If you came looking for a little something sweet today…you’re out of luck. (Try back tomorrow!!)
But don’t despair, I have a really useful recipe, and useful is always a good thing- useful makes our lives that little bit easier!
Vegetable stock (or ‘broth’) is a staple in pretty much all vegan cooking (and for cooking in general). It provides so much of the important flavour within a dish, and the difference between a good stock and a bad one can make a huge difference to the outcome. Vegan cooking is often so very reliant on the subtleties of flavours without the strength and textures of meat and dairy to carry a dish.
So, why risk it?
Make your own!
I use this stock paste in everything where I list ‘vegetable stock’ in my ingredients, I also find the fact that it is a paste really useful, as it mixes with water so much more readily than a hard cube. You can also use precisely the amount you want instead of having to break off half a cube for a small single portion.
This recipe originally came from the cookbook that came with my
, I have followed it almost identically other than reducing the amount of salt specified (the original recipe stated 300g which I didn’t feel was necessary by the second time I made it), you can add a little extra salt back in if you prefer.
Believe me, it’s so much more satisfying making your own stock with
vegetables, and it really is so simple…so no excuses! Right?
Recipe: Homemade stock paste
Makes the equivalent of 40 stock cubes
2 large carrots
1 onion- quartered
1 courgette- cut into chunks
1 garlic clove
50g fresh mushrooms
1 bay leaf
5g each of basil, sage, rosemary
30g dry white wine
1tbs olive oil
150g sea salt or unrefined rock salt
In a food processor place all veg and chop until quite fine. Place the chopped veg in a large pan then add the herbs, wine, oil and salt. Simmer for 20 minutes. Remove the bay leaf (if you can find it, don’t worry if not) and blend either in the pan using a hand blender, or pour into a blender, to achieve ensure a fine smooth paste.
The paste can be store in the fridge for up to 6 months.
To use, dilute each teaspoon with 300-400g water or milk substitute.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.