Vegetable Stock: Vegan Cooking Guide
Good vegetable stock is the invisible flavour foundation of vegan cooking. A deep, well-made stock adds richness and complexity that water alone cannot. Stock can be homemade from vegetable scraps, or store-bought as cubes, powder or liquid. Quality varies enormously - good brands (Marigold, etc.) are worth seeking out.
How to Use Vegetable Stock
Use in place of water in any recipe that benefits from depth - soups, risottos, stews, braises and grain cooking. For maximum flavour, use as much stock as you have and top up with water if needed.
Nutrition
Homemade stock from vegetables provides vitamins and minerals leached from the vegetables; low in calories.
Chef's Tips
- Save vegetable scraps (onion skins, leek tops, carrot peels, celery leaves) in a bag in the freezer. When full, simmer for 45 minutes to make free, deep stock.
- Marigold Swiss Vegetable Bouillon powder is the gold standard in UK vegan cooking - it's available in most health food shops.
- For a darker, richer stock, roast the vegetables at 200°C for 30 minutes before simmering.
→ Find the best substitutes for vegetable stock
Vegan Recipes Using Vegetable Stock
Learn to cook with vegetable stock on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients