You really don’t realize how much chicken or vegetable stock you need or use until you start cooking at home frequently. Commercial store bought stocks are plentiful but high restaurant-quality stocks are not.
Follow this post and the related video to learn how to make vegetable stock.
This homemade vegetable stock is rich, flavorful, and extremely versatile. It works in any recipe calling for veggie stock, but especially ones where you need to convert a traditional recipe to a tasty vegan version.
This vegetable stock successfully replicates the meaty and smoky flavor of most meat-based stocks.
Beats and Eats (Song Pairing with Recipe)
I've tried a lot of recipes for vegan collard greens cooked Southern-style, i.e. stewed slowly in a smoky broth. I've been disappointed every time as the broths have been weak, bland versions of the traditional stuff. Given all this, I figured it was time for make to make the prototype myself. It needed to be as rich and luscious as Andre Three Stacks' song of the same name.
What Is This Vegetable Stock Made With
- Dried Mushrooms
- Yellow Onion
- Carrot
- Celery
- Leeks
- Garlic Cloves
- Bay LEaves
- Fresh Thyme
- Black Peppercorns
- Dried Smoked Chilis
- Smoked Salt
- Kosher Salt
- Smoked Paprika
- Red Pepper Flakes
- Fennel Seeds
- Dark Miso
- Worcestershire
- Water
How To Make Vegetable Stock
Step 1: Char the onion
Turn on hottest burner on stovetop to highest settings. Cut the onion in halve and peel. Place onion halves directly on the flame and char until black all over. If you don’t have a gas stove, you can alternatively broil in the oven on high settings.
Step 2: Simmer The Ingredients
Place all the ingredients except the miso and Worcestershire in a large stock pot and bring to a boil then reduce to a simmer.
Simmer for 1 ½ hours. Mix in the dried chilis, miso, and Worcestershire sauce. Cook for another 30-45 minutes. Remove the chilis at any point they start to soften too much.
Step 3: Strain
Strain and press the juice from all the vegetables as not to waste. Depending on how much stock you have you may want to reduce and concentrate flavors even more.
Step 4: Rest
Allow the stock to cool for about an hour. Once it reaches room temperature then transfer to a storage container. Transfer to your refrigerator and chill.
Combine all ingredients in a large stockpot and cover with water by 1 ½ inches. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes. Remove mushrooms with tongs and set aside for another use. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour.
How To Store Vegetable stock
Wait until stock has cooled to room temperature before storing. Place in a closed container and refrigerate. Stock will last up to 5 days. You can also freeze the stock for up to 3 months max. If freezing break into smaller portions for more flexibility and efficiency in using later.
Tips and Considerations for Making Your Own Vegetable Stock
- Use a pasta insert to make the broth. It makes clean up easy
- If freezing use plastic ziplock bags for flat storage. This is a good way to safe space
- Miso adds color and flavor depth. It provides that rich, savory and umami flavor that you get from bone based broths
- For chili peppers use either dried chipotle or dried morita for additional smokiness.
How to use this Stock
I prefer to use this stock as a replacement for meat-based stocks like chicken or beef. It’s even better as a smoky pork broth alternative that you may use to make vegan versions of Southern food classics like Southern Collard Greens, Black-eyed Peas, Reezy Peezy aka Hoppin John, BBQ Shrimp, or even Pho or Ramen based dishes.
For a meat based stock try this homemade chicken stock recipe.
Ingredients
- 2 cups dried mixed mushrooms such as oyster porcini, or morel
- 1 medium yellow onion split in half, charred
- 1 large carrot roughly chopped
- 3 stalks celery roughly chopped
- 2 to 3 leeks greens only (reserve whites for another use)
- 3 cloves garlic smashed
- 3 bay leaves
- 6 sprigs thyme
- 1 tablespoon whole black peppercorns
- 3 dried chilis
- 1 teaspoon smoked salt
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon fennel seeds
- ¼ cup Dark Miso
- 2 tablespoons Worcestershire sauce
- 2 quarts water
Instructions
Step 1: Char the onion
- Turn on hottest burner on stovetop to highest settings. Cut the onion in halve and peel. Place onion halves directly on the flame and char until black all over. If you don’t have a gas stove, you can alternatively broil in the oven on high settings.
Step 2: Simmer The Ingredients
- Place all the ingredients except the miso and Worcestershire in a large stock pot and bring to a boil then reduce to a simmer.
- Simmer for 1 ½ hours. Mix in the dried chilis, miso, and Worcestershire sauce. Cook for another 30-45 minutes. Remove the chilis at any point they start to soften too much.
Step 3: Strain
- Strain and press the juice from all the vegetables as not to waste. Depending on how much stock you have you may want to reduce and concentrate flavors even more.
Step 4: Rest
- Allow the stock to cool for about an hour. Once it reaches room temperature then transfer to a storage container. Transfer to your refrigerator and chill.
Video
Notes
- Use a pasta insert to make the broth. It makes clean up easy
- If freezing use plastic ziplock bags for flat storage. This is a good way to safe space
- Miso adds color and flavor depth. It provides that rich, savory and umami flavor that you get from bone based broths
- For chili peppers use either dried chipotle or dried morita for additional smokiness.