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Picture of Hearty Vegetable Stock (Vegan) Recipe
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 12 kcal 1 %
  • Fat 0 g 0 %
  • Saturated 0 g 0 %
  • Carbs 3 g 1 %
  • Fiber 1 g 2 %
  • Protein 0 g 1 %
  • Cholesterol 1 mg 0 %
  • Sodium 11 mg 0 %
  • Calcium 17 mg 2 %
  • Magnesium 7 mg 2 %
  • Potassium 57 mg 1 %
  • Iron 1 mg 3 %
  • Zinc 0 mg 2 %
  • Phosphorus 11 mg 2 %
  • Vitamin A 36 µg 4 %
  • Vitamin C 3 mg 4 %
  • Thiamin (B1) 0 mg 1 %
  • Riboflavin (B2) 0 mg 1 %
  • Niacin (B3) 0 mg 1 %
  • Vitamin B6 0 mg 3 %
  • Folate equivalent (total) 11 µg 3 %
  • Vitamin B12 0 µg 8 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 1 %
  • Vitamin K 10 µg 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Hearty Vegetable Stock (Vegan) Recipe

Ingredients

  • 1 ounce dried mixed mushrooms such as oyster, porcini, or morel
  • 1 medium yellow onion, split in half
  • 1 large carrot, roughly chopped
  • 3 stalks celery, roughly chopped
  • 2 to 3 leeks, greens only (reserve whites for another use)
  • 3 cloves garlic, smashed
  • 1 (4-inch) piece kombu (see note above)
  • 3 bay leaves
  • 6 sprigs thyme
  • 6 sprigs parsley
  • 1 tabespoon whole black peppercorns
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed

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