Roasted Vegetable Stock

"A vegetarian stock from Moosewood's Daily Special. Rich and wonderful - well worth the extra work!"
 
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Ready In:
1hr 35mins
Ingredients:
10
Yields:
8 cups
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine all ingredients, except water, in a nonreactive 9 x 12 inch baking pan and toss well to lightly coat with the oil.
  • Bake, uncovered, for 30 to 45 minutes, stirring occasionally, until the vegetables are tender and browned.
  • Transfer the roasted vegetables to a large nonreactive soup pot.
  • Add 1/2 cup of the water to the baking pan, stir to deglaze the juices, and add them to the soup pot.
  • Add the remaining 10 cups water; cover; bring to a boil.
  • Lower the heat and simmer for 30 minutes.
  • Strain.
  • Use the stock right away, refrigerate in a sealed container for four days, or freeze for up to six months.

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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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