Zero Waste Scrap Vegetable Stock and Vegetable Salt
Making your stock is super easy and a great way to reduce waste and save some money at the same time. Since I’m vegan, I make vegetable stock, which can also be made from fish bones and chicken carcasses. I make my stock from kitchen scraps. I save peels, stems, and tops from onions, garlic, root vegetables, herbs, etc. I might even add any vegetables that are getting a bit soft. I save scraps in a mason jar in the freezer whenever I cook. When it’s full or I’m out of stock, I make it. This is a fantastic way to use what otherwise would become garbage. I tend not to use beet peels or greens because they will turn stock red. And I don’t use kale stems because they might make the stock bitter. After cooking the stock, the leftover vegetables can be composted (or fed to chickens, in my case), but you can also make a wonderfully flavorful vegetable salt.
To make stock, you need these ingredients:
- 8 cups water
- 2-3 cups worth of vegetable scraps
- 2 bay leaves
- A few sprigs of parsley and thyme, optional
- 2 pinches of Salt
- 1 piece of kombu seaweed — optional but adds a nice flavor.
Add the water, frozen vegetable scraps, salt, bay leaves, parsley, thyme, and kombu (if using) to a large stockpot. Bring to a boil, then reduce to a simmer for about 1 hour.
Strain stock by pouring it through a fine mesh strainer into a large heat-proof bowl or pot. Put solids aside. Once completely cool, transfer stock to mason jars or freeze it in smaller portions like ice cube trays. If you are freezing stock in mason jars, remember that it will expand, so fill jars only ¾ full.
Vegetable Salt
Mix leftover vegetables after straining stock until completely pureed. Spread on parchment paper and dry in a dehydrator on F115 or in an oven on very low heat until dry. Mix, along with salt to taste, to a powder. Voila!!!
Here are more tips for cooking with scraps and leftovers and here is how to made apple vinegar from apple scraps
