How to Make a Flavorful Vegan Broth
A foundational guide for plant-based cooking
A good vegan broth is the backbone of soups, stews, risottos, sauces, and even grains. It’s also an easy way to reduce food waste and infuse deep flavor into your cooking, without meat, dairy, or gluten.
What You’ll Need (Base Ingredients)
This is a basic master recipe that you can adjust to what you have on hand. I keep a bag in my freezer to toss vegetable scraps into, such as carrot tops and ends, the tough green parts of leeks, and mushroom stems.
Aromatics:
Onion, garlic, leek, shallot
Vegetables:
Carrot, celery, mushroom, fennel, tomato scraps
Herbs:
Bay leaf, parsley stems, thyme, rosemary, dill
Umami Boosters (optional):
Dried mushrooms
Miso paste
Tomato paste or sun-dried tomatoes
Kombu (dried seaweed)
Tamari or coconut aminos
Optional Add-Ins for Depth & Richness:
Roasted vegetable scraps (for caramelized flavor)
Potato peels, corn cobs, parsnips
Apple slices or squash skins (a touch of sweetness)
Avoid:
Too much cabbage, broccoli, or cauliflower can turn bitter when simmered for a long time.
Small-Batch Vegan Broth Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped
- 1 small carrot sliced
- 1 celery stalk sliced
- 1 small leek or 1/2 cup chopped green tops optional
- 1 clove garlic smashed
- 1 tablespoon miso paste
- 1 bay leaf
- 2 sprigs fresh parsley or 1 tsp dried
- 1 sprig thyme or rosemary or 1/2 tsp dried
- 1/2 tsp sea salt or to taste
Instructions
- In a medium pot, warm olive oil over medium heat. Add onion, carrot, celery, leek, and garlic. Sauté for 5–7 minutes until softened and fragrant.
- Add water, miso paste, and herbs.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes.
- Pour through a fine mesh strainer. Season with more salt to taste.
- Let cool before transferring to jars or containers.
Notes
Keeps up to 5 days refrigerated
Freeze in cubes or small jars for quick flavor use Use It For:
- Sipping warm as a mineral-rich drink
- Cooking rice, quinoa, or lentils
- Vegan gravies, soups, or stews
- Base for creamy sauces or risotto
Storage
-
Keeps up to 5 days refrigerated
-
Freeze in cubes or small jars for quick flavor use
Use It For
-
Sipping warm as a mineral-rich drink
-
Cooking rice, quinoa, or lentils
-
Vegan gravies, soups, or stews
-
Base for creamy sauces or risotto
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