#veggie broth

[mayadawn]

~Vegan Buffalo Wings (Oyster Mushrooms)~

Recipe by: 'My Pure Plants'

[artandenergy]

Future soup by me (2025)

anyone know why Tumblr likes to add strong orange tones to my photos?

[thisisrigged4]

And now we simmer

[theroamingvegan]

Found some vegan goodies at the Philadelphia Airport! Veggie ramen and a bbq tofu bowl.

[crumbys-crumbs]

vegetable broth

more of a very tangible concept than a recipe.

keep scraps from your vegetables throughout the week, store them in your fridge in a closed container.

let the supply pile up a bit, two weeks max (you don't want the odds and ends to mold or otherwise spoil).

when your ready, heat a couple tablespoons of oil in the biggest pot* you have, add scraps, stir them around on medium-high heat for ~3 minutes, then cover w/ water. turn the heat up to high.

stir in some salt, nutritional yeast, whatever spices sound good to you. when water comes to a rolling boil, turn heat to low, and cover w/ a lid (leave it slightly cracked). let simmer 1.5 to 2 hours.

remove from heat, remove your vegetable scraps, pour broth into lidded containers, keep it in the fridge for up to 2 weeks.

*i know you can see me making the broth in a wok in the photo, my life is full of sin, leave me alone. it's the only large enough pot i have.

[idasecoliving]

What do I do with kitchen scraps? #2

Stock

Save scraps in a container in the freezer for veggie stock, to use in risotto, soups, curries, casseroles... you name it! Not all scraps are tasty in stock, but here are some I like to use:

celery tops

onion tops, bottoms and skins

leek green tops and root ends

broccoli and cauliflower stalks and leaves

kale stems

carrot tops and skins (if you must peel them!)

zucchini tops

pumpkin and potato skins

So you see there is very little limit! It is best to have a nice balance of vegetables, as too much pumpkin will make a very pumpkin-y stock, or too much cauli will taste very strongly of cauliflower. Here's a little recipe to get you going:

In a large pot, place your veggie scraps - best including some onion/spring onion/leek bits, celery tops, and carrot - along with some garden herbs such as parsley, oregano (or oregano stems after using them in a recipe) and spices such as 1 or 2 bay leaves and a teaspoon of peppercorns. A splash of apple cider vinegar goes well too.

Fill pot to just above the scraps with cold tap water.

Place on stove and gradually bring to boil. When boiling, turn down the heat and let simmer for anything from 2 to 4 hours. Do not put lid on.

When happy, take off the heat to cool a bit. Then, with a colander and fine sieve over a large bowl, strain. The cooked food scraps can be added to your compost, and the stock, when cooled, can be stored in the fridge for a couple of days. Suitable for freezing too.

[come-out-to-lavender-country]

Home Made Veggie Broth Recipe 

So one of the benefits of FINALLY having a decent sized kitchen and fridge is that we can save our scraps for veggie broth! Here’s a very easy recipe. 

1. start by saving any veggie matter you cut off but don’t use. This includes onion skins, the outside leaves of cabbage, kale stalks that have been stripped of their greens, potato and carrot peelings, and the heads of peppers. Ideally you don’t want to use anything rotten or going bad. 

2. Freeze them. I put them in sandwich baggies, but ideally I think a gallon sized bag would be best because I used two and a half full sandwich sized to make this batch. 

3. Once you have enough, sauté them in olive oil with salt, pepper, and herbs. I used oregano, bay leaf, sage, and parsley, since I tend to do Italian recipes and lentil soups with veggie broth. However if you want a more neutral broth you can use just garlic power, salt, and pepper. Ginger is a good addition for broth that will be used for ramen bases! 

4. Once the veggies are soft and tender, add water. I filled up the pot, but you can always do it according to the amount of space you have. The flavor intensity comes from the length you boil it, so if you want to make a smaller amount of highly concentrated broth just use a smaller saucepan and less water! 

5. Simmer for at LEAST an hour. The longer you simmer the more flavor you get. At this point some people also add tomato paste for a more tomatoey flavor. You can also add nutritional yeast or soy sauce for more Unami vibes if you want. I sort of leave it so it can be used for a variety of things. 

6. Strain into a jar for storage. I used a strainer but tbh a funnel lined in cheese cloth would be ideal if you have a smaller mouthed jar like I did. Wait until it cools off and pop it in the fridge for storage, or put it into plastic bags and freeze if that’s more your jam.  enjoy! 

[onlyvegetarianrecipes]

Chickpea Noodle Soup

Vegan and Vegetarian Recipes!