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Plant-Based Vegetable Stock

10 mins

7 qt.

What you are creating

Learn to make a quick vegetable base for using as a stock or broth in cooking.

  • 2 ½ cups of leeks, white and light green parts only, chopped and washed thoroughly to remove any sand

  • 2/3 cup of carrots, peeled and rough chopped (I like the organic tri-colored carrots)

  • ¾ cup celery root, peeled and cut into 1/4-inch pieces 

  • ½ cup parsley leaves and thin stems

  • 2 garlic cloves grated on a micro plain

  • 3 tablespoons dried minced onions

  • 2 tablespoons sea salt

  • 1 ½ tablespoons tomato paste

  • 3 tablespoons Bragg liquid aminos

  • 1 bay leaf (see tip)


  1. Place all veggies, herbs, and salt (if using ice trays reduce salt by half) into a food processor and blitz until veggies turn into a fine smooth paste.

  2. Add in tomato paste and liquid aminos and blitz until well incorporated.

  3. Place in airtight container and add a layer of plastic wrap down onto the base prior to putting a lid on it if no freezing in ice cube trays. Stores in freezer for up to 6 months.

Tip: If you like bay leaves add one bay leaf to your hot water and let steep prior to adding in your veggie base concentrate. Once steeped remove and heat water back up in microwave for 30 seconds and then add the veggie base concentrate to the hot water.

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Check out these mason jars we use for storing our broths and making salad dressing in!


Plant Based Stock, Plant Based Cooking


Vegetable, Vegan, Plant-Based

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