Vegetable Stock
Prep time
Cook time
Total time
  • 1 large onion, roughly chopped
  • 2 medium carrots, chopped into 1-inch bits
  • 2 sticks of celery, chopped into 1-inch bits
  • 6 button mushrooms, halved or quartered if very large (optional)
  • 4 cloves of garlic, peeled or unpeeled, cut into half if large
  • 1-inch know of ginger, cut into strips
  • 1 bay leaf
  • 5 allspice corns, crushed slightly
  • 1 tsp peppercorns
  • 1 tsp olive oil
  • 1 tsp salt
  • 10-12 cups of water
  • 2 sprigs rosemary (1 tsp if using dried rosemary). Other savory herbs are fine too, like thyme or sage. Herbs like mint, coriander and parsley are not great in stocks.
  1. Heat the oil in a stock pot. Add the onions and salt and saute over medium-high until the onions start to turn golden-brown at the edges.
  2. Add the garlic and ginger and saute for another minute. Add the rosemary, bay leaf, all-spice, peppercorns, carrots, celery and mushrooms and saute, stirring frequently, about 3-4 minutes.
  3. Add the water-- the less water you add, the more flavor your stock will have. I prefer adding about 12 cups, but you could add less.
  4. Bring the stock to a boil. Cover with a lid, lower the heat to a simmer, and let the stock cook, undisturbed, for an hour.
  5. Turn off the heat. Let the stock stand until cool and then strain through a fine-meshed sieve or a sieve covered with cheesecloth. Press down on the vegetables to release any liquid in them.
  6. Voila! Your stock is ready. Refrigerate and use as needed.
Recipe by Holy Cow! Vegan Recipes at