Vegan Beef Broth
How to Make a Beefy Flavored Broth Using Plant Based Ingredients. Use this vegetarian beef broth use as a base for vegan pho, vegan beefy stew, or to simmer beefy seitan steaks in!This Iron Rich Vegan Beef Broth Recipe Makes 8 Cups of Broth.
Print Recipe
Ingredients
- 2 Small Yellow Onions
- 1 Rib Celery
- 2 Large Carrots
- 10 whole Shitake Mushrooms Dried
- 2-3 Large Cloves Garlic
- 1 tbs Toasted Sesame Oil
- 1 tbs Olive Oil
- 1 tsp Black Pepper Whole
- 1/2 Cup Red Wine Pino Noir
- 1 Whole Bay Leaf
- 1 tbs Black Strap Molassis
- 1 tbs Coco Powder
- 1 tbs Mushroom Seasoning
- 2 tsp Sea Salt to taste
- 1-2 Cups Beet Stems *Optional*
- 8 Cups Water
Instructions
- The night before making broth, add dried shitake mushrooms to 2 cups of water
- Quarter and peel onions, chop carrots and celery into 3 inch sections, and crush garlic
- Add the 1 tbs of sesame oil and the 1 tbs of olive oil to your pot, set to sauté put pot on medium high heat
- Add in black pepper, onions, carrots, celery, soaked shitake mushrooms and sauté for 30 minutes to caramelize. (Keep the water the mushrooms soaked in)
- Once the bottom of the pan is sticky add in the red wine to deglaze along with the two cloves of crushed garlic sauté until the wine evaporates and everything gets very sticky
- Add in black strap molasses, coco powder, mushrooms seasoning, sesame oil, sea salt, and beet stems if using - stirring everything together.Add the water the shitakes where soaking in and add in the additional six cups of water
- Pressure cook for 30 minutes or 45-50 minutes on a stove top
- Strain the broth with a colander, then again through a fine mesh strainer for a smooth broth
Notes
- Beet Stems are a great way to add in a red hue to your beefy broth- they add the slightly earthy flavor, but are much more mild than a beet root.
This recipe is a fantastic way to use your beet stems if you buy the whole beet!
Keep some beet stems in your freezer for your next beefy broth - If you aren't able to soak the shitakes over night try to let them soak for as long as possible- at least 2 hours
- If you want to dive into making this broth with zero prep you can microwave your mushrooms for 5 minutes- let it soak when you chop up your other veggies
- Consider adding a jar of veggie scraps to this with equal parts water
- Can't get your hands on red wine? Substitute it with a tablespoon of balsamic vinegar and one teaspoon of dark maple syrup
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1275mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6098IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg