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.

This paste is the fastest method of making a stock base in under 45 minutes compared to 24 to 48 hours for the beef or chicken stock.

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

by Sandra - Fun Without Gluten

A handy gluten-free vegetable stock paste that is ready to use in under an hour. The paste is a blend of cooked vegetables, herbs, seasonings and wine or water using either a Thermomix or a food processor & saucepan.

The vegetable stock paste keeps chilled for six months as the salt preserves its shelf life. Using 1 to 2 tsp of the paste to 500 ml of water creates a flavoursome vegetable stock to add to your recipes where it calls for stock.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Basics, Soup, Vegetarian

Cuisine General

Servings ml

Equipment

Thermomix, or
Medium saucepan
Food processor (if not using a Thermomix)

Ingredients

Vegetables

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

Herbs

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

Seasonings

2 tsp whole peppercorns
100 g sea salt or Himalayan salt

Other ingredients

2 tbsp olive oil
30 ml white wine or water
50 g Parmesan cheese (optional)

Instructions

Peel and roughly chop all the vegetables and herbs by hand.

THERMOMIX METHOD

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.

Stovetop instructions

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.

Storing

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.

Notes

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

TIP:

If you find it hard to find all five fresh herbs, concentrate on one fresh herb, as long as it amounts to the same number of herb sprigs listed.

GOOD TO KNOW:

If you intend to use the paste exclusively for spicy dishes, add some fresh red and green chillis, fresh coriander leaves and stalks.

Keyword gluten-free basics, gluten-free vegetable stock

Tried this recipe?Let us know how it was!

Please mention @fun_without_gluten or tag #funwithoutgluten!

by Sandra Risch | Aug 26, 2020 | Egg-Free, Gluten-Free Basics, Vegetarian | 2 comments

2 Comments

Name: Vegetable Stock Paste
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 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)

Louise on February 12, 2022 at 3:18 am

I left out the parmesan cheese as some of my family members are lactose intolerant. I love this tasty, natural alternative to store-bought stock cubes.
- Sandra Risch on February 12, 2022 at 4:38 am
  Thank you, Louise! Pleased to hear you like it better than store-bought stock cubes and that you could convert it to lactose-free.