Vegan Corn Cob Stock


I love it when I stumble on a great idea.  Using corn cobs for stock is genius.  This morning while I was reading about flavours and combination of them for my Mexi-Corn Muffins I came across the idea of using corn cobs for a stock.  I thought this was pure brilliance.  A friend of mine’s daughter is vegan and she loves soup.  My friend had asked me to give her ideas about how to flavour soup without using the usual chicken stock or any bone stock for that matter, neither cream or any dairy.  This got me thinking about ways to inject flavours into soups and sauces.  I have come across using tomato water and mushroom water, but today the corn cob idea lit me up like a satellite orbiting heaven.  I was about to toss the 2 corn cobs into my compost bucket in my kitchen when instead I tossed them into a pot along with a few other veganny things.  Take a look and see if you could use this great idea too in your kitchen.  Credit for the great idea goes to Jon Dubois from Green Zebra in Chicago, thank you!

I rarely put salt in my stocks or if I do, it’s a very little, unlike the store bought variety which are overburdened with too much salt. If you have a kidney disorder, this stock will work perfectly for you.  Try using it in my Curried Sweet Potato Soup as and alternative to coconut cream

Vegan Corn Cob Stock


  • 2 corn cobs 
  • 1 leak
  • 2 garlic cloves smashed 
  • 1 celery, stick, chopped and leaves 
  • 2 bay leaves
  • 1 Carrot
  • 5 peppercorns
  • 1L water


  • Vegan corn-off-the-cob stock
    Place all the ingredients in a pot and boil gently for 30 minutes. Weigh cobs down with weight as they tend to float, I used my brass pestle.
     Turn off and leave to infuse for a couple of hours or use straight away. Refrigerate for 2-3 days

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