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Vegetable broth in a bowl with sesame seeds and cilantro.
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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
Author: Sophie MacKenzie

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