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  • Writer's pictureTania Gisela

Scrappy Vegetable Stock

Updated: Feb 9

This recipe is simple and gets you closer to a zero waste lifestyle.

It's made with saved kitchen scraps - instead of composting all of my veggie scarps/ends

I save & freeze them in a gallon size zip bag for later use.

When I need to make room in my freezer or just need stock, I pull out my reserves and get to homemade stock making!

I also LOVE incorporating medicinal mushrooms in as much as possible.

Are you familiar with the medicinal marvels of mushrooms?

This recipe includes the following;

CHAGA (Inonotus obliquus) - stimulates bile flow for digestion, nutrient dense superfood, antioxidant rich, anti-inflammatory, increases vital force & strengthens immune system

REISHI (Ganoderma lingzhi) - digestive support, enhance immune system, reduce stress, improve sleep & lessen fatigue and depression (contains psilocybin & psilocin)

SHIITAKE (Lentinula edodes) - boosts immune system, energy + brain function,

anti-inflammatory and digestive support (contains psilocybin & psilocin)

I want to remind you that working on gut and immune health is a lifestyle not just something that is done once or twice and results are expected.

Give homemade vegetable stock a try and experience the POWER of nature!


You'll need a large stock pot, ladle, glass jar with airtight seal & funnel for this recipe.




3 Tablespoons butter (vegan, pure irish butter or oil of choice)

1 whole fresh garlic (skin removed and smashed)

4 Tablespoons of each shittake, chaga & reishi mushrooms (dried cut/chopped)

Frozen kitchen scraps (I used baby bella mushrooms, bell peppers, brocolli, carrots, celery, tomatoes, beets, onions, zucchini & ginger scraps)

1 quart purified water (i use a Berkey water filteration system)

generous pinch of salt of choice and black pepper


  1. Add butter or oil to pot, add smashed garlic - look for 3 min, add frozen scraps to a large pot, dutch oven, instant pot or crock pot

  2. Cook until all veggie scraps are defrosted - water will natural release from veggies

  3. Top with water, stir, add the mushrooms & salt and pepper (add more to taste later)

  4. Bring to a boil, reduce to simmer and cover, Cook at least 10-12 hours, or until reduced by 1/2 (reduction intensifies flavor)

  5. Strain and discard scaps. Either use immediately or store in glass jars and freeze up to 2 months or so (be sure to leave a couple inches at the top of the jar to allow for expanision in the freezer)

**NOTE - omit beets if you don't want a red/burgandy hued stock


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