I'm constantly needing a vegetable stock that doesn't have salt in it so that my rice and beans don't get too firm. Today, I decided to see if I could use my pressure cooker to make some. It turned out very good and made enough to freeze in batches: a 6-cup batch for risotto, a 2-cup batch for beans and a 1-cup batch for gravy or some other purpose. I'm making risotto tonight, so I threw the other two containers in the freezer.
Here's the recipe:
Vegan Pressure Cooker Vegetable Stock
- 2 tablespoons olive oil
- 4 onions (2 yellow, 2 white), peeled and quartered
- 4 large carrots, scrubbed and cut into inch-long pieces
- 6 stalks celery, cut into inch-long large pieces
- 2 heads of garlic, smashed with the side of a knife and peeled
- 8 cups water
- 1 teaspoon thyme
- 2 bay leaves
- 15 peppercorns
- 1-2 teaspoons no-salt seasoning like Mrs. Dash
- 1/3 cup nutritional yeast flakes
- Saute vegetables (except garlic) in olive oil for 3-4 minutes.
- Add garlic and cook 1 minute more.
- Add water, spices and nutritional yeast flakes.
- Add lid and bring up to high pressure according to your cooker's specifications. When pressure is reached, cook for 10 minutes and let pressure release naturally.
- Strain through a mesh sieve (compost the veggie mash) into storage containers and refrigerate or freeze.
Makes about 9-10 cups depending on how much you smoosh the veggie mash in the sieve.
If you don't have a pressure cooker, you can use all the same ingredients but cook for about 30 minutes to an hour, tasting as you go along.
If you have leftover veggies in your fridge that are about to go bad, throw those in there, too.