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Vegetable Stock Paste – a handy gluten-free basic ingredient
I use this Vegetable Stock Paste recipe on a regular basis. It is a staple ingredient in my gluten-free cooking and conveniently can be stored chilled for 6 months. Packed with vegetables, herbs and seasonings, the paste is gluten-free, healthy and adds an Umami wow factor to many dishes.
How do you cook the vegetable stock paste?
My recipe explains how to make this with or without a Thermomix. If you own a Thermomix mixer, you may be familiar with this recipe from their introductory cookbook. I have adapted the recipe so that it can also be made using a food processor and cooking it over the stove.
I am lactose-intolerant, can I leave out the cheese?
Adding Parmesan cheese is optional and the only lactose ingredient, so feel free to leave this out when preparing the paste to suit lactose-free diets.
For practical reasons, I tend to leave out the Parmesan cheese as I often use it when making curries or spicy dishes and would prefer not to taste Italian cheese mixed in my butter chicken or Baharat chicken!
Can I add other vegetables to the paste?
Yes! If you have a favourite vegetable that isn’t listed in the recipe, by all means, substitute one of the listed vegetables with it. I often add kale or spinach leaves when they are in season.
Why is so much salt added?
Don’t be alarmed by the amount of salt that is added, this preserves the paste and you will only need 1 to 2 teaspoons per 500ml of warm water to make the vegetable liquid stock. In fact, store-bought stock cubes have just as much salt plus extra chemicals to give it more shelf life. After you’ve made this paste, I’m sure you’ll never go back to buying stock cubes.
Vegetable Stock Paste
- Thermomix, or
- Medium saucepan
- Food processor (if not using a Thermomix)
- 4 celery stalks, ends removed
- 2 large carrots, peeled and ends removed
- 1 small parsnip or swede, peeled
- 1 medium white onion or 1 leek
- 1 small zucchini/courgette, ends removed
- 10 button mushrooms
- 10 baby tomatoes, or
- 1 medium tomato
- 2 garlic cloves
- 3 sprigs fresh parsley leaves & stalks
- 3 sprigs fresh basil leaves & stalks
- 3 sprigs sage leaves
- 3 tsp fresh thyme leaves
- 3 tsp rosemary leaves
- 1 bay leaf
- 2 tsp whole peppercorns
- 100 g sea salt or Himalayan salt
- 2 tbsp olive oil
- 30 ml white wine or water
- 50 g Parmesan cheese (optional)
- Peel and roughly chop all the vegetables and herbs by hand.
- If using the Parmesan cheese, chop for 10 sec/speed 10 and transfer to a bowl.
- Transfer all the vegetables, herbs and peppercorns to the Thermomix and select 10 sec/speed 7, stopping every and now again to push the mixture down with a spatula.
- When thoroughly blended, add the salt, olive oil and white wine or water.
- Select 40 mins/Varoma/speed 2.
- If using the Parmesan cheese, add this now and select 1 min/speed 10.
FOOD PROCESSOR & STOVETOP METHOD
Food Processor Instructions
- If using the Parmesan cheese, grate it into a small bowl.
- Process all the vegetables, herbs and peppercorns in the food processor stopping every and now again to push the mixture down with a spatula. Depending on the size of your food processor, you may need to do this step in two batches.
- When thoroughly processed, add the salt, olive oil and white wine or water. Blend thoroughly until it is a thick smooth mixture.
- Transfer to a medium saucepan, cover and simmer for 40 mins on medium/low heat. Check and stir the mixture occasionally, making sure the stock paste does not stick to the bottom of the pot.
- If using the Parmesan cheese, add and mix it until the cheese has melted into the paste.
- Transfer to a large or several small sterilised jars and allow to cool.
- Once cooled, place a round cut-out baking paper/waxed paper on top of the paste before closing the lid.
- Store in the refrigerator at all times.
- Keeps chilled for 6 months in a sterilised glass jar
- Unsuitable to freeze
- Mix 1 to 2 teaspoons of vegetable stock paste to 500ml warm water to make vegetable stock