There is absolutely nothing wrong with using stock powder or dry cubes. They’re handy, cheap and they’re always at the back of the cupboard for when you need them. They can be a cook’s best friend and honestly, quite tasty too. But what if you could have fresh vegan stock cubes always on hand as well?
As many meal prep hacks, all you really need is time — we’re talking 2 or 3 hours max. You need fresh ingredients and something you can freeze the stock in. That’s it. And this is something you could do now and leave in the freezer for months.
So, first we need to make the stock. You can choose the vegetables you like best, or maybe keep the scraps from another recipe and use those. What I’ll often use are onions, celery, garlic, carrots, leeks and some herbs (bay leaves, oregano, thyme). But you could also use mushrooms, parsley, fennel, tomatoes — up to you! Cut them all up and cover them with water in a pot. Place on the stove and let it simmer for about 1.5 to 2 hours. Lastly, put it through a sieve and into a jug.
At this point, it’s important to let the stock cool completely before moving it to your chosen container. You can freeze the stock in:
An Ice Cube Tray, making smaller portions of the stock to use in different dishes, like pasta, curries or even Shepherd’s Pies!
Plastic Bags, this can be a bit tricky, as you’ll have to be careful on how much you pour in. Place the bag in a mug to help you out and only fill half of it. You’ll have to let all the air out before closing it, so as to take as little space as possible in the freezer.
Glass Jars, if your freezer is big enough, why not? The portions will be quite big, so if you’re planning to use the stock for soups or broths, this could be a really good option!
Hope this comes handy, let me know!
Lots of love,