- Hearty Vegetable Stock (Vegan) | Serious Eats
30 gram dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
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
1 (4-inch) piece kombu (Kombu is dried giant sea kelp. It can be found in most Asian markets.)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
1 tabespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
Combine all ingredients in a large stockpot and cover with water by 1 1/2 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.
Allow stock to cool uncovered at room temperature for 1 hour.
Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week.
- Vegetable Stock From 'Afro-Vegan' | Serious Eats
1/2 small head of green cabbage (about 450 gram), thinly sliced
1 large carrot, coarsely grated
2 stalks celery, thinly sliced
2 large yellow onions, thinly sliced
1 head garlic, broken apart into cloves and unpeeled cloves smashed with the flat side of a knife
3 sprigs thyme
1/2 teaspoon coarse sea salt
9 cups water
Combine all the ingredients in a large pot and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer uncovered for about 1 hour.
Strain through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
Use immediately or let cool and store in the refrigerator for up to 3 days or the freezer for up to 6 months.