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Square photo of a glass jar of vegetable stock

Vegetable Stock

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 2 hours
  • Total: 2 hours 10 mins
  • 4 1x
  • How to
  • American
  • Vegan

Servings 4 1x

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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.


  • 4 cloves of garlic
  • 4 mushrooms
  • 2 carrots
  • 1 onion
  • 1 leek
  • 2 bay leaves
  • 6 cups water (1.5 l)
  • 1/21 tsp sea salt
  • 1/4 tsp ground black pepper


  1. Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
  2. 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.
  3. Strain and discard the veggies and the bay leaves.
  4. Let it cool.
  5. 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.
  6. Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.


  • 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.


  • Serving Size: 1 cup (250 ml)
  • Calories: 15
  • Sugar: 2 g
  • Sodium: 570 mg
  • Carbohydrates: 3 g