Bon Appetit Vegan Broth Recipe for Flavorful Soups

Creating a rich, flavorful vegan broth from scratch is one of the best ways to elevate your plant-based cooking. Whether you’re making a cozy soup, a hearty stew, or a vibrant risotto, having a delicious broth as your foundation makes all the difference.

This Bon Appetit Vegan Broth Recipe combines wholesome vegetables, herbs, and spices to produce a deeply satisfying, umami-packed liquid that’s perfect for any vegan kitchen. It’s easy to prepare, uses simple ingredients you likely have on hand, and can be stored for days or frozen for later use.

Not only does this broth bring out the best in your dishes, but it’s also a wonderful way to utilize leftover vegetable scraps and reduce food waste. Plus, it’s free from any animal products and artificial additives, so you can feel good about every sip.

Ready to learn how to make your own nourishing and tasty vegan broth? Let’s dive right in!

Why You’ll Love This Recipe

This broth is a game-changer for plant-based cooks and anyone looking to add depth to their meals without relying on meat-based stocks. It’s incredibly versatile, filling, and packed with nutrients.

• Easy to Make: Simple steps and common ingredients make this broth accessible to all skill levels.
• Rich Flavor: The combination of caramelized vegetables, herbs, and a touch of umami-rich ingredients create a broth that tastes anything but plain.
• Customizable: You can tweak the ingredients based on what you have available, making it perfect for seasonal cooking or pantry cleanouts.
• Healthful: Free from animal products and additives, this broth is low in calories but high in vitamins and minerals.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 2 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 6 cloves garlic, smashed
• 1 cup mushrooms, sliced (cremini or shiitake work great)
• 1 parsnip, peeled and chopped
• 1 small bunch fresh thyme
• 2 bay leaves
• 10 whole black peppercorns
• 1 tablespoon tomato paste
• 8 cups filtered water
• 1/4 cup nutritional yeast (for umami and richness)
• 2 tablespoons soy sauce or tamari (adds depth, use gluten-free if needed)
• Salt to taste

Equipment

• Large heavy-bottomed stockpot or Dutch oven
• Wooden spoon or spatula
• Fine mesh strainer or cheesecloth
• Large bowl or another pot to catch strained broth
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Prepare the vegetables: Wash and chop all vegetables into roughly equal-sized pieces to ensure even cooking.
2. Heat the olive oil: Place your stockpot over medium heat and add the olive oil. Allow it to warm for about 1 minute.
3. Sauté the aromatics: Add the onion, carrots, celery, and mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly browned. This caramelization is key for flavor.
4. Add garlic and tomato paste: Stir in the smashed garlic cloves and tomato paste. Cook for another 2-3 minutes to deepen the flavors.
5. Add water and herbs: Pour in the 8 cups of filtered water. Toss in the thyme, bay leaves, and peppercorns.
6. Simmer the broth: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour. This slow simmer extracts maximum flavor from the vegetables.
7. Add umami boosters: Stir in the nutritional yeast and soy sauce or tamari. Simmer for an additional 10 minutes.
8. Strain the broth: Remove the pot from heat. Using a fine mesh strainer or cheesecloth, strain the broth into a large bowl or second pot, pressing down on the solids to extract as much liquid as possible.
9. Season with salt: Taste your broth and add salt as needed. Start with 1 teaspoon and adjust according to your preference.
10. Cool and store: Let the broth cool before transferring it to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Tips & Variations

“Use leftover vegetable scraps like onion skins, carrot tops, and celery leaves for an even richer broth and to reduce food waste.”

• Make it Spicy: Add a small piece of dried chili or a pinch of red pepper flakes during simmering for a subtle kick.
• Boost with Seaweed: Toss in a piece of kombu (edible kelp) for extra minerals and a subtle oceanic flavor.
• Miso Twist: Stir in 1-2 tablespoons of white miso paste right before serving for a creamy, savory layer.
• Herb Variations: Swap thyme for rosemary or add parsley stems for different aromatic profiles.
• Make It Quick: Use a pressure cooker or Instant Pot to reduce simmering time to about 30 minutes.

Nutrition Facts

Serving Suggestions

This broth is a fantastic foundation for countless dishes. Use it as a base for your favorite soups, stews, or risottos.

• Chicken Shrimp And Broccoli Recipes — Replace traditional broth with this vegan option for a plant-powered twist.
• Chili Recipe New Mexico — Use it as the base liquid to add extra depth and complexity.
• Classico Sun Dried Tomato Alfredo Sauce Recipe — Incorporate the broth to thin your sauce naturally while keeping it flavorful and vegan.

Conclusion

Homemade vegan broth is a kitchen essential that brings warmth and flavor to your meals without any animal products. This Bon Appetit Vegan Broth Recipe offers a simple, nourishing way to enhance your cooking while embracing whole, natural ingredients.

From soups and stews to sauces and grains, this broth will become your go-to culinary companion. Plus, making your own broth means you control every ingredient, avoiding unnecessary additives and preservatives found in many store-bought options.

Whether you’re a seasoned vegan or just experimenting with plant-based cooking, this broth is a delicious and healthful way to boost your dishes. Give it a try, and don’t forget to check out other fantastic recipes like the Clam Chowder San Francisco Recipe or the indulgent Cinnamon Pecan Ice Cream Recipe for more inspiration.

Happy cooking!

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