Being on an extremely limited diet makes me really anxious about having enough to eat. Making batches of stocks, sauces and meals in advance and freezing them really makes living this way a lot easier. Not to mention that you now have more options than just having salt on your dinner! I previously made lots of veggie stock to make risotto with but it took up a lot of space in the freezer. When I came across this recipe on Failsafe Foodie’s site it really was a game changer. Litres of stock was now condensed down to one small takeaway container! It doesn’t look that nice but it really ups your game! Use this to make risotto or soup for your noodles and dumplings.
Vegetable stock paste
Gluten free, egg free, dairy free, soy free, nut free, vegan, failsafe
- 350g celery (chopped)
- 1 cup spring onions (chopped)
- 350g leek (use the tough parts if you want as you will be cooking it down)
- 3 cloves of garlic (peeled)
- 1/3 cup of salt
- Small handful of parsley (optional as it may increase salicylates)
- Chop all the ingredients up and place in a saucepan with the salt.
- Place the saucepan on medium heat and cook the veggies down.
- The salt will draw water out of the veggies, cook the veggies down till there is almost no water left and you are left with a paste. It took me less than 3o mins.
- Let it cool before placing into a container to store in the freezer. It won’t freeze solid so you can leave it in there!
This took me about an hour all up to do. So worth it, particularly in the winter when you want to have warm soups or stews!
I’ve used this to make a clear soup for noodles. It’s pretty salty so I would always taste test before adding more seasoning.