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Vegetable Stock (Recipe)

  • Vegetable Stock Cooking; Recipe includes Carrots, Leeks, Onions, Celery, Sun Dried Tomatoes, Parsley, Garlic, and Thyme
  • Vegetable Stock, Prepared

((It’s a waste of vegetables!)) ((I mean…)) It’s a vegetable stock! ((I mean…)) ((It’s a reflection of an iPhone!))

Vegetable Stock Recipe (by Forks Over Knives)


  • 4 Carrots, Peeled and Chopped
  • 1/2 Head Celery, Chopped
  • 2 Large Onions, Chopped
  • 1 Leek, White and Green Parts, Chopped
  • 3 to 6 Cloves Garlic, Peeled
  • 1 Tsp Black Peppercorns
  • 2 Bay Leaves
  • 2 Qt Cold Water
  • 1/4 Cup Sun-Dried Tomatoes
  • 1 Small Handful Fresh Parsley
  • A Few Sprigs Thyme


First, gather and prepare your mise en place.

To start the stock, add all ingredients to a large stockpot, bring to a boil, and lower heat to a simmer. Allow to gently simmer, uncovered, for 1 to 1 1/2 hours.

To finish the stock, allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl. Alternatively, you can use a strainer lined with cheesecloth. Pour the stock into the strainer, allowing liquid to pour through.

If not using immediately, quickly chill or freeze and store, until ready to use.

+ This is part of the curriculum for the Forks Over Knives Cooking Course I am taking. You can see the rest of the course-work I’ve completed by viewing the FOKCC tag.

View more in this series…

Whole Foods Plant Based Grocery Haul of Fruits and Veggies (and Spices)
Mise En Place of Carrots, Celery, Sun Dried Tomatoes, Onions, Leeks, Bay Leaves, Garlic, Thyme, Peppercorns, and Parsley

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