The Recipe · No.1373 · How to Make Vegetable Stock
How to Make Vegetable Stock, and where to source it
Vegetable stock is the opposite of meat stock in one important way: longer is worse. Vegetables give up everything they have in about forty-five minutes and then start going sour and cabbagey. The other thing that separates good from grey is something savoury — dried mushroom or kombu — because vegetables alone have no depth.
The ratio2 onions + 2 carrots + 3 celery + a handful of dried mushroom, 2 quarts water. 45 min, no longer.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook45 min
Makes2 quarts
CuisineBasics
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for2quarts
Onion
Skin on for colour. Leeks are better if you have them.
Brown the baseRoughly chopped vegetables in a little oil over high heat for five minutes until they catch colour in places. This is worth doing and takes almost no time.
Add the pasteTomato paste stirred through and cooked one minute until it darkens. It'll smell sweeter.
Cover and simmerWater and dried mushroom in, bring to a simmer, and hold it forty-five minutes uncovered.
Kombu at the endLast ten minutes only, then pull it out.
Strain and pressThrough a sieve, pressing the solids firmly to get everything out — unlike meat stock, there's no clarity to protect here.
Make it yoursMiso whisked into the finished stock makes an instant savoury broth. Ginger and lemongrass take it Southeast Asian. Save vegetable trimmings in a freezer bag through the week and this costs nothing at all.
Can you make How to Make Vegetable Stock in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze How to Make Vegetable Stock? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Vegetable Stock ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is How to Make Vegetable Stock gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Vegetable Stock vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →