Bone Broth Recipe Vegetarian Options for Healthy Living

Bone broth has long been celebrated for its nourishing qualities and deep, rich flavor. Traditionally made with animal bones, it’s a staple in many kitchens for boosting immune health and providing comfort during chilly days.

But what if you’re vegetarian or simply want a plant-based alternative? Enter the vegetarian bone broth – a flavorful, nutrient-dense broth crafted from wholesome vegetables, herbs, and umami-rich ingredients that mimic the depth of traditional bone broth without any animal products.

It’s not only delicious but also incredibly versatile, perfect for sipping on its own or using as a base for soups, stews, and sauces.

This recipe is easy to prepare, packed with vitamins and minerals, and a fantastic way to utilize kitchen scraps like carrot peels and celery leaves. Whether you’re new to vegetarian cooking or a seasoned plant-based foodie, this broth will quickly become a favorite in your culinary repertoire.

Why You’ll Love This Recipe

This vegetarian bone broth is a game-changer for anyone seeking a healthy, hearty, and cruelty-free alternative to traditional broths. It’s:

• Rich and flavorful: thanks to a blend of roasted vegetables, herbs, and nutritional yeast, it has a deep umami taste that surprises many.
• Highly nutritious: packed with vitamins, minerals, and antioxidants that support overall wellness.
• Eco-friendly: uses vegetable scraps which help reduce food waste.
• Customizable: you can easily tweak the ingredients to suit your taste preferences or dietary needs.
• Easy to make in large batches: perfect for meal prep or freezing for later use.

Ingredients

• 2 large carrots, roughly chopped (include peels)
• 3 celery stalks, chopped (include leaves if available)
• 1 large onion, quartered
• 5 garlic cloves, smashed
• 1 cup mushrooms (shiitake or cremini work best), sliced
• 1 small bunch fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon apple cider vinegar (helps extract minerals)
• 1/4 cup nutritional yeast (adds umami flavor)
• 1 teaspoon black peppercorns
• 2 teaspoons miso paste (optional for extra depth)
• 12 cups water
• Salt, to taste

Equipment

• Large stock pot (at least 6-quart capacity)
• Fine mesh strainer or cheesecloth
• Cutting board and sharp knife
• Ladle for serving
• Large bowl or container for storing broth
• Measuring spoons and cups

Instructions

1. Prepare your vegetables: Thoroughly wash all vegetables. Roughly chop the carrots, celery, onion, and mushrooms. Smash the garlic cloves to release their flavor.
2. Roast the vegetables: Preheat your oven to 400°F (200°C). Spread the carrots, celery, onion, garlic, and mushrooms on a baking sheet. Roast for 25-30 minutes until they develop a nice golden-brown color. Roasting enhances the broth’s richness.
3. Transfer to stock pot: Place the roasted vegetables into your large stock pot. Add the fresh parsley, thyme, bay leaves, black peppercorns, and nutritional yeast.
4. Add vinegar and water: Pour in the apple cider vinegar and 12 cups of cold water. The vinegar helps draw minerals from the vegetables.
5. Simmer the broth: Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and let simmer gently, uncovered, for at least 1.5 to 2 hours. The longer it simmers, the more flavorful it becomes.
6. Optional miso addition: In the last 10 minutes of simmering, stir in the miso paste (if using). Avoid boiling after adding miso to preserve its beneficial probiotics.
7. Strain the broth: After simmering, remove the pot from heat. Using a fine mesh strainer or cheesecloth, strain the broth into a large bowl or container. Press down on the solids to extract as much liquid as possible.
8. Season to taste: Add salt gradually, tasting as you go until the broth suits your preference.
9. Cool and store: Allow the broth to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Tips & Variations

“Don’t throw away your vegetable scraps! Save onion skins, carrot tops, and celery leaves in a freezer bag and add them to your broth for extra flavor.”

• Boost the umami: Add dried seaweed such as kombu or kelp during simmering for a mineral-rich, savory depth.
• Spice it up: Toss in a few slices of fresh ginger or a cinnamon stick for a warming twist.
• Add more protein: Include a handful of cooked lentils or split peas to enrich the broth’s body.
• Make it bone broth style: For a gelatinous texture, try adding agar-agar or soaked chia seeds after cooking.
• Use a slow cooker: Simmer the broth on low for 6-8 hours for maximum flavor extraction without babysitting the stove.

Nutrition Facts

Serving Suggestions

This vegetarian bone broth is wonderfully versatile:

• Sip it warm: Enjoy a cup as a comforting, nourishing drink anytime during the day.
• Soup base: Use as a flavorful foundation for vegetable soups or stews.
• Cooking grain: Replace water with this broth when cooking rice, quinoa, or barley for extra flavor.
• Sauce enhancer: Add to sauces or gravies to deepen complexity without adding fat.

Be sure to check out other comforting recipes like Clam Chowder San Francisco Recipe and the sweet delight of Cinnamon Pecan Ice Cream Recipe. You might also enjoy the cheesy goodness of Cheese Penny Recipe to round out a meal featuring this broth.

Conclusion

Switching to a vegetarian bone broth doesn’t mean compromising on flavor or nutrition. This recipe provides a robust, savory broth that harnesses the power of vegetables and herbs to create a deeply satisfying and healthful liquid.

It’s an excellent way to incorporate more plant-based nourishment into your diet while reducing waste and embracing sustainable cooking practices.

Whether you’re sipping it solo on a chilly evening or using it as the base for your favorite soups and sauces, this broth is sure to become a staple in your kitchen. Give this recipe a try, and you might just find yourself reaching for it as often as any traditional bone broth.

Happy cooking!

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