Better Vegetable Stock

Ingredients

• 1 lb. onions (approx. 2 onions)
• 1/2 lb. carrots (approx. 2-3 carrots)
• 1/2 lb. celery (approx. 3-4 stalks)
• 1/2 parsley bunch
• 1 teaspoon black peppercorns
• 3 tablespoons nutritional yeast
• 1 gallon cold water
• olive oil
• 1/2 teaspoon salt (optional, plus more to taste)

Instructions

1. 1

   Chop up the onions, carrots and celery into evenly sized chunks. Give 'em a good sweat over medium heat in some oil. Cook for 10-15 minutes or until they are browning. You can optionally add a sprinkling of salt.

2. 2

   Add the remaining ingredients: 1/2 parsley bunch, 1 teaspoon black peppercorns, 3 tablespoons nutritional yeast, and 1 gallon cold water. Bring to a boil, then reduce heat to a simmer and partially cover.

3. 3

   Simmer for 60-90 minutes.

4. 4

   Strain the stock to remove the leftover veggies. I added a half teaspoon of salt at this point, but keep in mind this will only partially season the stock -- this will give you some leeway when using it in various recipes.

5. 5

   Portion into 2-cup or 4-cup sized containers (or use muffin tins for smaller portions). Freeze the portions you won't immediately need and store the rest in the fridge where it will keep for a few days.