preparing winter squash for cooking? Stop throwing the seeds away. Similar to pumpkin seeds, the seeds from butternut, spaghetti, acorn, and other hard squashes can be roasted and used as a crunchy snack or salad topping. Use curry, seasoned salt, chili powder, or garlic powder to season.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 cups |
Ingredients
- 1 yellow onion, chopped
- 3 ribs celery, chopped
- 2 carrots, chopped
- 2 leeks, chopped
- 4 cloves garlic, diced
- 12 cups water
- 1 cup chopped fresh parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 bay leaves
- salt and ground black pepper to taste
- ¼ cup soy sauce
- 3 teaspoons liquid smoke
- 1 teaspoon vegan Worcestershire sauce
Instructions
- Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
- Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.
- If you can’t find vegan Worcestershire sauce, you can make your own by using a mixture of soy sauce, hot sauce, dry mustard, and allspice.
Reviews
Used this as the base for a Vegan Texas Chili recipe I put together. Got the job done rehydrating the tvp and as the liquid for simmering.
This is awesome!! I made it in my instant pot using the same amount of time. Wow. Was it delicious.