Brilliant Base
Roast Root Vegetable Stock
Prep 20 mins/Cook 4-5 hours
Easy
8 Servings
This dark vegan stock takes root vegetables and roasts them down before adding water and other aromatics to create another of our Brilliant Bases that can then be used in a wide range of our recipes.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
About This Recipe
For those who are not vegan, we have a great bone marrow broth, but we felt it was also right to come up with a vegan stock to rival this for those who prefer to be meat-free.
This is super-easy to make: chop a heap of nutritious veggies, give them a slight roasting in the oven to colour, then slow cook (up to overnight) to extract all the goodness into the liquor.
It might sound like a lot of work, but it really isn’t – and nothing beats a good homemade stock when it comes to adding flavour and nutritional value to all your dishes.
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Ingredients
300g/11oz carrots
250g/9oz red wine
150g/5oz mushrooms
150g/5oz onions
100g/4oz celery
100g/4oz coconut sugar
100g/4oz Marmite
100g/4oz apple cider vinegar
50g/1.8oz leeks
50g/1.8oz parsnips
50g/1.8oz garlic
75g/2.6oz soya sauce
50g/1.8oz olive oil
5tsp tomato puree
5tsp hard herb stalks (thyme/rosemary/sage/oregano)
0.5tsp peppercorns
3tsp chopped chillies (no seeds)
4 bay leaves
3 fennel seeds
2500g/88oz water
Nutrition Per Serving
Calories
110
Fats
1G
Carbs
22G
Protein
5G
Method
Pre-heat your oven to 180C/360F (fan) or 200C/390F (convection) Chop all vegetables to 2cm cubes
Toss in the olive oil, coconut sugar and sea salt to cover
Lay out on roasting tray and roast for 25-30 mins turning every 2-3 mins until deep golden all over
Remove from the oven and turn it down to 80C/180F(fan) or 100C/210F (convection) if using an oven to cook
Add the vegetables to a pot, add in all the other ingredients plus the water and stir to mix
Cover the pot with a lid or foil and slow cook for 6-8 hours OR cook on the stove top on low, or in a slow cooker
Pass through a sieve and portion into 500g/18oz servings in jars, or store in one large jar
To create a gravy, fish out the hard herbs and blend the left-over soft vegetables into the stock with liquidiser or stick blender
