#MeatlessMonday-Roasted Mushroom Vegetable Stock #vegetarian #vegan

Update on Tofurky. I decided to follow the instructions on the package for my first experiment with this food. There are recipes out there, including the one I posted last week, which may have made a difference. My unbiased vegetarian opinion:

-It tastes like plain seitan--which you can make at home much cheaper and better tasting.
-Kind of dry. I added some vegetarian gravy and it was "just okay,"
-Doesn't taste like turkey. I have no idea why it's called Tofurky (other than the fact it has some pretty good stuffing inside).
-There are better protein substitutes/meat alternatives out there for $8/pound.

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Keeping it basic today. With the holidays coming, here's a good veggie stock to make and freeze in batches. Feel free to add extra vegetables of choice to this recipe. Can be used for soups, gravies and sauces.

Photo courtesy of Veganbaking.net via Flickr

Roasted Mushroom Vegetable Stock

2 onions, sliced
2 carrots, sliced
3 stalks celery, sliced
4 cloves garlic, sliced
1 tsp salt
1 tsp pepper
8 oz. sliced mushrooms
1/8 cup yeast flakes

Preheat oven 450F

Coat shallow baking dish with olive oil. Add sliced onions, celery, carrots and garlic. Top with salt and pepper.

Roast uncovered in 450F oven for 15 minutes. Add mushrooms and stir and roast for 15 minutes longer.

Transfer to a large stock pot and add 3-1/2 cups cold water.

Bring to a boil and reduce heat. Simmer uncovered for 1-1/2 hours. Strain and add yeast flakes.

Yields 2-1/2 cups broth