Homemade Vegetarian Chicken Stock Vegan Recipes

HOMEMADE VEGETARIAN CHICKEN STOCK (VEGAN)

Steps:

• Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
• Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
• This makes 4 32 ounce Mason jars.

VEGAN "CHICKEN" STOCK

Steps:

• Peel and slice the carrot.
• Slice the celery, and break up the shiitakes.
• Put all the ingredients in a pot.
• Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
• Strain through a fine sieve.
• If your sieve is coarse, line it with a clean tea-towel.
• Use in place of chicken stock.
• The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
• The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
• Discard the herbs.

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

VEGAN "CHICKEN" BROTH & SEASONING MIX

Steps:

• Place all the ingredients into a food processor or spice grinder fitted with a metal blade and process into a powder.
• Store in an airtight container at room temperature Shake well prior to using to redistribute the ingredients.
• To make a broth/soup base, place 1 tablespoon of this mix into a saucepan. Whisk in 2 cups water or vegetable stock/broth and mix well.
• Bring to a boil, simmer for 1 minute, then serve with beans, other veggies, rice/pasta, etc. for a good soup.