"When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!"
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Ingredients55 m servings 110
Original recipe yields 5 servings (1 1/2 liters)
- Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
- Strain stock into a jar, discard vegetables, and your stock is good to go.
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- Cook's Note:
- Use earthy mushrooms like ceps, shitakes, brown caps, etc.
Per Serving: 110 calories; 1.2 20.2 9.8 0 104 Full nutrition
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