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Vegan Vegetable Stock
1 onion 2 carrots 2 large celery stalks 2 tbsp vegetable oil 7½ cup water Small amounts of any of the following: leeks celeriac parsnip turnip mushroom peelings cabbage
Peel, halve and slice the onion. Roughly chop the remaining vegetables. Heat the oil in a large pan and fry all the vegetables until soft and lightly browned. Pour in the water. Bring to a boil, skim the surface then lower the heat, partially cover the pan and let simmer for 1½ hours. Strain the stock and let cool. Store in refrigerator for 2-3 days.
link to Sweet Roll Topping
Vegan Sweet Roll Topping
3 cups Powdered sugar1-2 tsp. Vanilla extract1 1/2 tbsp. Plant-Based Milk1/2 cup Plant-Based Butter (Earth balance works great)
link to ONION RING RANCHOCADO
Onion Ring Ranchocado
For Spread1 large avocado (pitted, peeled and cut into chunks)1/4 cup vegan mayonnaise1 tbsp apple cider vinegar1 tbsp chopped shallot1 tbsp minced fresh...