Vegetable Stock Concentrate and Powder

I have finally gotten around to making vegetable stock concentrate.  My friends have all done it – Frilly Pants and Rona in the Thermomix and Trish without.  I’ve never bothered before because we have a second fridge with a big freezer so the liquid kind has always suited.  But that may be coming to an end soon – we are hoping to knock down our house and build a new one, which means moving out into a small unit and leaving the second fridge in storage.  Rather than just copy my friends’ recipes I did a bit of research andwhile I was at it found a recipe to make powdered vegetable stock – even better!  The powdered stock worked a treat, although it wasn’t quite as strong in flavour as the concentrate (which means I would use more to make a cup of stock this way), but it did reduce down from 250g of vegetables to 80ml of powder in a small zip lock bag.  And for the purposes of scientific research I made up a cup of both to compare.  The flavour was similar, but the colour and consistency  is quite different.

The vegetable stock can be made with any tolerated vegetables.  We can tolerate moderate salicylates; so I used carrot, parsnip, sweet potato, zucchini, celery and parsley in my version – which is orangey-brown in colour.  If you are looking for some ideas on how to do it with Failsafe / Low Chemical vegetables, have a look at:

Domestic Diva’s Vegetable Stock Concentrate

Failsafe Foodie’s Vegetable Stock Concentrate

Real Meals Vegetable Stock Concentrate

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Vegetable Stock Concentrate

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Serves	4 cups
Prep time	20 minutes
Cook time	1 hour
Total time	1 hour, 20 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type	Ingredient
Misc	Freezable, Pre-preparable

Easy home made vegetable stock concentrate.

Ingredients

• 1kg allowed vegetables (Refer to note)
• 2 tablespoons sunflower oil
• 4 teaspoons rock salt

Directions

1.	Roughly chop the vegetables and add with the salt in a large saucepan.
2.	Add the oil and stir to evenly coat.
3.	Cook the vegetables on low, simmering, with the lid on but tipped slightly to allow steam to escape. Cook for about 45 minutes until the vegetables are cooked, stirring occasionally.
4.	Take the lid of and cook for a few more minutes until there is only a small amount of thick liquid left.
5.	Allow to cool slightly then transfer to a food processor and process the vegetables into a puree.
6.	Store the stock in the fridge for about 4 weeks, or in the freezer for longer. The salt will prevent the stock from freezing solid, so it can be scooped out straight from the freezer and used.
7.	To make the stock, use 1 tablespoon of concentrate for every one cup of water.

Note

Low chemical / Failsafe, Moderate chemical

Low chemical vegetables: swede, brussel sprouts, spring onions, leek, garlic, celery, choko, chives

Moderate chemical vegetables: parsley, sweet potato, parsnip, pumpkin, zucchini

The salt acts as both a preservative and to draw out the flavour of the vegetables; it could be reduced, but it won't last as long.

1 kg of vegetables made approximately 4 cups.

Vegetable Stock Powder

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Serves	80ml
Prep time	10 minutes
Cook time	4 hours
Total time	4 hours, 10 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type	Ingredient
Misc	Freezable, Pre-preparable

Easy home made vegetable stock powder.

Ingredients

• 1 cup vegetable stock concentrate (Refer to recipe)

Directions

1.	Preheat the oven to low (<100°C) and line a baking tray with paper.
2.	Spread the stock concentrate in a thin layer evenly over the baking paper.
3.	Place the tray in the oven and leave it for 3-4 hours until completely dry. Check the underside of the dried sheet, and if there is any moisture left turn the sheet over and place back in the oven until it has dried out.
4.	Allow to cool slightly then break up the sheet and place in a food processor. Process the broken pieces until they are finely crumbed.
5.	Store in the fridge or freezer.
6.	To make the stock mix 2 teaspoons of stock powder with 1 cup of water.

Note

Low Chemical / Failsafe. Moderate Chemical

Refer to the vegetable stock concentrate recipe for the vegetables that can be used.

1 cup of concentrate made 80 ml of stock powder.