Vegan Chicken Stock Food

HOMEMADE VEGETARIAN CHICKEN STOCK (VEGAN)

Steps:

• Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
• Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
• This makes 4 32 ounce Mason jars.

VEGAN "CHICKEN" STOCK

Steps:

• Peel and slice the carrot.
• Slice the celery, and break up the shiitakes.
• Put all the ingredients in a pot.
• Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
• Strain through a fine sieve.
• If your sieve is coarse, line it with a clean tea-towel.
• Use in place of chicken stock.
• The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
• The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
• Discard the herbs.

VEGAN "CHICKEN" BROTH & SEASONING MIX

Steps:

• Place all the ingredients into a food processor or spice grinder fitted with a metal blade and process into a powder.
• Store in an airtight container at room temperature Shake well prior to using to redistribute the ingredients.
• To make a broth/soup base, place 1 tablespoon of this mix into a saucepan. Whisk in 2 cups water or vegetable stock/broth and mix well.
• Bring to a boil, simmer for 1 minute, then serve with beans, other veggies, rice/pasta, etc. for a good soup.