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  • Author: Rae's Assistant
  • Total Time: 2 hours 5 minutes
  • Yield: 16 CUPS 1x


Units Scale
  • 16 cups water
  • 1416 cups vegetable scraps, frozen (An entire gallon sized zip lock bag stuffed with frozen veggie scraps.)
  • 8 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon thyme


  1. Add all ingredients into a large stockpot and bring to a boil.
  2. Turn down to simmer and let cook for 1 – 1 1/2 hours.
  3. Turn off the stove and let cool for 1+ hours, until it is cool enough to work with.
  4. Strain through a nut milk bag or cheesecloth into a large bowl.
  5. Pour vegetable stock into mason jars and refrigerate for up to 1 week or freeze in freezer-safe containers and use when needed. If freezing this vegan veggie broth in mason jars I recommend leaving extra room in the jar(s) and putting the lid(s) on once contents are frozen.
  • Prep Time: 5 minutes
  • Cook Time: 2 Hour
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