Glen & Friends Cooking You didn’t mention the fermented products the other chefs used. I’ve made my vegetable stock in a very similar way for years and they’ve turned out brilliantly. I’m looking forward to trying a few of your tips. Thanks for sharing!
I am wondering if non-diastatic malt powder would add some umami and depth of flavor to stock. Malted milk powder, a different product, can be used in cookies, cakes, cream pies, and custard pies to add richness from the toasted wheat and malt extract.
I sliced my thumb once. Found out shortly after that they make kevlar stretch gloves for protection. They sell them on Bed Bath and Beyond or Amazon. They work great
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.
@@RockStarVee I had 3 butternut squash plants propagate from seed that came out of a store bought fruit. Me and my family have been eating them since mid summer and we still have 6 squash left now that we are almost into February. Those things produce like crazy. Those three plants basically took over the entire raised bed and I had to use horse panels to start going vertical because they kept growing into the walk paths. Many of them were larger than what you could get in the store. One of them was so big, it was the length of my arm from my elbow to the tip of my knuckle when I closed my fist. I highly recommend growing your own. No pesticides are needed. They are very resilient once they get past the seedling stage.
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! 🏆🏆🏆
When cooking, I save my carrot peels, celery tops and leaves, onions scraps etc and keep them in the freezer until stock day. I also freeze whole chicken carcasses after roasting. My freezer might look a bit like a compost pile, but when the weekend comes, it all goes into my pressure cooker. I also add tomato paste and nutritional yeast. No waste and amazing stock.
I use the left over veggies as a veggie loaf. Blend up and add some flower and salt/ pepper. And some of the stock. Make in to a dough and bake till ferm. Its heavy and filling.
@@ceebee1461 I was thinking the same thing! No way that would go to waste in my kitchen. I'd just skip the extra steps and just eat the soup as-is with the vegetables in it. Why waste time and dirty more pans?
Hey Glen! Im a Canadian-American living in Florida and I love watching your channel. You are a very pleasant human being. You and your wife are entertaining and informative. Thanks for all your hard work.
Thank you for this informative video! One thing I do when I make broth is that I freeze some in large silicon muffin tins (I do this for slow-cooker oatmeal, too). This gives me 4 oz. measures of broth to add to cooking and is great of making gravy. These broth and oatmeal icecubes are really handy.
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.
I keep all of my veggie scraps - ends, off cuts, leaves or fronds, onion skins, etc... In a bag in the freezer. I just add the veggie scraps to the bag until it fills up. When full I dump it all into a pot and fill with 4L of watter and simmer for a few hours. I do add miso. I have veggie stock for days and it's free!
I've started saving all my vegetable garbage in a freezer bag, onion/garlic ends and skins, sweet potato skins, corn husks, woody mushroom stems, pepper tops, anything that would usually go in the compost. When the bag gets full it's turned into stock along with any bones I may have saved up. The roasting, plus additional ingredients (kombu, miso, etc) would be a great addition. I'll be making another batch very soon.
That’s exactly what we do for years. Sometimes we split the vegetables and the bones + meat scrapings to easily make some vegetable stock. Parmigiano rind is also great. When the bag is full, it’s broth time! It is virtually out of stuff that goes to compost or trash, but also tons of flavor. This way you always have some stock in the freezer
For the beets I prefer to roast at 450 for 1 hour, first then shred. For the Onions and Carrots I much prefer shredding to slicing, seems to give a more uniform sweetness and depth. Excellent stock, by far the best on TH-cam
I like parsnips in broths, try it. yes celeriac is great in these. Seaweed & mushrooms make all the difference, but just imagine the health benefits! The dry mushrooms give amazing depth. Best advice for sure.
Very well done, this is how we make veg stock at the restaurant, we do use some other veggies as well and we leave it in the walk-in over night once its cooked and this is the best flavored stock ive ever had.
When the family was living at home, bringing home friends, I made meat stocks. Never did a vegetable stock. Now that I am living alone, kids gone and all that, I have no real reason to make stock at all. That said, boy oh boy do I wish I could justify doing just that as well as adding this beautiful vegetable stock!
I worked in 2 restaurants. Stock was always made only from offcuts. Things like the stump and leaves from celery, never the stalk itself. The onion peel and stem area, the center and stem of bell peppers, peelings from carrots, etc. We were frugal but it worked well. Now we had a large volume of offcuts, sometimes I'd slice or chop over 100 onions a day, so it was probably easier. A batch was in a pot that, when on a burner, I couldn't see over the edge and I'm 5'7". So I'd guess 8-10 gallons of stock per batch
@@Ritaaw1 in restaurant we always throw all the peels and vegetable scraps in a huge pot, let it simmer for at least 12 hours and strain it with fine mesh strainer :)
Looks amazing. I'm perplexed as to why there wouldn't be any fresh herbs added (parsley,oregano,thyme) as well there was no use of salt. Salt glorifies all the flavours to amazing heights. This would also be a fairly expensive means of creating a veg stock(as opposed to using scraps) but looks well worth it. Best video I've seen yet. Thank you
I too have had failures in the veg stock department. This recipe looks great. I will try it. I am on a mission to reduce our red meat and animal source intake. I am a carnivore supreme, but my husband has recently had a heart attack so I am committed for his health and mine to change our diets to include things that satisfy. This looks like it will make a great addition. I make all my own soups anyway. Whats to lose? Thank you Glen.
Roasting is the key for sure. I like to go pretty heavy on the mushrooms. My veggie stock is more like mushroom stock with some added accompaniments. I'll try adding a beet next time.
Glad I found you. My wife and I will be heading out for a Sunday drive and we always seem to end up at the farmers market and then it’s veggie soup time! Thanks!
I made this broth the yesterday. I could just eat this broth and be happy. Today we're turning some of it into soup though. Just random additions of flavor. Carrots, Peas, Potatoes, etc. Don't judge it's just what I had to throw into a vegetable soup. Very tasty stuff. :) thanks Glen
My friend asked me to make her a pot of veggie stock and I want to make it really flavorful so I came to youtube... This is definitely the best video I’ve found thus far, this sliced, different flavor dimensions from different biggie types, thin slices, no brassicas to keep the flavor smooth and savory without having to balance the bitterness/ roast the veggies (or in my case get a good brown on them in the pot), seaweed/miso or nutritional yeast/tomato paste. Got it. Thank youuuu!! 🙏🏽
This is amazing! I used more mushrooms and 3 dutch potatos with 1/2 teaspoon of MSG (dont be scared of MSG, its 100% corn by product. The Salt industry makes this out to be evil, its not.) Dont be afraid of the seaweed! it adds an amazing flavour....Something i stress! dont throw out the vegie products...you can make this into beautiful quiches!
I have been looking for so a sophisticated vegan broth for the longest time. I love this video! This is the first video I watch from you Glen, and I love the way that you explain everything in details, I've learnt so much today! I have watched and have tried many methods of making veggie broth, this so far has been my favourite! As a Vietnamese, for over 5 years I've been looking for THE vegan broth to veganise our national dish - Pho (which is made from beef broth). I'm gonna make this broth, and adding flavours in our tradional broth such as charred ginger, charred onion, star anise, cinnamon, (and so much more) ; and I have a good feeling this time Glen. I'm gonna finally taste the flavour of my childhood again Thank you so much
@@plumtucker9514 and the spanish sofrito in every single dish is quite more complex. it's garlic, onion green pepper, red bell peper and tomato, some people even adds the celery as the main ingredient. so basically 2/3 of the mirepoix is on the sofrito :P att. a spanish that loves to look like an alchemist on a kitchen
you can do this with washed "scraps" too, this is where my dad would get his (chef) veg poultry and beef bases from. you'd throw the ends and tips and skins in the stock pot which hung out in the fridge. good way to not waste. obbviously this is more purified.
Obviously that’s preferable to using whole veg but it’s also not very practical for chefs since it would take me ages to produce a proper amount of scraps just as a home cook.
@@kleahy55 I freeze my washed scraps in a dedicated container. That way, you can build an awesome flavor profile over time. Of course, I make a lot of stock at a time using my slow cooker (after roasting, saves some energy!), so this may not work as well for you.
Thank a lot for sharing! I‘ve tried it and it is absolutely mind-blowing! If you don’t really have the time to do the cutting, you can use your blender and some water (or a food processor). The goal is to get really tiny pieces. Yes, the roasting is going to last longer, but it is easier this way. Also you don‘t need to roast all of your veggies, you can roast some of them (the broth is going to be a bit lighter) / use your caramelized onions / use your blowtorch for the root vegetables.
I run the vegetables through a meat grinder with a fine disc into a Dutch oven. And then simmer this down until it caramelizes and thickens. I then use it as a base for soups and stocks. Starting with a couple of pounds of each vegetable you end up with several quarts of base, which I then pressure can in half pint jars.
I usually have a ziplock bag in the freezer in which I put almost all my vegetable skins and cutting. Things too consider: -You can use potatoes/potato skins but not too much -Cucumber and zucchini skins are a bit too bitter for my liking -You can also use yams and pumpkins but again, don't use too much otherwise it's too sweet and dominant I cut down my bio-waste by at least 40-50% by doing that. Besides the regular stuff such as carrots, onions, etc. I also use mushroom stems, every kind of beet/root including the skin (if it's not too bitter) as well as stems of parsley and other herbs. 1-1½ month of cooking equals to around 1 big freezer bag which I then combine with fresh vegetables to make a big pot of broth. I then let it cool and freeze it in a few ice cube trays of which the cubes I later transfer into a ziplock bag again. With that method I have almost an unlimited amount of broth at hand. And I already do the tomato paste but have to give the seaweed a try, thanks :)
I just made veggie broth using my instapot... Needed both for my mom cuz she was sick and didn't want to wait so long. I rough chopped everything and put it in the pot added water and set for 30 minutes. I then let it naturally release. I saved the veggies and ran it again with new water for another batch. I have to say, I never thought to add leeks, but totally will next time.
I'm making one right now for a hybrid ramen/ Phở broth. Ive doubled up on leeks, added shallots, two whole fennel bulbs + stalks and fronds, and omitted the red peppers and tomato paste while compensating with more kombu and miso. I also am using much more shiitake, oyster, and portobello mushrooms for a stronger, more meaty mushroom flavor. I'll add an edit afterwards to if it turned out good. Edit: turned out extremely tasty! The broth was so rich that even after brushing my teeth with a strong mint, the flavors linger in my mouth. Overall this is an extremely useful and versatile broth that really felt nuanced and well rounded like a long simmered pork broth. Only down side is if you're making a large amount of this broth it takes much longer to cook - Prep took me about an hour, baking took 4 and a half hours, simmering took about an hour and a half for a lengthy all day broth. Was it worth it? Absolutely.
Glen, Salutations from Oaxaca, I cook from everywhere. I do a lot of Chinese (daily) and Japanese (once a month) cooking so seaweed is always in my pantry. Although I've been cooking for around 58 years I like to learn new techniques and you always deliver. We don't have marmite Nor denatured yeast here, but, I found that if you just add yeast (I have dry yeast for bread making) it denatures as it cooks in the broth. Keep up the great work. All the best to you and Julie, JIM
Thanks. I've been wanting to know how to make a good vegetable stock for years. I shall give this a try. Being a good Aussie, I usually add Vegemite. I will try tomato and miso paste.
the only downside one can argue is texture..... which is pointless for stock. there's probably some sort of downside but as it stands, a pretty solid idea.
@@Lin-ij9vk Seaweed contributes to the viscosity of the liquid, so that is probably what he's talking about with texture. It does change the mouthfeel of the broth, and it does feel heartier. When he's talking about there being too much, you could potentially make it almost congeal if you are too heavy handed in addition to the sea-water sort of taste.
@@stephsturm6637 I make ramen broth with seaweed a lot, and it all depends on the kind you use. Some varieties are incredibly strong and salty, while the dried kelp squares have the most thickening power with the least ocean taste. Traditionally you would just soak them in the hot broth. To me the best flavor is from the seasoned roasted nori, but it takes quite a bit of it, and it seems like a waste when it could be used for sushi, so I get the cheap stuff for broth.
@@LaSopRAWna it's more on principle that there are always trade-offs in every choice. It seems too good to be true and the fact that no one had previously thought of doing this and picked up on it makes it very questionable how effective it is.
Great vid, im trying to teach my vegan spouse how to cook, and this was a good example on why to add something with "umami". When you taste sauces, broths, or gravies that are supposed to go with a side, you should always taste test it with a side. A piece of bread is the most convinient solution, but a spoonful of rice works aswell. This is so you spread out the flavour on starch, and the flavor impulse is flattened. So the pallette has more time to adjust and more just rate the flavour.
I would have some regrets about reducing all those fine, fresh ingredients into stock! Lately, I am using Korean roasted barley tea bags to make a flavorful base for vegetable stocks where toasty/roasty flavors are wanted.
Stocks that use lots of fresh vegetables are good for gardeners. Otherwise the food might spoil if there aren't enough people around when the plant decides the food is ready.
I save peels and stems and other parts of the vegetables I don't eat for stock making. Just freeze them until I need to make vegetable stock. And I add a small amount of fresh ingredients like mushrooms and onions.
I was 100% set on making a chicken stock next, but this made me decide to make a veggie stock. Ill happily share this with my vegan soon to be flatmate :D
Funny, I made my very first Vegetable broth tonight , followed another recipe that said 1 part veg and 3 parts water, and veg needed to be in big chunks. It was ok, I think but as it was my first one, I have nothing to compare it...will try this recipe next time.
Excellent video! I make lentil soup at home from scratch and the key is 2 sauteed onions. It seemed like too much at first to me but makes all the difference. Looking forward to trying this concept for stock
No matter what broth or stock I make I drain the solids in a sieve to get every last drop. With this base I'd even be tempted to puree it to add as a thickener to stews. I do admit I've never thought of roasting the vegetables to concentrate the flavor and will from here out.
Konbu. It’s just Japanese for kelp. Usually I limit the time I cook with it in soups and stocks. They say if you cook to long with it, or overheat it, it loses some of it’s umami attributes.
Just trying the recipe as good as possible. For Mushrooms I went for Champignons and King Trumpet Mushrooms as they are currently easily available in Germany and the latter ones give incredible flavor for themselves. In addition to the Paste, I added red bellpepper paste, as I unexpectedly hadn't enough tomato paste :/ And I also added some cloves of black garlic (slowly fermented, very sweet cloves of garlic) I also had to go for a bigger amount of Ingredients as I want to produce about 6 Liters of Stock. So I went with 1kg Carrots 1kg celery stems/root mix and 1kg red onions/shallots mix, 400g mushrooms, 400g beet, fennel greens and the paste mixture. I got lucky, that my wife volunteered to cut everything, unknowing the amount of work necessary. I'll have to give her a big credit in the end. Currently there are 4 baking trays in my oven willed with the smeary veggie goodness and a pleasant yet intense smell is spreading in our kitchen. Actually as I'm smelling all these intense flavors I'm slightly afraid that the Stock will be too intense, as I want to use it as base for my Halloween Pumpkinsoup ^^ Thank you so far for sharing this with us and I'll update as soon as the stock is ready and my pumpkin soup is ready as well... The next comment won't be as lengthy, promised!
Please give us an update. I want to make vegan gravy this year, and I'm wondering if adding flour to this stock would be enough, or if I could still use the gravy recipes found on TH-cam (they involve fried veg, coffee, red wine, etc. and adding vegetable broth/stock to that).
To be honest, I think that the Kombu is the most important ingridience in your stock for adding body or umami. You could just msg salt but this way is also good. And I would not roast it because people use kombu for the white salt that sits on the skin (msg), not for the actual taste of the actual kelp. Japanese put it in water to soak before using water or they take it out when it starts boiling. Tomato paste, miso and mushrooms also have a lot of umami. I'm sure it will taste really "meaty". Kombu + miso + katsuo bushi and you got yourself dashi. remove fish for vegetarian option. What I'm saying is this: Kombu + Miso = good taste. Add any vegetable to this combination and the soup almost guarantee to taste good. Good recipe Glen =) I will def have to try it someday.
I would never waste so much good veggis on Stock. I make mine from alle the scraps and skins of the stuff I eat, freeze them and when I have enough I make my stock. So my Stock is really cheap and really tasty.
Thank you sooooo much for this recipe with such valuable instructions and tips! I am currently having trouble with gout, and am avoiding all meat entirely, and am trying to develop some real skill with vegetables. This is going to help immensely!
I totally get this one. Very precise in describing it. I find I am like that, the little things matter! As always, enjoyed this one and am anxious to try it!
I don't have a mandolin, but I do have a food processor with a grating and slicing disk! I basically only use the grating side, but this would be a good opportunity to get some mileage on that slicer....
My secret ingredient is an infusion of Nettles into the finished broth or added in the last hour. I've found that nettles add a meaty flavor to broth. Plus nettles are good for your bones as they are full of minerals.
We make vegetable stock from scraps that have been saved in a freezer container, then prepare it once or twice a month using leftover pasta water which gives it "texture" (i.e., a silky mouth feel). My secret vegetarian ingredients are blackstrap molasses, apple cider vinegar, and soy sauce. Two tablespoons of each per gallon of water is enough. It doesn't come out sweet at all. Because I skip the roasting step and resultant Maillard reaction the blackstrap molasses replicates that and adds minerals . As for the scraps, they are just rough chopped and put into the freezer container as vegetables are prepped: all potato peels, garlic, onions, celery, carrots, carrot tops, cilantro, sweet peppers, zucchini, squash, beets, all greens--anything that isn't going into a recipe. Hot pepper scraps, cruciferous vegetable scraps, mushroom scraps, and daikon/turnip scraps are kept separate for a different types of stock. I do cook with a lot of different seaweeds, and use kombu to make miso soup with my homemade vegetable stock, or Asian style stock along with daikon and turnip scraps. I'm also making my own Korean style miso and soy sauce, which I hope turns out in a few more months.
Great inspiration. My dad can't eat much meat or fat anymore, it makes him ill. So I'm always trying new ways to cook him flavorful things. Otherwise he just eats rice and beans!
Swiss Chard! Seriously, I used it regularly in soup serving 10, this quickly became my go-to ingredient for adding some depth to a vegetable broth. Only, stocks go in before leaves.
P.S. It works if the stalks chopped coursely go in 20 to 15 minutes of the *final* soup and the leaves go in 7 to 5 minutes before shutting off the heat for the *final* soup.
In find the German 'trinity' we call Supengrün (carrot, leak, celeriac, parsley (possibly lovaage)) works amazing as basis. Then add some umami flavouring like Kombu and or tomatoes...
Seaweed?! A lot! Whole family loves Asian food (we’re all Scandinavians) and I use wakame algae as spinach - I put it in the pan when I cook fish, I even use it in lasagne.
The amount of flavour from this stock in mind blowing. I willl never comprise and go back to the store bought weanie water veggie broths. It is so damn versatile too - cooked a nice orzo dish in this stock for a Meatless Mondays and it was absolutely perfect.
Thanks for watching everyone! As always the recipe is in the ^^^Description Box^^^. *Do you cook with Seaweed???*
Glen & Friends Cooking You didn’t mention the fermented products the other chefs used. I’ve made my vegetable stock in a very similar way for years and they’ve turned out brilliantly. I’m looking forward to trying a few of your tips. Thanks for sharing!
No added herbs? I thought for sure you would have added some bay or thyme. Any reason why you didnt? Just curious.
@Guy - You could if you wanted to, but I find that those additions work better when I use the stock to make the soup later. Then I can fine tune.
Every time I know someone is going back to the maritimes, I ask them to bring me back a bag of dulce :)
I am wondering if non-diastatic malt powder would add some umami and depth of flavor to stock. Malted milk powder, a different product, can be used in cookies, cakes, cream pies, and custard pies to add richness from the toasted wheat and malt extract.
I have a slightly shorter finger that reminds me to respect the mandolin.
Yeah I lost a small piece of my palm to a mandolin. I shudder everytime I see one.
@@2MeterLP yeah that´s why i only cut things on a mandoline that can be eaten raw the "safety buffer" goes straight to my stomach^^
I almost lost a thumb working in a kitchen. The knives are much sharper than the ones in homes. Also was not properly trained.
I sliced my thumb once. Found out shortly after that they make kevlar stretch gloves for protection. They sell them on Bed Bath and Beyond or Amazon. They work great
Andrea Hughes I’m grateful for my workplace for providing the chainmail glove now.
"Don't fear the mandoline, respect the mandoline" will be a great t-shirt
As long as it has a few bloody fingerprints on it.
Didn't this just come out on Disney+?
or "read the vegetables"
That line immediately made me think of Blue Oyster Cult, singing "Don't fear the mandoline..." haha
This is the way.
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.
I'm going to be honest. For first five minutes I thought you had a dead pigeon on the table. I was so confused by those seaweeds
Lmao
@@fundatus the dead pigeon?
😂😂😂
Vegetable stock so meaty that Glen was cheating... pigeon adds the meaty flavors.
Funniest comment ever
Butternut Squash skin is awesome for adding body and a meaty flavour.
Good to know, thanks! Normally I'd compost that!
Great tip, but do the peels contain extra pesticide?
@@erinaa9486 interesting.
@@erinaa9486 not if you buy organic squash or grow your own. :)
@@RockStarVee I had 3 butternut squash plants propagate from seed that came out of a store bought fruit. Me and my family have been eating them since mid summer and we still have 6 squash left now that we are almost into February. Those things produce like crazy. Those three plants basically took over the entire raised bed and I had to use horse panels to start going vertical because they kept growing into the walk paths. Many of them were larger than what you could get in the store. One of them was so big, it was the length of my arm from my elbow to the tip of my knuckle when I closed my fist. I highly recommend growing your own. No pesticides are needed. They are very resilient once they get past the seedling stage.
Just did it. Mind blowing. It's not a stock IMHO, it's almost a ready to serve gravy.
The trick to my vege stock we did in a vegan restaurant was an insane amount of parsley stalks.
What about coriander stock?
Coriander and basil stalks are great as well.
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!
🏆🏆🏆
When cooking, I save my carrot peels, celery tops and leaves, onions scraps etc and keep them in the freezer until stock day. I also freeze whole chicken carcasses after roasting. My freezer might look a bit like a compost pile, but when the weekend comes, it all goes into my pressure cooker. I also add tomato paste and nutritional yeast. No waste and amazing stock.
3:35 i love how you can see him try to make cutting a onion and looking at the camera look natural. He tries so hard what a guy!
I use the left over veggies as a veggie loaf. Blend up and add some flower and salt/ pepper. And some of the stock. Make in to a dough and bake till ferm. Its heavy and filling.
Thank you! I was looking for a use of the veggies. Seems such a waste to throw them away,
@@ceebee1461 I was thinking the same thing! No way that would go to waste in my kitchen.
I'd just skip the extra steps and just eat the soup as-is with the vegetables in it. Why waste time and dirty more pans?
@@ceebee1461 add yeast and let rise for about an hour to make an actual loaf that can be be frozen really well. Nice toasted with an egg or something.
Hey Glen! Im a Canadian-American living in Florida and I love watching your channel. You are a very pleasant human being. You and your wife are entertaining and informative. Thanks for all your hard work.
I add spent black tea leaves to my stock pot. That gives my veggie stock some Smokey depth.
I’m voting for a French onion soup with this stock!!
I had the same thought!
Or why not a red wine sauce? To really put it to test.
Me too!!
I did, and it was fucking awesome
I like that you always end with, "Thanks for stopping by." I just visited a friend and learned something.
I just love your recipes “If you don’t like these ingredients, just use something else - just do whatever you want!” lol
Marco Pierre White would be proud
As someone with food allergies I love when recipes are written thusly 🤣
Thank you for this informative video! One thing I do when I make broth is that I freeze some in large silicon muffin tins (I do this for slow-cooker oatmeal, too). This gives me 4 oz. measures of broth to add to cooking and is great of making gravy. These broth and oatmeal icecubes are really handy.
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.
But if you are vegan, how come you like meaty flavour, eh?
I hate it, when people say this!
😅😉
Enjoy this wonderfull broth!
I keep all of my veggie scraps - ends, off cuts, leaves or fronds, onion skins, etc... In a bag in the freezer. I just add the veggie scraps to the bag until it fills up. When full I dump it all into a pot and fill with 4L of watter and simmer for a few hours. I do add miso.
I have veggie stock for days and it's free!
Yes. This is what I've been looking for in my risotto game. Yes, thank you, Glen.
Hell ya
I've started saving all my vegetable garbage in a freezer bag, onion/garlic ends and skins, sweet potato skins, corn husks, woody mushroom stems, pepper tops, anything that would usually go in the compost. When the bag gets full it's turned into stock along with any bones I may have saved up. The roasting, plus additional ingredients (kombu, miso, etc) would be a great addition. I'll be making another batch very soon.
That’s exactly what we do for years. Sometimes we split the vegetables and the bones + meat scrapings to easily make some vegetable stock. Parmigiano rind is also great.
When the bag is full, it’s broth time! It is virtually out of stuff that goes to compost or trash, but also tons of flavor. This way you always have some stock in the freezer
me too!!!
For the beets I prefer to roast at 450 for 1 hour, first then shred. For the Onions and Carrots I much prefer shredding to slicing, seems to give a more uniform sweetness and depth.
Excellent stock, by far the best on TH-cam
I like parsnips in broths, try it. yes celeriac is great in these. Seaweed & mushrooms make all the difference, but just imagine the health benefits! The dry mushrooms give amazing depth. Best advice for sure.
Very well done, this is how we make veg stock at the restaurant, we do use some other veggies as well and we leave it in the walk-in over night once its cooked and this is the best flavored stock ive ever had.
When the family was living at home, bringing home friends, I made meat stocks. Never did a vegetable stock. Now that I am living alone, kids gone and all that, I have no real reason to make stock at all. That said, boy oh boy do I wish I could justify doing just that as well as adding this beautiful vegetable stock!
I worked in 2 restaurants. Stock was always made only from offcuts. Things like the stump and leaves from celery, never the stalk itself. The onion peel and stem area, the center and stem of bell peppers, peelings from carrots, etc. We were frugal but it worked well. Now we had a large volume of offcuts, sometimes I'd slice or chop over 100 onions a day, so it was probably easier. A batch was in a pot that, when on a burner, I couldn't see over the edge and I'm 5'7". So I'd guess 8-10 gallons of stock per batch
i prefer to use root celery and some parsnips for richer and earthy taste
I wondered about parsnips. They are so wonderful roasted.
@Dan ahh yes nothing like the ignorance of narrow minds 🙄
You could use any foodscraps, onion shells are good
@@Ritaaw1 in restaurant we always throw all the peels and vegetable scraps in a huge pot, let it simmer for at least 12 hours and strain it with fine mesh strainer :)
parsnips for me all the way!
Looks amazing. I'm perplexed as to why there wouldn't be any fresh herbs added (parsley,oregano,thyme) as well there was no use of salt. Salt glorifies all the flavours to amazing heights. This would also be a fairly expensive means of creating a veg stock(as opposed to using scraps) but looks well worth it. Best video I've seen yet. Thank you
I too have had failures in the veg stock department. This recipe looks great. I will try it. I am on a mission to reduce our red meat and animal source intake. I am a carnivore supreme, but my husband has recently had a heart attack so I am committed for his health and mine to change our diets to include things that satisfy. This looks like it will make a great addition. I make all my own soups anyway. Whats to lose? Thank you Glen.
Made this to make a main dish for my friend who doesn’t eat meat. She raved about the taste - thank you!
Roasting is the key for sure. I like to go pretty heavy on the mushrooms. My veggie stock is more like mushroom stock with some added accompaniments. I'll try adding a beet next time.
Glad I found you. My wife and I will be heading out for a Sunday drive and we always seem to end up at the farmers market and then it’s veggie soup time! Thanks!
Have been prowling around for veg stock/broth recipes, have found three I like the sound of. This will be first I try.
I made this broth the yesterday. I could just eat this broth and be happy. Today we're turning some of it into soup though. Just random additions of flavor. Carrots, Peas, Potatoes, etc. Don't judge it's just what I had to throw into a vegetable soup. Very tasty stuff. :) thanks Glen
My friend asked me to make her a pot of veggie stock and I want to make it really flavorful so I came to youtube... This is definitely the best video I’ve found thus far, this sliced, different flavor dimensions from different biggie types, thin slices, no brassicas to keep the flavor smooth and savory without having to balance the bitterness/ roast the veggies (or in my case get a good brown on them in the pot), seaweed/miso or nutritional yeast/tomato paste. Got it. Thank youuuu!! 🙏🏽
This is amazing! I used more mushrooms and 3 dutch potatos with 1/2 teaspoon of MSG (dont be scared of MSG, its 100% corn by product. The Salt industry makes this out to be evil, its not.) Dont be afraid of the seaweed! it adds an amazing flavour....Something i stress! dont throw out the vegie products...you can make this into beautiful quiches!
I honestly never thought of ratios in my stocks. This is great information!
I have been looking for so a sophisticated vegan broth for the longest time. I love this video! This is the first video I watch from you Glen, and I love the way that you explain everything in details, I've learnt so much today! I have watched and have tried many methods of making veggie broth, this so far has been my favourite!
As a Vietnamese, for over 5 years I've been looking for THE vegan broth to veganise our national dish - Pho (which is made from beef broth). I'm gonna make this broth, and adding flavours in our tradional broth such as charred ginger, charred onion, star anise, cinnamon, (and so much more) ; and I have a good feeling this time Glen. I'm gonna finally taste the flavour of my childhood again
Thank you so much
I like ginger in this and garlic and scallions. The Chinese Trinity
triple trinity soup~ Mirepoix, Spanish Sofrito (garlic,onion,tomato), and Chinese(Ginger/galangal,lemongrass,scallions/green onion)
@@plumtucker9514 Galangal and lemongrass are used more in South East Asian cuisine, not Chinese
@@plumtucker9514 and the spanish sofrito in every single dish is quite more complex. it's garlic, onion green pepper, red bell peper and tomato, some people even adds the celery as the main ingredient.
so basically 2/3 of the mirepoix is on the sofrito :P
att. a spanish that loves to look like an alchemist on a kitchen
I should try that. I am allergic to carrots.
you can do this with washed "scraps" too, this is where my dad would get his (chef) veg poultry and beef bases from. you'd throw the ends and tips and skins in the stock pot which hung out in the fridge. good way to not waste. obbviously this is more purified.
Obviously that’s preferable to using whole veg but it’s also not very practical for chefs since it would take me ages to produce a proper amount of scraps just as a home cook.
@@kleahy55 I freeze my washed scraps in a dedicated container. That way, you can build an awesome flavor profile over time. Of course, I make a lot of stock at a time using my slow cooker (after roasting, saves some energy!), so this may not work as well for you.
Thank a lot for sharing! I‘ve tried it and it is absolutely mind-blowing! If you don’t really have the time to do the cutting, you can use your blender and some water (or a food processor). The goal is to get really tiny pieces. Yes, the roasting is going to last longer, but it is easier this way. Also you don‘t need to roast all of your veggies, you can roast some of them (the broth is going to be a bit lighter) / use your caramelized onions / use your blowtorch for the root vegetables.
As usual, your recipes are amazing. If I don’t watch your daily videos I feel like something is missing from my day.
This is SPECTACULARLY delicious! I've made this a few times and it's just so good!
I run the vegetables through a meat grinder with a fine disc into a Dutch oven. And then simmer this down until it caramelizes and thickens. I then use it as a base for soups and stocks. Starting with a couple of pounds of each vegetable you end up with several quarts of base, which I then pressure can in half pint jars.
I usually have a ziplock bag in the freezer in which I put almost all my vegetable skins and cutting.
Things too consider:
-You can use potatoes/potato skins but not too much
-Cucumber and zucchini skins are a bit too bitter for my liking
-You can also use yams and pumpkins but again, don't use too much otherwise it's too sweet and dominant
I cut down my bio-waste by at least 40-50% by doing that. Besides the regular stuff such as carrots, onions, etc. I also use mushroom stems, every kind of beet/root including the skin (if it's not too bitter) as well as stems of parsley and other herbs. 1-1½ month of cooking equals to around 1 big freezer bag which I then combine with fresh vegetables to make a big pot of broth. I then let it cool and freeze it in a few ice cube trays of which the cubes I later transfer into a ziplock bag again. With that method I have almost an unlimited amount of broth at hand. And I already do the tomato paste but have to give the seaweed a try, thanks :)
I just made veggie broth using my instapot... Needed both for my mom cuz she was sick and didn't want to wait so long. I rough chopped everything and put it in the pot added water and set for 30 minutes. I then let it naturally release. I saved the veggies and ran it again with new water for another batch. I have to say, I never thought to add leeks, but totally will next time.
Glen I just wanted to say I really appreciate your hard work on your videos
I'm making one right now for a hybrid ramen/ Phở broth. Ive doubled up on leeks, added shallots, two whole fennel bulbs + stalks and fronds, and omitted the red peppers and tomato paste while compensating with more kombu and miso. I also am using much more shiitake, oyster, and portobello mushrooms for a stronger, more meaty mushroom flavor. I'll add an edit afterwards to if it turned out good.
Edit: turned out extremely tasty! The broth was so rich that even after brushing my teeth with a strong mint, the flavors linger in my mouth. Overall this is an extremely useful and versatile broth that really felt nuanced and well rounded like a long simmered pork broth. Only down side is if you're making a large amount of this broth it takes much longer to cook - Prep took me about an hour, baking took 4 and a half hours, simmering took about an hour and a half for a lengthy all day broth. Was it worth it? Absolutely.
How did it turn out ? Lol
@@lalaland51 check the edit on my original comment
I’ve done a similar stock for a pho-like veg stock, adding cloves, a piece of cinnamon and star anise for the last hour or so.
So I’ve cooked this stock twice now and I absolutely love it ☺️ thank you so much for the recipe !!
I love homemade vegetable stock, I make a gallon when I make it 😋
Glen, Salutations from Oaxaca, I cook from everywhere. I do a lot of Chinese (daily) and Japanese (once a month) cooking so seaweed is always in my pantry. Although I've been cooking for around 58 years I like to learn new techniques and you always deliver. We don't have marmite Nor denatured yeast here, but, I found that if you just add yeast (I have dry yeast for bread making) it denatures as it cooks in the broth. Keep up the great work. All the best to you and Julie, JIM
Why do I instantly like this guy?
Excellent! I’m really enjoying the knowledge and the time you put in the video!!! Thank you.
Thanks. I've been wanting to know how to make a good vegetable stock for years. I shall give this a try. Being a good Aussie, I usually add Vegemite. I will try tomato and miso paste.
B o t h. D o n ‘ t B e A f r a i d .
The lazy person in me just yanks out the food processor with the 1mm blade. Done. 😁
Would probably work great tbh
the only downside one can argue is texture..... which is pointless for stock. there's probably some sort of downside but as it stands, a pretty solid idea.
@@Lin-ij9vk Seaweed contributes to the viscosity of the liquid, so that is probably what he's talking about with texture. It does change the mouthfeel of the broth, and it does feel heartier. When he's talking about there being too much, you could potentially make it almost congeal if you are too heavy handed in addition to the sea-water sort of taste.
@@stephsturm6637 I make ramen broth with seaweed a lot, and it all depends on the kind you use. Some varieties are incredibly strong and salty, while the dried kelp squares have the most thickening power with the least ocean taste. Traditionally you would just soak them in the hot broth. To me the best flavor is from the seasoned roasted nori, but it takes quite a bit of it, and it seems like a waste when it could be used for sushi, so I get the cheap stuff for broth.
@@LaSopRAWna it's more on principle that there are always trade-offs in every choice. It seems too good to be true and the fact that no one had previously thought of doing this and picked up on it makes it very questionable how effective it is.
Kitchen Basics vegetable stock at your grocery is fantastic. It’s the only off the shelf stock I’ll use.
I’ve just used every ingredient and have just put it in the oven. Looking forward.
I have a question, semi on topic, semi off-topic - I'd love to see a video deep dive on MSG powder and it's uses in the home kitchen. :)
Great vid, im trying to teach my vegan spouse how to cook, and this was a good example on why to add something with "umami". When you taste sauces, broths, or gravies that are supposed to go with a side, you should always taste test it with a side. A piece of bread is the most convinient solution, but a spoonful of rice works aswell. This is so you spread out the flavour on starch, and the flavor impulse is flattened. So the pallette has more time to adjust and more just rate the flavour.
I would have some regrets about reducing all those fine, fresh ingredients into stock! Lately, I am using Korean roasted barley tea bags to make a flavorful base for vegetable stocks where toasty/roasty flavors are wanted.
Stocks that use lots of fresh vegetables are good for gardeners. Otherwise the food might spoil if there aren't enough people around when the plant decides the food is ready.
Do the same thing with peelings and offcuts, then?
@@oldvlognewtricks you probably could as long as the peels don't have bitter compounds
onion peels = fine
orange peels = lol
I save peels and stems and other parts of the vegetables I don't eat for stock making. Just freeze them until I need to make vegetable stock. And I add a small amount of fresh ingredients like mushrooms and onions.
@@jigglyanderson6105 I do too,always turns out good.
This is such a fantastic, well-explained recipe! I wish I could taste the final broth!
When I worked in a commercial kitchen we used only the peelings and trimmings from the garde manger for making veg stock.
I am so excited to try this. It's moved to the top of my list. I'm going to make it next weekend.
probably the most healthy soup ever.
I was 100% set on making a chicken stock next, but this made me decide to make a veggie stock. Ill happily share this with my vegan soon to be flatmate :D
Funny, I made my very first Vegetable broth tonight , followed another recipe that said 1 part veg and 3 parts water, and veg needed to be in big chunks. It was ok, I think but as it was my first one, I have nothing to compare it...will try this recipe next time.
Never would have thought to add beet to a stock and I love beets. Neat. Thanks.
Excellent video! I make lentil soup at home from scratch and the key is 2 sauteed onions. It seemed like too much at first to me but makes all the difference. Looking forward to trying this concept for stock
What did they use in replace of the white miso that you said wasn’t available to you in Canada?
That looks amazing! I’ve been looking for a good vegetable broth recipe. Thank you for sharing this!
Yum. I love soup and would enjoy a bowl of that broth right now. Thanks.
Thank you so much for this recipe. I made it today and it was absolut fantastic! Now I don't have to miss regular beef stock😍
No matter what broth or stock I make I drain the solids in a sieve to get every last drop. With this base I'd even be tempted to puree it to add as a thickener to stews. I do admit I've never thought of roasting the vegetables to concentrate the flavor and will from here out.
It's interesting that everywhere else they do a ruff chop on their vegetables
Konbu. It’s just Japanese for kelp.
Usually I limit the time I cook with it in soups and stocks. They say if you cook to long with it, or overheat it, it loses some of it’s umami attributes.
Just trying the recipe as good as possible.
For Mushrooms I went for Champignons and King Trumpet Mushrooms as they are currently easily available in Germany and the latter ones give incredible flavor for themselves.
In addition to the Paste, I added red bellpepper paste, as I unexpectedly hadn't enough tomato paste :/
And I also added some cloves of black garlic (slowly fermented, very sweet cloves of garlic)
I also had to go for a bigger amount of Ingredients as I want to produce about 6 Liters of Stock.
So I went with 1kg Carrots 1kg celery stems/root mix and 1kg red onions/shallots mix, 400g mushrooms, 400g beet, fennel greens and the paste mixture.
I got lucky, that my wife volunteered to cut everything, unknowing the amount of work necessary. I'll have to give her a big credit in the end.
Currently there are 4 baking trays in my oven willed with the smeary veggie goodness and a pleasant yet intense smell is spreading in our kitchen.
Actually as I'm smelling all these intense flavors I'm slightly afraid that the Stock will be too intense, as I want to use it as base for my Halloween Pumpkinsoup ^^
Thank you so far for sharing this with us and I'll update as soon as the stock is ready and my pumpkin soup is ready as well...
The next comment won't be as lengthy, promised!
Please give us an update. I want to make vegan gravy this year, and I'm wondering if adding flour to this stock would be enough, or if I could still use the gravy recipes found on TH-cam (they involve fried veg, coffee, red wine, etc. and adding vegetable broth/stock to that).
To be honest, I think that the Kombu is the most important ingridience in your stock for adding body or umami. You could just msg salt but this way is also good. And I would not roast it because people use kombu for the white salt that sits on the skin (msg), not for the actual taste of the actual kelp. Japanese put it in water to soak before using water or they take it out when it starts boiling.
Tomato paste, miso and mushrooms also have a lot of umami. I'm sure it will taste really "meaty".
Kombu + miso + katsuo bushi and you got yourself dashi. remove fish for vegetarian option.
What I'm saying is this:
Kombu + Miso = good taste. Add any vegetable to this combination and the soup almost guarantee to taste good.
Good recipe Glen =) I will def have to try it someday.
Thank you Glen, you rock!
I would never waste so much good veggis on Stock. I make mine from alle the scraps and skins of the stuff I eat, freeze them and when I have enough I make my stock.
So my Stock is really cheap and really tasty.
Thank you sooooo much for this recipe with such valuable instructions and tips! I am currently having trouble with gout, and am avoiding all meat entirely, and am trying to develop some real skill with vegetables. This is going to help immensely!
I always use a kevlar glove when I use a mandoline. allows for finger control and prevents accidents.
I totally get this one. Very precise in describing it. I find I am like that, the little things matter! As always, enjoyed this one and am anxious to try it!
Great video. I never thought of making veggie stock in this manner.
Amazing recipe!!! Changed my hole broth game. Thanks Glen
Roast yams till the sugars release onto parchment. Peel the skins and utilize the skins/sugar to add the umami flavour and colour.
I don't have a mandolin, but I do have a food processor with a grating and slicing disk! I basically only use the grating side, but this would be a good opportunity to get some mileage on that slicer....
After straining the vegetables, my great grandma would put them in a blender with some stock, would strain that, and add to the rest of the stock.
My secret ingredient is an infusion of Nettles into the finished broth or added in the last hour. I've found that nettles add a meaty flavor to broth. Plus nettles are good for your bones as they are full of minerals.
This is a share everywhere and with everyone recipe!! Fantastic job Glen!! Thank you!
We make vegetable stock from scraps that have been saved in a freezer container, then prepare it once or twice a month using leftover pasta water which gives it "texture" (i.e., a silky mouth feel). My secret vegetarian ingredients are blackstrap molasses, apple cider vinegar, and soy sauce. Two tablespoons of each per gallon of water is enough. It doesn't come out sweet at all. Because I skip the roasting step and resultant Maillard reaction the blackstrap molasses replicates that and adds minerals .
As for the scraps, they are just rough chopped and put into the freezer container as vegetables are prepped: all potato peels, garlic, onions, celery, carrots, carrot tops, cilantro, sweet peppers, zucchini, squash, beets, all greens--anything that isn't going into a recipe. Hot pepper scraps, cruciferous vegetable scraps, mushroom scraps, and daikon/turnip scraps are kept separate for a different types of stock.
I do cook with a lot of different seaweeds, and use kombu to make miso soup with my homemade vegetable stock, or Asian style stock along with daikon and turnip scraps. I'm also making my own Korean style miso and soy sauce, which I hope turns out in a few more months.
What fermented product did the chefs add that you don't have access to and had to sub with miso?
Great inspiration. My dad can't eat much meat or fat anymore, it makes him ill. So I'm always trying new ways to cook him flavorful things. Otherwise he just eats rice and beans!
Great tips. Just to add an additional option to the miso, Korean Doenjang soybean paste may be more easily available and/or cheaper in many regions.
Swiss Chard! Seriously, I used it regularly in soup serving 10, this quickly became my go-to ingredient for adding some depth to a vegetable broth. Only, stocks go in before leaves.
P.S. It works if the stalks chopped coursely go in 20 to 15 minutes of the *final* soup and the leaves go in 7 to 5 minutes before shutting off the heat for the *final* soup.
Awesome! I'll be definitely trying this for a French onion soup
In find the German 'trinity' we call Supengrün (carrot, leak, celeriac, parsley (possibly lovaage)) works amazing as basis. Then add some umami flavouring like Kombu and or tomatoes...
Seaweed?! A lot! Whole family loves Asian food (we’re all Scandinavians) and I use wakame algae as spinach - I put it in the pan when I cook fish, I even use it in lasagne.
You're smart and helpful, thank you so much! Hi to Jules too!
The amount of flavour from this stock in mind blowing. I willl never comprise and go back to the store bought weanie water veggie broths. It is so damn versatile too - cooked a nice orzo dish in this stock for a Meatless Mondays and it was absolutely perfect.