The Perfect Vegetable Stock, where is it? HERE!

Since going plant-based, I have used vegetable stock/broth in almost everything I make.  The store bought versions are quite tasteless and have ingredients in them that I avoid (yeast extract, hydrolyzed soy protein, sugar, etc-more on these later).  I started looking everywhere for the perfect recipe and tried many that turned out to be duds.  UNTIL I discovered Mark Bittman's recipe.  This is IT!

I have made this without using any of the oil this recipe calls for.  I water saute my veggies.  This needs to be done on a lower temperature for somewhat longer, but the effect is the same.  Make this when you are hanging around the house and can let it simmer for a long time.  The longer it simmers the richer the flavor.  I have occasionally doctored it up with a bit of added Bragg's Aminos for some added depth.  Don't be afraid to customize it to your taste.

One-Hour Vegetable Stock

Makes: about 1 quart

Time: 1 hour, somewhat unattended

For this stock, you cut the vegetables into small pieces, which extracts greater flavor; you pan-cook them first, which browns them at least a bit and makes the flavor more complex; and you add a couple more flavorful ingredients (the mushrooms make a difference, as you’ll quickly see, as does the soy sauce).  If you have more time for simmering, use it.

Double the quantities here if you want to make enough stock to freeze. Recipe from How to Cook Everything Vegetarian.

2 tablespoons extra virgin olive oil

2 carrots, sliced

1 onion, quartered (don’t bother to peel)

1 potato, sliced

1 celery stalk, chopped

2 or 3 cloves garlic (don’t bother to peel)

5 to 10 white mushrooms, halved or sliced

10 to 20 parsley stems or stems with leaves

2 tablespoons soy sauce

Salt and freshly ground black pepper

1. Put the oil in a deep skillet or broad saucepan or casserole over ¬ medium-¬ high heat. When hot, add the carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown. (If you have more time, brown them well, stirring only infrequently.)

2. Add the parsley, 6 cups water, the soy sauce, and some pepper. Bring to a boil, then adjust the heat so the mixture simmers steadily but gently. Cook for about 30 minutes, or until the vegetables are very tender. (Longer is better if you have the time.)

3. Strain, then taste and adjust the seasoning, adding more soy sauce or a bit of salt, before using or storing.