This recipe comes from The Veganopolis Cookbook. The stock can be frozen and used when needed. It’s delicious and cruelty free!
- 6 stalks of celery
- 6 carrots
- 4 tomatoes
- 31/2 medium onions
- 2 leeks
- 1 bunch of fresh parsley
- 1/4 cup canola or olive oil
- 1/2 onion, blackened over a flame or broiled
- 3 Bay leaves
- 2 tablespoons of black pepper corns
- I also added some mushrooms, shallots, and garlic
1. Rinse and chop the celery, carrots, tomatoes, onions, leeks, and parsley. Since this is a stock so they don’t need to be cut prefect.
2. Put the oil in a large pot and heat over medium-high until it is bubbling.
3. Add all the chopped veggies, blackened onion, bay leaves, and peppercorns. Cook over a medium heat, stir frequently for about 30 mins
4. Add water covering to the pot covering the vegetables by about 4 inches. Bring to a boil and then reduce to a simmer. Cook for 3 to four hours.
5. Once the stock is done it should look golden brown. Pour the stock through a fine mesh strainer and store for later.
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