Umami Packed Vegetable Stock

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Umami Packed Vegetable Stock BigOven - Save recipe or add to grocery list Yum
Vegan vegetable stock is notoriously weak and flavorless. This recipe uses every trick in the book to pack this vegetable stock full of flavor and umami. 
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Course Basics
Cuisine Vegan
Prep Time 30 minutes
Cook Time 2 hours
Servings
quarts
Ingredients
Course Basics
Cuisine Vegan
Prep Time 30 minutes
Cook Time 2 hours
Servings
quarts
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 300º. Whisk miso, oil, and 2 Tbsp. hot water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Add onions, carrot, celery, and garlic. Drizzle miso mixture over vegetable mixture and toss to coat. Bake, tossing halfway through, until vegetables are slightly shriveled golden and fragrant, 60–75 minutes.
  2. Transfer vegetable mixture to a large pot. Add peppercorns, bay leaves, thyme and parsley and 4 quarts cold water. Bring to a boil, then reduce heat to low and simmer gently, uncovered and stirring occasionally, until broth is reduced by one third, 60–75.
  3. Strain through a fine-mesh sieve into a large metal bowl or pan, pressing on solids to extract as much liquid as possible. Place container in an ice bath and chill until it reaches 70 degrees fahrenheit. You can either refrigerate for up to a week or freeze for later use.
Recipe Notes

I couldn't stand to let the shiitake mushrooms and kombu go to waste so I picked them out of the strained vegetables and sliced them into bite size pieces. Toss with some sesame oil and soy for a healthy vegan treat.


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