Better Vegetable Stock
I added nutritional yeast to my standard veggie stock recipe and I have to admit I'm surprised how much it improved the flavor!
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. onions (approx. 2 onions)
- 1/2 lb. carrots (approx. 2-3 carrots)
- 1/2 lb. celery (approx. 3-4 stalks)
- 1/2 parsley bunch
- 1 teaspoon black peppercorns
- 3 tablespoons nutritional yeast
- 1 gallon cold water
- olive oil
- 1/2 teaspoon salt (optional, plus more to taste)
Instructions
- 1
Chop up the onions, carrots and celery into evenly sized chunks. Give 'em a good sweat over medium heat in some oil. Cook for 10-15 minutes or until they are browning. You can optionally add a sprinkling of salt.
- 2
Add the remaining ingredients: 1/2 parsley bunch, 1 teaspoon black peppercorns, 3 tablespoons nutritional yeast, and 1 gallon cold water. Bring to a boil, then reduce heat to a simmer and partially cover.
- 3
Simmer for 60-90 minutes.
- 4
Strain the stock to remove the leftover veggies. I added a half teaspoon of salt at this point, but keep in mind this will only partially season the stock -- this will give you some leeway when using it in various recipes.
- 5
Portion into 2-cup or 4-cup sized containers (or use muffin tins for smaller portions). Freeze the portions you won't immediately need and store the rest in the fridge where it will keep for a few days.