This stock is dead easy to make and forms the basis of many of the savoury dishes. You can cheat and use a vegan stock cube, but if you have the time then it’s well worth making it from scratch. If you're making it for someone who can't have celery, use a finely diced parsnip instead.
Makes 1 litre
2 celery sticks
Wash the veg and peel the onion. Cut everything into quarters and place in a large pan with a lid. Add the water. Simmer gently for three hours and then strain using a sieve.