Healthy & Easy Vegan Veggie Stock From Scraps

Healthy & Easy Vegan Veggie Stock From Scraps

Once you start making your own vegetable stock, there is no way back! The greatest thing is you don’t have to spend any extra money and you can make it all year long and even freeze it. I love to use my veggie stock on soups, stews, sauces and gravy (which reminds me, I have a great Vegan gravy recipe to share with you soon just in time for Christmas).

Let’s start, shall we? 😉

First, let me tell you we will be using all the veggie scraps you usually throw away when you are preparing your meals. Yup, we will not be wasting anything so every time you are cutting veggies (after washing them thoroughly) you need to have a bag where you can add all the tops, bottoms, skins, stems, etc.  Careful though, you don’t want to add veggies such as Brussels sprouts or cauliflower or even broccoli because it might ruin your stock (will give it a bitter taste). Try avoiding potatoes as well since it will absorb all the flavours. Make sure your bag is full of veggie scraps before you decide to prepare it otherwise, you will not get much stock. Also, keep the bag in the fridge.

Give all the scraps a second wash and then place it in a pot and cover it with water on medium heat. Bring it to a boil and let it simmer for at least 20 minutes.  Once it is completely cool, strain it and there you have it! Homemade vegetable stock.

Remember, you can always add things like salt, etc when you are actually preparing the meal so no need to add it now.  You can keep it in the fridge for a few days (around 3-4) or make a big batch and freeze it for a couple of months. Here is a picture of the final product AFTER I used most of it to make a gravy.


Hope you enjoyed this super easy recipe and you are keeping safe!

Mouth-Watering Vegan Chocolate Chip Cookie Pie

Vegan pie

I made this chocolate chip cookie pie last April and it was a hit at home! Everyone wanted seconds.

Hope you enjoy this recipe!


1/4 cup of coconut oil

1/4 Vegan spread or margarine

1 cup of brown sugar

1/4 cup of plant based milk (soy, almond, etc)

1 tablespoon of vanilla extract

2 cups of all-purpose flour

1 tsp of baking soda

1 tsp of baking powder

1/4 tsp salt

Vegan chocolate chips

Your favourite Vegan ice-cream


Preheat the oven at 176 degrees C (350 degrees F).

In a large bowl, combine the margarine, coconut oil and sugar until it is like a cream.  Add the milk and vanilla extract and mix until all is well combined then set aside.

In a separate bowl, add the flour, baking soda, baking powder and salt. Whisk everything carefully. Add the flour into the margarine mixture in batches, little by little mixing gently until you have incorporated all the flour. Fold in the chocolate chips (the more, the merrier). Bake for 20-25 minutes at 350F. Take cake from oven, let it cool and then gently, remove it from the pan.

Add  some Vegan ice-cream on top while the pie still warm! Enjoy it with a glass of plant-based milk.

Succulent & Health Sweet Potato Vegan Stew


I love stews because they’re so delicious and satisfying but when you think about local stews, sugar and oil comes to your mind. However,  I have a super easy healthier version that you can make for lunch or dinner in only 10 minutes.  Of course, like everything I prepare it is 100% Vegan.

he greatest thing about this recipe is that you can add any veggies you want BUT onions are the most important ingredient and a crucial one for the gravy.

You all know by now that I don’t use measurements when I cook (except for baking) but I will tell you how I made it. 🙂


2 medium size onions (chopped roughly, NOT small)

1 large carrot (sliced)

1 large bell pepper (cut in long thin strips)

2 or 3 pimentos (chopped finely)

1 large sweet potato (cut in medium-size chunks)

Water (to cook the veggies)

Salt (to taste)

Black pepper  (to taste)

Onion powder (to taste)

All purpose seasoning (to taste)

Oregano/ Italian seasoning (to taste)


In a large frying pan, on medium heat add a very small amount of olive oil (1 teaspoon). If you do not want to use any oil in this recipe, you can do it without as well (I tried both ways and it works).

When it is hot, add your onions and let it caramelize slowly. If you are not using any oil, add a very small amount of water and then add the onions. Make sure to stir the onions around so they can cook evenly, let them brown a bit but don’t burn them otherwise your stew will be ruined!

This step is crucial because it will create the gravy on its own when all your veggies and sweet potatoes are cooking. After that, add the bell peppers and pimentos and mix everything carefully. Add the carrots and mix everything.

Add some water to your pan to cover all the veggies and mix everything carefully, scrape out any pieces of onions or veggies from the bottom of your pan. Then add your sweet potatoes. Add your seasonings, mix everything and then cover until the sweet potatoes are cooked. You might need to add some more water during the process.

However, at the end of the cooking process, you should see a wonderful thick gravy forming (it shouldn’t be as liquid as water). Turn off the stove, let it cool and serve.