Reply to Do you make your own vegetable stock, or do you buy it?

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[quote=Anonymous][quote=Anonymous]Vegetarian foodie here.  This stuff is as good as anything you're going to make on your first try.  I buy it at MOM's, but I think they sell it everywhere:

https://www.betterthanbouillon.com/products/organic-seasoned-vegetable-base/[/quote]

Just be careful here if there are any allergies. Better than Bouillon contains soy and yeast extract. And some other weird ingredients. We have those allergies in our extended family, so I make my own.

I keep a freezer bag for trimmings, herb stems (basil, thyme, parsely), and corn cobs, but if I don't have one handy, I use whole vegetable and/or pre-trim veggies in the fridge and pantry (cut tops, bottoms, and leaves off celery, peel and cut ends off onions, cut the tops off carrots (including carrot greens if you have them) plus a head of garlic outer layers peeled, wash and cut in half horizontally, and a handful of mushrooms, salt, peppercorns, bay leaf, a few cloves. 
Just be sure to wash everything well first since onions occasionally get a little mildew inside the first layers and celery and leeks are dirt traps. Avoid brassicas. Fill instant pot to fill line and pressure cook for 45 minutes.

If your guests are not vegan and tolerate dairy, you can also use parmesan rind (get rid of any wax first). It makes a lovely rich stock.[/quote]

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