|Suitable for vegans.
After realising that some ingredients to the vegetable stock cubes you get in shops aren't vegan, I thought I would put up a recipe for a good vegan stock. Stock is SO versatile, you can use in so many dishes, from soup to biryani to ramen to risotto. A good stock will add piles of flavour to your food, which in vegan cooking is an extra plus!
1 large onion, roughly chopped
2 medium carrots, roughly chopped
2 sticks of celery, chopped into 1-inch bits
6 button mushrooms, roughly chopped
4 cloves of garlic, peeled, cut into half if large
1 thumb of ginger, cut into strips
1 bay leaf
5 allspice corns, crushed slightly
1 tsp peppercorns
1 tsp olive oil
2 tsp salt
10-12 cups of water
1 tspof dried rosemary
1sp of dried sage
If using for an Indian dish, add spices like cinnamon and cardamom
Heat oil in a large pot over a medium to high heat, add the onions and cook until they begin to brown. Add garlic and ginger and cook for another minute. Add herbs, bay leaf, carrots, celery and mushrooms and cook for a further 3-4 minutes, stirring thoroughly.
Then add water. The less water that is added the more intense the flavour will be. By trial and error you will find what is right for you! Bring stock to a boil, lower heat to simmer, cover and leave to cook for an hour. Do not stir during this time.
Remove from heat and let stock cool. Strain through a fine mesh and store in refrigerator to use as needed.