Making vegetable stock for a vegan pumpkin curry this morning. My approach to making #veggie stock is #moreismore: I throw coarsely chopped, unpeeled carrots, onions, garlic, celery, shallots, green onions (whatever alliums are in the fridge, really, but leave all the skins on!) and fennel (with fronds) on a sheet pan with black peppercorns, fennel seeds, whole dried chilies, dried bay leaves, fresh herbs like parsley, thyme and oregano and plenty of olive oil. If you have some dried or fresh mushrooms add those too. Toss with a sprinkle of dried nutritional yeast, smoked paprika and sea salt and put under the broiler until browned (toss with tongs if necessary). Then scrape into a stock pot, add Kombu seaweed (optional) and then add plenty of water and simmer for 45mins-1 hour or until the broth tastes savory and reduced. Strain and use in whatever recipe calls for broth or stock. Add potatoes or sweet potatoes to your pot if you’re looking for a little more starchy body. #vegetarian #vegan #stock