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Vegetable Paste
Basics

You know what always bothers me about bought vegetable stock cubes? All those unnecessary additives. Ever since my mom used her Thermomix, all we have is this homemade vegetable paste. But don't worry - you don't need Thermomix for that. Just cook all the ingredients, puree them and fill them up. You'll have your vegan vegetable paste in stock for months.

Duration 50 minutes
Ingredients for 1 jar
  • 200g celery
  • 250g carrots
  • 100g onions
  • 1 clove of garlic
  • 50g fresh mushrooms
  • 1 bay leaf (optional)
  • 6 stems mixed herbs (frozen or fresh)
  • 4 stems of parsley
  • 120g sea salt
  • 30g dry white wine
  • 1 tablespoon of olive oil
Preparation
  1. cut the vegetables into small cubes or chop them in a mixer and put them into a pot
  2. add salt, wine, olive oil and simmer for 40 minutes¹
  3. then puree the mixture and pour into previously boiled glasses
Remarks
¹ in Thermomix Varoma level 3 without measuring cup, place the cooking insert on the mixing bowl as a splash guard
You should definitely boil the jars beforehand so that the vegetable paste will keep for several months in the refrigerator. For 500ml vegetable stock I use 1 tablespoon vegetable paste.
Nutritional values for 500 ml Vegetable Stock
Calories
14 kcal
Fat
0,6g
Carbs
1,2g
Protein
0,4g