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:
- mushroom peelings
- 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.