The use of vegetable stock cubes is optional: I only use homemade ones. I make them once a year and divide them into small jars that I store in the freezer. The stock cubes don’t freeze because they contain a lot of salt, so they’re always ready to use: just scoop them out with a teaspoon. I use them to flavor roasts, risottos, and even sauces. Once you’ve tried it, you won’t be able to do without it! Don’t miss the recipe for homemade vegetable stock cubes!