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From: Bryanna (
Subject:         Re: Veggie Broth
Date: January 15, 2009 at 12:27 pm PST

In Reply to: Veggie Broth posted by Erin on January 14, 2009 at 9:25 pm:

Here's my broth recipe and a homemade "chicken-
style" broth mix:

**BRYANNA'S VEGETABLE BROTH makes about 3 qts.

This makes an excellent basic broth or stock--
inexpensive, and you can control the amount of
salt. You can make large quantities of it once a
month, if you wish, and freeze it in one or two-cup
quantities, and/or in ice cube trays (pop them out
into plastic bags when they are solid). The cubes
contain about 2 T. of broth, and they are handy for
small amounts that you might need.

Amounts and types of vegetables don't have to be
exact, but I like lots of onions, garlic, celery
and carrots. For a "brown" stock, you can roast
the vegetables at 400F for 45 minutes. For
variety, you can use the outside leaves of organic
lettuce, or any other vegetables EXCEPT cabbage-
family ones and beets. Add any fresh herbs that
you have in abundance and think would add a good
flavor to the broth.

When the broth is finished, it should taste good
enough to drink as a hot beverage. If it tastes a
bit flat, and you've added enough salt, try adding
about 1/4 c. of light miso, a T. or two of tomato
paste, some Marmite or other yeast extract, some
soy sauce, a little nutritional yeast, some dried
mushroom soaking water, and/or even a couple of
commercial vegetarian broth cubes.

For a quickly-made broth, pressure cook it for 20-
30 minutes.

1 T. extra-virgin olive oil
2 large onions (or 4 leeks), coarsely chopped
4 carrots, scrubbed and chopped
2 large stalks celery with leaves, diced (or a
handful of lovage or 1 c. or so of chopped
a large handful of Italian parsley and stalks
1 or 2 whole heads of garlic, cloves separated and
smashed with a knife (no need to peel)
OPTIONAL: 1/2 c. dry white wine (can be
dealcoholized) for deglazing pan
a large bay leaf
1/2 tsp. EACH dried crumbled sage and thyme
3 qts. (12 c.) water
about 1 T. salt (****omit if you're going to reduce
the broth alot)
freshly-ground black or white pepper

In a large heavy pot, heat the olive oil. Saute
the onions, carrots, celery, and garlic until the
onions have softened and started to brown (if you
want a browner stock, allow them to brown a bit
more, adding a bit of water or white wine as you
stir them, to keep them from sticking).

If using the wine, pour it in and deglaze the pan,
stirring to scrape up any brown bits. Add the
parsley, herbs and water and bring to a boil.
Cover and simmer for about 2 hours. Strain through
a sieve, discarding the vegetables; then strain
again with cheesecloth lining the sieve. The broth
will keep about a week in covered jars in the
refrigerator. After that time, boil it again for a
few minutes, bottle and refrigerate again, or
freeze it.


Bryanna's Homemade Broth Powder

I invented this broth powder when I was having
trouble finding a natural broth powder here in
Canada that actually tasted good! It's cheap and
easy to make and has excellent flavor. I like
Seitenbacher vegetarian broth powder, but I have
not been able to find it here. You need to use
twice as much of this homemade broth powder as
Seitenbacher, but the sodium comes out about the

Yield: 1 1/4 cups or 30 cups of broth

1 1/3 cups nutritional yeast flakes
3 Tbs onion powder
7 1/2 tsp (2 1/2 Tbs) sea salt
1 Tbs soy or rice protein powder (or soymilk
1 Tbs sugar
2 1/2 tsp. garlic granules or powder
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp turmeric

Blend in a dry blender or food processor until
powdery. Store in a dry, airtight container .

Use 2 level teaspoons per cup of boiling water.

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