Description
This homemade vegetable broth recipe is easy to make and will give you the benefits of a typical bone broth with a vegan twist!
Ingredients
1 tbsp. olive oil
2 large sweet white onions, finely sliced, skins on
1 head of garlic, halved
3 stalks of celery, roughly chopped
3 medium-sized carrots, roughly chopped
1 cup dehydrated mushrooms
3 tbsp. Kombu Flakes – I used Mountain Rose Herbs brand
3 tbsp. white miso paste
1 small bunch of thyme
5 sprigs of fresh parsley
5 sprigs of fresh cilantro
1 tbsp. black peppercorns
15 cups of water
season to taste with salt
Instructions
To a very large pot add your olive oil and heat for 30 seconds before adding your onion, whole garlic, carrot and celery. On medium heat cook down the vegetable for around 20 minutes or until reduced by around half in size. Be sure to stir every so often to avoid burning.
Once the mixture is reduced by around half add the dehydrated mushrooms, Kombu and Miso to the pot and stir till everything is well coated. Cook for one minute before adding in your thyme, parsley, cilantro and black peppercorns. Stir for another minute and increase heat to high.
To the pot, add your 15 cups of water and bring to a boil. Using a wooden spoon scrape the bottom bits of the pan to make sure anything stuck at the base incorporates into the broth (this is where all the flavour lives). Once your mixture has come to boil, reduce heat and simmer for around 40-50 minutes or until reduced by around half.
Let the broth cool slightly before putting through a mesh sieve to strain into another pot or into jars. Lightly press down on the veggies to release any excess liquid. Don’t press too hard, you want this to remain clear with no lumps.
Great on it’s own, in soups + stews. Before sure to season with salt before eating!
Notes
Cool and freeze your veg to use again or compost.
Be sure to use Kombu, white miso and dehydrated mushrooms – these 3 ingredients are so important and will really, really elevate your broth
Use good quality (or even organic) produce and herbs
Use filtered water (save yourself time by pre-boiling)
10000% use a strainer to press out any excess liquid from the veg, this makes for an incredibly saturated taste + ensures you end up with a smooth stock
I have been making my own veggie broth for a years now, but usually I just throw a frozen bag of veggie trimmings in a pot, cover with water and simmer for a couple hours. But I adapted Maria’s recipe, and instead of using carrots and celery, I added my bag of frozen veggie trimmings. And it is SO GOOD!!! Better than store bought by a long shot! This is going to really elevate all my soups, I’m so excited. Thank you Maria!!!
★★★★★
Thank you so much for the love, Jessie! I love this vegetable broth recipe so much! Just you try to just sip it?
I always use my frozen vege trimmings along with water and simmer like the gal above. It is good but not super flavorful. I am excited to try this recipe with them tonight! I am going to use it for a vege soup!
This is amazing, I promise! Let me know what you think by leaving us a star review once you’ve made it!
Maria x
Absolutely the best broth! I recommend this recipe to everyone. So simple yet insanely delicious. This is also easy to mix up a make it your own. Love love love!
★★★★★
Thank you so much, Leah!!!