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Two Vegan Broth Recipes with Tons of Flavor

Two jars of vegan broth standing side by side

5 from 3 reviews

Two great recipes for making delicious vegan broth at home. These awesome broths will level up your dish whether you need subtle flavor or an umami punch!

Scale

Ingredients

Classic Vegetable Broth

 

Umami Broth

Original Broth recipe ingredients, plus the following:

Instructions

  1. Cook:
    • Pressure Cooker / Instant Pot method: Place all ingredients into the pressure cooker, seal and cook for 30 to 45 minutes*.
    • Slow Cooker method: Place all ingredients into a slow cooker, cover and cook on “low” for 8 hours or “high” for 4 hours*. 
    • Stove Top method: Place all ingredients into a large broth pot, cover with water (around 10 cups), place the lid on the pot and bring to a boil. Then reduce to a simmer and cook for 1-2 hours*.
  2. Strain: Allow the broth to cool for at least 15 – 20 minutes (to prevent burning yourself), then pour broth through a fine-mesh strainer. Push the vegetables down to release all the liquid and flavor, and then discard the vegetables by placing them in your compost.
  3. Store: Divide broth into easily useable sizes, such as 1-2 cups in jars or freezer bags, 1/2 cup portions in silicon muffin cups, and 1-2 tablespoon portions in ice cube trays. (bagged once frozen).

Notes

Keywords: vegan broth recipes, vegan stock recipes, The Plant Riot