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Vegan Bone broth - Veggie broth with a kick

5 from 3 votes
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Servings 10

Equipment

  • 1 Large Dutch over or stock pot

Ingredients
  

  • 3 Whole Carrots with stems
  • 1 Yellow Onion with skin on
  • 3 Whole stocks Celery
  • 1 Bunch of Parsley
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tbs Whole Black pepper
  • 3 Bay Leaves
  • 1 stock of Thyme
  • 1 Bunch of Rosemary
  • 1 Tbs Salt
  • 1/4 Block of tofu
  • 1 Tbs Nutritional Yeast
  • 1 tsp Marmite Yeast Extract
  • 10 Cups Water

Instructions
 

  • Clean all your veg and add to your stock pot or Dutch oven
  • Add in the 10 cups of water, salt, apple cider vinegar, black pepper, bay leaves, thyme and rosemary
  • turn on high heat, bring to simmer, then lower heat, cover and let simmer for at least an hour to 4 hours!
  • Once simmered remove as much of the Veg as you can then add in your tofu and yeasts and whisk quickly to break up the tofu and thicken the stock.
  • Now using a large bowl and a mesh strainer or cheese cloth strain your stock. If you have bits of tofu still floating I moved to the next step
  • The strained mixture can now be added to a blender to try to emulsify the tofu and broth to give it a thicker mouthfeel. After blended I did once last strain though a coffee filter. This takes some time but I felt is was worth it to have a better finished product.

Notes

This will last about 1 week in the refrigerator or about 3 months frozen. I transferred these to 5 - 2 cup 16oz bell jars. Some went into the fridge, while the rest was frozen to be used for drinking or soups! 
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