Best Vegan Stock Recipe for Rich and Flavorful Dishes

There’s nothing quite like a rich, flavorful stock to elevate any dish, and making your own vegan stock at home is easier than you might think! Whether you’re simmering up a hearty soup, a luscious stew, or a savory risotto, a well-made vegan stock adds depth and complexity that store-bought versions often lack.

This recipe uses simple, wholesome ingredients you likely already have, transforming humble vegetables and herbs into a nourishing liquid gold. Plus, it’s completely plant-based, free from any animal products, and packed with nutrients and umami goodness.

In this post, I’ll walk you through the best vegan stock recipe that’s versatile, easy to customize, and perfect for everyday cooking. Ready to unlock the secret to that rich, savory base for your next meal?

Let’s dive in!

Why You’ll Love This Recipe

This vegan stock recipe is a kitchen game-changer. Here’s why:

• Full of flavor: Roasting the vegetables before simmering intensifies the natural sweetness and creates a deep, savory broth.
• Versatile: Use it as a base for soups, stews, sauces, or grains — it’s your secret weapon for delicious vegan cooking.
• Healthy and nutrient-dense: Loaded with vitamins, minerals, and antioxidants from fresh vegetables and herbs.
• Cost-effective: You can use vegetable scraps and leftovers to maximize savings and reduce food waste.
• Customizable: Adjust ingredients and herbs based on preference or what you have in your pantry.

Ingredients

• 2 large carrots, chopped into chunks
• 2 celery stalks, chopped
• 1 large onion, quartered (no need to peel)
• 6 garlic cloves, smashed
• 1 cup mushrooms (cremini or button), sliced
• 1 parsnip, peeled and chopped (optional)
• 1 small bunch fresh parsley
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 teaspoon dried rosemary or 2 sprigs fresh rosemary
• 1 tablespoon tomato paste (for umami depth)
• 10 cups filtered water
• 2 tablespoons olive oil
• Salt to taste (start with 1 teaspoon)

Equipment

• Large roasting pan or baking sheet
• Large stockpot (at least 6-quart capacity)
• Wooden spoon or spatula
• Fine mesh strainer or cheesecloth
• Large bowl (to catch strained stock)
• Knife and cutting board
• Measuring spoons

Instructions

1. Preheat your oven to 400°F (200°C). This high heat will caramelize the vegetables, unlocking rich flavors.
2. Prepare the vegetables: Wash and roughly chop the carrots, celery, onion, parsnip, and mushrooms. Smash the garlic cloves but leave the skins on for extra flavor.
3. Roast the vegetables: Spread the chopped vegetables and garlic on a large roasting pan. Drizzle with olive oil and toss to coat evenly. Roast in the oven for 30-40 minutes or until golden brown, stirring halfway through.
4. Transfer roasted vegetables to stockpot: Once roasted, add all vegetables (including any browned bits from the pan for extra flavor) to your large stockpot.
5. Add herbs and seasonings: Toss in the parsley, bay leaves, peppercorns, thyme, rosemary, and tomato paste.
6. Pour in water: Add 10 cups of filtered water to the pot, covering the vegetables and herbs completely.
7. Simmer gently: Bring the liquid to a boil, then reduce heat to low and let it simmer uncovered for 1 to 1.5 hours. Avoid boiling vigorously to keep the stock clear and flavorful.
8. Strain the stock: Using a fine mesh strainer or cheesecloth, carefully strain the stock into a large bowl, pressing down on the solids to extract every bit of flavor.
9. Season and cool: Taste the stock and add salt to your preference. Let it cool before storing.
10. Store: Keep your vegan stock in airtight containers in the refrigerator for up to 5 days or freeze portions for up to 3 months.

Tips & Variations

“Roasting the vegetables before simmering is key for a deeply flavorful stock that can rival any store-bought version.”

• Save your scraps: Collect vegetable peels, ends of carrots, celery leaves, onion skins, and mushroom stems in a freezer bag. When you have enough, make a batch of stock to reduce waste.
• Add depth: For a richer flavor, include a piece of kombu (edible kelp) during simmering to boost umami.
• Herb swaps: Feel free to replace or add herbs like sage, oregano, or dill for different flavor profiles.
• For a lighter stock: Skip the roasting step and simply simmer the raw vegetables for 45 minutes.
• Make it spicier: Add a pinch of crushed red pepper flakes or a small piece of fresh ginger for a subtle kick.

Nutrition Facts

Serving Suggestions

This vegan stock is incredibly versatile and can be used in countless ways:

• Soups and stews: Use it as a base for classic vegetable soups, lentil stew, or creamy pumpkin soups like in my Chorizo Pumpkin Soup Recipe (replace chorizo with plant-based sausage).
• Grain cooking liquid: Cook quinoa, rice, or barley in this stock instead of water for extra flavor.
• Sauces and gravies: Incorporate it into your vegan sauces, such as the Classico Sun Dried Tomato Alfredo Sauce Recipe, to enhance richness.
• Risottos and pilafs: Substitute water or broth with this stock to give your risotto a robust vegetable essence.
• Instant noodles or ramen: A flavorful vegan broth base for your favorite noodle soups.

Conclusion

Making your own vegan stock is a simple yet transformative step for any plant-based cook. This recipe brings together everyday vegetables and herbs, roasting and simmering them into a rich, flavorful broth that elevates everything from soups to sauces.

Not only is it healthier and more economical than store-bought alternatives, but it also reduces waste by utilizing vegetable scraps. Once you’ve mastered this base, you’ll find endless ways to customize and incorporate it into your meals, making your cooking more vibrant and satisfying.

Don’t forget to check out other delicious recipes like Cheese Penny Recipe for a comforting vegan pasta dish or indulge in something sweet with the Cinnamon Pecan Ice Cream Recipe for dessert. Happy cooking!

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