Step 1

Chop up the onions, carrots and celery into evenly sized chunks.  Give 'em a good sweat over medium heat in some oil.  Cook for 10-15 minutes or until they are browning.  You can optionally add a sprinkling of salt.

Step 2

Add the remaining ingredients:  1/2 parsley bunch, 1 teaspoon black peppercorns, 3 tablespoons nutritional yeast, and 1 gallon cold water.  Bring to a boil, then reduce heat to a simmer and partially cover.

Step 3

Simmer for 60-90 minutes.

Step 4

Strain the stock to remove the leftover veggies.  I added a half teaspoon of salt at this point, but keep in mind this will only partially season the stock -- this will give you some leeway when using it in various recipes.

Step 5

Portion into 2-cup or 4-cup sized containers (or use muffin tins for smaller portions).  Freeze the portions you won't immediately need and store the rest in the fridge where it will keep for a few days.