Vegetable stock is an essential flavor-building component of the best vegetarian cooking. This subtle distillation of carrot, onion, celery, and aromatics adds a depth and complexity of flavor to soups, stews, casseroles, grain and bean dishes – you name it.
Basic vegetable stock should be essentially comprised of what the French call “mirepoix” – onions, carrots, and celery. Some combination of classic aromatics is added to that: peppercorns, parsley, thyme, bay leaf and/or garlic. Other ingredients may be added to enhance vegetable stock, such as tomatoes, mushrooms, or sweet squash.
Making a good vegetable stock takes time – time we do not always have. That’s where purchased vegetable stock comes in. The good news is boxed stock is widely available in stores. The bad news is it varies widely in taste and quality. Here’s what you need to know:
Look for vegetable stock that has a minimum of ingredients. All it needs to have is carrot, onion, celery, and a few herbs.
Purchase organic vegetable stock. It’s your guarantee that it’s free of pesticides and GMOs. No one wants a distillation of that! Also, check the label to make sure there are no unnecessary, low-quality ingredients such as MSG, “natural flavorings,” or dehydrated vegetables.
Stock and broth are not interchangeable. Stock is intended to be the foundation of a dish. For this reason, it’s unsalted, and its flavor is intended to be subtle. Broth is a completed, seasoned dish; its flavor is much more pronounced. Be careful: broth can easily take over the flavor of a dish. Stock is harder to find, but it’s definitely preferable to broth.
I find most boxed products too strong in flavor, even the stocks. Whether you purchase stock or broth, you need to taste it before you add it to a dish. The product should have a very light, sweet taste with a hint of herbs. I made the mistake – only once – of not tasting a vegetable broth before adding it to a soup and learned my lesson: taste the product first, and dilute it with water if necessary.
Finally, keep in mind that stock is intended to play a supporting role in whatever dish it’s used in.
Elliott Prag is a Chef Instructor and the Curriculum Development Manager at Natural Gourmet Institute. Elliott holds a Bachelor’s Degree from Wayne State University, and graduated from NGI’s Chef’s Training Program in 1995. Thereafter, he worked in numerous natural food restaurants in New York City before developing his private chef business. In 1999, he expanded his business by founding Siegfried & Prag, Caterers. In 2003, Elliott traveled to Sofia, Bulgaria for two years, where he was Executive Chef of Kibea Restaurant, the first health-supportive restaurant in the Balkans.
I find most boxed products too strong in flavor, even the stocks. Whether you purchase stock or broth, you need to taste it before you add it to a dish. The product should have a very light, sweet taste with a hint of herbs. I made the mistake – only once – of not tasting a vegetable broth before adding it to a soup and learned my lesson: taste the product first, and dilute it with water if necessary.
Making a good vegetable stock takes time – time we do not always have. That’s where purchased vegetable stock comes in. The good news is boxed stock is widely available in stores. The bad news is it varies widely in taste and quality. Here’s what you need to know:
Basic vegetable stock should be essentially comprised of what the French call “mirepoix” – onions, carrots, and celery. Some combination of classic aromatics is added to that: peppercorns, parsley, thyme, bay leaf and/or garlic. Other ingredients may be added to enhance vegetable stock, such as tomatoes, mushrooms, or sweet squash.
Purchase organic vegetable stock. It’s your guarantee that it’s free of pesticides and GMOs. No one wants a distillation of that! Also, check the label to make sure there are no unnecessary, low-quality ingredients such as MSG, “natural flavorings,” or dehydrated vegetables.
Finally, keep in mind that stock is intended to play a supporting role in whatever dish it’s used in.
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Of course, there’s also absolutely nothing wrong with buying cartons of vegetable stock. But, unless you have a brand you’re familiar with, you often don’t know what you’re getting, and they sometimes taste sweeter than the homemade stuff or bouillon. Making your own stock gives you full control, and it’s a great way to use up the veggie scraps (carrot tops, potato peels, and onion skins) you’ve been storing in the freezer. You might need to experiment a bit until you get a stock you like—start with one of stock recipes. “I find adding kombu, which is essential to making dashi, is the way to kind of get that salty umami flavor,” says Baraghani.
If you don’t keep stock on hand but you don’t want to lose out on flavor, McKinnon suggests dissolving bouillon cubes in water. Bouillon powder (which, like cubes, is made of dehydrated veggies and seasoning) is another easy way to add flavor to your vegetarian cooking. Plus, it’s versatile, can be used to season almost any dish that needs a little bit of a flavor kick, and is a great pantry staple—especially in these one-grocery-run-a-week times. McKinnon swears by Vegeta, which her mom used. “In many cases, [my mom] will add the powder straight into the pot,” she says. Jarred bouillon, like Better Than Bouillon, is another option.
Though there aren’t hard and fast rules when it comes to stock, there are a couple scenarios where substitution isn’t a good idea. Whenever the flavor is coming primarily from stock, you shouldn’t substitute it with water. In that case, you’ll also want to make sure the stock you’re using tastes good to you. Any brothy non-puréed soups should be made with your favorite vegetable stock if that’s what the recipe calls for—the stock is what you’ll mostly be tasting. The same can be said for starches like risotto or polenta, which soak up flavor from the liquid as they cook.
Rebecca Gao is a Toronto-based journalist interested in climate, food and late-aughts teen movies. In her spare time, she can be found baking (or at least trying to). Her writing can be found in Chatelaine, FLARE, VICE, Readers Digest, and more.
How and why you should making this at home | Vegetable Stock | Vegan and Vegetarian recipe
FAQ
Is vegetable stock vegan?
Can vegans eat vegetable broth?
Why vegetable stock is technically not a stock?
Are vegetable stock pots vegan?
What is vegetarian stock?
Vegetable stock is a common ingredient for vegan, vegetarian and meat-based dishes alike. Stock is often used for heartier dishes, especially soups, sauces and casseroles, as it simmers with the ingredients to enhance their flavour. Vegetable stock differs from its chicken and beef counterparts as it does not use bones to create flavour.
How to make vegetable stock without oil?
Vegetable stock, an oil-free and super easy-to-prepare recipe. You just need to add all the ingredients to a large pot, bring to a boil, and then simmer for at least 30 minutes. To make it you only need 9 ingredients! Peel and chop the veggies (photo 1) and add them to a large pot with all the remaining ingredients (photo 2).
How does vegetable stock differ from chicken & beef stock?
Vegetable stock differs from its chicken and beef counterparts as it does not use bones to create flavour. Instead, vegetable stock is made from vegetables, herbs and water. To create the perfect stock, each of these ingredients are simmered together to make a hearty flavour and consistency to cook with.
What is vegetable stock made of?
Instead, vegetable stock is made from vegetables, herbs and water. To create the perfect stock, each of these ingredients are simmered together to make a hearty flavour and consistency to cook with. What is vegetable stock used for?