How do you make a vegetable stock that's as a best as a meat stock?

The main qualities of a good meat stock rich mouthfeel derived from the collagen in the bones and a deep, savory flavor - are the two most complicated things to achieve in a stock made from vegetables alone.

Flavor-wise, the main problem with most vegetable stocks is the cloying sweetness released by the sugars in the vegetables. The best way to balance sweetness is with acidity, we have to add some white wine and tomato paste (which also acts as a thickener).

Try infusing your vegetable stock with a handful of dried up mushrooms after it simmers for an hour. Add a pinch of salt and a pinch of cayenne, and you will end up with a vegetable stock that can rival a good meat stock for full-bodied flavor.