This veggie stock recipe (Simple Vegan Blog) is a good one to master, as it forms the base for many stews and meals, and usually is the base for good vegan gravy. Most store-bought stocks (even if vegan) contain palm oil.
Read up on food safety for people and pets (onion, garlic and mushrooms are unsafe near animal friends). Bin allium scraps (garlic, onion, shallots, chives, leeks), as acids could harm compost creatures (same with citrus, tomato and rhubarb).
You only need 9 ingredients, and this is a great recipe to use up scraps, so it’s a zero-waste affordable recipe too. In a sealed container, leftovers will keep for a few days in the fridge. You can also freeze it in batches, just be sure to cool first, place in a sealed silicone container and thaw in the fridge a day or two before use.
The base ingredients are just:
- Garlic and onion
- Mushrooms
- Carrots
- Leek
- Water!
- Bay leaves
- Sea salt
How simple is that? No funny ingredients, meat or palm oil needed!
