Thick rich Vegetable Stock. Glen struggled with Vegetable stock and vegetable broth recipes, until started filming Chef’s for this YouTube series back in 2007. Those Chef’s taught him some valuable lessons on creating a rich deeply flavoured vegetable stock vegetable broth recipe. This vegetable stock recipe is Vegan, but since Glen is an Omnivoire, he likes the vegetable broth recipe to taste rich and meaty.
1- 2 medium carrots
1- 2 celery stalks
2 medium onions
1 red pepper
Fronds from fennel bulb
1 head of garlic
8 dried porcini mushrooms
1 6×4” piece dried seaweed
60g shiitake mushrooms
200g mixed mushrooms
5 mL (1 tsp) black peppercorns
45 mL (3 Tbsp) white miso
30 mL (2 Tbsp) vegetable oil
30 mL (2 Tbsp) tomato paste
Sat to taste
Ratios by weight before roasting:
2 parts vegetables
3 parts water
Preheat oven to 150ºC (300ºF).
Finely slice all of the veg and toss into a high rimed roasting pan.
Crush the dried mushrooms and and seaweed into the roasting pan.
Whisk tomato paste, miso, and oil in a small bowl, then toss into veg to coat.
Roast, tossing occasionally, until vegetables are shrivelled and browned least 2 hours.
Transfer vegetable mixture to a large pot and add water.
Place back in oven for another hour.
Strain out solids and the broth will be ready for use.
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