Best Vegan Broth Recipe | EASY Veggie Stock | CHEAP Vegan Dishes!
Making veggie stock from scratch is one of the most rewarding items to have on hand in the fridge, and also one of the easiest recipes!
Ingredients:
1 bulb garlic
1 onion
4-5 mushrooms
1 carrot
1 potato
1 bunch cilantro or parsley stocks
1-3 broccoli stocks
some fennel trimmings
1 leek
olive oil, salt, pepper
3-4L of water
Directions:
1. Rough chop all your vegetables
2. Heat up your stock pot and add some olive oil
3. Sear your garlic and onion
4. Add the rest of the veggies
5. Stir and add water
6. Turn up the heat and boil for 3min
7. Turn down the heat and simmer covered for 1.5-2 hours
8. Pour through a sieve or colander
9. Store the stock in the fridge!
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Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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30 Comments
Having vegan broth (or vegetable stock) on hand in the fridge can be so handy! After making this super easy broth, be sure to try it in the most amazing Vegan Pho recipe here:
https://www.youtube.com/watch?v=opUEhGZpXsw
How long we keep it in the fridge means how many days dear?
So sorry that you changed the pace of your music. It was always so calm and beautiful to watch your videos because of the calming music! Now it sounds like everyone else.
Please return to your original music!
Hi Will; the link to favorite kitchen tools.. you can’t get onto the website.. it looks like it’s a link to Amazon.. any tips would be helpful
Thank You So Much! 🙏🏾
thankyou!
Could I make this in the slow cooker? How would the method differ
What do you suggest to do with those perfectly good left-over veggies?
Amazing. Thanks a lot for the video!!
I don't understand. Where is the chili oil? Is this even yeung man cooking?
Thank you for this recipe, store bought broth is expensive,
👏🏻
Indeed, this is amazing veggie stock! I stopped buying veggie stock and use only this recipe for all my soups. I have tried this recipes 4 or 5 times so far and every time it is just amazing, in fact, I have some on the stove right now waiting for it to come to a boil. Just a wonderful recipe and thank you for sharing it with us!!!
can you freeze those glass jars?
Eh…made this tonight. It was pretty thin and watery in flavor. There are some issues with it. First off, one of the problems with using potato in veggie broth is that it tends to fall apart, which means everything from a cloudy veggie broth to one with little particles of potato mush floating around. Broccoli tends to make a stock bitter and is usually not recommended. I added one stalk and don't think it added much flavor but I'd also be hesitant to add more. Adding that many parsley stalks might be a problem, but cilantro is a completely different situation. A similar amount of cilantro is likely to produce a noticeable cilantro flavor in your broth, which you may or may not want, but you should be aware of. Also, I'd suggest adding some roughly chopped celery stalks (NO LEAVES) – a classic mirepoix is a sound base for veggie broth. Generally a mirepoix has a 2:1 ratio of onion to other ingredients, so I'd also suggest adding more onion. I'd also suggest cutting up the veggies a bit smaller since it gives more flavor to the stock. Lastly a tsp of peppercorn and a bay leaf or two is a good idea. We'll use the broth, but I wouldn't use this recipe again.
Thank you so much for this recipe ❤
When did the very loud, irritating distracting, music start…
Wow! So interesting. Can't wait to try this 🙂👍
Can this wonderful stuff be frozen?
Just subscribed brother, today is my last day of my water fast and I cannot wait to make this tomorrow. Looking forward to the rest of your content
Hi Will. Apologies for commenting on a very old video. I just found your channel. I have a question. I see that the Onions and Garlic where not peeled. Can I peel the Onion and then chop it in half for the cook? I am just worried about the dirt (if any) on the eye or the peel of the onion. Hope you reply!
Cheers
Arun
Making this today. Gonna do your tan tan Ramen and garlic Chilli noodles. Can't wait
I love your recipes! Sending love from South Africa 💖🇿🇦 Thank you 🙌
Hello, How big are the jars you are using, and is 1 jar = 1 potion? Many thanks
👍🙏🙏🌹🌹🌹
I’ve always purchased veggie broth for my vegan soups, but I’m definitely going to start making my own veggie stock from now on! I love that you added cilantro to the batch! This will make a lovely tortilla soup!
Hi Will,
Thank you so much 4 ur reply. I will have a go when I'm able. I look after a 92 Yr old friend 24/7. It's quite full on & I don't always have much time 2 myself.
Take care o urself n b safe. 🙏
Di. xx 🐈 🐱 🌻
Hi Wil,
My name is Di (Diane). I live in an area of England called "The West Midlands."
I have been following your channel for around 12 months now and I greatly appreciate it. You put your recipes forward in a happy and precise way, which for me, works very well.
I'm not social media savvy and I haven't the faintest idea if this will work, as when I've typed what I wish to say, I don't then know what to do next and have no one to ask. 🤦🤭
But hey, here goes.
I have 3 questions for you :-
1. Your measurements of cups.
I have found that their volume differs around the world.
I find myself asking does 1 cup measure 4 ounces,
6, 8? Maybe it's different for different types of ingredients?
Being aspergic, this is very important to me. I must get your measurements correct or the recipe will not work. Please advise in either pounds and ounces or grams. Thank you.
2. I was taught that you never cook onions and garlic together at the same time as they will become bitter.
How do you find this?
3. Your vegetable stock sounds very good and I would love to try it.
My problem is dat again, I was taught not to cook any Green vegetable for more than 20 – 30 minutes maximum, or again they turn everything bitter.
Your instructions for your wonderful vegetable stock is to simmer all the ingredients (which includes Green vegetables) for between one & half – 2 hours.
How do you find this works without making everything bitter? Could the Green vegetables be added during the last 20 – 30 minutes of cooking time, or would the flavour not be as deep and rounded? I don't like wishy washy flavours, (in England what we colloquialy call gnat's pee – to weak to be of any use).
I live by myself and my very few friends are not cooking savvy, shall we say?! So I'm unable to ask anyone. I also can't afford to waste food by experimenting, and was taught to eat every scrap, no matter how it tasted. Sooo, I would like it to taste delicious.
Thank you. 🙏
All done. 😊 🤗
I don't know how you are going to be able to reply, (again, said friends are like the blind leading the blind🤦🤭), but I'll try and keep a look out on here.
I wish you the very best in your future and look forward to seeing more of your recipes in the future.
When I'm able to sort out how to do it, I would love to buy both of your cookery books. Apart from owning beautiful books, I find looking at a paper page much easier than trying to navigate electronic pages.
Oh dear, being dragged into the 21st century is sooo painful and can be such a struggle!! I'm used to reading an instruction booklet and going from there. What's one of those, I hear you say!! 🤭 🤭 🤭 😆😆🤦
Thank you so much for reading my ramblings. I wish you great happiness and calmness. Take care of yourself and be safe.
Di.
xx 🙏
Hi, wow, I can smell it through my computer screen, yum!
Question: I read on another site that salt shouldn’t be used when cooking stock as the use of salt when cooking the stock limits the amount of salt to be used when cooking in a specific recipe , ie., if salt is used in the stock, will need to use less salt in the recipe where the stock is used as a part of the base ingredients ( hope this is clear). Your thoughts? Thanks so much!
Yep, I'm officially a subscriber. I need to see if you have almond milk or coconut milk
Little question : Why potato ?