Recipe: Basic Vegetable Stock

from the book One-Dish Vegan

Ingredients:

• 2 tablespoons olive oil OR 1/4 cup water
• 1 large yellow onion, coarsely chopped
• 2 celery ribs, chopped
• 2 carrots, peeled and coarsely chopped
• 8 cups water
• 2 garlic cloves
• 1/2 cup coarsely chopped fresh Italian parsley
• 1 large bay leaf
• 1/2 teaspoon whole black peppercorns
• 1 tablespoon wheat-free tamari (optional)
• salt

1. Heat the oil or water in a large pot over medium heat.  Add the onion, celery, and carrots, and cover.  Cook until softened (about 5 minutes).  
2. Remove the lid and add the water, garlic, and all remaining ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for about an hour.
5. Strain the broth through a fine-mesh sieve into another pot, pressing out the juice of the vegetables with a large spoon.
6. The broth is now ready to use!  It will keep in the fridge for 3 days (tightly covered) or in the freezer for 4 months.