One of the perks of this new vegetarian handwritten cookbook (The Enchanted Broccoli Forest) is that it shows me some tricks that I didn't know already. I've been saving up vegetable scraps for a while with the intention of learning how to make vegetable stock. I finally had the opportunity to experiment over the weekend.
Apparently all you need to do is dump the scraps in some water, then boil for several hours to get the flavor out. Simply strain out the chunks of vegetables at the end, and voila! Vegetable stock!
Mine was a little celery heavy, since I tend to have a lot of dishes that use celery and therefore lots of celery scraps.
Here are the bags of frozen vegetable scraps from my freezer:
Here are all my ingredients in the pot. Notice that the chunks are big. Since you are going to be straining them out of the stock anyhow, it doesn't make sense to spend a lot of time chopping and dicing. This is a mixture of carrot peels and the parts of the celery that you usually chop off. If you are planning on eating this, and you are, you should take the time to make sure these scraps are clean (duh).
Here is the last picture. A pan full of squished overcooked vegetables, and several containers of low effort, zero fat, vegetable broth. With a very reasonable amount of salt, that I added myself. Hows that for awesome!