Roasted Vegetable Stock
In short: A deep golden vegetable stock made by roasting onions, carrots, celery, mushrooms and garlic before simmering. Vegan, and richer than any cube. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 1 h 40 min
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 20 kcal
Most vegetable stocks taste of boiled vegetables, but roasting changes that. Browning the onions, carrots, celery and mushrooms in the oven first gives the stock sweetness, color and the savory depth people usually get only from meat. Tomato paste and a little tamari add to it. The stock is vegan, freezes well and works in soups, risottos, stews and gravies. Leave out cabbage-family vegetables and beets, which turn it bitter or muddy.
Instructions
- Heat the oven to 220°C (425°F). Put the onions, carrots, celery, mushrooms and garlic on a large rimmed baking sheet. Toss them with the olive oil and tomato paste.
- Roast for 35 to 40 minutes, turning once, until the vegetables are deep brown at the edges and smell sweet.
- Tip everything into a large pot. Pour a cup of the water onto the hot baking sheet, scrape up the browned bits and add them to the pot.
- Add the rest of the water, the bay leaves, peppercorns, parsley, thyme and tamari. Bring to a boil, then lower the heat to a gentle simmer.
- Simmer partly covered for 1 hour, without stirring much. Do not let it boil hard.
- Strain through a fine sieve, pressing lightly on the vegetables. Season with the salt and taste. For a stronger flavor, simmer the strained stock uncovered for 10 to 15 minutes more.
- Cool, then refrigerate or freeze in portions.
Tips
- Save onion ends, carrot peels, celery leaves, mushroom stems and herb stalks in a freezer bag, and use them in place of some of the fresh vegetables.
- Avoid broccoli, cabbage, cauliflower, beets and potatoes in a stock. They turn it bitter, sulfurous or cloudy.
Questions and answers
How long does vegetable stock keep?
It keeps for 5 days in the fridge and 6 months in the freezer. Freeze it in 250 ml (1 cup) portions or in ice cube trays.
Can I make vegetable stock without roasting?
Yes. Saute the vegetables in oil for 10 minutes until they brown lightly, then add the water and simmer for 45 minutes. It will be lighter in color and flavor.
Why does my vegetable stock taste bitter?
Cabbage-family vegetables, too much garlic or simmering for too long can make it bitter. Stick to onion, carrot, celery and mushrooms, and cook it for no more than 1 hour.
How long does it take to make Roasted Vegetable Stock?
About 1 h 55 min in total: 15 min of preparation and 1 h 40 min of cooking.
How many calories are in Roasted Vegetable Stock?
About 20 kcal per serving, with 0 g of protein, 3 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 20 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 3 g |
| Fat | 1 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
