Best Vegan Broth Recipe for Rich and Flavorful Soups

There’s something both comforting and magical about a steaming bowl of homemade broth. For vegans, creating a broth that bursts with savory depth—without any animal products—can be a game changer.

Whether you’re looking to use it as a base for soups, risottos, or even to sip as a warming drink, this best vegan broth recipe delivers robust flavor, rich color, and aromatic complexity. The secret lies in slow simmering fresh vegetables, herbs, and a few umami-rich ingredients that transform simple produce into liquid gold.

In our kitchen, this vegan broth is a staple year-round. It offers an endless canvas for customization, allowing you to use up veggie scraps and tailor the flavors to your mood.

Plus, it’s entirely oil-free and gluten-free, making it suitable for a variety of dietary needs. Once you try this broth, you’ll never settle for store-bought again!

Let’s dive into why this will become your new go-to recipe.

Why You’ll Love This Recipe

• Unbeatable Flavor: Roasting the vegetables and using key ingredients like mushroom and seaweed adds a savory depth that rivals even the best non-vegan broths.
• Versatility: Use this broth as a base for soups, stews, risottos, gravies, and sauces. It’s perfect for sipping on its own too.
• Budget-Friendly & Low Waste: Utilize vegetable scraps and pantry staples to reduce food waste and save money.
• Healthy & Clean: No added oils, preservatives, or artificial flavors—just pure, wholesome ingredients.
• Easy to Make: Minimal prep and hands-off simmering make this recipe simple enough for even novice cooks.
• Customizable: Adapt the broth to your taste or dietary needs—gluten-free, soy-free, low-sodium, and more.

Ingredients

Here’s everything you’ll need for a deeply flavorful vegan broth. Measurements are for about 12 cups (3 quarts) of broth.

Tip: Feel free to add other veggie scraps like fennel fronds, corn cobs, or parsnips for unique flavors.

Equipment

• Large stockpot (at least 6 quarts)
• Chef’s knife
• Cutting board
• Oven (for optional roasting)
• Rimmed baking sheet (if roasting)
• Fine mesh strainer or cheesecloth
• Ladle
• Large bowl or heatproof containers for broth storage
• Optional: Slow cooker or Instant Pot for hands-off simmering

Instructions

1. Prepare the vegetables.

   Thoroughly wash all produce, especially if you’re using skins for added flavor and color. Chop vegetables into large chunks for easier straining and more surface area exposure.

2. Optional: Roast for deeper flavor.

   Preheat your oven to 425°F (220°C). Spread onion, carrots, celery, leeks, garlic, and tomato on a rimmed baking sheet.

   Roast for 25-30 minutes until caramelized and golden brown, tossing halfway through. Roasting adds sweetness and depth, but you can skip this step for a lighter broth.

3. Add all ingredients to the stockpot.

   Transfer roasted (or raw) vegetables to your large stockpot. Add mushrooms, herbs, bay leaves, peppercorns, kombu, and salt.

   Pour in 12 cups of water and add the soy sauce or tamari if using.

4. Bring to a boil, then simmer.

   Set the pot over high heat and bring to a gentle boil. Once boiling, reduce to a low simmer.

   Skim off any foam or impurities that rise to the top, especially in the first 10-15 minutes.

5. Simmer gently for 1.5 to 2 hours.

   Let the broth simmer uncovered, or partially covered if you want to reduce evaporation. Stir occasionally and press vegetables against the side of the pot to release more flavor.

6. Strain the broth.

   Remove from heat. Use a ladle to transfer broth through a fine mesh strainer or cheesecloth into a large bowl or container.

   Press the vegetables gently to extract as much liquid as possible.

7. Taste and adjust seasoning.

   Sample your broth. Add more salt, a splash of soy sauce, or a squeeze of lemon juice if you desire a brighter finish.

8. Cool and store.

   Let broth cool before refrigerating. Store in airtight containers for up to 5 days, or freeze for up to 3 months.

   Ice cube trays are handy for freezing small portions!

Tips & Variations

“The best vegan broth is all about layers of flavor. Use what you have, and don’t be afraid to experiment!”

• Use veggie scraps: Freeze onion ends, carrot peels, celery leaves, and herb stems in a bag. When you have enough, use them for your next broth batch.
• For a clear broth: Simmer gently and avoid stirring too much to keep the broth from becoming cloudy.
• For a richer, darker broth: Add extra tomato, a splash of balsamic vinegar, or roast your vegetables longer.
• Umami boost: Add a few dried shiitake, a small piece of kombu, or a tablespoon of nutritional yeast.
• Herb swaps: Try rosemary, sage, dill, or tarragon for unique flavor profiles.
• Low-sodium: Omit or reduce salt and soy sauce, and season individual dishes to taste.
• Slow cooker/Instant Pot method: Add all ingredients, cover with water, and cook on low for 8-10 hours (slow cooker) or 60 minutes on high pressure (Instant Pot).
• For a smoky broth: Add a pinch of smoked paprika or a dried chipotle chili.
• Spice it up: Toss in a few peppercorns, a clove, or star anise for added warmth and complexity.
• Zero waste: Compost or blend the strained veggies into a savory puree for thickening stews.

Looking for more ways to use your homemade vegan broth? Try it as a base for Vegetable Alfredo Recipes for Creamy, Healthy Dinners or in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for easy weeknight meals.

Nutrition Facts

Homemade vegan broth is naturally low in calories and fat, but high in micronutrients. Here’s an approximate breakdown per 1-cup (240 ml) serving:

Note: Actual nutrition will vary based on the vegetables and seasonings used, and how much is strained out.

Serving Suggestions

• Sip it hot: Ladle steaming broth into a mug, garnish with chopped herbs or a squeeze of lemon, and enjoy as a nourishing drink on chilly days.
• Soup base: Use as the foundation for hearty soups. Try it with noodles, beans, grains, or your favorite veggies. Pair with Vegan Bread Machine Recipe for Soft, Delicious Loaves for a filling meal.
• Cook your grains: Substitute broth for water when making rice, quinoa, farro, or barley for added flavor.
• Risotto & paella: Use instead of chicken broth in classic rice dishes for a plant-based twist.
• Gravy & sauces: Reduce and thicken broth for vegan gravies, or use as a base for Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
• Stews & curries: Add richness and depth to your favorite one-pot meals.
• Freeze for later: Store in ice cube trays or freezer-safe containers for quick flavor boosts.

Conclusion

Homemade vegan broth is a kitchen essential that brings out the best in every dish. With its deep, layered flavors and healthful ingredients, this recipe is sure to become a staple in your plant-based repertoire.

Unlike store-bought options, you control the salt, flavor, and freshness, ensuring every cup is perfectly tailored to your taste and dietary needs.

Whether you’re an experienced vegan cook or just starting your journey, making your own broth is a simple way to elevate every meal. Enjoy it as a nourishing drink, a soup base, or in your favorite recipes.

Remember, the beauty of broth is in its versatility—so experiment, customize, and let your creativity shine. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Broth”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This rich and flavorful vegan broth is perfect as a base for soups, stews, or sipping on its own. Packed with vegetables and herbs, it delivers hearty umami depth without any animal products.”, “prepTime”: “PT10M”, “cookTime”: “PT50M”, “totalTime”: “PT1H”, “recipeYield”: “6 cups”, “recipeIngredient”: [“1 large onion, roughly chopped”, “2 carrots, sliced”, “2 celery stalks, sliced”, “4 cloves garlic, smashed”, “1 cup mushrooms, sliced”, “1 small parsnip, sliced”, “1 tablespoon olive oil”, “8 cups water”, “2 bay leaves”, “1 teaspoon dried thyme”, “10 black peppercorns”, “1 tablespoon soy sauce”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, carrots, celery, parsnip, garlic, and mushrooms.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 for 8-10 minutes until vegetables start to brown.”}, {“@type”: “HowToStep”, “text”: “Add water, bay leaves, thyme, peppercorns, and soy sauce.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer uncovered for 40 minutes.”}, {“@type”: “HowToStep”, “text”: “Strain broth through a fine mesh sieve, discarding solids.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning if needed. Serve or store for later use.”}], “nutrition”: {“calories”: “35 per cup”, “proteinContent”: “1g”, “fatContent”: “1g”, “carbohydrateContent”: “7g”}}