Seaweed Stock

Konbu stock, made from konbu seaweed, is one of the most commonly used in temple cuisine and is easy to make. Ready-made vegan stock (also known as vegan dashi) can also be found in Asian supermarkets and natural food stores.

What You Need:

  • 1-2⁄3 cups water 
  • 1 piece dried konbu, 4 inches in length

What You Do:

  1. The white powder on the surface of dried konbu adds to the flavor, so do not wash before use. Simply wipe with a damp cloth.
  2. Place the water and konbu in a saucepan and leave to soak for 2 or 3 hours.
  3. Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu-flavored water as stock. 

More Recipes

Vegan Pasta with Pesto

This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
Read More »

Vegan Chunky Monkey Shake

Chocolatey goodness with the perfect touch of banana and toasted cashews makes this a treat that’s good-for-you.
Read More »

Easy Vegan Tomato Soup

Miso, chickpeas, and maple syrup add exotic flavors to this classic soup.
Read More »

Vegan Pizzette with Roasted Pumpkin, Red Onion, & Sage


Read More »

Vegan Orange & Miso-Glazed Tofu

This sweet-and-savory staple is the perfect addition to salads, bowls, and sandwiches.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »