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How to Make Vegan Chick'n Broth

Make vegan chick'n broth that tastes like chicken broth! All of the flavor, but none of the cruelty!

Course Soup
Servings 12 cups
Calories 14 kcal
Author Deborah Mesdag

Ingredients

  • 24 g (2 TBS) Magical Seasoning Blend
  • 56 g (6 TBS) Magical Broth Powder
  • 1 Gallon Water
  • 2 Onions
  • 2 Carrots
  • 2 Celery Stalks
  • 2 Roma Tomatoes
  • 4 Mushrooms

Instructions

  1. Add the water, Magical Seasoning Blend, and Magical Broth Powder to a large soup pot. Stir well to combine.

  2. Chop the vegetables into 1" pieces, and add them to the pot.

  3. Bring to a boil over medium-high heat, stirring every 10 to 15 minutes.

  4. Reduce the heat, and simmer uncovered for two hours. Stir every 20 to 30 minutes.

  5. Remove the pot from the heat, and let the broth cool. 

  6. Strain the broth through 6 to 8 layers of cheesecloth lining a colander. Gather up the corners of the cheesecloth and twist the top. Squeeze the vegetables to get all the broth out. See the blog post for photos showing how to do this.

  7. Transfer the chick'n broth to containers with tight-fitting lids. Store in the fridge for up to five days. Freeze any that you won't use that soon.