Vee Homemade Vegetable Stock

Vee Homemade Vegetable Stock

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This Homemade Vegetable Stock will add heaps of flavour to any dish without the hidden nasties that are found in store-bought versions.

  • Level

    Simple stuff
  • Yields

    50
Dairy FreeGluten FreePlant BasedVeganVegetarian
  • Total Calories 28
  • Total Fat 1g
  • Total Sodium 41mg
  • Potassium 44mg
  • Total Carbohydrates 3g
  • Protein 1g
  • Vitamin A 15%
  • Vitamin C 7%
  • Calcium 2%
  • Iron 3%

Total Calories Total Fat Total Sodium Potassium Total Carbohydrates Sugars Protein Vitamin A Vitamin C Calcium Iron B12

Method

    1. Roughly chop all vegetables and place in a high-speed food processor. Blend until a fine consistency.

    2. Add salt, miso and oil then simmer for 20 mins on the stovetop.

    3. Once cooked. Allow to cool, then transfer back to the food processor. Blend until smooth.

    4. Store in glass jars in the freezer for up to 8 months.

    1 tbsp is the equivalent of 1 stock cube.

    This stock is quite salty, however, the salt is important for extending the shelf life and will also stop it from completely freezing.

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