Vegan Vegetable Stock

A healthy, delicious, one pot Vegan Veggie Stock that is easy to prepare & can add tons of flavour to your curries & soups. The best part? It freezes well & can be stored for upto a year! Time to make a big batch & don’t forget to tag @saltinall when you do💫
Ingredients:
🥕2 Carrots
🧅1 Big Onion
🧄5 Garlic Cloves
🌑1 tsp Whole Peppercorn
🍃2 Bay Leaves
🥬2 Celery Stalk
🌿1/2 cup Fresh Parsley
🍄8-10 Button Mushrooms
💧8 cups Water
Method:
🍲Slice all the vegetables into halves. Leave the skin of the onion on and the peel of the carrots
🍲Toss all the in a pressure cooker along with water and seal the cooker with a whistle
🍲Cook on high flame for 15 mins and low flame for 15 more minutes
🍲Let the cooker & stock cool down completely to room temperature
🍲Transfer into a mason jar if storing in the refrigerator and use within 3-5 days
🍲For freezing the stock, transfer into an ice tray and freeze to use upto 1 year
**Pro Tip: Pop the ice cubes out & store in a zip lock bag to save space
@toifood @etimeslifestyle