Vegan \"Beef\" Broth recipe

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Ingredients

1 yellow onion, chopped
3 ribs celery, chopped
2 carrots, chopped
2 leeks, chopped
4 cloves garlic, diced
12 cups water
1 cup chopped fresh parsley
2 teaspoons dried thyme
2 teaspoons dried oregano
2 bay leaves
salt and ground black pepper to taste
¼ cup soy sauce
3 teaspoons liquid smoke
1 teaspoon vegan Worcestershire sauce

Nutrition Info

42 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 1.3 g
fiber: 1.6 g
protein: 1.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 357.8 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic, saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.

  2. Add soy sauce, liquid smoke, and vegan Worcestershire sauce, simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.

Recipe Yield

12 cups

Recipe Note

This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.

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