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vegetable-scrap-stock-recipe

Vegetable Scrap Stock Recipe

A simple and sustainable way to use vegetable scraps to make a flavorful stock.
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Preparation Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Stock
Cuisine: Vegan
Servings: 8 servings
Calories: 10 kcal

Ingredients 

Main Ingredients

  • 4 cups Vegetable scraps (carrot peels, onion skins, celery ends, etc.)
  • 8 cups Water
  • 2 cloves Garlic smashed
  • 2 pieces Bay leaves
  • 1 teaspoon Black peppercorns

Instructions 

  1. 1. Place vegetable scraps, water, garlic, bay leaves, and peppercorns in a large pot.
  2. 2. Bring to a boil, then reduce heat and simmer for 1 hour.
  3. 3. Strain the stock through a fine-mesh strainer and discard the solids.
  4. 4. Let the stock cool, then store in the refrigerator for up to a week or freeze for later use.

Nutritional Value

Calories: 10kcal | Carbohydrates: 2g | Sodium: 10mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.5mg

Keywords

Sustainable, Vegan, Vegetable Stock
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