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Vegetable stock

Sauces, pastes & condiments · Stocks & broths

Vegetable stock

Meat-free stock simmered from onions, carrots, celery and herbs, or sold as cubes and powders.

Also called: vegetable broth, veggie stock, sebze suyu

A kind of stock / broth

46 recipes with it

Photo: Veganbaking.net from USA, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

A light, sweet-savoury stock made by simmering vegetables such as onion, carrot, celery, leek, mushroom and herbs for under an hour. It is the standard choice for vegetarian and vegan cooking. Commercial cubes and powders vary widely in salt and flavour.

How it’s used

  • Vegetarian soups and stews
  • Risotto, pilaf and couscous
  • Cooking grains and pulses
  • Gravies and sauces

Characteristics

Taste
Mild, sweet and savoury.
Appearance
Clear to light golden-brown.
When cooked
Contains no gelatin, so it does not set or thicken sauces like meat stocks.
Sold as
liquid, powder, paste, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Refrigerate home-made stock and use within a few days, or freeze. Keep cubes and powder sealed and dry.

Diet, allergens and safety

No major allergens in typical versions. May contain Celery, Gluten — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free (check label)
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Shop stocks often contain celery and may contain gluten or yeast extract; check labels.

Nutrition per 100 g

Energy
5 kcal
Protein
0.24 g
Carbohydrate
0.93 g
Fat
0.07 g
Fibre
0 g
Sugars
0.55 g

USDA FoodData Central: Soup, vegetable broth, ready to serve.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Water — With a spoonful of miso or soy and some sautéed onion.
  • Chicken stock — If the dish need not be vegetarian.

Related ingredients

Recipes with vegetable stock

See all 46

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