Roasted Vegetable Stock

5.0 (1 reviews)

½ cup white beans, soaked and drained
2 large carrots
4 stalks celery
3 medium onions
4 medium shallots
2 large garlic cloves
2 medium parsnips
2 medium potatoes
3-4 Tbsp. olive oil
3 large plum tomatoes, seeded and chopped
1 bouquet garni (5 parsley stems, 2 bay leaves, 12 peppercorns, 2 springs fresh thyme, 2 cloves)
¼ cup red wine

• Pre-heat the oven to 450°-475°F
• In a medium stockpot, combine the beans and 5 quarts of water. Bring to a boil, then reduce to a simmer and cover.
• Peel and slice the vegetables evenly, except the tomatoes, and mix with the oil. Place in a well-oiled baking sheet, stirring occasionally, and roast until well browned. Add the tomatoes toward the end of the roasting time. Add the roasted vegetables and bouquet garni to the stockpot.
• Deglaze the baking sheet with the red wine, scrape the baking sheet to loosen all the hardened bits, and add to the stockpot. Simmer for 1½ hours and strain.
Skim the top with a ladle or spoon to remove any imperfections.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind