Which Vegetable Scraps are Best for Making Stock?

Vegetable scraps can be repurposed to create a nutritious and cost-efficient stock at home, reducing food waste and benefiting the environment. Some of the best vegetable scraps for making stock include potato skins, onion peels, carrot peelings, celery ends, mushroom stems, bell pepper cores, and herb stems. By simmering these scraps in water for about an hour, a flavorful and versatile stock can be created, ready to be used in various vegan recipes.

This homemade vegetable stock can be incorporated into dishes such as vegan boeuf bourguignon, creamy pumpkin risotto, roasted tomato gazpacho, and ginger garlic noodle soup, among others. The flexibility of vegetable scrap stock allows for a wide range of culinary creations, showcasing its importance in reducing food waste and maximizing the use of plant-based ingredients.