Vegetable Stock Base

Name: Vegetable Stock Base
Prep time: 25 min
Cook time: 40 min
Total time: 40 min
Yield: 36 oz
Ingredients: 1 oz fresh parsley; 1 dried bay leaf; 2 tbsp fresh oregano; 1 tbsp fresh thyme; 8 oz carrots; 5 oz tomatoes; 4 oz celery; 4 oz onions; 4 oz cremini mushrooms; 3 oz potatoes; 2 garlic cloves; 3 tsp dehydrated onions; 1 tsp dehydrated garlic; 2 tbsp extra virgin olive oil; 6 tbsp nutritional yeast; 4 tbsp liquid aminos, e.g. Bragg®; 2 tbsp salt

4.7 11 évaluations

Préparation 25min

Total 40min

36 oz

Ingrédients

fresh parsley (leaves and tender stems)
1 oz
1 tsp dried parsley, (leaves and tender stems)
dried bay leaf
1
fresh oregano
2 tbsp
2 tsp dried oregano
fresh thyme (leaves only)
1 tbsp
1 tsp dried thyme, (leaves only)
carrots in pieces (2 in.)
8 oz
tomatoes halved
5 oz
celery in pieces (2 in.)
4 oz
onions quartered
4 oz
cremini mushrooms
4 oz
potatoes cubed (2 in.)
3 oz
garlic cloves
2
dehydrated onions
3 tsp
dehydrated garlic
1 tsp
extra virgin olive oil
2 tbsp
nutritional yeast
6 tbsp
liquid aminos, e.g. Bragg®
4 tbsp
salt
2 tbsp