Yummefy’s vegetable stock recipe is versatile and forgiving. You can add almost any vegetable you like to it along with the aromatics (onion / garlic) and a few other flavourful ingredients, and voila, you have the best vegetable stock on your hands.
Using this homemade vegetable stock recipe to make stock at home is not only an excellent way of adding a wallop of flavour to your cooking, but it is also super easy and convenient.
Homemade vegetable stock is delicious and nutritious. It’s cheaper, tastier, fresher, and healthier than store-bought stock, or stock made from bouillon cubes, which is loaded with sodium and preservatives.
Most importantly, our veg stock recipe freezes well, so it can be made in large quantities and stored in airtight containers in the freezer and is a convenient option for quick soups and broths.
Follow Yummefy’s easy vegetable stock recipe for a hearty, rich, flavourful, healthy, and delicious homemade veg stock.
Our vegetable stock is liquid gold. It’s a wonderful base for all kinds of vegetarian dishes, and you will find many uses for it. Use it in place of water in dishes for a richer and more intense flavour.
This vegetable stock by Yummefy is excellent for making soups and stews. Use it as a soup starter or base for cream of mushroom soup, veg thukpa soup, soupy chicken noodles, chickpea soup, mulligatawny soup, and minestrone soup, amongst others.
From soups and stews to dal and lentil dishes, from rice and risotto to pasta sauces, you can use our best veg stock recipe to make rich umami-laden vegetable stock to add immense depths of flavour and taste to all your dishes.
Among the vegetable stock ingredients, we have added herbs like rosemary and thyme and shiitake mushrooms to impart the umami element that makes everything else taste better.
Split red lentils (lal masoor dal) add a delicious earthy flavour to this veg stock and give it body.
Spices like cinnamon (dalchini), black peppercorns, bay leaves (tej patta), cloves (laung), star anise (chakra phool), fennel seeds (saunf), and dried ginger powder (sonth) transform this vegetable stock into a delectable fusion veg stock recipe Indian style that can be used in Indian or international or fusion recipes.
While many cooks tend to use vegetable stock ingredients that are well past their prime—wilted or leftover vegetables—as well as peelings, trimmings, and scraps, we strongly believe that to make the best vegetable stock, you need to use fresh ingredients of good quality. If the raw materials are not good, your stock and subsequent dish you use this stock in, will not be good either.
Make sure not to boil the veg stock too rapidly. This will result in the vegetables breaking down and turning the vegetable stock cloudy and even bitter. Simmer the vegetables slowly, beginning with cold water, and allow them to release their rich flavours slowly and gently.
Simmer the vegetable stock ingredients in water for 45 minutes or longer till reduce by more than half to intensify the flavours. Turn off the heat and cool to room temperature, allowing the flavours to develop and steep.
Strain the stock through a fine-mesh strainer into a large heat-proof bowl or pot. Press very gently (or not at all) to extract the juices from the vegetables in the strainer. Pressing too hard will result in a cloudy vegetable stock. Discard the solids or compost them.
You can divide Yummefy’s vegetable stock into single-sized portions and freeze for future use in soups, stews, sauces, gravies, and other dishes. Thaw and use as needed.
You can also freeze the vegetable stock into cubes in ice trays (covered), freezer bags, or in airtight containers or glass jars.
If you freeze the veg stock in glass jars, make sure to leave at least an inch and a half of headroom so the stock can expand without breaking the jar.
Learn how to make easy homemade vegetable Stock with step by step photo and video instructions and all ingredients & simple cooking method – see the best vegetable stock recipe below.
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