Substitutions / vegetable stock
What to use instead of vegetable stock
Use chicken stock in equal amounts. Adds a mild savory depth but makes the dish non-vegetarian.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Chicken stock | 1:1 | Adds a mild savory depth but makes the dish non-vegetarian. |
| Mushroom broth | 1:1 | Keeps it plant-based with a richer, earthier flavor — works best in hearty dishes. |
| Water with miso | 1 tsp miso / 1 cup water | Adds umami and salt, but the flavor is more distinctly Japanese — adjust seasoning accordingly. |
How much is a cup of vegetable stock?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh vegetable stock in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.