Vegan Vegetable Stock

Vegan Vegetable Stock


  • 1 onion
  • 2 carrots
  • 2 large celery stalks
  • 2 tbsp vegetable oil
  • 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.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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