Description
This homemade vegan chicken broth is a perfect plant-based substitute for traditional chicken broth. It’s packed with rich, savory flavors from vegetables, nutritional yeast, and aromatic herbs, making it ideal for soups, stews, sauces, and more. Plus, it’s easy to make and freezer-friendly!
Ingredients
- 6 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon nutritional yeast (for umami flavor)
- 1 teaspoon turmeric (adds color and slight earthiness)
- 1 teaspoon poultry seasoning (a blend of thyme, sage, rosemary)
- 1 bay leaf
- 1 tablespoon soy sauce or tamari (optional, for extra depth)
- Salt & black pepper, to taste
Instructions
1️⃣ Sauté the vegetables – In a large pot over medium heat, sauté the chopped onion, carrots, celery, and garlic until softened (about 5 minutes).
2️⃣ Add seasonings & water – Pour in the water, then add nutritional yeast, turmeric, poultry seasoning, bay leaf, and soy sauce (if using).
3️⃣ Simmer – Bring to a boil, then reduce heat and let it simmer for 30–45 minutes.
4️⃣ Strain the broth – Use a fine mesh strainer or cheesecloth to remove the vegetables, leaving a clear, flavorful broth.
5️⃣ Use or store – Use immediately or let cool before storing in an airtight container in the fridge for up to 5 days. For long-term storage, freeze in ice cube trays or jars for up to 3 months.
Notes
✔ For a richer broth, roast the vegetables before simmering.
✔ For extra umami, add a small piece of dried kombu (seaweed) or a teaspoon of miso paste at the end.
✔ Want it thicker? Add a teaspoon of cornstarch or arrowroot powder while simmering.
✔ Best storage tip: Freeze in ice cube trays for easy portioning!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 cup