This recipe for vegan beef stock makes a rich and flavorful base for soups, stews, gravies, and other dishes that don't use any meat. It gives your food more depth of flavor because it's full of umami from things like shiitake mushrooms, soy sauce, and miso paste.
Ingredients: 1 large onion, roughly chopped. 2 carrots, roughly chopped. 2 celery stalks, roughly chopped. 4 garlic cloves, smashed. 1/2 cup dried shiitake mushrooms. 1 tablespoon tomato paste. 2 tablespoons soy sauce or tamari. 1 teaspoon miso paste. 1 teaspoon whole black peppercorns. 4 cups water.
Instructions: In a large pot, add all the ingredients: onion, carrots, celery, garlic, dried shiitake mushrooms, tomato paste, soy sauce, miso paste, black peppercorns, and water. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and let the stock simmer for about 45 minutes to 1 hour, allowing the flavors to develop. Once done, strain the stock through a fine-mesh sieve or cheesecloth to remove the solids. Use the vegan beef stock immediately in your favorite recipes or store it in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Prep Time: 10 minutes
Cook Time: 60 minutes
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