Making veggie stock from scratch is one of the most rewarding items to have on hand in the fridge, and also one of the easiest …
Making veggie stock from scratch is one of the most rewarding items to have on hand in the fridge, and also one of the easiest …
Β© 2021 OlyaBrand
Having vegan broth (or vegetable stock) on hand in the fridge can be so handy! Β After making this super easy broth, be sure to try it in the most amazing Vegan Pho recipe here:
https://www.youtube.com/watch?v=opUEhGZpXsw
Hi Will. Apologies for commenting on a very old video. I just found your channel. I have a question. I see that the Onions and Garlic where not peeled. Can I peel the Onion and then chop it in half for the cook? I am just worried about the dirt (if any) on the eye or the peel of the onion. Hope you reply!
Cheers
Arun
Making this today. Gonna do your tan tan Ramen and garlic Chilli noodles. Can't wait
I love your recipes! Sending love from South Africa ππΏπ¦ Thank you π
Hello, How big are the jars you are using, and is 1 jar = 1 potion? Many thanks
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Iβve always purchased veggie broth for my vegan soups, but Iβm definitely going to start making my own veggie stock from now on! I love that you added cilantro to the batch! This will make a lovely tortilla soup!
Hi Will,
Thank you so much 4 ur reply. I will have a go when I'm able. I look after a 92 Yr old friend 24/7. It's quite full on & I don't always have much time 2 myself.
Take care o urself n b safe. π
Di. xx π π± π»
Hi Wil,
My name is Di (Diane). I live in an area of England called "The West Midlands."
I have been following your channel for around 12 months now and I greatly appreciate it. You put your recipes forward in a happy and precise way, which for me, works very well.
I'm not social media savvy and I haven't the faintest idea if this will work, as when I've typed what I wish to say, I don't then know what to do next and have no one to ask. π€¦π€
But hey, here goes.
I have 3 questions for you :-
1. Your measurements of cups.
I have found that their volume differs around the world.
I find myself asking does 1 cup measure 4 ounces,
6, 8? Maybe it's different for different types of ingredients?
Being aspergic, this is very important to me. I must get your measurements correct or the recipe will not work. Please advise in either pounds and ounces or grams. Thank you.
2. I was taught that you never cook onions and garlic together at the same time as they will become bitter.
How do you find this?
3. Your vegetable stock sounds very good and I would love to try it.
My problem is dat again, I was taught not to cook any Green vegetable for more than 20 – 30 minutes maximum, or again they turn everything bitter.
Your instructions for your wonderful vegetable stock is to simmer all the ingredients (which includes Green vegetables) for between one & half – 2 hours.
How do you find this works without making everything bitter? Could the Green vegetables be added during the last 20 – 30 minutes of cooking time, or would the flavour not be as deep and rounded? I don't like wishy washy flavours, (in England what we colloquialy call gnat's pee – to weak to be of any use).
I live by myself and my very few friends are not cooking savvy, shall we say?! So I'm unable to ask anyone. I also can't afford to waste food by experimenting, and was taught to eat every scrap, no matter how it tasted. Sooo, I would like it to taste delicious.
Thank you. π
All done. π π€
I don't know how you are going to be able to reply, (again, said friends are like the blind leading the blindπ€¦π€), but I'll try and keep a look out on here.
I wish you the very best in your future and look forward to seeing more of your recipes in the future.
When I'm able to sort out how to do it, I would love to buy both of your cookery books. Apart from owning beautiful books, I find looking at a paper page much easier than trying to navigate electronic pages.
Oh dear, being dragged into the 21st century is sooo painful and can be such a struggle!! I'm used to reading an instruction booklet and going from there. What's one of those, I hear you say!! π€ π€ π€ πππ€¦
Thank you so much for reading my ramblings. I wish you great happiness and calmness. Take care of yourself and be safe.
Di.
xx π
Hi, wow, I can smell it through my computer screen, yum!
Question: I read on another site that salt shouldnβt be used when cooking stock as the use of salt when cooking the stock limits the amount of salt to be used when cooking in a specific recipe , ie., if salt is used in the stock, will need to use less salt in the recipe where the stock is used as a part of the base ingredients ( hope this is clear). Your thoughts? Thanks so much!
Yep, I'm officially a subscriber. I need to see if you have almond milk or coconut milk
Little question : Why potato ?
Wow I have all these ingredients in the house I'm trying to do better thanks for your help
Ummm, dude…love your work, but don't you mean stalks rather than stocks?
I have on occasion re-used the cooked vegetables and cooked it a second time. I always have 2-3 big jar in the fridge. Two pots are simmering right now on the stove for the next batch.
How long does it last in the fridge and can you store it in the freezer?
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The broth has no nutrients, everything has gone away … your music is annoying …
vegan Gordon Ramsey lol had me laughing throughout
Now you can make this amazing vegan broth with ABSOLUTE CONFIDANCE
Your each video seriously deserves millions of views…. thanks from the bottom of the heartπ
Just subscribed to your channel. I've been desperately looking for simple ways to eat more vegan. Your content is top notch. Really love that you make your own everything. Preservatives are everywhere these days. Thank you so much for sharing.
I've used the same store bought stock for allsorts my whole life, how is stock this easy? The trick of cutting onion and garlic in half?! Cooking should always be this simple π
Making this now! It's been simmering for an hour and my apt smells wonderful. Thank you for your channel. Such quality recipes and you do make me feel confident in trying them all!
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Yes this is the best broth recipe thank you!!!!
what do we do with left over veges?