Vegetarian bone broth? While it may sound like a contradiction, it’s actually a fantastic way to enjoy the depth of flavor and nutritional benefits of traditional bone broth without using animal products. This unique version is made using plant-based ingredients, but it still manages to provide that rich, savory, umami-packed essence that bone broth is loved for. Think of it as the veggie lover’s take on a traditional classic-packed with minerals, collagen-boosting properties, and a wealth of nutrients to support your joints, skin, and overall well-being.
When it comes to vegetarian bone broth, the goal is to extract the earthy, hearty flavors from vegetables, herbs, and spices. The process involves slow simmering, which draws out the best from the ingredients, creating a robust and nourishing broth that can be used in soups, stews, risottos, or even enjoyed on its own as a comforting, hot drink.
Let’s dive into how to make this vegetarian-friendly version at home.
Vegetarian Bone Broth Recipe
A vegetarian bone broth recipe can include a variety of vegetables, herbs, and seasonings. The long cooking process allows these elements to mingle and develop complex flavors that resemble traditional bone broth, all without the need for any animal-based ingredients. Here’s a simple recipe to follow:
Ingredients Needed
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Vegetables
- 2 medium onions, quartered (with skin)
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 parsnip, peeled and chopped (optional, but adds depth)
- 1 leek, cleaned and chopped (optional)
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Herbs & Spices
- 3 cloves garlic, smashed
- 2 bay leaves
- 6-8 whole black peppercorns
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 2 tablespoons apple cider vinegar (helps release minerals from the vegetables)
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Other Ingredients
- 10 cups of water (or vegetable stock for added flavor)
- Salt to taste (start with 1-2 teaspoons, adjusting as needed)
Cooking Instructions
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Prep The Vegetables
- Start by washing and roughly chopping all the vegetables. You don’t need to be precise with your cuts since everything will be strained out later. The goal is to expose more surface area to the water for better flavor extraction.
- Leave the onion skins on, as they can add a rich, golden color to the broth.
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Sauté (Optional)
- For a deeper, more roasted flavor, you can sauté the vegetables in a tablespoon of olive oil in a large stockpot over medium heat for about 5-7 minutes, or until the vegetables begin to caramelize. This step is optional but really adds a wonderful layer of complexity to the broth.
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Add Water And Vinegar
- Add the vegetables, garlic, herbs, and spices to the pot. Pour in the 10 cups of cold water (or vegetable stock for a stronger flavor) and the apple cider vinegar.
- Bring the pot to a gentle boil over medium-high heat, then reduce the heat to a simmer.
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Simmer
- Let the broth simmer uncovered for at least 2-3 hours, but for the best flavor, allow it to cook for 4-6 hours. The longer you simmer, the more intense the flavors become. Be sure to skim any impurities that float to the top during the first hour of cooking.
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Strain And Season
- Once your broth has reached your desired flavor, remove the pot from heat. Using a fine-mesh strainer, strain the broth into another large pot or bowl, discarding the solids.
- Taste the broth and adjust the salt, adding more if needed. If you want an even richer broth, you can return it to the heat and cook it down further until the flavors are more concentrated.
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Cool And Store
- Allow the broth to cool to room temperature before storing. It can be stored in the fridge for up to 5 days or frozen for up to 3 months. When it cools, it may form a gel-like texture due to the natural collagen from the vegetables-this is a good thing!
Ingredient Science Spotlight
Let’s break down why each ingredient in this recipe is so important and what it brings to the table:
- Onions: They form the base of the broth, contributing natural sweetness and depth. The skin, which is often discarded, contains flavonoids and antioxidants that enhance the broth’s color and nutritional profile.
- Carrots and Celery: These classic broth vegetables add a subtle sweetness and earthiness. They also bring fiber, vitamins, and minerals like potassium, which support hydration and general health.
- Garlic: Not only does garlic add a fragrant, savory note, but it’s also packed with antioxidants like allicin, which has anti-inflammatory properties.
- Herbs: Rosemary and thyme infuse the broth with aromatic oils, giving it a fresh, savory complexity. Thyme is also known for its antimicrobial properties, while rosemary can help stimulate digestion.
- Apple Cider Vinegar: This is the key ingredient for extracting nutrients from the vegetables. It helps break down the cell walls, releasing minerals like calcium, magnesium, and potassium from the vegetables.
Expert Tips
- Slow and Low is Key: If you’re after that deep, rich flavor, resist the temptation to rush through the process. A low and slow simmer will give your broth the best results. Avoid boiling at a high heat, as this can make the broth bitter and cloudy.
- Use Fresh Herbs: Fresh herbs will give your broth a more vibrant and aromatic flavor compared to dried ones, so if you can, try to use fresh thyme and rosemary.
- Add Seaweed for Extra Minerals: If you want to add a little more depth and mineral content, try adding a couple of sheets of nori or a handful of dried wakame seaweed to the broth. Seaweed adds a subtle umami flavor and is packed with trace minerals like iodine and magnesium.
- Don’t Skip the Vinegar: The apple cider vinegar is essential to help extract the nutrients from the vegetables, particularly minerals like calcium. Don’t worry, the vinegar’s sharpness will mellow out during the long cooking process.
Recipe Variations
Want to switch things up? Here are a few ideas to customize your vegetarian bone broth:
- Mushroom Broth: For an earthy, umami-packed flavor, try adding a variety of mushrooms (shiitake, maitake, and cremini are great choices) to your broth. Mushrooms are naturally rich in glutamates, the compounds responsible for that savory, ’umami’ taste.
- Spicy Twist: Add a couple of dried chiles or a dash of chili flakes to infuse some heat. This is a great option if you like a little spice in your broth.
- Turmeric and Ginger: For an anti-inflammatory boost, throw in a couple of slices of fresh ginger and a pinch of turmeric. This combination adds a lovely warmth and can be particularly soothing during colder months.
- Citrus Notes: For a refreshing, bright broth, add the zest of a lemon or a couple of slices of fresh orange. The citrus will give your broth a unique twist while adding vitamin C.
Final Words
This vegetarian bone broth recipe is a fantastic way to create a nourishing, flavorful base for all kinds of meals. It’s a great alternative for anyone looking for a plant-based option that still delivers on the richness and depth of traditional bone broth. Whether you’re sipping it as a comforting drink, adding it to your favorite soups, or using it as a base for risottos and sauces, this broth is versatile, easy to make, and packed with health benefits.
FAQs
What Is A Vegetarian Bone Broth?
A vegetarian bone broth is a plant-based alternative to traditional bone broth. It is made by simmering vegetables, herbs, and spices in water for an extended period, extracting flavors and nutrients similar to the collagen and minerals found in animal-based bone broth.
How Do You Make Vegetarian Bone Broth From Scratch?
To make vegetarian bone broth, combine vegetables like onions, carrots, celery, garlic, and mushrooms with herbs such as thyme, rosemary, and bay leaves. Simmer them in water for at least 2-3 hours. Optionally, add nutritional yeast for a savory, umami flavor and seaweed for additional minerals.
Can You Use Vegetable Scraps To Make Vegetarian Bone Broth?
Yes, vegetable scraps such as carrot peels, onion skins, and celery leaves are perfect for making vegetarian bone broth. These scraps contain flavor and nutrients that will enhance the broth. Simply add them to your pot along with water and other seasonings.
What Are The Benefits Of Vegetarian Bone Broth?
Vegetarian bone broth is rich in vitamins, minerals, and antioxidants, especially if made with nutrient-dense vegetables and herbs. It supports digestion, boosts the immune system, and may help with joint health due to the collagen-building ingredients, even though it’s plant-based.
How Long Should Vegetarian Bone Broth Be Simmered?
Vegetarian bone broth should be simmered for at least 2-3 hours. The longer it cooks, the more flavor and nutrients are extracted from the vegetables and herbs. Some recipes recommend up to 6 hours of simmering for a richer taste.
What Vegetables Are Best For Vegetarian Bone Broth?
The best vegetables for vegetarian bone broth include onions, carrots, celery, garlic, mushrooms, leeks, and parsnips. Mushrooms, in particular, add a savory, umami flavor that mimics the richness of traditional bone broth.
Can You Add Spices To Vegetarian Bone Broth?
Yes, adding spices like black peppercorns, turmeric, ginger, and paprika can enhance the flavor of vegetarian bone broth. Herbs such as thyme, rosemary, parsley, and bay leaves also contribute to the broth’s depth and fragrance.
How Can I Make Vegetarian Bone Broth Taste More Like Traditional Bone Broth?
To mimic the taste of traditional bone broth, use mushrooms (especially dried shiitake or maitake), nutritional yeast, and seaweed. These ingredients provide umami and a savory richness that are characteristic of animal-based broths.
Can I Store Vegetarian Bone Broth, And How Long Does It Last?
Vegetarian bone broth can be stored in the refrigerator for up to 4-5 days. For longer storage, it can be frozen for up to 3 months. Make sure to let it cool completely before storing to preserve its flavor and nutrients.
Can I Make A Vegetarian Bone Broth In A Slow Cooker Or Instant Pot?
Yes, both a slow cooker and Instant Pot are excellent tools for making vegetarian bone broth. In a slow cooker, simmer for 6-8 hours on low. In an Instant Pot, set it on the ’Soup’ setting and cook for about 30-45 minutes for a quick, rich broth.