Vegetable Stock

Vegetable stock is a staple for many plant-based recipes, especially soups. You could buy it at the grocery store but it’s also very easy to make on your own at home!

Yields:

About 6 cups

Ingredients:

• 2 cups carrots, medium dice
• 2 cups onion, medium dice
• 2 cup celery/root, medium dice
• 1 cup mushrooms
• 3-6 cloves garlic
• oil to coat
• 1 teaspoon black peppercorns
• 1 bay leaf
• 6 cups cold water

Instructions:

1. Preheat oven to 425 degrees F.
2. On a lined sheet tray, coat carrots, onion, celery, mushrooms and garlic with oil. Roast for 20 minutes.
3. Combine vegetable mix, peppercorns, bay leaf and water in crockpot.
4. Cook on low for 6 hours or until vegetables have lost their flavor.