Although I'm all for the convenience of buying an all-natural brand of veggie broth at the store, there's something really special about making it yourself. It's so easy, you can use a ton of veggie scraps, and it's very inexpensive. That's why today's video is all about making really flavorful vegetable broth at home.
Veggie broth is so important in the vegan kitchen, it's the base for gravies and pan sauces, risottos, soups, stews, and you can even cook your whole grains in it to add lots of flavor. The best part? You just chop some veggies, add water and seasonings and then you can forget about it. All the magic happens while you're watching The Walking Dead (or insert your latest TV obsession here).
We're making a very basic veggie broth today since it can go with practically anything you're making, but here are a couple of variations that are also delicious, and you simply need to add these ingredients to the pot with the rest of the vegetables:
For a no-chicken style broth: Add some nutritional yeast to the pot.
For an Asian style broth: Add some chilies, lime or orange slices, some dried shiitake mushrooms, fresh ginger and star anise.
Without further ado, enjoy your video, printable and recipe below!
Homemade Vegetable Broth
Yield: About 4 1/2 cups of broth ⎮ Prep time: 10 minutes ⎮ Cook time: 1-1 & 1/2 hours
- 2 leeks, chopped
- 5 carrots, peeled and chopped
- 3 celery ribs, chopped
- 1/2 a red bell pepper, chopped
- 1 onion, peeled and chopped
- 6 garlic cloves
- 5 sun-dried tomatoes (packed in oil but rinsed and drained)
- 3 bay leaves
- A handful of fresh cilantro or parsley
- 3-4 teaspoons of sea salt (optional)
- 8 cups of water
- Add all of the vegetables and seasonings to a large pot and add the water.
- Bring the water to a boil, then lower the heat and let it simmer for 1 to 11/2 hours.
- Drain the broth and use it in your favorite dishes or freeze it for later use!
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