Do you need a vegetable stock or broth to add flavor to all your healthy food recipes? No need to buy it, you can make it yourself now.
Vegetable stock or vegetable broth – call it what you want, is the reason behind launching my meals and condiments section on this blog. I remember how I used to prepare all my kids’ meals when they were babies & toddlers, and all the efforts I used to put to serve them a meal that is delicious, healthy, and preservatives-free at the same time. Since a delicious plate always required additional seasoning, salt, and flavors to make it more appealing, vegetable stocks were my go-to option, but why not do them at home! Therefore, in this blog, I will take you through a step-by-step guide to learn how to prepare easy vegan vegetable stock that you can add to your meals.
Making vegetable stocks at home is a very simple, easy, and quick process. First, you need to chop your vegetables, then boil them. After that, you need to add flour, blend them and then freeze them, and you’re done. How simple is that?!
A small quantity of these vegetables will give you enough stocks for weeks to add flavors to your stews, casseroles, rice, soups, pasta, risotto….
What are the best vegetables to use when making vegetable stock?
The answer is rational. If you are looking for a basic stock to add to your meal, while adding other flavors as you cook depending on your recipe, then you will need to use basic mild-flavorful vegetables and avoid adding garlic, seasoning, and salt to your stock.
However, if you want a flavorful stock, then you can opt for additional seasoning, onions, and garlic… An ideal stock recipe includes marrow, carrots, mushrooms, celery, onions, leeks, and potato. However, you can also add parsley, coriander, tomato, eggplant, ginger, and garlic.
On the counterpart, avoid using vegetables like turnip and beetroot as their strong flavor may overpower the flavor of other vegetables in the stock.
Do we have to peel the vegetable skins?
This is up to you! If you have no problem leaving the skin then go ahead. Vegetable skins usually carry a bulk of vitamins within. Therefore, eating whole vegetables will allow you to gain more vitamins on the go and end up eating healthier food.
Can we use ripe vegetables?
When vegetables start to get ripe, I usually cut them and put them in the freezer. Once I have enough quantity I then go ahead and prepare my vegetable stock. Just make sure you do not keep them outside the freezer; overripe vegetables will have an acidic sour flavor that will overpower the flavor of other vegetables in the stock.
How can we store vegetable stock?
To store your vegetable stock, you can use one of these two methods:
- Spread the blended vegetable stock on a plastic sheet in a square on a rectangular tray. Cover the stock with another plastic sheet and put it in the freezer for 4 hours. Take it out and cut the stock into cubes. Transfer them into zip lock bags.
- Pour the vegetable stock into trays of ice cubes and freeze them for 4 hours. Take the trays out and transfer the vegetable stock cubes into zip lock bags.
In both methods, the stock can stay safe in the freezer for up to 6 months.
Is this recipe healthy?
Apart from being simple, easy, and quick, this recipe is low in fat, vegan, non-expensive, preservatives free, and low in sodium if you decide to go for salt-free, or low-sodium salt.
I combined as well a nice video that highlights the whole process of preparing this easy vegan vegetable stock:
Looking for more condiments recipes to prepare at home? Here are some ideas:
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Making vegetable stocks at home is a very simple, easy, and quick process. You need to chop your vegetables, boil them, add flour, blend them and then freeze them, and you’re done. A small quantity of vegetables will give you enough stocks for weeks to add flavors to your stews, casseroles, rice, soups, pasta, risotto…
Ingredients
- A mix of vegetables (100 to 150g each): marrow, carrots, eggplant, potato, celery, broccoli…
- 2 onions
- 30g parsley
- 30 g coriander
- 2-3 garlic cloves
- 2 onions
- 1 tbsp salt
- 1 tsp sweet or black pepper
- 1 tsp of all spices
- ¼ tsp white pepper
- 1 cup flour
- ½ cup vegetable oil
Instructions
- Cut 100 to 150g of each kind of vegetable: marrow, carrots, eggplant, potato, celery, broccoli, onion…)
- Chop parsley, coriander, and 2 to 3 garlic cloves
- Start putting them in the blender
- Transfer the blended vegetables into a pan and start cooking them over low to medium heat.
- Keep stirring the vegetables, and scraping them from the bottom to up until the excess water evaporates. The process may take up to 30 minutes.
- In the meantime, add a cup of flour and ½ cup of vegetable oil into a skillet and stir continuously until the flour becomes gold.
- Add 1 tbsp of salt, 1 tsp of sweet or black pepper, 1 tsp of 7 spices, and ¼ tsp of white pepper, and stir well until combined
- Add the flour to the vegetables and stir them until fully incorporated.
- Take the vegetables to the blender and blend them until smooth
- Transfer the vegetables into an ice cubes tray or over a plastic sheet in a square or rectangular shape tray
- Cover the stock with another plastic sheet and store the stock in the freezer for 4 hours.
- Cut the stock into cubes and transfer them to zip lock bags
- Store them in the freezer for up to 6 to 8 months.
Notes
- Remember to wash well your vegetables before you start. I usually wash them with vinegar and sea salt then with water to remove any dirt, especially when I opt to keep their peel.
- If you want to avoid the first round of blending, simply chop the vegetables coarsely then cover them with water and bring to a simmer.
- If you will go for the method above, you will end up with less flavored stock. To have a strongly flavored stock, take the vegetables to the oven and bake them for 10 minutes then add a small quantity of water instead.
- Marrow, celery, carrots, onion, and garlic are considered the main ingredients of vegetable stock.
- On the other hand, avoid using an excess of starchy vegetables like potatoes. You can use small pieces or replace them with their peels to add a flavor to your stock instead.
- In this best healthy recipe, I added coriander and parsley. However, you can add other kinds of herbs like oregano, basil, rosemary… In that case, try to use dried basil or oregano as their aroma may overpower the flavor of other ingredients.
Nutrition
Calories: 8 kcal per serving | Serving size: 1 cube | Number of servings: 200
Total Fat 1 g | Saturated Fat 0 g | Cholesterol 0 mg | Sodium 35 mg | Potassium 9 mg | Total Carbohydrate 1 g | Dietary Fiber 0 g | Sugars 0 g | Protein 0 g | Vitamin A: 1% | Vitamin C: 1% | Calcium: 0% | Iron: 0%
* The Percent Daily Values are based on a 2,000 calorie diet
