Vegan Staples We wanted to include a few simple recipes for homemade vegan condiments, sauces, and staples. They're easy to make and good to have on hand, whether for use in the dishes in our cookbook or in any other recipe you like. We think you'll find that they're much less expensive and much tastier than their storebought counterparts--not to mention far less processed. Vegetable Broth Makes 8 cups This homemade version is simple to make and more fresh and flavorful than many store-bought broths. Make up a batch and keep some handy in your fridge! 2 large carrots, peeled and sliced into -inch pieces 1 large onion, peeled and cut into 8 chunks 2 celery stalks, cut into ½-inch slices, leaves included 2 tablespoons olive oil 3 cloves garlic, peeled and smashed 10 white button mushrooms, quartered 1 small bunch parsley (about 20 sprigs), roughly chopped 2 teaspoons salt * 1 teaspoon cayenne pepper sauce 2 teaspoons pepper 3 bay leaves 8 cups water Brown the carrots, onion, and celery in oil in a large stockpot over medium high heat, about 3 minutes. Add remaining ingredients and reduce heat to a simmer. Cook for 20 minutes. Turn off heat and let cool to warm then strain.

Keep refrigerated in an airtight container up to 1 week. * For a darker and more robust stock, delete the salt and add 2 tablespoons soy sauce.