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.
Ingredients:
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
Example:
.7 veg
1 water
-OR-
2.5kg Veg
4L water
Method:
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.
#LeGourmetTV #GlenAndFriendsCooking
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more:
Glen & Friends Cooking,recipe,vegan stock,vegan recipes,vegan broth soup,vegan broth soup recipes,vegetable stock recipe,vegetable stock soup,umami soup,umami bomb recipe,meaty vegatable broth,vegetable broth with seaweed,seaweed soup vegan,vegetable stock,vegetable broth,vegan broth,vegetable broth recipe,vegetable broth soup,plant based,plant based recipes,plant based soup recipes,plant based soups,plant based stock
source
Thanks for watching everyone! As always the recipe is in the ^^^Description Box^^^. Do you cook with Seaweed???
To be honest, as delicious as this looks… given that I have better use for those veggies and veggie stock is so cheap ready-made, the flavour difference would have to be EPIC for me to bother with something like this.
Umami is just 'savoury' so why not say savoury?
Any idea how to prepare the garlic? It’s in the ingredient list but not the video. Also if you’re using nutritional yeast instead of miso, how much should you use ?
Antonio Pappano cooks
That's why they put seaweed in lowfat chocolate milk. To give it that creamy fat body back so it doesn't taste like chocolate water.
When I worked in a commercial kitchen we used only the peelings and trimmings from the garde manger for making veg stock.
Is the ratio using weight of veggies cooked or uncooked?
I’d be inclined to leave out the beetroot: beet is a difficult flavour to balance with other tastes. Beetroot is such an strong flavour it’s best eaten in its own – steamed for up to 40 minutes depending on m size
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.
throw some marmite/vegemite in!!!
Would this stock be good for ramen?
I still would've put the Marmite in! But I'm a HUGE Marmite lover, so I'm biased 😛
I do not know why you believe Marmite is not vegan. It is made from brewer's yeast and salt. That is it.
Chris Thile helps me remember to respect the mandolin
Hi Glen, I'm appreciating this recipe so much right now. I have the vegetables roasting now, and it is smelling phenomenal. I am vegan, and love hearty and meaty flavors. I'm planning to use this in many ways! Glad to find your channel.
One of the main reasons I rate Glen so highly is summed up in this video: "people want exact times… Cooking isn't like that!"
I'm forever trying to get through to friends and family that you'll smell or see when something is cooked and ready.
So much work, it’s not the most efficient method I would say. But maybe the tastier
Shitake
And here I am using my "compost pail" to make my stock! xD
What do you do with all of the remaining vegetables you pulled from the broth? Seems like a huge waste if you just throw them out.
Wery nice to see you make some vegan/vegitarian food. =)
Try soy sauce as well as well as sesame oil
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!
🏆🏆🏆
The veg at the one hour mark looks good enough on its own as a side dish without even making stock out of it…
I really like the information and explanations; but is it possible to shorten the video by 5-6 minutes without compromising the result? I think so.
I cut my finger on the mandolin – taking it out of the box! Yes, I have respect for it.