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

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

Vegan Apple-Fennel Salad

This salad is from the raw food cookbook, Angel Foods: Healthy Recipes for Heavenly Bodies.
Read More »

Vegan Hemp Milk

Dates and a hint of vanilla make this a go-to milk.
Read More »

Vegan Sesame Milk

Sesame seeds provide a boost of calcium in this DIY milk.
Read More »

Vegan Coconut Chocolate Milk

For breakfast or dessert, this creamy drink will turn you into a chocaholic.
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 »