This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. In simplest terms, it's a veggie take on the ever-popular bone broths, made with nutrient-dense vegetables.

Where bone broth relies on slowly simmering bones for vital nutrients, this version takes the best immune-boosting vegetables and roasts them to caramelized perfection. The addition of miso, ginger, garlic, and chili helps to add a ton of healing goodness to this already restorative broth.

For some more excellent vegan staple recipes, try making your own gluten free sourdough starter, mix up homemade granola with the basic granola ratio, or whip up a batch of your own vegan hot chocolate mix.

Vegetable broth in a bowl with sesame seeds and cilantro.
Jump to:

Ingredients

Vegan bone broth ingredients with labels.

Ingredient Notes and Substitutions

  • Vegetables: carrot, celery, and leek are the best basic vegetable broth ingredients, but you can add others like red pepper if you'd like.
  • Kombu: this is just the Japanese word for kelp, but it's often how you'll see it labeled when buying.
  • Miso: this can be any type of miso you like most, or whatever you have on hand. White miso will have a lighter flavour. In any case, don't forget to dissolve it in some broth before mixing in.
  • Coconut aminos: use aminos or soya sauce/tamari as preferred. Stick to aminos for an easier gluten-free option.
  • Dried mushrooms: these will add quite a lot of flavour, much more than fresh mushrooms, and are easy to find in most grocery stores. You can use any type of dried mushroom but porcini is most common.

How to Make Vegan Broth

Vegan bone broth steps 1 to 4.

Step 1: toss the vegetables and oil on a baking sheet.

Step 2: roast for about half an hour, stirring occasionally.

Step 3: place the roasted vegetables in a pot with the dry ingredients and aromatics.

Step 4: cover with water and bring to a boil.

Vegan broth steps 5 to 8.

Step 5: after simmering for an hour, the broth will be ready.

Step 6: strain the vegetables from the broth, reserving any you'd like to eat.

Step 7: cool fully before storing in the fridge or freezer.

Step 8: when ready to drink, gently heat, then add the miso and other add-ins and serve warm.

Top Tips

  • Keep the miso separate: the miso should be added when the broth is warm, but shouldn't be boiled. If you're reheating the broth, keep the miso out of the soup and add it just before serving.
  • Reuse your kombu: this seaweed is good to use 3-4 times, if dried between each use. Just take it out, set it aside to dry, and use it again in your next batch.
  • Season to taste: taste after adding the miso and aminos and add salt to your taste (both are quite salty, so you'll want to mix them in first).

How to Store

Storage: keep in a sealed container in the fridge for up to a week and reheat with a gentle heat.

Freezing: freeze in single-serving sizes for up to three months. Warm it up quickly on the stove and you have a serving of broth ready right away.

Close up of dark broth with sesame seeds and cilantro.

FAQ

Does vegan bone broth have collagen?

It doesn't. Collagen only comes from animal products, but vegan collagen ingredients like the vegetables used here can help your body to produce more of its own collagen.

Does vegan bone broth have protein?

Most broths, including a vegan broth, don't have much protein in them, and should be consumed as a drink rather than as a meal.

Is it okay to drink broth every day?

You might want to check how much sodium you're getting if you drink this every day, but apart from that, it's not going to be bad to have vegetable broth daily.

More Vegan Staples

If you make this Vegetarian Bone Broth or any other whole food staple recipes on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

Vegetable broth in a bowl with sesame seeds and cilantro.
Print Recipe
4.72 from 14 votes

Vegan Bone Broth

This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. With ginger, miso, spicy chili, and garlic.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 6

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Baking sheet
  • Large pot
  • Sieve

Ingredients

Broth Base

  • 1 onion (skin on) cut into 1 cm (½ inch) strips
  • 1 cup carrots skin on in chunky rounds
  • 1 cup cremini mushrooms cut into chunks
  • 1 cup leek cut into 1 cm (½ inch half moons)
  • 1 cup celery cut into chunks
  • 2 tablespoons coconut oil
  • 12 cups water
  • ½ cup shiitake mushrooms dried
  • 4 strips kombu or kelp
  • 2 teaspoons whole peppercorns
  • 1 ginger thumb-sized piece, chopped
  • 6 cloves garlic cut in half, skin on

Per Serving Add-Ins

  • 1 teaspoon miso
  • ½ teaspoon coconut aminos or tamari
  • ¼ teaspoon finely grated ginger
  • 1 pinch sesame seeds
  • A few sliced jalapenos optional
  • A few chili flakes optional

Instructions

  • Toss the onion, carrot, fresh mushrooms, leek, and celery with the coconut oil and bake at 400°F (200°C) for 30 minutes, stirring every 10 minutes.
    1 onion, 1 cup carrots, 1 cup cremini mushrooms, 1 cup leek, 1 cup celery, 2 tablespoons coconut oil
  • In a large pot combine the roasted veggies and all their juices along with the water, dried shiitake, kombu, pepper, ginger, and garlic.
    12 cups water, ½ cup shiitake mushrooms, 4 strips kombu, 2 teaspoons whole peppercorns, 1 ginger, 6 cloves garlic
  • Cover and bring to a boil, then immediately turn down to a simmer. Let this mixture simmer on low for about an hour.
  • After an hour has passed, strain the veg from the broth. Some of the broth veggies like the carrots and mushrooms will be good to eat, but the rest of it will be compost.
  • Once cool, either freeze the stock into 1 - 1 ½ cup servings or store in the fridge for around a week.
  • When ready to serve, heat up a serving on to stove top. When the broth is warm, add a little of it to the miso and mix until the miso has dissolved. Continue to add the rest of the broth along with the coconut aminos, chilis, ginger, and sesame seeds. Drink warm.
    1 teaspoon miso, ½ teaspoon coconut aminos, ¼ teaspoon finely grated ginger, 1 pinch sesame seeds, A few sliced jalapenos, A few chili flakes

Nutrition

Serving: 1cup | Calories: 81kcal

2 Comments

  1. Hej Sophie, thanks so much for this recipe - here in Sweden fall is arriving faster than what I would wish for, and warming broths + immune-boosting foods are just what I need right now. Short question on your ebook - I received the link via email, however now I can't seem to be able to see more than the first few pages. Do you know if this is a problem more people had? Would be a shame, since I absolutely love all of the ideas in there and would like to be able to access them to up my meal-prep game as well.

    Thanks for any advice!
    x Sarah

    1. Hi Sarah!

      So happy you like the recipe. I haven't heard of anyone else having those issues, but I'll send a PDF your way and hopefully it works. Please let me know if you have any more issues <3 Happy fall!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating