How to make oil-free vegetable stock at home. It’s healthier and more affordable than store-bought and also low in fat. Feel free to use any veggies.
I used to buy store-bought vegetable stock, but not anymore. There are two types of vegetable broth here in Spain: the ones that are affordable, but they’re made with nasty ingredients and the ones that are made with natural ingredients, but are so expensive. Besides, I think it’s impossible to find an oil-free vegetable stock, so I prefer to make it at home.
You can use any vegetable, fresh or dried herb or spices you want, depending on what’s in season, the ingredients you have in your kitchen or your preferences. In addition, you can control the amount of sodium in your stock by adding more or less salt, make a quick version of this recipe in just 30 minutes or cook it longer (for 2 hours) to make a super tasty vegetable broth or add more or less water, depending on how flavorful you want it.
This is a super simple recipe and everybody can make it. You just need to add all the ingredients to a large pot, bring to a boil and then simmer for at least 30 minutes and you can even make big batches and freeze them for several months to save some time.
If you like our vegetable stock, check out these recipes: 15 minute vegan miso soup, creamy vegan cauliflower soup, immune boosting green soup, how to make vegetable broth and vegan Thai soup.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
How To Make Vegetable Stock (Oil-Free)
- Prep: 10 mins
- Cook: 2 hours
- Total: 2 hours 10 mins
- 4 1x
- How-to
- Vegan
Servings 4 1x
How to make oil-free vegetable stock at home. It’s healthier and more affordable than store-bought and also low in fat. Feel free to use any veggies.
Ingredients
- 4 cloves of garlic
- 4 mushrooms
- 2 carrots
- 1 onion
- 1 leek
- 2 bay leaves
- 6 cups water (1.5 l)
- 1/2–1 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
- Bring to a boil and then simmer covered as long as you want (at least 30 minutes). I cook the stock for about 2 hours.
- Strain, discard the veggies, and the bay leaves and let it cool down.
- Keep the vegetable stock in a sealed container in the fridge for up to a week or in the freezer for 3 months.
Notes
- I’ve updated the recipe. The original one was made with also a handful of spinach, but I don’t add it anymore, as it doesn’t add too much flavor to the stock.
- Feel free to use any veggies, herbs, or spices.
- Add more or less salt depending on the amount of sodium you want in your stock.
- The stock can also be made with kitchen scraps, it will be even cheaper.
Iosune: I hate to use salt because of the sodium. I tend to have high BP. Are you aware of any salt substitutes that are sodium-free that don’t have a chemical taste?
Hi Dave! I have no idea about that, sorry! I think that the best option is to don’t use it instead of search for a substitute. Have a nice day 🙂
I’m going to the store in a few minutes so I can buy a few more ingredients.
My stomach has been sore for a few days. This soups sounds like what I need.
Thanks!
Delicious. I needed 8 cups for a butternut squash soup, so I doubled the recipe and had some left over. Much better flavor than a commercial vegetable broth.
Hi Liz! So glad you liked it 🙂
Hi! What would you suggest for the leftover veggies?
Thanks
Hi Leire! You can blend them with some stock, water or plant milk and some spices to make a creamy soup. I also add some fresh veggies to make the soup tastes even better 🙂
Thank you for replying Iosune
I found this website that elaborates on the difference of broth & stock.
I thought someone may find it helpful.
http://www.finecooking.com/article/vegetable-stock-really
Hi Lili! Thanks a lot for sharing 🙂
What is the difference between your vegetable stock in your vegetable broth?
Hi Lili! This recipe is oil-free 🙂
I make my own broth with all the leftovers from veggies (outer leaves of leeks, carrot tops, heart of cauliflower). I put them in the freezer & when I have enough I cook them in the slow cooker. I like your idea of adding garlic. Will try that next time.
Hi Josie! That’s a great idea, thanks a lot 🙂
And again, you come to the rescue. I was just learning how to make Seitan and you provide me with the perfect vegetable broth to do it. I’m still a little conflicted, though, because I’m an atheist, and I don’t believe in Seitan and none of those fairy tales…
★★★★★
Hi Alexandre! Hahaha, so glad you like our recipe 🙂 I’ve only made seitan once and it was a disaster, but I’d like to share a recipe on the blog… Hope it works better the next time. Have a nice day!