Food and Cooking

No favorites unfortunately, but there's a lot of good looking recipes and vegan bouillons like this. You might have to experiment to find which one works the best in the curry.

I love carrot hot dogs! Surprising how accurate the taste can be.

Good luck and please make another post to let us know how it goes!

Generic veg stock, with a few modifications so it's more suitable for curry.

• vegs: around 2kg of onions, carrots, shallots, leeks. You can include scraps of leftover vegs of your choice, as long as not Brassica (cauliflower, cabbage, kale) or starchy (yucca, potato). Beetroot leaves are fine but avoid beet itself, unless you're OK with a pink stock.
• 300g of mushrooms. Feel free to use shiitake, button mushrooms, or whatever you have available. Use preferably scraps, like stems. Dried stuff is also fine.
• 6 cloves of garlic and a small piece of ginger
• 6tbsp tomato paste
• veg oil
• 2~2.5L of water. It should be enough to cover everything else. You might need to add more later.
• seasoning: whole black peppercorns, soy sauce, salt, brown sugar or molasses, vinegar to taste
• [Optional] 1tbsp cornstarch

1. Wash the vegs, garlic, ginger, and mushrooms. Include skin, roots, stems, leaves, everything - as long as it's edible, it's fine, even if tough.
2. Mince the garlic and ginger, chop the vegs and shrooms coarsely.
3. Add a bit of veg oil to a pressure cooker (or a large pot). Use it to brown the garlic and tomato paste together (yup), on low fire. Add the chopped vegs and shrooms, let them wilt a bit.
4. Add water and seasoning. If using a pressure cooker, cook it for at least half a hour (after it gets pressure) on medium fire; if using a normal pot, simmer it for 1h30min or so.
5. Strain it, taste the stock, and either reduce or add more seasoning as you deem necessary.
6. [Optional] Make a slurry with the cornstarch and add it to the stock, stirring well. Let it simmer a bit more, while stirring well.

This should yield around 6~8 cups of stock; less if you reduced it.