Veggie Stock

I've heard that homemade veggie stock is worth the effort if you have the time. I made a few different versions this year and found three that I like. The first one is my favorite but I'm thinking of combining the three- adding the black pepper and nutrtional yeast but cutting back on the salt in the Quick Stock. I am still searching for an version that will work in oriental dishes.

Basic Vegetable Stock
adapted from Vegetarian Cooking for Everyone

1 medium onion
2 leeks
2 celery ribs, including a few leaves
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (I have usually left this out- I need to try adding it to see what the flavor will be like)
8 garlic cloves, peeled and smashed
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt

Chop the veggies roughly into 1-inch chunks. Heat the oil in a soup pot. Add the veggies, cook over medium-high heat for 10 minutes or so, stirring frequently. The more color they get, the richer the flavor of the stock. Add the yeast and aromatics and stir- cook for another few minutes. Add 1 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer uncovered, for 30 minutes. Strain.

Quick Stock
adapted from Vegetarian Cooking for Everyone

2 teaspoons vegetable or olive oil (I used olive oil)
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 bay leaves and several thyme springs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches
Additional herbs and spices or veggies such as leeks
Salt

Heat the oil over high medium to medium-high heat and add the onion, carrot, and celeryas well as any other veggies. Add the aromatics. Stir occasionally. After about 10 minutes, add 1 teaspoon salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes. Strain as soon as the stock is finished.


Vegetable Stock
adapted from A Year in a Vegetarian Kitchen
Makes about 1 quart

1 tablespoon extra-virgin olive oil
3 large celery stalks with leaves, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
1 medium leek, roots and toughest leaves discarded, remaining white and green parts chopped
6 cups water
2 medium garlic cloves, unpeeled
8 sprigs fresh parsley
2 springs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the the celery, onion, carrots, and leek and cook, stirring occasionally, until soft and just beginning to color, about 15 minutes. (If the vegetables start to brown before they soften, add a bit of water and reduce the heat.) Add the remaining ingredients and bring to a boil. Reduce the heat and simmer very gently for 1 hour.

Pour the stock through a mesh strainer set over a large container. Press on the solids to extract as much liquid as possible. Discard the solids and cool the stock. Use a spoon to skim off the congealed oil. The stock may be refrigerated for 2 days or frozen for 2 months.