Hearty Vegetable Stock (Vegan) Recipe

Hearty Vegetable Stock (Vegan) Recipe

for hearty vegan eating

  • YIELD:Makes about 2 quarts

  • ACTIVE TIME:5 minutes

  • TOTAL TIME:45 minutes



  • 1 ounce dried mixed mushrooms such as oyster,
    porcini, or morel

  • 1 medium yellow onion, split in half

  • 1 large carrot, roughly chopped

  • 3 stalks celery, roughly chopped

  • 2 to 3 leeks, greens only (reserve whites for another

  • 3 cloves garlic, smashed

  • 1 (4-inch) piece kombu (see note)

  • 3 bay leaves

  • 6 sprigs thyme

  • 6 sprigs parsley

  • 1 tabespoon whole black peppercorns

  • 1 teaspoon fennel seed

  • 1 teaspoon coriander seed



Combine all ingredients in a large stockpot and
cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and
cook, stirring occasionally, until vegetables are completely tender and stock
is aromatic and flavorful, about 40 minutes. Remove mushrooms with tongs and
set aside for another use. Strain stock through a fine-mesh strainer. Discard
solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and
transfer to refrigerator until completely chilled. Refrigerated stock will keep
for about 1 week.

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