Unsalted Vegetable Stock

32 oz

Roasted veggies, peppery arugula, creamy hummus and savory quinoa come together with a delicious lemony sauce of choice – either vegan cashew cream or vegetarian yogurt-based. Enjoy warm when eaten immediately, or as a salad when meal prepped.

Puree soaked cashews with stock for a flavorful, savory foundation to versatile creamy cashew sauce. Here, we’ve added lemon and garlic which makes a delicious sauce for bowl meals, roasted vegetables and more.

Delicious meal for two or double the recipe for meal prep ease. A double-duty, no-cook sauce stirs together before using some as a marinade, and the other part is thinned with a little stock for a drizzle sauce. Quinoa is simmered in stock for more depth of flavor to make a protein base for a colorful bowl with fresh, easy add-ins like avocado, cucumber, carrots, green onions and sesame seeds.

Making a humble pot of brothy beans, elevated with spice and garlic is especially delicious and creamy from a pressure cooker – plus, it’s economical and makes enough to enjoy lots of ways all week. First up, a simple steamy bowl with some pesto and parm.

The quinoa is prepared with vegetable stock for deeper savory flavor that balances with the lemon-garlic vinaigrette and vibrant herbs typical of taboule. Chop the herbs by hand or in the food processor.

Stock makes beans taste rich and savory. Prepared with an electric pressure cooker or on the stove top, this recipe makes enough to enjoy beans lots of ways all week.

Such a simple soup for the holidays or even a cozy weeknight dinner. The rich, creamy texture is non-dairy from canned white beans that don’t even need rinsing and draining. There’s even more simplicity throughout like no chopping, 1 batch blending before anything is heated, and a brief 10 minute simmer time. The combination of 7 common, dry seasonings tastes like Fall.

Quinoa is a wholesome change of pace from rice. Cooked in stock instead of water, it has a rich, savory flavor that is versatile to use throughout the week.

This creamy and delicious poblano pepper soup has the perfect body thanks to the addition of corn and potato, with the teeniest bit of heat and a great tang at the finish. Top with pepitas, sour cream, chopped poblanos and cilantro.

Making hummus is easy, and can be lower in fat than store-bought options when the olive oil is replaced with vegetable stock. We've topped this hummus with a simple chopped Greek salad, but take a look at the Tips for more topping ideas. Add hummus in wraps and bowls, or served on a board with pita wedges and thick cut veggies.

This vegan stew gets its rich flavor from mushroom stock and roasted vegetables. Serve with crusty bread or ladled over rice or couscous.

Vegetable stock adds savory depth to the rice and to this vibrant meat-free curry. Making the curry the day before allows time for the flavors to come together so it tastes even better the next day.

This hearty vegetarian chili, with a spicy, smoky chipotle-tomato base, contains a colorful blend of black beans, sweet potato chunks and zucchini.

A lightly creamy, orange hued, chipotle-lime sauce surrounds pasta, sweet potatoes and black beans for a flavorful 1 pot dinner topped with fresh cherry tomatoes and cilantro. Vegetarian and a fun change of pace to pasta night. The secret to fuller flavor is the no-drain one-pan prep method where the pasta cooks in the stock which thickens the sauce so it clings perfectly.

This vibrant, zesty chili is a hearty, vegan dish when served with these toppings. Blooming the spices and caramelizing the tomato paste before simmering helps heighten the flavors and adds a deeper umami taste so you won’t miss the meat.

The flavorful brown rice base in these vibrant bowls is prepared with vegetable stock, mushrooms, ginger and garlic. A colorful variety of raw, marinated and sautéed vegetables and a sunny-side-up egg top the rice before they are all mixed together prior to eating. Bibimbap means “mixed rice”.