Portions: 8 cups of each Calories: 11kcal |
Many recipes on our blog call for vegetable stock, and here is our easy-to-make, inexpensive and tasty vegetable base. Vegetable broth is a reduction made by boiling vegetables, herbs and spices and is used to flavor dishes when liquid needs to be added. You already know that we bet on homemade ingredients, and this is a great option.
By - Revised . Original Jun 11, 2021.
Homemade Vegetable Stock [Video+Recipe].
Why we ❤️ it
- Once you notice how easy and economical this vegetable broth is, you won't be without it in your kitchen.
- This vegan stock is also the perfect base for many of our vegan dishes.
- You can add only the flavors you like and add or omit ingredients as you like.
- It's a great way to use herbs and vegetables that are not at their best and add them to the broth.
Homemade Vegetable Stock [Video+Recipe]
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Utensilios
Ingredientes
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch thyme
- 1 bunch chives
- 1 sprig oregano (dry, ground)
- 1 head garlic, peeled
- 1 medium red onion, quartered
- 1 teaspoon peppercorns
- 1 teaspoon allspice berries (malagüeta)
- 1 bunch celery
- 1 cubanela (cubanelle pepper), or 6 ajíes gustosos, seeded and halved
- carrot, chopped
Video
Preparacion
1. Combining
Place all the ingredients in a large pot. Add ½ gal [2 lt] of water.
2. Simmer
- Cover and simmer over very low heat for 2 hrs. Add water to replace what evaporated and get the same amount of liquid you added. Remove from heat and let cool to room temperature.
3. Straining
- Strain and get rid of solids.
4. Storing
- Separate into portions of one cup each and freeze.
Top tips
- Other ingredients: Other possible additions you can try: mushroom stems, a little soy sauce (for umami and color), tomato, leeks, bay leaf, rosemary, whatever herbs you have and like). Add as many ingredients, vegetables or vegetables (raw) that you have left over from other meals and whose flavor you like.
- Storage: Homemade vegetable broth should be refrigerated or frozen once it reaches room temperature after boiling. Unsalted broth has a shorter shelf life. It is best consumed within 72 hours after refrigeration, or no later than 2 months after freezing.
- Containers: I have 1-cup freezer-safe glass containers [Amazon affiliate link] that are perfect for this.
I don't recommend using regular screw-top pots, as the liquid that expands during freezing can cause the jar to explode. - Salt: I don't add salt to broth, as it would be more difficult to control the salt intensity in the recipe in which it will be used.
- Making use of vegetables: Another great thing is that it is a fantastic way to use herbs and vegetables that are not at their best and add the bits of vegetables that we don't normally add to our preparations. Mushroom stems, for example, add a lot of flavor to the broth, so I save them and add them to the broth if I have them on hand.
I usually keep a container in the freezer with the ugly pieces of vegetables, ready to throw into a pot and boil.
Serving suggestions
I always have a cup or two of frozen concentrated stock ready to add to soups, broths and many other dishes. This vegan vegetable stock is also the perfect base for many of our vegan dishes.
You can also use it to add extra flavor to soups and stews, and rice pilafs.
- Cream of Broccoli, Cheese, and Potato Soup
- Arroz Primavera Pilaf
- Roasted Auyama Cream with Cheese Crostini
- Onion, Pancetta and Acorn Squash Soup
- Brown Rice Pilaf
- Brown Rice Pilaf with String Beans and Bacon
- Vegan "Sancocho" (Root Stew)
- Arroz con Fideos (Rice and Fried Noodles)
- Bollitos de Maíz (Boiled Cornmeal Dumplings)
- Chenchén (Cracked Corn Pilaf)
- Guanimos Salados (Cornmeal and Beef Pockets)
- Crema de Cepa de Apio (Creole Celery Root Cream)
- Arroz con Maíz (Corn and Pineapple Pilaf)
- Sopa Boba (Vegetable Soup)
- Arepa Salada (Dominican Savory Cornbread)
- Arroz Amarillo (Yellow Rice with Carrot and Onion)
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Hi Marina. We call them "ajíes gustosos" in the DR, and they are similar to the very spicy Scotch bonnet peppers, but they're not spicy in the least. You can simply use whatever sweet peppers you have on hand.
Very good idea. What are those little peppers you use. Are they spicy?
Excellent way to improve our diet. I am not a vegan, but I try to eat as much of a veggie-based diet as I can. I have stored mine in freezer bags, so a good tip for people who don't have the space or as many containers!
I saw the recipe you shared on FB and I said to myself, I need to save this! I love food from scratch, and this is a winner.
😄 Thanks for following us. I hope you get to use it.
Muy buena y facil la receta...