The Best Vegetable Stock
There is nothing better than homemade stock/broth and this is The Best Vegetable Stock is no exception. Vegetables like carrots, parsnips, mushrooms, onions, celery, herbs and more bring so much flavor to this stock.
I love making homemade stocks and broths. I mostly cook with chicken stock because it adds so much flavor. Lately, I’ve had requests for vegetarian versions of some dishes. Often, all it takes is swapping chicken stock for vegetable stock.
Vegetable Stock vs Vegetable Broth
The simple answer is (and this is the same with chicken/bone broth and stock. Stock is cooked longer than broth which ensures a deeper, flavorful stock.
Unlike chicken stock, vegetable stock needs extra help to build flavor. This recipe uses a few unexpected vegetables. Tomatoes add sweetness, parsnips bring depth, and mushrooms add richness.
As I’m typing this, my pot of vegetables just came up to a boil and it already smells amazing. So let’s get to the recipe.
This stock is perfect for all vegan and vegetarian dishes. Vegetarian Chinese Hot and Sour Soup (picture below), Creamy Butternut Squash Pasta, plus more recipe suggestions below.
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
The Best Vegetable Stock
Ingredients
- 16 cups (8 pints) water
- 1 pound (453 grams) cherry tomatoes
- 8 ounces (228 grams) mushrooms, I use cremini, regular button mushrooms can be used
- 1 pound (453 grams)carrots, large diced
- 3 large parsnips, large diced
- 1 large onion, halved
- 1 head celery, including leaves, large diced
- 1 whole garlic bulb, cut in half
- 1 handfull fresh parsley
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon salt
Instructions
- In a large saucepan or stock pot, add all the ingredients.
- Bring to a boil.
- Simmer for 1 hour.
- Allow to cool and transfer to jars or containers. I like to pass the liquid through a sieve so you get a nice clear liquid.
What do you do with the veggies when the stock is finished?
Hi Joanna, that’s a great question. After they have cooked this long, they have really lost a lot of flavor so I just puree them and either add it to mashed potato, or use it to thicken a soup. Thank you for visiting.
I love making my own veggie broth! And this one looks so good and healthy! I also make it and freeze it in big batches so that I always have some around! Thanks for the great recipe!
This looks yummy – so much flavour! It’s shocking how many recipes could be made vegetarian by just using veggie stock!
I have to try your recipe! Delicious. Nettie
That is some gorgeous stock. Look at that rich colour. Thanks so much for sharing the recipe!
It is really very handy to have ready made homemade stock! This one looks rich and super tasty!
There is nothing healthier than homemade stock Janette and yours looks great! Pinned and shared!
The homemade one is always better and love that this stock is so versatile.
Love homemade stock – so much better than store bought. Your recipe looks really good!
I love the color mushrooms bring to a vegetable stock. I add tamari to mine, too.
I love making homemade stocks and your vegetable stock looks fabulous!
I made my first homemade stock this past winter and I loved it. I’d love to try more.