MEATLESS MONTHRachel HaasVegan, Vegetarian, Vegetables, Meatless, Stock, Soup, HealthyComment

THE BASE OF GOODNES

MEATLESS MONTHRachel HaasVegan, Vegetarian, Vegetables, Meatless, Stock, Soup, HealthyComment
THE BASE OF GOODNES

The Perfect Vegetable Stock

Ingredients:

  • 1 cup of carrots
  • 1 cup of onions 
  • 1/2 cup of celery
  • 1/2 cup of mushrooms (any variety)
  • 1/2 cup of cauliflower
  • 1/2 cup of butternut squash
  • 1/4 cup of fresh spinach
  • 1/8 cup of green onions
  • 2 tablespoons of tomato paste
  • 1 tablespoon of olive oil
  • 4 cups of water
  • 1/2 teaspoon of peppercorns
  • 1/4 teaspoon sea salt
  • 1/8 cup of parsley

Steps:

  1. Preheat your oven to 400'F. Chop all of your veggies into medium sized chunks. You want them to be roughly the same size. Toss them in a large bowl with the tomato paste and olive oil.
  2. Lay the vegetables flat on a sheet tray and roast in the oven for 30 minutes, turning half way through.
  3. After roasting, scoop the veggies into a large stock pot. Pour the water over top and turn the heat to medium high. Allow the stock to come a boil, then reduce to a medium low. Simmer the mixture with the peppercorns, salt, and parsley until reduced by half.
  4. Once reduced, strain the stock through cheese cloth into a large bowl. You should be left with a clear liquid that isn't cloudy. You can save this for up to 2 weeks refrigerated and 1 year frozen.
HaasVegStock