Made with a few basic ingredients, this homemade vegetable stock is easy to make and much cheaper than store-bought broths.
- Onions - Carrot tops - Peppers - Celery - Mushrooms - Garlic - Fresh herbs - Whole peppercorns
Add the onion, carrots, celery, garlic, fresh parsley, fresh thyme sprigs, salt, pepper, and other optional add-ins into a large stock pot or Dutch oven.
Pour the water into the pot and lace the lid atop the pot and bring the mixture to a boil over medium-high heat.
Once the stock comes to a boil, reduce the heat to medium. Let the mixture simmer for 60-90 minutes, stirring once or twice during this time.
Let the veggie stock cool for 10-15 minutes. Then, carefully strain the liquid with a fine mesh strainer placed over a large, heat-proof bowl.
Transfer the vegan vegetable stock into airtight jars. Let them cool to room temperature and label them before storing them in the fridge or freezer.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Would rather make your veggie stock using kitchen scraps? Be sure to also check out our vegetable stock from scraps recipe.