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Get Started - 100% free to try - join in 30 secondsFrom Tal Ronnen, L.A.'s best-known vegan chef, comes a rich vegetable stock that rivals chicken or beef. Keep a few quarts in the freezer for soups or root vegetable braises.
2 tsp. whole black peppercorns
1 tsp. kosher salt
12 sprigs flat-leaf parsley
6 sprigs thyme
4 cloves garlic, crushed
2 bay leaves
2 stalks celery, roughly chopped
2 carrots, halved
2 bulbs fennel, roughly chopped
2 leeks, halved
1 yellow onion, halved
1 gallon water
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