What vegan alternative to egg white can i use to clear a vegtable consomme of solid particles?
I would just zap it in the food processor a bit longer, if this were a problem. I like to see some solid particles however.
I'm looking for a way to concentrate the flavour of vegetables.
A small amount of salt might do this. But bear in mind that not all potatoes, carrots, beans etc. taste the same. Maybe you just need to shop around more to find the tastier ones. Cooking for longer can enhance the flavour but it can do so to the detriment of the texture.