Vegetable Stock
- 1 head of garlic
- 2 large onions
- 3 large carrots
- several stalks of celery
- 1 tablespoon black peppercorns
- bay leaves
- 1 bunch parsley
Preheat the oven to 450 degrees Fahrenheit
Halve the onions and garlic, chop the carrots and celery into inch long pieces.
Roast until onions start to darken (or, if you have a grill available, you can grill them – sliced side down – until they blacken, for extra-deep flavor).
Cover roasted vegetables in water in a tall pot, adding black peppercorns, bay leaves and parsley.
Bring to a boil, turn down and allow to simmer until reduced by 25 percent.
Strain. Good for up to 10 days if properly refrigerating
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
