Ever find yourself with a pile of leftover vegetable scraps at the end of the week? Instead of throwing them out, why not turn them into something incredibly useful—homemade stock cubes? This not only helps reduce waste but also gives you a natural, plant-based alternative to store-bought stock cubes, which often contain preservatives and artificial flavors. The process is simple, and you can make enough to store and use for months.
The Benefits of Homemade Stock Cubes
Making your own stock cubes offers more than just reducing food waste. For starters, you control the ingredients, allowing you to avoid additives, excessive salt, and anything else that doesn’t fit with your health goals. Homemade stock cubes are packed with vitamins and minerals from the vegetables, especially when you use nutrient-rich scraps like broccoli stems, carrot peels, and cauliflower leaves.
These stock cubes are also ideal for those following a plant-based diet. They add depth and flavor to soups, stews, risottos, and sauces without relying on animal products. Plus, they’re a clever way to incorporate extra vegetables into your meals, boosting the nutritional value of your dishes.
Ingredients
To get started, gather your leftover veggies. Here’s what you’ll need:
- 1kg Assorted leftover vegetables (carrot peels, celery, broccoli stems, cauliflower leaves, soft veggies, onion, leeks, mushrooms, etc.)
- 4 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of nutritional yeast
- Herbs & spices (your choice!)
- Salt & pepper
- 2 tbsp Olive oil
Instructions
- Start by making sure your leftover vegetables are clean and edible. Then, chop them into smaller pieces to ensure they cook evenly.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add your chopped vegetables and sauté until they release their flavors and most of the water has evaporated. The key here is to coax out all those delicious flavors, so don’t rush this step!
- Let the sautéed veggies cool slightly, then transfer them to a blender. Add the garlic, herbs, spices, salt, and black pepper. Blend the mixture until it becomes a smooth puree.
- Line a flat, shallow pan with parchment paper and pour the vegetable puree onto it. Smooth it out evenly to ensure consistent freezing. Place the pan in the freezer and let it freeze until solid.
- Once frozen, remove the vegetable puree from the pan and cut it into cubes. You can either wrap each cube in parchment paper or place them all in an airtight container and store the cubes in the freezer.
Note: Your homemade vegetable stock cubes can last for 3-4 months when stored properly in the freezer.
How to Use Your Stock Cubes
Whenever your recipe needs a flavor boost, just drop in a cube or two. These homemade stock cubes will add a rich, savory depth to your dishes, transforming ordinary meals into something special. The best part? You made them yourself, using ingredients that might have otherwise gone to waste.
So, the next time you find yourself with a fridge full of veggie odds and ends, remember that you can give them a new life as tasty, sustainable stock cubes.
Happy cooking!
