I love the flavor of this stock, it’s a great foundation to other soups, or even just as a broth on it’s own. This stock is the basis of my Vegan Lentil Stew, a hearty bowl of goodness that we served at a grade school, yes, a grade school, the kids ate it all, like scraped the pot clean. Considering we made more than we needed for that catering gig, that was a seriously proud moment for me. Of course it was a Waldorf school so lentils are probably a little more exciting for them than say kids at a public school… but any kid asking for multiple bowls of lentil stew is a truly satisfying experience. I credit this stock for that stews deliciousness, it gives it a meaty and flavorful base to build on.
The original recipe comes from SimplyRecipes.com, I’ve experimented with it a lot and find that the best flavor comes from the combination of both fresh and dried mushrooms and the addition of the dried onion. They add a layer of complexity that is the answer to my issue with most vegetable stocks, all too often they taste like a weak, vegetable tea rather than the heartiness you find in a good meat stock which is the failing for me in a lot of vegetarian dishes. This is why I’ve spent so much time working on a really good vegan/vegetarian stock recipe. Don’t skip any of the steps, each one is vital. I will also say that the quality of the vegetables used makes a difference, fresh, organic vegetables, especially since you’re including the skins, are important.
I find it’s best to make this in volume and can the extra so it’s there whenever you need it. This is a great cold weather project, the smell of it simmering and the steamy warmth coming off the jars as they cool is truly satisfying. Enjoy! TKW
Vegetable Stock
Ingredients
- 2 Large Portobello Mushrooms, Chopped Chunky
- 1 Package Fresh (2-4 oz) of Wood Ear Mushrooms, Cut into Strips
- 1 Package Fresh (2-4 oz) Maitake Mushrooms
- 1 Package Fresh (2-4 oz) Shitake Mushrooms
- 1 Large Leek, Sliced Thin, Rinsed Well (Use Whole Thing, Trim Dry Ends Off & Roots)
- 4-6 Tbsp Olive Oil
- (Optional) 3 Tbsp Margerine or Butter
- 1 Large Bunch Parsley (Either Curly or Flat Leaf) Chopped Large
- 1 oz Dried Shitake Mushrooms
- 1 oz Dried Maitake Mushrooms
- 1 Large White Onion, Chopped Large, Leave Skin On
- 1 Bunch Green Onion, Chopped
- 4 Ribs Celery, Chopped
- 4 Large Carrots, Chopped
- 1 Medium Bulb of Fresh Fennel, Chopped (optional)
- 2 Medium Tomatoes, Chopped (Smell Them, They Need To Be Fragrant)
- 1 Head of Garlic, Smashed, Leave Skins On
- 1 Small Can of Tomato Paste
- 2 Cans Fire Roasted Tomatoes
- 2 Tbsp Dried Onion
- 1 Tbsp Dried Rosemary or 1 Branch Fresh Rosemary
- 2 tsp Dried Thyme or Several Small Branches Fresh Thyme
- 1/2 tsp Dried Tarragon or A Large Sprig Fresh Tarragon
- 5 Bay Leaves
- 1 tsp Black Peppercorns
- 1/4 tsp Cumin Seed
- 1/4 tsp Coriander Seed
- Garlic Salt To Taste
- Salt & Pepper To Taste
- Enough Water To Fill Your Large Stock Pot
Instructions
- Add Butter/ Margerine or 2 Tbsp of olive oil to a saute pan
- Warm it then add all the fresh mushrooms and leek, gently brown them until they smell good and have given up a lot of their fluid. Dump into stock pot
- Deglaze the pan with a little water and dump it into stock pot
- Add 1 Tbsp of olive oil to pan and saute the parsley until it is bright green, scrape into the stock pot
- Add 1 Tbsp of olive oil to pan, add white and yellow onion, saute for a few moments then add celery and carrot, sweat them until the onion just starts to go glassy, scrape into stock pot
- Using the oil left in the pan, saute the peppercorns, cumin and coriander until it becomes fragrant, stir constantly so it doesn't burn, then scrap into the stock pot and deglaze the pan with some water, pouring all that tasty goodness into the stock pot
- Add the remaining ingredients to the stock pot and cover with water, simmer on low until it smells fragrant, add water and salt and pepper as needed to balance the flavors.
- When the stock smells and tastes good, take it off the stove and let it cool. I have a huge bowl and fine mesh colander (it needs to catch the seeds and peppercorns) I filter it with, but the goal is basically to filter it down to a clear-ish stock so the vegis and such get composted once they've sat and drained all the fluid off into the bowl.
- If you are going to can the stock, don't let it cool too much, once you filter it, pour it into your jars and drop them into your pressure cooker or water bath (as long as you didn't use butter you should be able to water bath can them).
- Mwah! TKW