Chicken Stock Recipe Vegan Style: Flavorful & Easy Guide

When it comes to creating rich, flavorful dishes, chicken stock is a kitchen staple. But what if you’re following a vegan lifestyle or simply want a plant-based alternative that doesn’t compromise on taste?

Enter the vegan chicken stock recipe—a wholesome, aromatic broth crafted entirely from vegetables and herbs that mimics the comforting essence of traditional chicken stock without any animal products.

This vegan stock is perfect for soups, stews, risottos, and even sauces that call for that deep, savory base. It’s packed with umami flavors, thanks to a blend of mushrooms, nutritional yeast, and a medley of fresh vegetables.

Whether you’re a seasoned vegan or just experimenting with more plant-based meals, this homemade stock will elevate your cooking and reduce your reliance on store-bought broths loaded with preservatives and sodium.

Let’s dive into this easy-to-make recipe that will become your go-to for all things savory and satisfying in your vegan kitchen.

Why You’ll Love This Recipe

This vegan chicken stock recipe is a game-changer for anyone looking to add depth and warmth to their dishes without using animal products. Unlike many commercial broths, this recipe is free from artificial additives and excess salt.

You have full control over the ingredients, ensuring a fresh, natural, and flavorful base every time.

It’s incredibly versatile—use it as a base for vegan soups, gravies, sauces, or even to cook grains like rice and quinoa for added flavor. Plus, it’s budget-friendly, making use of simple, accessible vegetables and pantry staples.

Best of all, it stores well in the freezer, so you can make a big batch and have it ready whenever you need a boost of savory goodness in your cooking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 3 cloves garlic, smashed
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 cup mushrooms (cremini or shiitake), sliced
• 1 parsnip, chopped (optional but adds sweetness)
• 1 small leek, cleaned and sliced
• 1/4 cup nutritional yeast (for umami and richness)
• 2 bay leaves
• 10 black peppercorns
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 sprig fresh rosemary (or 1/2 tsp dried rosemary)
• 1 tablespoon soy sauce or tamari for depth
• 8 cups water
• 1 teaspoon sea salt (adjust to taste)

Equipment

• Large stockpot or heavy-bottomed pot (at least 6-quart capacity)
• Wooden spoon or silicone spatula
• Fine mesh strainer or cheesecloth
• Large bowl or container for straining
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Heat the olive oil over medium heat in your stockpot. Once shimmering, add the onions, carrots, celery, leek, and parsnip. Sauté for about 8-10 minutes, stirring occasionally until the vegetables soften and start to caramelize slightly. This step develops the base flavor.
2. Add the garlic and mushrooms to the pot. Cook for another 5 minutes, stirring frequently. The mushrooms will release their moisture and deepen the savory notes of your stock.
3. Stir in the nutritional yeast and cook for 1-2 minutes to toast it slightly. This adds a subtle cheesy, umami flavor reminiscent of chicken stock richness.
4. Add the bay leaves, peppercorns, thyme, and rosemary. Pour in the 8 cups of water and soy sauce, then bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let your stock simmer gently, uncovered, for 45 minutes to 1 hour. This allows all the flavors to infuse deeply into the broth.
6. Check occasionally to skim off any foam or impurities floating on the surface with a spoon for a clearer stock.
7. After simmering, remove the pot from heat. Carefully strain the stock through a fine mesh strainer or cheesecloth into a large bowl or another pot. Press lightly on the vegetables to extract as much liquid as possible but avoid forcing solids through.
8. Discard the vegetable solids or compost them. Taste the stock and adjust salt or soy sauce if needed.
9. Allow the stock to cool before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips & Variations

For a deeper “chicken-like” flavor, try roasting the vegetables at 400°F for 20-30 minutes before simmering. This caramelizes their natural sugars and adds complexity.

If you want a gluten-free version, be sure to use tamari instead of soy sauce.

Feel free to add other herbs like parsley stems or a pinch of turmeric for color and health benefits.

For an even richer taste, include dried shiitake mushrooms or kombu seaweed during simmering—just remember to remove before straining.

Nutrition Facts

Serving Suggestions

This vegan chicken stock can be used in countless ways to enhance your cooking. Try it as a base for hearty vegetable soups or creamy vegan risottos.

Use it to cook grains like quinoa or rice to infuse them with extra flavor. It also works beautifully in sauces and gravies as a savory liquid foundation.

For inspiration, check out how you can pair it with comforting dishes like our Thelma Sanders Squash Recipe or use it to create a flavorful broth for vegan adaptations of meatloaf, inspired by our Bariatric Meatloaf Recipe.

For a tangy twist, try using the stock as a base for a spicy broth alongside our Pickled Cherry Pepper Recipe.

Conclusion

Whether you’re vegan, vegetarian, or simply seeking a healthier alternative to traditional chicken stock, this vegan chicken stock recipe offers a flavorful and nourishing solution. It’s packed with wholesome ingredients that come together to create a rich, umami-packed broth perfect for a wide range of dishes.

Making your own stock at home not only boosts the taste of your meals but also allows you to avoid unnecessary additives and control the salt content. Plus, it’s a great way to reduce food waste by using vegetable scraps or odds and ends from your fridge.

Give this recipe a try and keep a batch in your freezer—you’ll be amazed at how much it elevates your cooking. For more delicious recipes and kitchen inspiration, explore our collection and keep experimenting with flavors!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Stock Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and flavorful vegan alternative to traditional chicken stock using vegetables and seasonings. Perfect as a base for soups, stews, and sauces.”, “prepTime”: “PT15M”, “cookTime”: “PT1H30M”, “totalTime”: “PT1H45M”, “recipeYield”: “6 cups”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, chopped”, “3 cloves garlic, smashed”, “2 large carrots, chopped”, “2 celery stalks, chopped”, “1 cup shiitake mushrooms, sliced”, “1 cup cauliflower florets”, “1 teaspoon dried thyme”, “1 teaspoon dried sage”, “2 bay leaves”, “10 cups water”, “1 tablespoon soy sauce or tamari”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, carrots, and celery; saut\u00e9 for 5-7 minutes until softened.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms and cauliflower; cook for another 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in thyme, sage, bay leaves, and soy sauce.”}, {“@type”: “HowToStep”, “text”: “Pour in water and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer uncovered for 1 hour 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Strain the stock through a fine mesh sieve.”}, {“@type”: “HowToStep”, “text”: “Discard solids and let stock cool before storing.”}], “nutrition”: {“calories”: “40”, “proteinContent”: “1g”, “fatContent”: “2g”, “carbohydrateContent”: “5g”}}