Prep time:

Cooking time: 40 minutes

Total time:

Serves:

3 medium-sized carrots, washed but not peeled, chunked

3 celery stalks, washed and roughly chopped

2 onions, chunked with skins on

2 leeks, washed (split the leek longways, nearly to the base and rinse under the tap fanning out the layers), roughly chopped

6 medium-sized mushrooms, rinsed and halved

2 bay leaves

4 sprigs parsley

2 sprigs fresh thyme

1.5ltr litres water

Makes approximately 1 litre   A flavoursome vegan broth can easily be made using a selection of seasonal vegetables. It is created in a similar way to a bone-based stock, but requires far less time to draw out the flavours. Place all the ingredients in a large saucepan or stock pot and place on the hob. … Continue reading "Vegetable stock"

Makes approximately 1 litre  

A flavoursome vegan broth can easily be made using a selection of seasonal vegetables. It is created in a similar way to a bone-based stock, but requires far less time to draw out the flavours.

  1. Place all the ingredients in a large saucepan or stock pot and place on the hob. Bring to the boil and then remove any scum that rises to the surface.
  2. Turn the heat down to the lowest setting and simmer for 40 minutes. Strain and use, or refrigerate until needed. Keeps in the fridge for 4 days, or can be frozen*

Wine tip from Kent Wine School

A vegetable-rich stock has less savoury character than a bone broth. The mushrooms pack great earthy flavours so a Pinot Noir would be a good option. They have crisp acidity, earthy mushroom notes and light red-fruit character that won’t dominate. A Romanian Pinot Noir called Incanta from Majestic is a
mouth-watering price at £5.99.

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