A lot of people assume vegitarian and vegan food is bland and tasteless -- and with good reason. Far too many of the vegitarian dishes I have been served had little taste. But that is not due to the lack of meat, it is due to a lack of proper preperation. To give your soups and stews the rich flaver they need, start with a homemade broth instead of water.
Combine these ingredients and bring to a boil. Reduce to a simmer and cook coverd for 2 hours, stiring occasionally.
- 1 Gallon filtered water
- 3 Medium yellow onions, quartered
- 6 Large cloves of garlic, pealed and halved
- 2 Stalks from a large celery, halved and cut into 3 inch lengths
- 3 Large carrots, halved and cut into 3 inch lengths
For a Clear broth cook for 1 more hour, then strain though a mesh strainer.
For a Rich broth turn off the heat and let cool. Put the chunks of veggies into a blender with some broth (may take more than one round). Blend until all the veggies are minced. Return to the pot, bring to a boil, reduce to simmer and cook for another hour. Then strain though a mesh strainer.
This should yeild about 3 quarts of broth.
You can give the broth a nice color by leaving the skin on the onions. however, be sure the skins are clean and dirt free, and that there is no mold under the skin.
A nice smokey flavor can be added by lightly grilling the veggies (before putting in the water, of course) with hickory chips, or using a smoker or stove top smoker to give the veggies a smokey flavor.