This is a blog post on how to make vegan stock cubes from scratch at home. Stock cubes are great to have in the freezer as add flavor to dishes. This is a vegan-friendly and gluten-free recipe. It is a great way to store vegetables that are freshly harvested when they are available in abundance.
It has great usage in many recipes from broths, to soups. to make the flavor intense as it’s vegan I use seaweed and soybean paste to add the umami flavor. Do feel free to add other types of ingredients or omit some ingredients if one is allergic to them.
The ingredients
The ingredients can be roasted in the oven beforehand to give the stock a nice taste to it. Sweet peppers are a great ingredient that is great to roast. In the stock, I use classic stock ingredients like onion, celery, carrot, and leek to make the base stock. Then add the roasted vegetables, seaweed, and soybean paste. Boil it till softens and it is good for mashing. I don’t add tomatoes as they are available in a canned form easily. So if I need more flavors I just open a can of tomatoes.
How to make Vegan stock cubes
Then after blending the stock in the smooth puree-like paste. Let it cool down, pour into the freezer cube tray. I use silicone molds that I use to make financiers as they are a nice size to hold the stock. I find ordinary freezer cubes are just a bit too small and take a too long time. Once it is hard, remove the cubes from silicon molds and store them in freezer-friendly bags.
Thank you for reading and dropping by. Do have a look at my other vegan tips and recipes like Pumpkin soup and Malaysian achar.
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