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US Ingredient Guide · Vegan

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.

Cooking in the UK? View the UK guide (metric) for Vegetable Stock.

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

→ Find the best substitutes for vegetable stock

Vegan Recipes Using Vegetable Stock

Lentil Bolognese
2.50 cups (600 ml) Vegan Shepherd's Pie
2.50 cups (600 ml) Creamy Mushroom Risotto
5 cups (1.2 L) Vegan Chilli Non Carne
1.25 cups (300 ml) Tofu Katsu Curry
2.08 cups (500 ml) Stuffed Peppers with Quinoa
1.25 cups (300 ml) Mushroom Stroganoff
0.83 cups (200 ml) Buddha Bowl with Tahini Dressing
1.25 cups (300 ml) Roasted Tomato and Basil Soup
2.08 cups (500 ml) Red Lentil and Coconut Soup
2.50 cups (600 ml) Vegan Minestrone
5 cups (1.2 L) Rich Vegan Mushroom Gravy
2.08 cups (500 ml) Moroccan Chickpea Tagine
2.08 cups (500 ml) Potato and Leek Soup
4.17 cups (1 L) Sweet Potato and Black Bean Curry
0.83 cups (200 ml) Vegetable Biryani
1.67 cups (400 ml) Chickpea and Sweet Potato Stew
1.25 cups (300 ml) White Bean and Kale Stew
2.50 cups (600 ml) Leek and Potato Gratin
0.83 cups (200 ml) Mushroom and Ale Pie
0.83 cups (200 ml) Roasted Red Pepper Soup
2.50 cups (600 ml) Spiced Parsnip Soup
3.33 cups (800 ml) Vegan Pho
6.25 cups (1.5 L) Vegan Tom Yum Soup
5 cups (1.2 L) Split Pea Soup
6.25 cups (1.5 L) Cream of Mushroom Soup
2.92 cups (700 ml) Sweet Potato and Ginger Soup
3.33 cups (800 ml) Asparagus Soup
3.33 cups (800 ml) Roasted Tomato Soup
1.67 cups (400 ml) Watercress Soup
2.92 cups (700 ml) Vegan Corn Chowder
1.67 cups (400 ml) Vegan Mulligatawny
4.17 cups (1 L) Ribollita
4.17 cups (1 L) Borlotti Bean Minestrone
6.25 cups (1.5 L) Vegan Cottage Pie
2.08 cups (500 ml) Broccoli and Vegan Stilton Soup
3.33 cups (800 ml) Spiced Red Lentil and Rice Pilaf
2.92 cups (700 ml) Vegan Potato Dauphinoise
0.83 cups (200 ml) Savoury Oatmeal with Avocado
1 cups (250 ml)

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 US ingredients