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….
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.
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.
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.
To store your vegetable stock, you can use one of these two methods:
In both methods, the stock can stay safe in the freezer for up to 6 months.
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…
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