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Vegetable Stock Recipes
Watch The Sexy Vegan continue his special Thanksgiving series. Learn how to make a yummy vegan gravy here. MAKING 1. Place a pan on the stove and add 3 tablespoons of Olive oil. 2. Add 1 medium chopped onion 3 cloves of minced garlic a pinch of salt pepper.
Vegan Thanksgiving Gravy
If you use store bought vegetable stock then maybe this video will get you to change your mind. A basic vegetable stock is super easy to prepare. To make stock for a soup there is a slight variation to the basic recipe. Watch this video to learn how to make
Basic Vegetable Stock and Soup Stock
This soup gets its golden colour from the saffron threads which are used throughout Italy to provide a slight lemony flavour and gorgeous orange hue. Making In saucepan bring vegetable stock and saffron threads to boil. Reduce heat to simmer and add butter.
Zuppa Dorata (Golden Soup)
Ever wondered making vegetable stock at home is a time consuming process and needs lots of patience No give a break to that as you can make your own homemade vegetable stock in less than 30 minutes. This can be used to make any soup or can be used in marinades
How to Make Vegetable Stock at Home - Quick and Easy
Basic vegetable stock can help you with a lot of recipes from soups to gravies. It has a neutral flavour and desirable consistency that make it very versatile. You can collect vegetable stock while cooking veggies for other items like subzis pulaos etc. and
Basic Vegetable Stock by Tarla Dalal
GETTING READY 1. Make balls from the bean and set aside. MAKING 2. In a sauce pan pour in the oil add in onion and garlic. Cook for 2 minutes. 3. Add in the whole wheat flour and fry for a few minute. 4. Pour in the vegetable broth and soy sauce. Stir in well
Veggie Meatballs with Gravy
Root Vegetable Stock is a simple vegetable stock that will ad to the flavor of your soups. Follow this simple Root Vegetable Stock recipe to make a brilliant stock and taste enhancer Melt butter in a 7 to 8 quart kettle over medium high heat. Add carrots
Root Vegetable Stock
In a 7 to 8 quart enamel or stainless steel kettle Combine greens cabbage parsley celery onion garlic salt thyme bay leaf peppercorns and A ater. Bring to a boil over high heat. Reduce heat and simmer uncovered for l 1 2 hours. Strain and discard vegetables.
Green Vegetable Stock
1. Preheat oven to 450 degrees. 2. Combine squash turnips onions carrots celery garlic and tomatoes in a shallow baking dish. 3. Bake for 50 minutes stirring several times. 4. Place roasted vegetables thyme parsley and white pepper in a heavy soup pot with the
Roast Vegetable Stock
Vegetable Stock is a classic recipe and is used to prepare soups and curries. Vegetable Stock is a simple recipe which can be easily tried at home. GETTING READY 1 Wash all the vegetables well. 2 Cut them into slices. MAKING 3 In a large pot put all the
MAKING 1 In a large kettle add all the ingredients 2 Stir to mix and bring to a boil. 3 Simmer for 1 1 2 hours till vegetables are cooked. 4 Strain in a large bowl. SERVING 5 Serve hot.
GETTING READY 1. In a large pan place the haricot beans and soak in water overnight with double the amount of water 2. Drain the water and rinse the beans before use MAKING 3. In a large pan tip in the beans and fresh water and boil for 30 minutes or more will
Place onions carrots celery parsley thyme bay leaves and peppercorns in a 6 qt stockpot. Add cold water to cover contents of stockpot by 1 inch. Simmer stock over medium heat 45 minutes to 1 hour. Skim off and discard any impurities that rise to the surface.
MAKING 1. In a large water filled pot add all the ingredients and bring to boil. 2. Lower the heat and allow the mixture to be simmered for about 3 hours. 3. Using a colander or a fine sieve strain the stock into an airtight container. 4. Cover and refrigerate
Rosie's Vegetable Stock
MAKING 1. In a saucepan melt butter over medium heat. 2. Add all the vegetables into the pan and saute them for 5 minutes. 3. Further add water and seasonings to taste cover it with a lid and simmer for about 30 minutes. SERVING 4. Strain and use the stock to
MAKING 1. Place a large pot on medium heat and heat olive oil. Stir fry vegetables in olive oil to pale brown. Mix in bay leaves thyme marjoram and cold water. 2. Allow the mixture to come to boil lower the heat and simmer for 60 minutes. 3. Using a
andy's Vegetable Stock
Put all ingredients in the pressure cooker and bring to the boil uncovered. Remove any scum. Put on lid bring to high 15 lb pressure then cook for 15 minutes. Reduce pressure slowly. Strain the stock.
MAKING 1. In a large stock pot melt butter and add carrots celery onion turnip garlic and thyme cover and cook over low heat for about 30 minutes or till vegetables are tender stirring occasionally. 2. Combine the remaining ingredients and 6 cups cold water
GETTING READY 1.Rinse the beans peas onion carrot thoroughly. 2.Put them all in a pan with cold water sufficient to cover them and leave it overnight. MAKING 3.Drain the soaing water and refill the pan with 2 quarts of cold water. 4.Put all the vegetables in
Brown vegetables in oil in soup kettle. Add remaining ingredients cover bring to boil lower heat and simmer 2 hours. Strain and adjust seasonings. Reduce to concentrate flavor. Jar cool cover and refrigerate.
1. In a large saucepan bring 1 cup of the water to a boil over medium high heat. Add the carrot potato onions celery leeks tomatoes and salt. Cook for 5 minutes stirring occasionally. 2. Add the remaining 11 cups water to the pan along with the garlic parsley
Clean the vegetables in the usual way. Thinly slice the roots cut up the tomatoes and shred the lettuce or cabbage. Fry the roots gently in the fat until golden brown add the tomatoes and fry slightly. Add the boiling water the extract bouquet garni salt
Authentic Vegetable Stock
Place all the ingredients in a large saucepan cover with water and simmer for 50 minutes. Strain and use the stock for soups risottos and more. You can puree the remaining ingredients minus the bay leaf for an alternative soup.
Put all ingredients into a large saucepan and add 3 1 2 quarts of water. Bring to a boil. Half cover the saucepan and simmer gently for 2 hours. Strain the stock and keep in the refrigerator or freezer.
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