Vegetable Stock - Vegan
1 Quart
Ingredients
6 cups chopped vegetables (onions, carrots, and celery) and/or vegetable trimmings (celery leaves, carrot peelings, potato peelings, scallion and onion parts including peel, herb stems, mushroom stems)
Water
Instructions
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Place the vegetables and/or trimmings in a large pot and add enough water to cover. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
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Let cool and then strain the stock, discarding the solids. The stock can be refrigerated for 2 to 3 days or frozen for about 2 months. For convenience, freeze the stock in 1- or 2-cup portions.
Variation: Slow-Cooker Method: Place your vegetables and water in a slow cooker, put on the lid, and cook on Low for 6 to 8 hours.
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