Once in a while I want a vegan stock that is more robust than my usual veggie stock. I created this one especially for my French Onion Soup, which is classically made with beef stock.
This stock contains lots of umami richness, from shiitake mushrooms, nutritional yeast, brown miso and a whisper of cumin. Sometimes I add a dash of Maggi liquid seasoning too.
The shiitake add depth of flavour without this becoming a ‘mushroom stock’ - dried shiitake are a great, affordable item to keep in the pantry. Don’t waste fresh shiitake on stock! Sometimes I throw the soaked mushrooms and the flavourful soaking liquid both into the stock pot, but often I keep the re-hydrated mushooms for another dish (a stir fry, risotto or pasta for example). The soaking liquid alone contains so much flavour.
The ingredients list is long for this stock, but you just throw it all in the pan and let it simmer. The kitchen smells great!
This makes 3 litres. Commonly I freeze some of it in one litre containers so I’m good to go when I want a hearty base for a stew, bolognaise or soup.
I’d love to know how this recipe worked for you, and any additions or changes you made. Let me know!
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