VEGETABLE STOCK, VEGAN 2
(Light and Dark Versions)
This technique can be used with virtually any vegetables and seasonings. Experiment to find the one that you like best. Mushrooms give a nice, earthy, almost meaty stock; carrots and parsnips a sweet, light one; and leeks and onions make any stock better.
Several of the Following Vegetables:
• Onions, unpeeled and roughly chopped
• Carrots, roughly chopped
• Parsnips, roughly chopped
• Leeks, roughly chopped
• Tomatoes, roughly chopped
• Celery, roughly chopped, including leaves
• Mushrooms, roughly chopped
• Whole kale leaves
• Garlic, unpeeled
• Whatever vegetables and trimmings you have (though starchy vegetables such as potatoes will make a thicker stock)
One or More of the Following Seasonings:
• Bay leaves
• Whole peppercorns
• Whole, unchopped herbs, such as parsley sprigs
For Dark Stock Only:
• 2 tablespoons light olive oil
For Light Stock:
In a large pot, bring the vegetables and seasonings to a boil over high heat with enough water to cover by about an inch. Cover the pot and reduce the heat to medium low. Simmer for 2 to 3 hours. Let the stock cool somewhat, and strain over a bowl. Compost the vegetables and seasonings.
For Dark Stock:
Preheat the oven to 450 degrees.
Toss the large vegetables with the oil. Place in a single layer in one or two roasting pans. Roast until browned, about 40 to 50 minutes. Stir well once or twice during the cooking, and watch carefully to prevent burning.
Add the roasted vegetables, any trimmings, and the seasonings to a large pot. Swirl a bit of water in the roasting pan(s) to get up all the juices and browned bits; add these to the pot, too. Then add enough water to cover the vegetables by about an inch.
Bring to a boil over high heat. Cover and reduce the heat to medium low. Simmer for 2 to 3 hours. Let the stock cool somewhat, and strain it over a large bowl. Compost the vegetables and seasonings.