Basic sauces and broths are an essential building block for most dishes. In this tutorial, you'll get everything you need to make your own vegetable broth from your vegetable scraps, Japanese dashi, or even a gravy. In this video, the gravy is vegan, but the process is exactly the same. Here is the meaty alternative: • Liquid GOLD - How to make jus (De... Recipes: No Waste Vegetable Stock 350 g leek 1 large carrot 2 large onions 1 handful of mushrooms or shiitake 1 clove of garlic 3 sticks of celery 2-3 sprigs of thyme 5-6 sprigs of parsley Coriander seeds Fennel seeds Peppercorns 1-2 large pinches of salt 3 liters of water Instructions: Halve and peel the onions. Cut the celery, carrot and mushrooms into pieces about 2 cm in size. This doesn't have to be exact, but it's a nice exercise to improve your own cutting technique. Of course, you can also cut the vegetables more roughly, but the smaller the cut, the faster they release the desired nutrients into the stock and the less energy we use to leach out our food. Place a large pot on medium heat and add the peppercorns and the halved onions with the cut side down. in. Brush the cut surfaces with a little oil beforehand. Roast them for 3 minutes, turn the heat down and then add the rest of the vegetables on top. Now pour cold water over everything and bring to the boil slowly, covered. The stock should only just simmer and not boil. After 45 minutes of cooking, add the bay leaves, thyme and parsley and let everything simmer for a further 15 minutes. Pour the stock through a fine cloth and season the finished stock with two large pinches of salt. Bottle the stock while it is still hot and seal it in swing-top jars. Japanese Kombu Dashi 30-50 g Kombu seaweed 1.2 litres water 2 tbsp soy sauce 1 tbsp sake Put in cold water and heat to 60 degrees. Keep for an hour. Strain and season with soy sauce and a sip of sake if necessary. Vegan roasted vegetable jus recipe: 2 carrots ½ celeriac 4 stalks celery 500 g mushrooms 1 leek 3 onions 1 tsp salted pepper 1 tsp coriander seeds 1 tsp juniper berries 1 clove 2 tbsp soy sauce 2 tbsp ketjap manis 1 tbsp miso paste 1 tbsp tomato paste 6 sprigs of parsley 4 sprigs of thyme 4 bay leaves 1 litre vegetable stock ½ litre red wine ½ litre red port Instructions: Dice the vegetables or cut the leek into rings and the celery into slices. Heat some oil in a wide roasting pan and roast the celery and carrot cubes vigorously. After 5-10 minutes, add the mushrooms and the white part of the leek, as well as the onions and celery and roast vigorously. After a further 5 minutes, add the spices and roast them too. Add the miso paste and tomato paste and roast for 1-2 minutes. Deglaze with half of the red and port wine. Scrape off the sediment and then allow the liquid to reduce completely. Add the remaining wine, as well as herbs and stock and, if necessary, a little cold water, until everything is just covered with liquid. Bring to the boil slowly and simmer gently for at least an hour. Strain through a sieve, collecting the liquid in a smaller pot. The boiled vegetables can be disposed of. Reduce the sauce by about half, season with salt, pepper, ketjab manis and soy sauce. Thicken with a little cornstarch if necessary. #recipes #cooking #vegan Website: https://brotmitei.de/ All recipes - online cooking course - food tours through Berlin - and much more can be found here: / brotmitei My equipment for the kitchen can be found here: https://www.amazon.de/shop/brot.mit.ei The links above are affiliate links. If you buy products here, you support me at no extra cost to you. You can follow me and reach me here: / brot.mit.ei / brot.mit.ei http://www.podmitei.de New videos are available every Tuesday in full length and the odd short video in between. Recipes, food tours, master classes and cooking courses from the chef, author and podcaster Tim Armann. Are you interested in food and culinary arts? Then you've come to the right place at Brot mit Ei. Comment under the video which recipes, master classes or food tours you would like to see next and we'll include your idea in our filming calendar.