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roasted-vegetable-stock-recipe

Roasted Vegetable Stock Recipe

A rich and flavorful vegan stock made from roasted vegetables.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Stock
Cuisine: Vegan
Servings: 8 servings
Calories: 50 kcal

Ingredients 

Main Ingredients

  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, quartered
  • 1 bulb garlic, halved
  • 2 tomatoes, quartered
  • 1 cup mushrooms, halved
  • 2 tablespoons olive oil
  • 8 cups water
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss carrots, celery, onion, garlic, tomatoes, and mushrooms with olive oil.
  3. Spread vegetables on a baking sheet and roast for 30-40 minutes until browned.
  4. Transfer roasted vegetables to a large pot.
  5. Add water, bay leaves, peppercorns, and salt.
  6. Bring to a boil, then simmer for 30 minutes.
  7. Strain the stock and discard solids.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg

Keywords

Stock, Vegan, Vegetable
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