Do you often have recipes that call for stock or broth? I know that I’ve started using it more and more in my cooking.
The problem is is that most of the store-bought ones are filled with questionable ingredients, sometimes aren’t vegan or have sugar and palm oil added to it.
I don’t know about you, but in situations where stock or broth is called for in a recipe, I’d prefer to have a homemade vegetable broth on hand.
This broth is super easy to make, it’s vegan, gluten-free, sugar-free and filled with great nutrients that come from the veggies that are used to flavour it.
The great thing about a homemade vegetable broth is that you can make it ahead of time, store it in the fridge or freezer and use it when a recipe calls for it.
Some recipes that you’ll find this broth used in are:
- Creamy Vegan Mushroom Risotto
- Vegan Mushroom & Thyme Soup
- One-Pot French Lentil, Mushroom and Sage Stew
- Creamy Vegan Cauliflower Bake (7 Ingredients)
- Easy Vegan Brown Lentil Stew
- Immune Boosting Bean Soup
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The difference between stock and broth
So you might be wondering, what is the difference between stock and broth? Well, just like me, you might learn something new.
This may depend on who you ask, but from my understanding, stock is typically made from bones, whereas broth is a mix of bones/meat and vegetables.
So naturally, I thought that using the term broth would be more appropriate.
How to make homemade vegetable broth
I used super simple ingredients for this as I didn’t want to complicate the flavours too much. I also normally just throw in whatever I have in the fridge with the addition of a few herbs from my herbs and spices cabinet.
In one large pot add:
- 1 onion, roughly cut with the skin on
- 2 cloves of garlic, with skins on cut in half
- 1 medium carrot, roughly chopped
- 1 parsnip (optional), roughly cut – if not using, add 1 more carrot
- 2 celery sticks (with leaves if applicable), roughly chopped
- Any fresh herbs you have like parsley, thyme, oregano, rosemary. Throw a handful of that in. Alternatively, add about a tablespoon of dried herbs.
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp good-quality salt
- 2.5 litres (10 cups) water (preferably filtered)
- 1 piece of dried seaweed
- 1 tbsp dark miso paste
In a large pot, add all ingredients (including seaweed if using) leaving out the miso paste. Bring it to a boil then reduce heat. Leave it on a gentle simmer around 45 minutes to 1 hour.
Strain the vegetables and compost them. I usually pick out the carrots and eat them as a snack.
Add the miso paste if using and stir well. I use this dark variety – it will add a nice umami flavour. You can, of course, use whichever miso paste you have on hand.
The broth will have cooked down to around 1.5 litres (6 cups) of liquid and is ready for use.
How long does homemade vegetable broth last in the fridge and freezer?
This broth will last in the fridge up to one week in a well-sealed jar or in the freezer for around one month. Make sure if you’re putting it in the freezer that you leave a little bit of space at the top as the liquid will expand as it freezes.
It is fine to freeze in a jar, just make sure you leave enough space at the top for expansion.
If you try this recipe, let me know! Would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!