{"id":10646,"date":"2014-10-06T10:02:41","date_gmt":"2014-10-06T17:02:41","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=10646"},"modified":"2014-10-06T10:02:41","modified_gmt":"2014-10-06T17:02:41","slug":"super-souper-easy-veggie-stock","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/super-souper-easy-veggie-stock\/","title":{"rendered":"Super-Souper EASY Veggie Stock"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p><a href=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/10\/001.jpg\" ><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-10647\" src=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/10\/001-300x225.jpg\" alt=\"easy veggie stock recipe\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/10\/001-300x225.jpg 300w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/10\/001-768x576.jpg 768w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2014\/10\/001.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Many of the savory recipes in my <a href=\"http:\/\/www.amazon.com\/Peruvegan-Cheesy-Creamy-Peruvian-Recipes\/dp\/1495385280\/ref=sr_1_1?ie=UTF8&amp;qid=1412551642&amp;sr=8-1&amp;keywords=vegan+ethnic+cookbooks\"  target=\"_blank\" rel=\"external nofollow\">cookbook<\/a><em>\u00a0<\/em>call for the addition of veggie stock. Vegetable stock or broth adds another level of depth and flavor to just about any dish. Not all purchased broths are the same&#8230;they vary widely in quality and flavor. I am really picky about how my dishes taste, and my favorite so far is <em>Organic Better than Bouillon Vegetable Base.\u00a0<\/em><\/p>\n<p>So a few days ago, I was in the kitchen getting ready to make a seitan dish\u2026when I realized I was all out of my vegetable base. I feel that anything you make from scratch is always going to be better than store bought. (But I break down and usually buy store bought, because it eliminates some steps during meal preparation.) On this particular evening, I really had no desire to go to the store for just one item&#8230;so I decided to make some homemade veggie stock with ingredients that I had on hand in my refrigerator. And it turned out super-souper delicious!<\/p>\n<p>You can make stock with whatever veggie ingredients you have on hand\u2026and according to your taste. If you don\u2019t like something, just eliminate it and add something else. Even though this veggie stock recipe has butternut squash in it, it didn\u2019t affect the flavor of the dish I was making\u2026in fact, it greatly enhanced it. So just add or take away what sounds good to you.<\/p>\n<p>Also, this stock is so versatile\u2026here are some other ideas on how you can use it:<\/p>\n<p>*Pour it over the top of your pup\u2019s food (omit the onion from the recipe).<br \/>\n*Cook your rice or quinoa in it (in place of water).<br \/>\n*Make a little thicker stock, and pour it over pasta.<br \/>\n*Add some plant milk and <a href=\"https:\/\/www.happycow.net\/blog\/vegan-condiment-staples-recipes\/\"  target=\"_blank\">Garlic Cashew Cheese<\/a> for a delicious soup.<br \/>\n*Drink cold for breakfast (yup, it\u2019s really delicious cold).<br \/>\n*Use it as a sauce for lettuce wraps.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>SUPER-SOUPER EASY VEG STOCK<\/strong><\/span><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n-2 cloves of garlic, minced<br \/>\n-\u00bd onion, chopped<br \/>\n-1 cup butternut squash (raw), peeled and chopped<br \/>\n-1 carrot, peeled and chopped<br \/>\n-4 dry farmed tomatoes or 1 large heirloom tomato<br \/>\n-\u00be cup of corn, fresh or frozen<br \/>\n-3 cups of water<br \/>\n-Sea salt and pepper to taste<\/p>\n<p><strong>Directions:<\/strong><br \/>\nPlace all ingredients (except salt and pepper) in a pot. Bring to boil. Cover and reduce heat so it just simmers. Simmer until the vegetables are cooked through, approximately 20 minutes. Remove from heat and allow to cool. Place ingredients in a blender or food processor and puree. Season to taste with salt and pepper. Place stock in a sealed container in the refrigerator, until ready to use.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many of the savory recipes in my cookbook\u00a0call for the addition of veggie stock. Vegetable stock or broth adds another level of depth and flavor to just about any dish. Not all purchased broths are the same&#8230;they vary widely in quality and flavor. I am really picky about how my dishes taste, and my favorite so far is Organic Better than Bouillon Vegetable Base.\u00a0 So a few days ago, I was in the kitchen getting ready to make a seitan dish\u2026when I realized I was all out of my vegetable base. I feel that anything you make from scratch is always going to be better than store bought. (But I break down and usually buy store bought, because it eliminates some steps during meal preparation.) On this particular evening, I really had no desire to go to the store for just one item&#8230;so I decided to make some homemade veggie stock with ingredients that I had on hand in my refrigerator. And it turned out super-souper delicious! You can make stock with whatever veggie ingredients you have on hand\u2026and according to your taste. If you don\u2019t like something, just eliminate it and add something else. Even though this veggie stock [&hellip;]<\/p>\n","protected":false},"author":75861,"featured_media":10647,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,14,15,22,3],"tags":[202,567,1849,16],"class_list":["post-10646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-health","category-juicing","category-recipes","category-vegan","tag-recipe","tag-soup","tag-stock","tag-veganism"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Super-Souper EASY Veggie Stock - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/super-souper-easy-veggie-stock\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Super-Souper EASY Veggie Stock - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Many of the savory recipes in my cookbook\u00a0call for the addition of veggie stock. Vegetable stock or broth adds another level of depth and flavor to just about any dish. Not all purchased broths are the same&#8230;they vary widely in quality and flavor. I am really picky about how my dishes taste, and my favorite so far is Organic Better than Bouillon Vegetable Base.\u00a0 So a few days ago, I was in the kitchen getting ready to make a seitan dish\u2026when I realized I was all out of my vegetable base. I feel that anything you make from scratch is always going to be better than store bought. (But I break down and usually buy store bought, because it eliminates some steps during meal preparation.) On this particular evening, I really had no desire to go to the store for just one item&#8230;so I decided to make some homemade veggie stock with ingredients that I had on hand in my refrigerator. And it turned out super-souper delicious! You can make stock with whatever veggie ingredients you have on hand\u2026and according to your taste. If you don\u2019t like something, just eliminate it and add something else. 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