Vegetable stock, flavorful, low in fat, and oil-free. It’s a simple recipe and very easy to prepare! To make it you only need 9 affordable ingredients.
I’d always wanted to find a healthy vegetable stock that wasn’t actually made with oil. It wasn’t easy, because most of the store-bought versions usually contain lots of additives and preservatives, and the ones that don’t are really expensive.
That’s why I decided to prepare my own oil-free vegetable stock at home, and it turned out amazingly good! It’s so flavorful but light at the same time, and it freezes really well!
Besides, to make it you can use any vegetable, fresh or dried herbs, or spices you want to. I normally use what’s in season or what I have on hand, but any veggies will do, though.
Vegetable stock, an oil-free and super easy-to-prepare recipe. You just need to add all the ingredients to a large pot, bring to a boil, and then simmer for at least 30 minutes. To make it you only need 9 ingredients!
How to make vegetable stock – Step by step
- Peel and chop the veggies (photo 1) and add them to a large pot with all the remaining ingredients (photo 2).
- Bring to a boil, cover, and simmer for as long as you want (photo 3).
- Strain (photo 4) and discard the veggies and the bay leaves.
- Let it cool.
Pro tips
- Feel free to use any veggies, herbs, or spices you have on hand.
- Add more or less salt depending on the amount of sodium you want your stock to contain.
- You need to cook it for at least 30 minutes. The longer you cook it, the more flavorful it will be, though.
- The stock can also be made with kitchen scraps; that way it will be even more affordable.
How long will this vegetable stock keep?
Remember to keep it in a sealed container in the fridge and it will last for up to 1 week in good condition.
Can I freeze this vegetable stock?
Yes, you can. It’s actually a perfect recipe for freezing, so feel free to make big batches of it so you have it ready the next time you need it! To freeze it just let it cool completely, put it in a sealed container, and keep it in the freezer.
To thaw, transfer it to the fridge one or two days before you use it. You can reheat it in the microwave or in a saucepan over medium heat. The stock will last for up to 3 months in the freezer.
What can I do with the leftover veggies?
As I don’t like to waste food, I usually blend the leftover veggies with some stock, water, or plant milk, and add some spices to make a creamy soup. I also incorporate some other fresh veggies to make it even more delicious.
What to use this vegetable stock for
There’s plenty of different recipes you can use this vegetable stock for. I usually add it to some of my soups, such as vegetable soup or cabbage soup, but sometimes I simply use it to replace the oil on recipes like vegan Shepherd’s pie and others.
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Vegetable Stock
- Prep: 10 mins
- Cook: 2 hours
- Total: 2 hours 10 mins
- 4 1x
- How to
- American
- Vegan
Servings 4 1x
Vegetable stock, flavorful, low in fat, and oil-free. It’s a simple recipe and very easy to prepare! To make it you only need 9 affordable ingredients.
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, cover, and simmer for as long as you want (for at least 30 minutes). I usually cook the stock for about 2 hours.
- Strain and discard the veggies and the bay leaves.
- Let it cool.
- Use it in recipes like vegetable soup or cabbage soup, os use it as an oil replacement for dishes like vegan Shepherd’s pie and others.
- Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.
Notes
- Feel free to use any veggies, herbs, or spices you have on hand.
- Add more or less salt depending on the amount of sodium you want your stock to contain.
- You need to cook it for at least 30 minutes. The longer you cook it, the more flavorful it will be, though.
- The stock can also be made with kitchen scraps; that way it will be even more affordable.
Nutrition
- Serving Size: 1 cup (250 ml)
- Calories: 15
- Sugar: 2 g
- Sodium: 570 mg
- Carbohydrates: 3 g
Update Notes: This post was originally published in October of 2017, but was republished with new photos, step by step instructions, and tips in October of 2020.
hello and i want to tell you how much i ENJOY your recipes!!!
i glad to see your vegetable broth.
just a thought….i gather in a glass jar fill with ALL my carrot ends, peelings, cabbage leaves, ends of onions ,peelings and pieces of all my veggies. fill the jar then boil all that down for broth. i keep the jar in the back of my frig and fill it as i go.
Hi Cindy! Thanks for your suggestion 🙂 Have a nice day!
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!