Vegan ‘Bone’ Broth

If organic, whole food is medicine, this is medicine in a bowl!

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Bone broth seems to be all the rage at the moment, which inspired me to find an alternative. There’s a reason we crave soup when we are under the weather. Broths, in particular, are dense with nutrients, collagen rich, promote gut healing and support your liver, spleen and kidneys just to name a few of their merits. Medicine to support immune function. But you don’t have to be sick to receive its benefits. It offers an energy boost, makes a great meal replacement and will help you rest deeper.

I’m in.

What you’ll need: Pot with lid

Cooking time 2-3 hours

Ingredients:

• 4 medium carrots
• 4 stalks celery
• 1 large onion w/ skin
• 2 bulbs garlic w/ skin
• 6-8 dried shitake mushrooms
• 1 sheet of wakame seaweed
• 1 tsp peppercorn
• 1-2 bay leaves
• 1 inch ginger, peeled
• 1 inch turmeric, peeled
• 2 tsp olive oil or coconut oil to sauté
• 1 Tbsp miso (add at end to retain the nutrients)

Directions: 

1. Chop all veggies, and keep the skin on the garlic and onions (this will all be strained and the skins are filled with antioxidant, flavonoids, vitamins and have anti-inflammatory and anti-fungal properties)
2. Sauté carrots, onion, garlic and celery. As you notice light browning (and it starts to smell delicious), add all other ingredients and 12 cups of water.
3. Simmer on a very low flame tightly covered for 2 hours, more if you prefer.
4. Add miso and stir in.
5. Strain, cool and store in container up to 5 days in the refrigerator or freezer up to 6 months. (I like to know there is easily accessible broth when I need it most.)
6. You can add any vegetable scraps to this, herbs, greens, root veggies of preference.
7. If you prefer to roast your veggies over sautéing, that is perfectly fine. For a protein lift, add a cup of red lentils or chickpeas.

In traditional Chinese medicine, they also add herbal roots and berries to accommodate personal needs.

Listen to your body. Ask it what it’s craving. And remember, there is no ‘right or wrong’ when making your own broth.

Cheers to yummy health!

—Lea Haas, Owner, The Garden Cafe Woodstock