Vegan Vegetable Stock (Making and Freezing)

Vegan Vegetable Stock

Vegetables for Stock - Everything is pictured except the cauliflower.

Vegetable stock is great to have around. I use it in stir fry sauce, pasta dishes of course, soups. It's pretty simple to make - just cut up the vegetables, soften some of them, and throw them in a pot with water. I made this recipe in the morning, and used a crock pot on low to cook it all day.

1.5 TBS Olive Oil

3 medium carrots, chopped

3 medium onions, chopped (I used a red, yellow and sweet onion)

1 head garlic, chopped

3 celery stalks, chopped

1 bunch green onions, chopped

2 medium tomatoes, chopped

Medium head cauliflower, chopped

1 bunch parsley, chopped

3 bay leaves

2 tsp salt

1/2 tsp black pepper

14 cups water

First, chop your vegetables.

Chopped vegetables for vegan vegetable stock.

Second, soften carrots through green onion over medium high heat in the olive oil.

Vegetables softening for vegan vegetable stock.

Third, combine the softened veggies and the rest of the ingredients in a slow cooker, and cook on low for 8 to 10 hours. If you don't have a slow cooker, just simmer everything over very low heat in a large pot on the stove.

Fourth, strain the mixture and refrigerate to cool.

Fifth, you're done and the stock is ready to use - but, if you want, you can freeze the stock.

A muffin tin is one way to freeze vegetable stock for later use. This created almost exactly 1/3 cup portions.

Sixth, remove the frozen stock from the muffin tins, and place into freezer bags. Freeze.