Original Broth recipe ingredients, plus the following:
12 asparagus spears, roughly chopped
2 ears of corn, shucked and cut in half
2 cups water
1 cup fresh spinach
1 cup dried shiitake mushrooms
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*.
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.
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).
*If you have time, cook broth for the longest recommended time, as more flavor will be extracted from the veggies, resulting in a more flavorful vegetable broth.
This is the Instant Pot that we love to use here at The Plant Riot HQ.
Keywords: vegan broth recipes, vegan stock recipes, The Plant Riot