Vegan "Chicken" Stock Recipe

Name: Vegan "Chicken" Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium carrot; 1 stalk celery; 4 dried shiitake mushrooms; 2 bay leaves; 1/4 teaspoon celery seed; 1/2 teaspoon rubbed sage; 1/2 teaspoon salt; 1 sprig parsley or 1 pinch dried chervil (optional); 2 -3 tablespoons good-tasting yeast; 4 cups water (preferably filtered)

Servings: persons

1 medium carrot
1 stalk celery
4 dried shiitake mushrooms
2 bay leaves
1/4 teaspoon celery seed
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1 sprig parsley or 1 pinch dried chervil (optional)
2 -3 tablespoons good-tasting yeast
4 cups water (preferably filtered)

1
Peel and slice the carrot.
2
Slice the celery, and break up the shiitakes.
3
Put all the ingredients in a pot.
4
Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
5
Strain through a fine sieve.
6
If your sieve is coarse, line it with a clean tea-towel.
7
Use in place of chicken stock.
8
The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
9
The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
10
Discard the herbs.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium carrot, 1 stalk celery, 4 dried shiitake mushrooms, 2 bay leaves, and more.

Yes, Vegan "Chicken" Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan "Chicken" Stock

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