🌱 Vegetable Stock – Thick Rich Vegetable Broth Recipe – Glen And Friends Cooking


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 leek
1 beet
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
4L water
Sat to taste

Ratios by weight before roasting:
2 parts vegetables
3 parts water

.7 veg
1 water

2.5kg Veg
4L 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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  1. Well, it is kind of a waste of all those veggies….. I know a lot of flavor has been taken out of those vegetables but, and this is a big but, I would definitely want to blitz all those veggies and make a creamy or puréed soup out of them, perhaps adding caned beans. Some lemon juice and sour cream at the end.

  2. So I made your terrific vegetable broth today and immediately used it in a dish of very lightly spiced, dusted chicken pieces, involved lemon zest, a quality bacon, other ingredients in the broth/tomato puree sauce.

    Glen, I have to tell you, it was fantastic!

    And no way could I have achieved a sauce with that depth of flavour, complexity & rich brown/red colour without the vege broth you taught me to make.

    And frankly, I'd never often bothered with vege stock for the exact reasons you gave early in your video. Now, I wouldn't be without it.

    Thank you very much indeed and all the best from Australia!