Chop the vegetables into approximately 1" pieces and set aside.

Fill a large soup pot with one gallon of water and set aside.

Whisk the vegan Worcestershire sauce, miso, balsamic vinegar, Magical Seasoning Blend, and Magical Broth Powder together in a small bowl. Add the Tamari and whisk again.

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.