Vegan, Vegetarian
Comments 3

How to make your own veg stock for (basically) free

I’m keeping my promise on budgeting tighter this month, and in order to reflect that as early on as possible for you lot, here’s a free (basically, pretty much, sort of) recipe.

Early on in the year, I saw a video from a foodie Facebook page (I’ve looked back at my shares in the name of full credit, it was BuzzFeed Tasty) that detailed how to make vegetable stock from frozen vegetable scraps. I vowed to try it, and for once I actually bloody did, and I’ve been doing it every Sunday since, so I thought it was about time I wrote about it.

It’s so easy, it eliminates a huge chunk of my food waste, and it costs next to nothing. The odds and ends of vegetables are usually thrown away – unless you’ve got yourself a composting situation – and I’ve learned now that they needn’t be. They’ll happily simmer away to make a lovely vegetable stock. I’ve not used it yet to make anything other than gravy, but the gravy I make with it is fan-god-damn-tastic, and I can tell everybody that’ll listen that it was made entirely from scratch. The best bit? Vegetable scraps cost nothing, they were going to be thrown away anyway, all you’re paying is the teensie bit of gas it takes to simmer them for a bit. Genius.

Free Vegetable Stock

What you’ll need:

A freezer bag, a clippie thingie, and vegetable scraps

How it works:

Every time you prepare vegetables, stow the skins, tops, tails, peels, cores, everything, away into a freezer bag. Clip the bag shut and keep in the freezer.

I top mine up all week, and by Sunday always have enough to make some stock. Put the veg in a saucepan, cover with cold water, chuck a lid on and boil away for 30-60 minutes. Strain and you’re done, you’ve got some stock.

Tips:

  • Don’t use earthier veggie scraps like beetroot or squash, it affects the colour and taste in a negative way (in my opinion, anyway)
  • Just the tip of a chilli in your stock makes for a gravy with a really interesting kick, I’m going to experiment further with that
  • My most commonly featured scraps are herb stalks, mushroom ends, onion and garlic skins and broccoli stalks, and they all come together in a gooood way.

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3 Comments

  1. This is such a good idea. I love this so much and am definitely going to start doing this. Thanks for sharing ๐Ÿ™‚

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

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