VEGAN PORK BROTH RECIPES

Name: Vegan Umami Broth
Yield: Makes about 2 quarts
Ingredients: 3 tablespoons white miso; 2 tablespoons vegetable oil; 8 dried shiitake mushrooms; 4 6x4-inch pieces kombu; 2 medium onions, unpeeled, halved through root, very thinly sliced; 1 medium carrot, unpeeled, very thinly sliced; 1 celery stalk, thinly sliced; 1 head of garlic, halved crosswise; 6 sprigs parsley; 1 teaspoon black peppercorns

VEGAN UMAMI BROTH RECIPE | BON APPÉTIT

Vegan Umami Broth Recipe | Bon Appétit image

Roasting the vegetables along with a trio of umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep, satisfying flavor that can be used in a variety of soups or braises. You can even sip it on its own or top it with scallions and fresh chiles.

Provided by Andy Baraghani

Yield Makes about 2 quarts

Number Of Ingredients 10

Ingredients

3 tablespoons white miso
2 tablespoons vegetable oil
8 dried shiitake mushrooms
4 6x4-inch pieces kombu
2 medium onions, unpeeled, halved through root, very thinly sliced
1 medium carrot, unpeeled, very thinly sliced
1 celery stalk, thinly sliced
1 head of garlic, halved crosswise
6 sprigs parsley
1 teaspoon black peppercorns

Steps:

Preheat oven to 300º. Whisk miso, oil, and 2 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat. Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, 60–75 minutes.
Transfer vegetable mixture to a large pot. Add peppercorns and 4 quarts cold water. Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60–75.
Let broth cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.
Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

VEGAN "BEEF" BROTH RECIPE | ALLRECIPES

Vegan

This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.

Provided by Tempest

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Cook Time 1 hours 50 minutes

Yield 12 cups

Number Of Ingredients 14

Ingredients

1 yellow onion, chopped
3 ribs celery, chopped
2 carrots, chopped
2 leeks, chopped
4 cloves garlic, diced
12 cups water
1 cup chopped fresh parsley
2 teaspoons dried thyme
2 teaspoons dried oregano
2 bay leaves
salt and ground black pepper to taste
¼ cup soy sauce
3 teaspoons liquid smoke
1 teaspoon vegan Worcestershire sauce

Steps:

Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.

Nutrition Facts : Calories 42 calories, CarbohydrateContent 6.9 g, FatContent 1.3 g, FiberContent 1.6 g, ProteinContent 1.3 g, SaturatedFatContent 0.2 g, SodiumContent 357.8 mg, SugarContent 2.4 g

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