Vegetable Stock So Meaty Vegans Think They Are Cheating
Vegetable Stock So Meaty Vegans Think They Are Cheating! Glen struggled with Vegetable stock and vegetable broth recipes, until started filming Chef's for this YouTube series back in 2007. Those Chef's taught him some valuable lessons on creating a rich deeply flavoured vegetable stock vegetable broth recipe. This vegetable stock recipe is Vegan, but since Glen is an Omnivoire, he likes the vegetable broth recipe to taste rich and meaty.
Ingredients
| Carrots | 2 Medium | |
| Celery stalks | 2 | |
| Onions | 2 Medium | |
| Red pepper | 1 | |
| Fennel bulb | To Taste | |
| Leek | 1 | |
| Beet | 1 | |
| Garlic head | 1 | |
| Dried porcini mushrooms | 8 | |
| Dried seaweed | 1 | |
| Shiitake mushrooms | 60 Gram | |
| Mixed mushrooms | 200 Gram | |
| Black peppercorns | 1 Teaspoon | |
| White miso | 3 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Tomato paste | 2 Tablespoon | |
| Water | 4 Liter |
Directions
MAKING:
1. Preheat oven to 150ºC (300ºF).
2. Finely slice all of the veg and toss into a high rimed roasting pan.
3. Crush the dried mushrooms and and seaweed into the roasting pan.
4. Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat.
5. Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours.
6. Transfer vegetable mixture to a large pot and add water.
7. Place back in oven for another hour.
SERVING:
8. Strain out solids and the broth will be ready for use.
Recipe Summary
