This is the recipe that inspired this A Plot to Eat site.

I grew some pretty lame garlic one year. Garlic takes a while to plant and at the time, we were working like hamsters in the restaurant. Couch time was at a premium and the fact that the garlic was just too small bother with. Because who wants to peel a bunch of little, tiny cloves of garlic?

Roasted garlic makes vegan stock more unctuous and now I find myself hoping to find small heads. The irony.

Makes: 3 quarts
Keeps: 2 months In freezer 4 days in refrigerator
Time: 1 our 20 minutes

1 TBSP Grapeseed/avocado oil

3 bulbs Garlic

2 1/4 Lb Onions, unpeeled and quartered

8 stalks of Celery, 1″ pieces

2 Carrots, unpeeled and cut into 1″ pieces

1/2 lb Mushrooms

1 Fennel Bulb, cut into 1″ pieces

12 Stalks Italian parsley (you don’t need the leaves)

3 Bay leaves

12 black peppercorns

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon


In a food processor with a blade:
In a skillet toss the garlic with the oil and place in a 350° oven.

Roast for 40 minutes or until soft and brown.

Start the stock pot and add the vegetables, herbs and spices and 3 quarts of water. Bring to a simmer and add the roasted garlic.

Simmer for 30 minutes, remove from heat and let steep for 30 minutes. Strain and store.

Cool any stock properly by pouring the liquid into a large shallow pan. Once a stock is cooled below 42°, you can store them in a smaller container.

The roasted garlic will naturally thicken the stock. You don’t have to squeeze the roasted cloves out of their paper, but press them down or against the side of the pot (carefully and with the appropriate caution that hot liquids demand)