What if I told you that you need never purchase stock from a shop again? This recipe is going to revolutionise your shopping, your cooking, and your kitchen waste!
Ever since I started making my homemade vegetable stock from my recycled vegetable scraps, my food has never tasted better. You can now have a stock that is 100% natural (and organic if you use organic vegetables), salt-free, fresh, and delicious! And it takes minimal effort to get yourself into a routine to make your own.
All you need to do is keep a container or a bag in your freezer where you can add any vegetable scraps you collect while preparing your meals. You can also add any unused vegetables you have in your fridge that are looking a bit sad and ready for the trash. When you’ve saved enough scraps to almost fill a pot, you’re ready to go!
Homemade vegetable stock can be used with just about anything! Here at Silvobeat HQ, I use it to make:
- Coconut & Satay Broccoli Soup
- Coconut Lemongrass Curry with Cauliflower & Zucchini
- Creamy Vegan Elotes
- Fresh and Simple Tomato Sauce
- Okra, Eggplant, & Lentil Cassoulet
- Vegan Thai ‘Egg Net’ Salad
- Vegan Thai Larb Salad
Alternatively, it makes a great base for a quick vegetable soup!
Homemade Vegetable Stock
What if I told you that you need never purchase stock from a shop again? This recipe is going to revolutionise your shopping, your cooking, and your kitchen waste! Ever since I started making my homemade vegetable stock from my recycled vegetable scraps, my food has never tasted better.
- fresh or frozen vegetable scraps
In a large stock pot add all of your vegetable scraps. Fill with water until the vegetables are just covered. Bring to the boil and simmer on medium heat for 45 to 60 minutes. Remove from the heat and allow to cool.
- Drain stock and discard the scraps. Store in an airtight container in the fridge or freezer.
- Make sure you wash your vegetable scraps before adding to your container of scraps in the freezer to remove any dirt or pesticides. Use scraps from organic vegetables to make an organic stock.
- When collecting vegetable scraps be careful not to include any that will intensely colour or flavour your stock, such as beetroot, red cabbage, rainbow chard, pungent herbs, or chilli.
- Adding the cores from corn cobs to your scrap collection will give your stock the best flavour. You can even collect the ends of your onions to enhance the taste further.
- You won't need to add salt to the stock; this will allow you to adjust the salt levels in whichever recipe you are using it.
- The stock can be stored in an airtight container in the refrigerator for up to one week, or in the freezer for up to one month. If freezing, make sure you don't fill containers completely to allow for expansion that will occur when frozen.
- Why not recycle your cooked vegetable scraps too? Add it to your compost for excellent garden fertiliser, or check with your local council to see if they recycle organic waste.
Please read the Silvobeat nutritional facts disclaimer.