Ever since I started making my own Vegetable Stock Paste a couple of years ago, I haven’t stopped. It’s actually really easy. You can use a ton of veg that may be going off, you can use scraps and peelings and, like I did here, even broccoli stalk (which you can also add to soups). Nothing goes to waste here!
Here you’ll find the Feisty Tapas recipes you can use my Vegetable Stock Paste in.
You’re going to need a powerful blender for this Homemade Vegetable Stock Paste (and an Instant Pot!). I’m lucky to have a Thermomix so I did it in two batches. If you have a Vitamix or something of the like, it will do the job perfectly.
In total I used about one kilo and a half of vegetables. I wouldn’t skip the onions, garlic, celery, carrots or mushrooms as those are great for the taste but, other than that, you can absolutely use any vegetables you have at home that you think might go well. Feel free to play with it so that nothing goes to waste.
You can skip the parmesan if you want it to be vegan or more economical. I personally love the flavour that the parmesan adds and try to get it on offer for homemade vegetable stock paste.
If you can find courgettes, given the current shortage of 2017, first of all tell me where! Then of course feel free to add them. I love courgettes.
If you can find courgettes, given the current shortage of 2017, first of all tell me where! Then of course feel free to add them. I love courgettes.
For Thermomix users: you can cook the whole thing in your Thermomix but you can’t fit in the whole 1.5 kg of vegetables from this recipe in there (above all if it’s a TM31) so the Instant Pot comes in really handy.
You’re going to need jars: I used jars of different sizes 2 x 500 ml screw top Kilner jars; 1 x 500 ml (clip top Kilner jar, not totally full); 2 x 250 ml Kilner jars. I now have a shelf full of jars in the kitchen for these eventualities… Wilkos is a really good place to keep an eye on them as they’re often on offer at good prices.
How to use your Instant Pot / Thermomix Homemade Vegetable Stock Paste
Add a heaped teaspoon to any stew or soup to add instant flavour: Use it to make Pasta Soup or Instant Pot Beef Stew with Mexican Spices. Never buy stock cubes or bouillon again because this is going to save you a fortune! In fact, I tend to use this stock for pretty much everything now, it’s that good!
Instead of a stock cube: I tend to think of it as a heaped tablespoon equates to a stock cube but it’s all very rough measures. I grab a spoon, any spoon, from the drawer and add stock. As you get used to use it in this format, you’ll get used to measuring it. Just go by taste.
Instead of a stock cube: I tend to think of it as a heaped tablespoon equates to a stock cube but it’s all very rough measures. I grab a spoon, any spoon, from the drawer and add stock. As you get used to use it in this format, you’ll get used to measuring it. Just go by taste.
Have you ever bitten into an undissolved bit of stock cube? It tastes terribly salty and weird, nothing like the diluted flavour, this Vegetable Stock Paste is a concentrate so it is the same so… don’t taste it without diluting, you’re in for a shock! And, if you do, make sure you bite into a stock cube too while at it!
Worried about the salt content?
The stock cubes and bouillon powder we buy in the supermarket is very very salty. The salt helps preserve it. It’s the same with this vegetable stock paste. That way it can last up to six months in the fridge (if it lasts that long). That said, you could make it without the salt BUT you’ll need to keep it in the freezer. So freeze it in ice cube trays and once frozen pop the cubes out and place them in a bag or container ready to use. You’ll soon to learn to use it. 1 cube to add flavour. 2 or three cubes to make stock.
Ready for the recipe?
Instant Pot Homemade Vegetable Stock Paste
Store: Fridge – Keep: 6 months
Ingredients
175 g parmigiano reggiano cheese, I bought a block to grate but you could of course buy it already grated if it’s easier. Now, the cheese is optional, if you are vegan just skip it, I just love the depth of flavour it adds
300 g celery stalks, cut in chunks
3 tomatoes, quartered
140 g mushrooms, halved
200 g leeks, sliced in chunks (green bit included)
2 big carrots, cut in chunks
200 g onions
3 cloves garlic, peeled
1 broccoli stalk
1 tsp turmeric (you don’t have to add this, I like to add turmeric to things because of its anti-inflammatory properties)
2 tbsp oregano
1 tsp mixed herbs (you can also use fresh herbs of your choice, above all if you have homegrown ones)
55 ml cider vinegar (or white wine, whichever you have to hand)
1.5 tbsp extra virgin olive oil
200 g salt (if using less vegetables, use 150 g salt), I use Maldon Sea Salt
1 bay leaf
Method
1. If using parmesan, grate the parmesan cheese or blitz it in your food processor. In the Thermomix: Turbo 3 seconds, 3 times. RESERVE FOR STEP 4.
2. Blitz the vegetables with the turmeric and the herbs (in the Thermomix: 7 seconds speed 10). You may need to do this in a couple of batches, I did. Place the resulting vegetable mix in the Instant Pot’s inner pot. Add the vinegar, oil, salt and bay leaf. Stir to mix well.
3. Lock the Instant Pot lid in place making sure your sealing ring is properly in place and the steam release handle pointing to Sealing. Press Manual. High Pressure. Programme 10 minutes with the – and + buttons. Do a quick release at the end. If you want to cook it in your Thermomix (which you can only do if not too full): 20 minutes, Varoma temperature if a TM31 and 120º if a TM5, speed 2. Of course you could cook it on the hob at this stage for about 25 minutes on a low heat, making sure you keep an eye on it and stir every once in a while so that it doesn’t stick.
4. Place the cooked vegetable mix back in the blender (discard the bay leaf), and blitz with the reserved parmesan if using (Thermomix 1 minute speed 10, if you have cooked it in Thermie let it cool down a little bit first before blending, to about 60 degrees at least). Pour into sterilised Kilner jars. Make pretty labels. Gift to friends. Ask friends to store in fridge and, very important, return Kilner jars when empty.
Note: It will last about 6 months in the fridge. But really it won’t last that long as you will get through it, use it in everything and anything to add flavour. Enjoy!
Tip: If you have room in the freezer, freeze in ice cube trays, each will be a portion. It won’t quite freeze (due to the amount of salt) and you can use it straight from frozen.
Find all my Instant Pot recipes right here and keep up to date in my Pressure Cooking UK with Feisty Tapas Facebook group. Or, of course, you can find me as Instant Pot UK’s social media girl.
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