
Vegetable Stock
Basics$1.99 / canApproximate price based on US supermarkets.
A light stock made from carrots, celery, onion, and aromatic herbs. The ideal vegan alternative for cooking Mexican rice, noodle soups, and cream-based dishes. Used in vegetarian versions of sopa de lima, verdolaga stew, and green pozole. Popular in contemporary Mexican plant-based cooking.
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How it's used in Mexican cooking
Vegetable Stock, part of the pantry basics section of the Mexican pantry, appears in 12 recipes in our collection, including Chilli and Cheese Tamales, Sopa de Habas (Broad Bean Soup) and Sopa de Milpa (Three Sisters Milpa Soup). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using vegetable stock

Chilli and Cheese Tamales

Sopa de Habas (Broad Bean Soup)

Sopa de Milpa (Three Sisters Milpa Soup)

Rice with Mango and Chilli

Green Pea Soup (Sopa de Chícharo)

Wild Mushroom Broth (Caldo de Hongos)

Mushroom Pozole (Vegetarian)

Bean Pozole

Broad Bean and Cactus Soup

Vegan Black Bean Tamales

Vegan Almond Mole

Mushroom and Poblano Tamales
Frequently asked questions
How many recipes use Vegetable Stock?
Vegetable Stock is used in 12 recipes in our collection, such as Chilli and Cheese Tamales and Sopa de Habas (Broad Bean Soup). The full list, with a photo and link for each recipe, is on this page.
Where can I buy Vegetable Stock in the US?
You can buy Vegetable Stock online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
Do you sell Vegetable Stock?
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