Vegetarian Recipes
How to Make Mushroom Stock from Kitchen Scraps
https://ohmyveggies.com/how-to-make-mushroom-stock-from-kitchen-scraps/

You know what they say about assuming, right?
Yeah.
So sometimes I assume that if I can find an ingredient at the grocery store here, everyone else can easily find that ingredient too. But it’s not always true! And I’ve had a few people ask me about mushroom stock. I always buy cartons of it and I figured that they sold them everywhere. Well, I guess not.
Oops.
Since I did a post on how to make your own vegetable broth from kitchen scraps last month, I thought I’d do a post about how to make mushroom stock this month. So now all your broth and stock needs are covered! Mushroom stock is a great staple to keep on hand if you don’t eat meat–the deep, rich flavor and color makes it a great substitute for beef stock.
Like vegetable broth, most mushroom stock recipes call for lots of fresh mushrooms and vegetables. Some of them even use dried mushrooms too. And I am way way way too cheap to buy expensive dried mushrooms just to make stock. Even the fresh mushrooms add up in cost if you’re using more than just the white variety. So I set out to come up with a mushroom stock recipe that, like vegetable broth, used kitchen scraps. Cheap! No waste!
So if you have your freezer bag started for vegetable broth, you’ll want to start another freezer bag for scraps to use to make mushroom stock. And now, whenever you make something with mushrooms, instead of trimming the stems, pop them off and put them in the freezer bag. The more kinds of mushroom stems you have, the better–I used white, cremini, portabella, and shiitake mushrooms in this batch of stock. (Bonus: Pulling off the stems instead of cutting the ends off will help you save on prep time too.) Leek trimmings, skins and trimmings from onions and shallots, carrot peels and trimmings, and leaves and ends of celery can be added to the bag too. But make sure your bag consists of about half mushrooms. (This is mushroom stock, after all!) Oh, and everything you put in the bag should be clean–nothing dirty, nothing rotten, nothing moldy.
When you’re ready to make your stock, combine the frozen scraps with double the amount of water in a large Dutch oven or stockpot. So if you have 4 cups of scraps, add 8 cups of water. You can also add a minced clove of garlic or two, a bay leaf, springs of parsley, thyme, or sage, and even some fresh veggies if you like. A splash of red wine is a nice addition too. If you want to make the stock into mushroom broth, just season it to taste with some salt and pepper when it’s done cooking. Easy!
Bring the mushroom stock to a boil and then let it simmer partially covered on low heat for 45 minutes. After 45 minutes, uncover the pot and let it simmer for 30 minutes more. Let the stock cool and then pour it into a bowl through a fine mesh strainer. Use a wooden spoon to press the vegetables against the strainer in order to extract as much stock as possible. You can use the stock immediately, keep it in the fridge for about a week, or freeze it for a few months.
I like freezing mine flat in freezer bags. (Need some freezer labels so you remember what you have frozen and when it needs to be used by? Oh, we have some!) You can stack them in your freezer and they’ll take up a minimal amount of space. When you’re ready to use the stock, let it thaw in the fridge for about a day.
This post was originally published on February 5, 2013.
Kitchen Scrap Mushroom Stock
I hate wasting perfectly good vegetables to make mushroom stock–using kitchen scraps is a cheaper, less wasteful alternative!
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- 2 c. frozen mushroom stems
- 2 c. frozen vegetable scraps (onion and shallot skins, carrot and celery trimmings, etc.)
- 3 sprigs parsley
- 1 garlic clove, minced
- 1 bay leaf
- 8 c. water
Instructions
- Combine all ingredients in large Dutch oven or stock pot. Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more. Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible. Discard solids and store stock in a plastic container or freezer bag.
Notes
If you want to make broth rather than stock, simply season the stock with salt and pepper to taste after it’s done cooking.
Nutrition
- Serving Size: about 6 cups of broth
Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.


Homemade Falafel Recipe
Equipment
-
Food Processor
-
Baking Sheet
-
Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
-
Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
-
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
-
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
-
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
-
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
-
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
-
Vegetarian Recipes5 years ago
22 Best Soup Recipes
-
Indian Vegetarian Recipes5 years ago
avocado salad
-
Vegetarian Recipes5 years ago
Easy Vegetarian Chili
-
Vegetarian Recipes6 years ago
Stuffed Zucchini Boats
-
Vegetarian Recipes5 years ago
Butternut Squash Soup
-
Vegetarian Recipes5 years ago
Pickled Red Onions
-
Vegetarian Recipes6 years ago
Peanut Butter Jelly Bars (Vegan, Gluten Free)
-
Vegetarian Research5 years ago
SERIOUSLY FUDGY VEGAN & GRAIN-FREE BROWNIES WITH PEANUT BUTTER