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How To Make Vegetable Stock (Oil-Free)

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4
  • Category: Gluten Free, How-Tos
  • Cuisine: Vegan

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.

How To Make Vegetable Stock (Oil-Free) - 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.
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Ingredients

  • 4 cloves of garlic
  • 4 mushrooms
  • 2 carrots
  • 1 onion
  • 1 leek
  • 1 handful fresh spinach
  • 2 dried bay leaves
  • 6 cups water (1.5 liters)
  • 1/2-1 tsp sea salt
  • 1/4 tsp ground black pepper (optional)

Instructions

  1. Peel and chop the veggies and add them to a large pot with the rest of the ingredients (water, salt and pepper).
  2. Bring to a boil and then simmer covered as long as you want (at least 30 minutes). We cooked our stock for 2 hours.
  3. Strain, discard the veggies and the bay leaves and let it cool down.
  4. Keep the vegetable stock in a sealed container in the fridge for up to a week or in the freezer for 3 months.

Notes

  • 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.