One of our favorite zero waste recipes is making vegetable stock with our veggie scraps! Collect them in your freezer and use what you have on hand to loosely follow the recipe below. Some of our favorite veggies to use scraps from: Onions, carrots, celery, garlic, mushroom, and various greens like chard, kale, and beet greens!
Vegan Vegetable Stock
By Market Chef Maggie Perkins
1 ounce mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 bunch large carrots, ends and greens roughly chopped
1 bunch greens of choice, stems & leaves
2 to 3 leeks, greens only (reserve whites for another use)
1 bunch scallions, sliced
3 cloves garlic, rough chopped
6 sprigs thyme
6 sprigs parsley
Sea salt, to taste
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, covered, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about an hour. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week, or frozen, 3-6 months.