This vegan 'beef' broth is a flavorful and versatile base for soups, stews, and other recipes. It uses a mix of vegetables, herbs, and spices to create a rich and hearty broth without any animal products.
Preparation time
10min
Cooking time
1h
Ingredients
8 Servings
- 2 bay leaves
- 1 teaspoon black pepper
- 2 carrot
- 2 celery stalks
- 4 garlic cloves
- 1 cup mushrooms
- 2 tablespoons olive oil
- 1 onion
- 1 teaspoon rosemary
- 2 tablespoons soy sauce
- 1 teaspoon thyme
- 2 tablespoons tomato paste
- 8 cups water
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Step 3
Add the garlic and cook for another 1-2 minutes.
Step 4
Stir in the tomato paste and cook for 2 more minutes.
Step 5
Add the soy sauce, bay leaves, thyme, rosemary, black pepper, and mushrooms. Stir to combine.
Step 6
Pour in the water and bring the mixture to a boil.
Step 7
Reduce the heat and let simmer for at least 1 hour.
Step 8
Strain the broth through a fine-mesh sieve, discarding the solids.
Step 9
Let the broth cool before storing it in the refrigerator or freezer.