I love my homemade stocks and broths and I mostly cook with chicken stock because it adds so much flavor to dishes. I’ve been getting some requests for vegetarian versions of some of my dishes and sometimes it’s just a matter of swapping chicken stock for vegetable. Unlike chicken stock, vegetables stock needs a lot of help to get flavor. This might seem like there are some odd addition of vegetables that are not normally found in the making of other stocks, like tomatoes, they add sweetness, as does the parsnips and the mushrooms give it richness. As I’m typing this, my pot of vegetables just came up to a boil and it already smells amazing. So let’s get to the recipe. This stock is perfect for all vegan and vegetarian dishes like Vegetarian Chinese Hot and Sour Soup (picture below) and Creamy Butternut Squash Pasta Creamy Butternut Squash Pasta, plus more recipe suggestions below. If you’ve tried The Best Vegetable Stock or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates. *The stock will keep in the fridge for 1 week or in the freezer for 3 months.
