Vegan Beef Broth

How to Make Vegan "Beef" Broth

Make vegan "beef" broth that tastes like beef broth! All of the flavor, none of the cruelty!

 Course Soup

 Prep Time 20 minutes

 Cook Time 3 hours

 Total Time 3 hours 20 minutes

 Servings 12 cups

 Calories 20 kcal

 

Ingredients

• 15 g (1 TBS) Vegan Worcestershire Sauce
• 32 g (2 TBS) Miso Paste
• 30 g (2 TBS) Balsamic Vinegar
• 24 g (2 TBS) Magickal Seasoning Blend
• 18.6 g (2 TBS) Magickal Broth Powder
• 90 g (3/8 c) Reduced-Sodium Tamari Soy Sauce
• 1 Gallon Water
• 2 Onions
• 2 Carrots
• 2 Celery Stalks
• 2 Roma Tomatoes
• 8 oz Mushrooms

Instructions

1. Chop the vegetables into approximately 1" pieces and set aside.
2. Fill a large soup pot with one gallon of water and set aside.
3. Whisk the vegan Worcestershire sauce, miso, balsamic vinegar, Magickal Seasoning Blend, and Magickal Broth Powder together in a small bowl. Add the Tamari and whisk again.
4. Add the chopped vegetables and the liquid mixture to the pot, and stir to combine. Bring to a boil over medium-high heat, stirring every 10 to 15 minutes.
5. Reduce the heat, and simmer for 2 hours, stirring every 20 minutes. Remove the pot from the heat and allow to cool.
6. Strain the broth, being sure to squeeze all the liquid out of the vegetables. Weigh or measure the broth, and add enough water to make an even 12 cups (see blog post for detailed directions). 
7. Transfer the broth to containers with tight-fitting lids. Freeze any that won't be used within a few days.