Vegan “Turkey” Broth

This “turkey” broth is really easy to make and is perfect for the holidays! I recommend making it up well ahead of time and keeping it frozen until a day or two before you need it. It makes wonderful gravy and stuffing, and is great as a base for most soups as well! Here are the ingredients you will need:

Add the miso, tahini, vegan Worcestershire, balsamic vinegar, white wine vinegar, and Tamari to a large soup pot:

Mix well:

Add about two cups of water and mix again:

Add the Magickal Seasoning Blend (original or low sodium), the Magickal Broth Powder (original or low sodium), and the poultry seasoning. Mix well to combine:

Stir in the rest of the water:

Place the pot on a burner or induction cooktop over medium-high heat:

Chop the vegetables and add them to the pot:

Stir, then bring to a boil. Reduce the heat and simmer for two hours. Leave the pot uncovered and stir every 20 minutes or so.

Let the broth cool to lukewarm or chill it overnight. This is what it should look like:

Place a strainer in a large bowl:

Line the strainer with 4 to 6 layers of cheesecloth, and tuck the edges under the strainer:

Use a slotted spoon to transfer half of the vegetables to the lined strainer:

Gather up the edges of the cheesecloth and twist the top:

Squeeze out as much broth as you can and pour it back into the pot.

Remove the squeezed-out vegetables from the cheesecloth and repeat with the rest of the vegetables:

Discard the vegetables, then pour all of the broth into the big bowl:

Place the lined strainer in the pot, being sure to tuck the edges of the cheesecloth under the strainer again:

Pour as much of the broth as fits easily into the lined strainer:

You will need to stir it to get the broth to drain through the cheesecloth. Keep adding more broth as it fits until all the broth has been strained:

Get three quart-sized containers ready:

Place one container on your scale and zero it:

Fill all three containers equally:

Place each container back on the scale and add water until there are 960 grams (4 cups) in each one. If you do not have a scale, you will have to measure instead and you want to end up with 12 cups total.

That’s it, and you have 3 quarts of beautiful and delicious vegan “turkey” broth!

 

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Vegan "Turkey" Broth

This vegan "turkey" broth is easy to make, rich, and delicious! It is perfect for the holidays and makes wonderful stuffing, "turkey" gravy, and soup!

Course Broth, Soup
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 12 cups
Calories 60 kcal
Author Deborah Mesdag

Ingredients

  • 64 g (4 TBS) White Miso Paste
  • 64 g (4 TBS) Tahini
  • 45 g (3 TBS) Reduced Sodium Tamari
  • 30 g (2 TBS) White Wine Vinegar
  • 15 g (1 TBS) Balsamic Vinegar
  • 24 g (2 TBS) Magickal Seasoning Blend
  • 56 g (6 TBS) Magickal Broth Powder
  • 1.5 g (1 1/2 tsp) Poultry Seasoning
  • 1 gallon Water
  • 2 medium Onions
  • 2 stalks Celery
  • 2 medium Carrots
  • 1 small Tomato
  • 8 oz Mushrooms

Instructions

  1. Add the miso, tahini, vegan Worcestershire, balsamic vinegar, white wine vinegar, and Tamari to a large soup pot. Mix well, then add about two cups of water and mix again.

  2. Add the Magickal Seasoning Blend (original or low sodium), the Magickal Broth Powder (original or low sodium), and the poultry seasoning. Mix well to combine, then stir in the rest of the water.

  3. Place the pot on a burner or induction cooktop over medium-high heat.

  4. Chop the vegetables and add them to the pot. Stir, then bring to a boil. Reduce the heat and simmer for two hours. Leave the pot uncovered and stir every 20 minutes or so.

  5. Let the broth cool to lukewarm or chill it overnight. 

  6. Place a strainer in a large bowl, line the strainer with 4 to 6 layers of cheesecloth, and tuck the edges under the strainer.

  7. Use a slotted spoon to transfer half of the vegetables to the lined strainer. Gather up the edges of the cheesecloth and twist the top. Squeeze out as much broth as you can and pour it back into the pot. Remove the squeezed-out vegetables from the cheesecloth and repeat with the rest of the vegetables.

  8. Discard the vegetables, then pour all of the broth into the big bowl.

  9. Place the lined strainer in the pot, being sure to tuck the edges of the cheesecloth under the strainer again. Pour as much of the broth as fits easily into the lined strainer. You will need to stir it to get the broth to drain through the cheesecloth. Keep adding more broth as it fits until all the broth has been strained.

  10. Get three quart-sized containers ready. Place one container on your scale and zero it. Fill all three containers equally. Place each container back on the scale and add water until there are 960 grams (4 cups) in each one. If you do not have a scale, you will have to measure instead and you want to end up with 12 cups total.

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