Hearty Veggie Stock

Put all the veggies in a stock pot (**any other leftover veggie trimmings you have lying around, such as mushrooms that need to be used or mushroom stems), and cover with water (please use good water).
Bring to a boil, then turn heat down to a simmer. Simmer for about 1 hour. I like to add pinches of herbs such as dried basil, oregano, and rosemary.
Take out all the veggies with a large slotted spoon, then whisk the miso and nutritional yeast in. Salt and pepper to taste. You can add a little more miso if you don't want to use salt, or even add a dash of tamari. I like to get the cooked garlic pod and squeeze it into the stock to give it extra flavor.
Its ready to use.
I always make a big batch and freeze it in muffin tins. After it's frozen, take out of muffin tins and put in a gallon size Zip Loc bags. That way I can just take out however much I need (I think one muffin tin= 1/2 cup). You can also freeze it in ice cube trays if you want smaller portions.