Vegetable Stock

Vegetable stock is a flavorful liquid made by simmering vegetables, herbs, and spices in water. Common vegetables include carrots, celery, onions, and leeks, often with aromatics like garlic and bay leaves. It forms the base for many savory dishes, adding depth and complexity.

Manufacturers use vegetable stock to enhance the savory flavor (umami) and aroma of foods. It adds body and a richer taste profile without using animal products. It is frequently found in soups, sauces, gravies, stews, and processed vegetable dishes.

Vegetable stock is generally recognized as safe (GRAS) by the FDA for use in food. It is typically made from common vegetables and is not associated with significant health concerns when consumed in typical amounts. International bodies like JECFA and EFSA have evaluated many of the individual components used in vegetable stock, but not the combined product itself. Evidence does not suggest adverse effects from typical consumption.