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Vegan Cook's Bible
by Pat Crocker
The ingredients in this basic vegetable stock are only suggestions. Use vegetables, herbs and spices that you have on hand and omit those you don't have. Cooking with this stock boosts the nutrients in recipes. Use it in every recipe (even baked goods) that calls for water.
Makes 8 cups


    • 1 onion, quartered
    • 4 cloves garlic
    • 1 leek, trimmed and cut into large chunks
    • 2 tbsp olive oil
    • 8 cups water
    • 1/2 green cabbage, quartered
    • 1 cup coarsely chopped broccoli or asparagus stems, optional
    • 1 stalk celery, cut into chunks
    • 1 carrot, cut into chunks
    • 1 apple, cut into chunks
    • 1 dried cayenne pepper
    • 6 sprigs fresh parsley
    • 5 whole allspice berries
    • 5 whole cloves
    • 5 peppercorns
    • 1 bay leaf
    • Few sprigs fresh thyme
    • Few sprigs fresh sage
    • 3 dried astragalus root wafers
    • 1 piece (1 inch) gingerroot
    • 1 piece (1 inch) burdock root
    • 1 piece (1 inch) dandelion root

    · Baking sheet
    · Large stock-pot


Preheat oven to 400°F

1. On baking sheet, toss onion, garlic and leek with olive oil. Roast in preheated oven, stirring once, for 30 to 40 minutes or until vegetables are soft and brown (some edges may be charred).

2. In a large stockpot, bring water to a boil over high heat. Add cabbage, broccoli, celery, carrot, apple, cayenne, parsley, allspice, cloves, peppercorns, bay leaf, thyme, sage, astragalus, ginger, burdock, dandelion root and roasted vegetables. Cover, reduce heat and simmer for 1 hour. Remove from heat and let cool slightly. Strain off and discard solids. Let stock cool completely.

3. Store stock in clean jars with lids in the refrigerator for up to 2 days or freeze in 2- or 4-cup portions in freezer containers for up to 2 months.



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