Recipe: Basic Vegetable Stock

from the book One-Dish Vegan


  • 2 tablespoons olive oil OR 1/4 cup water
  • 1 large yellow onion, coarsely chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled and coarsely chopped
  • 8 cups water
  • 2 garlic cloves
  • 1/2 cup coarsely chopped fresh Italian parsley
  • 1 large bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1 tablespoon wheat-free tamari (optional)
  • salt
  1. Heat the oil or water in a large pot over medium heat.  Add the onion, celery, and carrots, and cover.  Cook until softened (about 5 minutes).  
  2. Remove the lid and add the water, garlic, and all remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat and simmer for about an hour.
  5. Strain the broth through a fine-mesh sieve into another pot, pressing out the juice of the vegetables with a large spoon.
  6. The broth is now ready to use!  It will keep in the fridge for 3 days (tightly covered) or in the freezer for 4 months.

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