This is a staple in both our houses, we use this stock paste in a lot of meals. Once upon a time we would have bought a little square cube, squished it up and popped that into our meal for a bit of extra flavour, but now that we are additive-free and understand what goes into these little flavoured cubes, so we refuse to buy stuff like that any more.
Store all your old food scraps in a reusable bag in the fridge or freezer. We choose to freeze them and just keep adding to the bag until we have enough to make more paste.
Things to save up to make veggie paste:
- ends off carrots and zucchini,
- leafy parts of celery or the green end from leeks,
- stalks from kale or spinach,
- peelings from carrots, sweet potato and pumpkin,
- broccoli and cauliflower stalks,
- any herbs or veggies that are going a bit old, but not rotten (mushrooms, onions, garlic, tomatoes, carrots, parsnip, fresh herbs etc),
- even old, soft apples (cored) to your veggie stock paste makes an amazing flavour.
At the end of the day, there are no rules when it comes to what veggies to add to your paste, which is why ours turns out a different colour every single time.
Once you have made the paste, you can even dehydrate it, and then blitz it up at high speed and turn it into a veggie stock powder.
- 5m
- 45m
- 50m
Ingredients
- 6 c mixed veggies of choice for vegetable stock paste
- 2 tbsp. herbs of choice for vegetable stock paste
- 50 g rock salt
- 1 tsp. black peppercorns
- 2 tbsp. extra virgin olive oil
- 1/4 c water
Instructions
Thermal Cooking Method
- Add everything to mixing jug, but don't overfill it. Cook for 45 minutes/steaming temp/speed 1. Add more olive oil or water if it is burning.
- To puree, gradually increase the speed to 9 and puree for 1 minute, or until smooth.
Traditional Cooking Method
- Add everything to a large pot, bring to the boil, then reduce to a simmer. Cook for 45 minutes, stirring often. Add more olive oil or water if it is burning or sticking to the base of the pot.
- To puree, blend using a stick blender or food processor until smooth.
I’ve always got this in my fridge and use it in so many of my savoury dishes. A must have!
How long can you store this for? Also can you freeze the paste? Thanks
Hi Lisa, this will store for months in the fridge, however I do like to freeze it and it’ll last for a very long time. Jo x
I like how this has less salt. The one in my book asks for 150g….but I see above yours last for months also. I wonder why?? Definitely trying this next time.
I have only very recently found your website and have spent hours exploring. Thank you.
I am extremely allergic to dairy and, to a lesser extent, wheat. (as opposed to lactose and gluten) and this website has been a terrific find.
for this reason, I make my own garlic paste, mayonnaise (from which I make my coleslaw dressing), chilli paste, ginger paste and apple sauce. (and now Sweet Chilli Sauce and a few other current finds)
I am running low on apple sauce and need to make some more. This gives me a lot of green apple skins. Do you have a recipe I can use these with/for??
Thank you
Tracey (Australia)
Hi Tracey,
Thanks for reaching out to us! we currently do not have any recipes for this however, there are a couple of different ways in which you can use the remaining apple skins.
– Dehydrate them for snacks with a sprinkle of cinnamon over them.
– Finely sread them and use over salads.
– Added flavour in a tea by placing a peel in your tea.
– Use them to make apple cider vinegar.
Hope this helps a bit.
Warm Regards,
Shane
Can i do this in slow cooker please
Yes, you could.
Hi,
Just wondering if you’ve dehydrated this, what temp and for how long?
I can experiment otherwise, but thought someone might’ve done it for me already.
Thanks :)
Yes, this is great to dehydrate and turn into veggie stock powder. It really depends on how thin you spread paste on the trays, but somewhere around 60 degrees for 4 or 5 hours, but just make sure to check it regularly. Then just blitz up and store in an airtight container.
Hi is ot possible to use both ends of zucchini and eggplant xxx
Yes you can use whatever veggie off cuts you have.
Can you provide the volumes for use of this stock as a paste & as a powder. How many tablespoons/teaspoons to water for a litre of stock,for example?
It is roughly 1 tbsp to 1 litre of water for both the paste and powder. You may like to add a bit more to make it a bit saltier, or less if you don’t want it too salty.