Vegan Vegetable Stock

Vegan Vegetable Stock

A quick, one-pot, onion-free, vegan vegetable stock that uses leftover veggies. Low-FODMAP.


My brother and sister-in-law subscribe to a vegan diet during their religious fasting days. They often make soups but find it difficult to find truly vegan stock in the stores. Here is an easy stock to make completely vegan and with no waste, as it uses leftover vegetables. I also love how flavorful this stock is without the use of onions (which are difficult to digest). Can I get an "Amen!"


  • Leftover, fresh herbs and unprepared vegetables
  • 3 whole carrots (if using organic, then do not peel and do not remove ends)
  • 3 sticks of celery (cleaned well; optional)
  • Filtered water
  • 1 Tbsp black peppercorns
  • 1 dried bay leaf


  1. Throughout the month, be resourceful and save any fresh herbs and unprepared vegetables (as in, no seasonings or oils added; e.g., tops of bell peppers, eggplants, tomatoes, cucumbers, squash, fennel, and carrots; peels of potatoes, sweet potatoes, and ginger; ends of green beans). Avoid using anything that smells stinky when cooked such as broccoli and cabbage.
  2. The day of stock prep, place frozen veggie items and any leftover veg from the week into a large stock pot. Add carrots and optional celery. Add peppercorns and bay leaf. Cover with water. On stovetop at high heat, bring to a boil. Reduce heat to a simmer and allow to simmer, uncovered for 1.5 hours. Do not raise temperature above a simmer if you want pristinely clear broth. Gently stir every so often. Within the last 45 minutes, add more water if the water level becomes low and the vegetables become too exposed.
  3. Remove pot from stovetop. Allow to cool slightly for approximately 10 minutes.
  4. Place a mesh strainer or a large piece of cheesecloth over a large bowl. Pour stock into the bowl, allowing broth to fall through strainer or cheesecloth and into bowl. Remove the strainer/cloth along with the vegetables; discard. Pour the clear broth into a large measuring cup, and then transfer contents to heatproof storage containers.


  • This recipe is salt-free, so be sure to season your soups appropriately when using.
  • Stock may be used immediately for soup or may be consumed on its own.
  • May be frozen in freezer containers for up to 3 months.
  • Use in Autumn Acorn Squash Soup.