Dark Stock

Name: Dark Stock
Prep time: 2 h
Total time: 2 h
Yield: Makes: About 1 litre (34fl oz/1 quart/4–5 cups)
Ingredients: 50 ml (1½ fl oz/3½ tbsp) olive oil; 3 onions, peeled and finely diced; ½ tsp sea salt; 75 ml (2½ fl oz/5 tbsp) tamari; 200 ml (7 fl oz/scant 1 cup) vegan red wine; 100 g (3½ oz) tomato, grated; 2 tbsp tomato purée; 10 g (⅓ oz) harissa paste (optional); 1 leek, green part only, washed and roughly sliced; 2 garlic cloves, bashed (with skin on); 2 medium potatoes, washed and cut into 1cm cubes; 150 g (5½ oz) fresh shiitake mushrooms, finely sliced; 10 g (⅓ oz) dried shiitake or cep mushrooms; 10 g (⅓ oz) dried shiitake or cep mushrooms; 3 litres (100 fl oz/12½ cups) filtered water; 1 strip kombu; 2 rosemary sprigs; 1 thyme sprig

Technique 2: Enrich

Preparation info

Makes: About
1
litre

Difficulty
Easy
Ready in
2 hr

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

We often think of stocks as being rich because they are made of meat but this recipe gives you a complex and deep end result with the use of vegetables, mushrooms, wine and seaweed. It’s ideal for using as a base for stews and rice dishes.

Ingredients

50 ml (1½ fl oz/3½ tbsp) olive oil
3

Stock
Gluten-free
Vegan

Method

Heat the oil in a large saucepan over a medium add the onions and salt and cook for 10 minutes, stirring regularly, until the onions are starting to colour and caramelize. Add 1 tablespoon of the tamari and stir, then add 50ml (1½fl oz/3½ tbsp) of the red wine and stir until the liquid has evaporated. Repeat this process 3 times.

Add the tomato, tomato purée and harissa paste (if using)