Veggie Stock

Freeze your veggie scraps and make stock!

Example of scraps I save:

• Onion ends and skins
• Carrot ends and skins
• Garlic skins
• Red & green pepper stems
• Celery ends

Once you have enough veggies to fill up a pot, just fill the pot up with water. Simmer for a few hours and then strain out into a container. Lasts in the fridge for a few weeks or in freezer for longer.

Experiment with different veggies. I personally don't like using potato skins and some may not like using pepper scraps.

Stock is great for making many dishes like the one pot pasta and seitan.