Vegan ‘Bone’ Broth

Vegan ‘Bone’ Broth

This vegan ‘bone’ broth is packed full of delicious veggies, collagen-boosting wakame and a little miso, for extra umami flavour.

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When you’re feeling a little under the weather or you’re in need of a bit of a boost, this nutritious broth can be served as a restorative drink or enjoyed with vegetables and noodles for a light soup.

Don’t worry – no bones are included in this recipe! The goodness comes from all those lovely veggies, along with the addition of wakame seaweed.

 

Is vegan broth good for you?

Many people believe that a bone broth contains health-boosting properties, but animal parts are not needed to get your dose of goodness from this dish.

A vegetable-based broth is packed full of vitamins and minerals, such as vitamin A which is essential for eye health. It will also provide you with antioxidants, which help mop up free radicals that cause ageing and disease.

 

What is wakame made from?

This vibrant green sea vegetable is a type of edible seaweed that has been grown for centuries in Japan. It has a distinctive flavour with a hint of sweetness and is often used in soups and salads.

Wakame is rich in nutrients and high in iodine, which is important for thyroid health. It is also low in calories and helps to aid collagen production. You can find it online or at Japanese supermarkets.

Tip: This broth will keep, covered, in the fridge for up to five days. The broth can also be frozen, in bags for tubs, for up to three months. Reheat until piping hot before serving.

Total Time: 1 hour and 10 minutes

Prep Time: 10 minutes

Cook Time: 1 hour

Calories: 62

Servings: 1

Rating:  

Total Time: 1 hour and 10 minutes

Calories: 62

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 2 2 litres of water
  • 1 1 large onion, unpeeled and chopped
  • 2 2 leeks, sliced
  • 3 3 stalks of celery, trimmed and chopped
  • 1 1 bulb of garlic
  • 2 2 large carrots, unpeeled and chopped
  • 225 225 g kale, roughly chopped
  • 100 100 g chestnut mushrooms, roughly chopped
  • 4 4 g wakame, soaked and drained
  • 2 2 bay leaves
  • 1 1 large sprig fresh thyme
  • 60 60 ml tamari or coconut aminos
  • 1 1 tbsp black peppercorns
  • 60 60 g red or white miso

Method

  1. Place all the ingredients, except the umami/miso paste, into a large pan and bring to a simmer.
  2. Allow to bubble for 1 hour before straining through a sieve or colander into a clean pan.
  3. Press on the strained vegetables with the back of a spoon to squeeze out extra flavour.
  4. Place the full pan back on the heat and reduce it to about ⅔ of its original volume.
  5. Remove from the heat, stir in the umami/miso paste and allow it to dissolve. Serve hot.

Each 100g/100ml serving provides: 0.8g Fat, 0.2g Saturates, 5.2g Sugars, 0.81g Salt.

 

Need another portion? Try brewing up this medicinal mushroom and garlic broth!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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