Garden Elixir Vegetable Stock & Stock Cube

When cooking from scratch, oil free, plant-based and gluten free, you have to find ways to make things taste delicious! I also do not use many store bought sauces like soy sauce, tamari, coconut aminos etc, as they are often loaded with sodium and other ingredients that I find affect me. For the sake of others with sensitivities, I knew I had to find a way to flavour foods without packaged or processed sauces… So I contacted my sister (the chef), to ask how to make a delicious stock recipe from scratch.

There are thousands of stock recipes out there, but I’ve found this is the one I have gone back to time and time again, as it’s easy, quick, and hits all the right flavour profile notes for my taste.

Feel free to adjust as you wish. The shiitake is optional, but it definitely adds a really beautiful depth of flavour the mix, and a nice little dose of B12. The same goes for the wakame, adding a lovely hit of iodine for thyroid health. I like to find natural ways to keep these essential vitamins and minerals in my diet, but remember to stay on top of your bloods incase you may require supplementation from time to time.

Use the frozen stock “cubes” as a quick go to flavour punch for any savoury meal you’re cooking in a pan. You’ll find a lot of my recipes refer back to this stock recipe as a base flavour, so cook up a batch, keep it in the fridge, and you’ll be so pleased you can make so many dishes, oil free, with such delicious flavours! For reference, the “stock cubes” I have here equate to about 1/3 cup of the mixture. I use silicon patty cake liners to portion these out. So if I refer to the Veggie Stock Cube, usually I’ll put in the cup equivalent, but work out yourself how much your containers hold to compare!