Saturday, 23 July 2016

Make your own vegan veg stock

When you buy ready made veg stock, you get less veg but mostly salt and fats and yeast extracts. I wanted to make some myself for a long time. I bought a fruit and veg dryer a couple of days ago, the moment it arrived, I cleaned it and started to load up the trays. I bought the basic soup veg and run some of it over a mandoline and chopped some button mushrooms.

5 trays of mushroom slices and veg slices did take all around 9 hours to dry completely. I stored them in a big jar and started the next round with courgette and roots like beets and swede. 9 hours later they were done too. The last round went to chili, garlic, mixed herbs and tomatoes. The longest time took the tomatoes, even that I took out the wet middle bit.

It is possible to dry all the veggies in the oven too. Then put everything into a blender and make fine crumbs out of all veggies and herbs.

6 button mushrooms
1 leek
2 parsnips
2 carrots
250 g celeriac
1 red beet
1 spring beet
2 spring onions
1/2 swede
6 cocktail tomatoes
1medium courgette
3 stalks lovage
5 stalks thyme
2 stalks rosemary
1/2 red chili
4  garlic cloves
2 tsp dried garlic
2 tsp dried onion
3 tbsp salt
2 tbsp pepper

Mix with salt and pepper, dried onions and garlic and then fill it into a dark container and store in the dry cupboard. Use 2 tsp in a mug of hot water, then you can add a bit of olive oil and you have a broth.

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