Kitchen Scrap Veggie Stock 

I’ve been making homemade veggie stock for months now. I’ve always felt bad using carrots, celery, lentils and herbs just to flavor stock. Sometimes I would save the cooked veggies and make a lentil or veggie soup, other times I would reluctantly throw it away.

Jennifer (James’ sister) came down Easter weekend. We got her two plant-based cookbooks for her birthday. The cookbooks look amazing, but I don’t have any personal experience.  But if you’re  interested and can handle vulgar language, you should check them out.  As she flipped through these books, she showed me a kitchen scrap stock recipe. I started a jar that day and haven’t looked back.  I’ve made it twice since then and it’s literally the best of both worlds. I get to recycle my kitchen scraps AND make deliciously flavored stock.

Here’s what you do:

Start a jar or freezer safe zip loc bag of scraps in the freezer. I save almost all scraps: potato skins, onions, sweet potato ends/skins, carrot ends/skins/greens, zucchini, green onion greens, etc. I usually wait until I have 2 quart size bags full. When I’m about to make it (maybe the day before), I also save the liquid from my lentils.

When you're ready to make the stock you'll need:

~2 quart sized bags veggie scraps
8-12 cups water

*optional: sub liquid from lentils for some or all of the water

Mix everything in a large stock pot.  Simmer 30-45 minutes.  Allow to cool.  Store in jars or zip loc bags.  Keeps well in freezer.

Use in place of water when you make rice, quinoa, soup, etc.



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