Another added side benefit of a whole food plant based eating program is your food cost will go down. You eliminate the cost of meat, dairy, and cooking oil entirely. Yes, you'll replace it with something else like soy or almond milk, beans, legumes and veggies, and if you get exotic and make seitan it's about $1.00 per pound.
An average cost of vegetable stock is between $3.50 for 16 oz up to $8 for higher end stocks. Here is what a label off a box of low sodium (emphasize low) Kitchen Basics Organic Vegetable Stock looks like and this is the fat free version.
|Serving Size 1 cup|
|Servings Per Container||4|
|Amount Per Serving|
|Calories from Fat||0|
|% Daily Value*|
|Total Fat 0g||(-)|
|Saturated Fat (-)||(-)|
|Trans Fat (-)|
|Polyunsaturated Fat 0g|
|Monounsatuated Fat 0g|
|Total Carbohydrate 5g||2%|
|Dietary Fiber (-)||(-)|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depeding on your calorie needs:**|
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.|
This is the cost of my no fat, no salt version for 16 oz. 40¢ 3 hours of your time, plus cooling time, so if you want to factor that in, that's fine, though cooking and cooling are passive times so you can really only count the 7 minutes prep time.
And you get all of this for about $7.00 (about 5 quarts or 10 16 oz boxes).