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.
Vegan “Beef” Broth
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.
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
Instructions
- 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.
- Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.
Notes
Cook’s Note
If you can’t find vegan Worcestershire sauce, you can make your own by using a mixture of soy sauce, hot sauce, dry mustard, and allspice.
