There are three basic broths that every vegan should know how to make: vegetable, “beef”, and chick’n. Homemade broth is less expensive and much more flavorful than store-bought, and I always have some of each kind in my freezer. This post will show you how to make vegan “beef” broth, which I will later use to make my amazing vegan burgers and the best “beef” gravy you have ever tasted! Here are the ingredients you will need for the broth:
My Magickal Seasoning Blend and Magickal Broth Powder are unique blends, and you will need to make both of them in order to make the “beef” broth. The flavor will not be right without these blends. You can either make your own vegan Worcestershire sauce or buy store-bought.
Combine the balsamic vinegar, Worcestershire, miso, and seasoning blends in a small bowl. Whisk to combine, then add the Tamari and whisk again. It will look like this:
Add a gallon of water to a large soup pot:
Add the vegetables and the liquid mixture to the pot with the water:
Place the pot on your burner or induction cooktop, turn the heat to medium-high, and give the mixture a good stir:
Bring to a boil, stirring every 10 to 15 minutes:
Reduce the heat, and simmer for two hours, stirring every 20 minutes. The broth will reduce quite a bit and will be a lovely dark brown:
Turn off the heat, cover the pot, and allow the broth to cool. I usually let it cool for an hour, then put the pot in the fridge overnight. You don’t have to wait, though, and can proceed to the next step as soon as the broth is lukewarm if you wish. You will need to strain the broth, so get set up to do that:
Start by weighing a large bowl and write down how much it weighs. (If you don’t have a scale, you will need to measure your broth later.) You want your finished broth to weigh 2,880 g, which is 12 cups. Add the weight of your bowl to 2,880 to get the target weight:
You can skip some of the following steps, and just pour the broth through a colander to remove the vegetables, but I prefer a clearer broth. I line a colander with eight layers of cheesecloth, and then set the colander in the large bowl:
There are about 2 cups of broth in the vegetables, so you will need to squeeze that out of them. Use a slotted spoon to transfer the vegetables to the lined colander:
Gather up the corners of the cheesecloth, and then twist the top to squeeze out the broth:
The broth you see in the bowl would have been lost without that last step. Next, discard the vegetables and place the cheesecloth back in the colander. Pour the broth through the lined colander:
Now, gather up the corners of the cheesecloth again, and twist the top like before to get all the broth out:
Remove the colander from the bowl:
The next step is to add enough water to make exactly 12 cups of broth. You will need to turn your scale on, then weigh the bowl of broth. Add enough water to equal the target weight you calculated before:
Your target weight will be different from mine, unless your bowl also weighs 135 g, so look back to your paper to see what it should be. (If you don’t have a scale, you can measure the broth and add water until you have 12 cups.) Give your broth a good stir to be sure the added water is mixed in, then transfer your broth to containers. Freeze whatever you will not use within a few days.
How to Make Vegan "Beef" Broth
Make vegan "beef" broth that tastes like beef broth! All of the flavor, none of the cruelty!
- 15 g (1 TBS) Vegan Worcestershire Sauce
- 32 g (2 TBS) Miso Paste
- 30 g (2 TBS) Balsamic Vinegar
- 24 g (2 TBS) Magickal Seasoning Blend
- 18.6 g (2 TBS) Magickal Broth Powder
- 90 g (3/8 c) Reduced-Sodium Tamari Soy Sauce
- 1 Gallon Water
- 2 Onions
- 2 Carrots
- 2 Celery Stalks
- 2 Roma Tomatoes
- 8 oz Mushrooms
Chop the vegetables into approximately 1" pieces and set aside.
Fill a large soup pot with one gallon of water and set aside.
Add the chopped vegetables and the liquid mixture to the pot, and stir to combine. Bring to a boil over medium-high heat, stirring every 10 to 15 minutes.
Reduce the heat, and simmer for 2 hours, stirring every 20 minutes. Remove the pot from the heat and allow to cool.
Strain the broth, being sure to squeeze all the liquid out of the vegetables. Weigh or measure the broth, and add enough water to make an even 12 cups (see blog post for detailed directions).
Transfer the broth to containers with tight-fitting lids. Freeze any that won't be used within a few days.