While everyone is talking about bone broth, this isn’t going to work for my vegan friends. I’m sharing with you a Vegan Broth that provides you with a wide range of nourishing micronutrients. A vegan broth can be made in a much shorter duration than a traditional bone broth. What makes this different from a traditional vegetable broth is the addition of various superfoods, like seaweeds and miso.
I explain a little about why seaweed is so beneficial for broth in my lengthy bone broth post. Seaweeds, and sea vegetables, provide rich minerals including:
- Bioavailable iron
- Vitamin C (helps the iron absorption)
- Iodine (helps the thyroid function properly)
- Wide range of vitamins and minerals including Manganese, Vitamin B2, Vitamin A, and Copper
Miso can be added to broth at the end of cooking. This provides probiotics to help aid digestion and boost immunity. Miso is fermented soybeans, and provides some gut-friendly bacteria like lactobacillus. If someone is dairy-free, miso is a great alternative to yogurt to get a dose of probiotics. However, soy is almost always genetically-modified. Look for Organic Miso to ensure you avoid GMO’s. Alternatively, there are some chickpea miso options on the market too if you are avoiding soy in your diet.
Use your vegan broth as way to rehydrate in the morning, or use as an exercise recovery drink. The wide range of minerals present are great for muscle recovery.
- 3 quarts of filtered water (12 cups)
- ½ cup apple cider or white grape juice
- ¼ cup raw apple cider vinegar
- 2 large yellow onions, washed and sliced, skin on if organic
- 2 carrots, sliced
- 2 celery ribs, sliced
- 2 bay leaves
- 2 cups fresh parsley or cilantro
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon ground turmeric
- ½ cup dulse seaweed pieces (or 2 tablespoons agar flakes)
- 1 teaspoon pink rock or sea salt
- Place all ingredients in a large stock pot, or slow cooker. Bring to a boil, reduce the heat.
- Simmer for one hour on the stove, or 6 hours on low in the slow cooker.
- Strain the broth through a fine mesh strainer. Transfer to glass jars. Let cool slightly and keep refrigerated.
- Leave at least 1” at the top of the jar if you plan to freeze it.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.