Jenny Sanders's Note:
Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!
My Private Note
Units: US | Metric
- 1Peel and slice the carrot.
- 2Slice the celery, and break up the shiitakes.
- 3Put all the ingredients in a pot.
- 4Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
- 5Strain through a fine sieve.
- 6If your sieve is coarse, line it with a clean tea-towel.
- 7Use in place of chicken stock.
- 8The 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.
- 9The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
- 10Discard the herbs.
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Nutritional Facts for Vegan "Chicken" Stock
Serving Size: 1 (1091 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 42.2
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 363.1 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 2.6 g
- Sugars 1.9 g
- Protein 3.3 g