Jade Emperor
Sous Chef
@taxlady, yes this a fantastic way to make the most of your produce. You can put basically any vegetable scraps you have - onion peel and the butt ends. Garlic skins, carrot peel and tops if you’re not using them, and so on.Another vote for Better Than Bouillon. I bought some vegan "chicken" broth powder, because a lot of people really liked it. I do too. I add a bit to the liquid when I make up some "stock" using BTB. It really kicks up the flavour. I also use homemade vegi stock as the liquid when I have some, which is most of the time.
The homemade vegi stock is dead simple. I save onion skins, carrot peels, the dry bits of veg like celery, parsley stems, wilted lettuce, etc. I cover with water and simmer for an hour or three, then strain. That's virtually free vegi stock, for next to no effort. That improves the flavour of stock made with BTB too. When I have the space in my freezer.
The only thing that I advise not to use are potato peels or other starchy vegetables. These will make your stock cloudy.