Nourishing Vegan Bone Broth - Wholehearted Eats (2024)

This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. In simplest terms, it's a veggie take on the ever-popular bone broths, made with nutrient-dense vegetables.

Where bone broth relies on slowly simmering bones for vital nutrients, this version takes the best immune-boosting vegetables and roasts them to caramelized perfection. The addition of miso, ginger, garlic, and chili helps to add a ton of healing goodness to this already restorative broth.

For some more excellent vegan staple recipes, try making your own gluten free sourdough starter, mix up homemade granola with the basic granola ratio, or whip up a batch of your own vegan hot chocolate mix.

Ingredients

Ingredient Notes and Substitutions

• Vegetables: carrot, celery, and leek are the best basic vegetable broth ingredients, but you can add others like red pepper if you'd like.
• Kombu: this is just the Japanese word for kelp, but it's often how you'll see it labeled when buying.
• Miso: this can be any type of miso you like most, or whatever you have on hand. White miso will have a lighter flavour. In any case, don't forget to dissolve it in some broth before mixing in.
• Coconut aminos: use aminos or soya sauce/tamari as preferred. Stick to aminos for an easier gluten-free option.
• Dried mushrooms: these will add quite a lot of flavour, much more than fresh mushrooms, and are easy to find in most grocery stores. You can use any type of dried mushroom but porcini is most common.

How to Make Vegan Broth

Step 1: toss the vegetables and oil on a baking sheet.

Step 2: roast for about half an hour, stirring occasionally.

Step 3: place the roasted vegetables in a pot with the dry ingredients and aromatics.

Step 4: cover with water and bring to a boil.

Step 5: after simmering for an hour, the broth will be ready.

Step 6: strain the vegetables from the broth, reserving any you'd like to eat.

Step 7: cool fully before storing in the fridge or freezer.

Step 8: when ready to drink, gently heat, then add the miso and other add-ins and serve warm.

Top Tips

• Keep the miso separate: the miso should be added when the broth is warm, but shouldn't be boiled. If you're reheating the broth, keep the miso out of the soup and add it just before serving.
• Reuse your kombu: this seaweed is good to use 3-4 times, if dried between each use. Just take it out, set it aside to dry, and use it again in your next batch.
• Season to taste: taste after adding the miso and aminos and add salt to your taste (both are quite salty, so you'll want to mix them in first).

How to Store

Storage: keep in a sealed container in the fridge for up to a week and reheat with a gentle heat.

Freezing: freeze in single-serving sizes for up to three months. Warm it up quickly on the stove and you have a serving of broth ready right away.

FAQ

More Vegan Staples

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