45 minutes
A rich and flavorful vegan broth made with mixed mushrooms, vegetables, and herbs.
Yellow Onion, split in half
each
Large Carrot, roughly chopped
each
Celery Stalks, roughly chopped
each
each
Garlic Clove, smashed
each
0.25 inches
each
each
each
Whole Black Peppercorns
tablespoons
teaspoons
Coriander Seeds
teaspoons
1. Combine Ingredients
Combine all the ingredients—dried mushrooms, yellow onion, carrot, celery, leek greens, garlic, kombu, bay leaves, thyme, parsley, black peppercorns, fennel seeds, and coriander seeds—in a large stockpot. Cover the ingredients with water, making sure the water level is about 1.5 inches above the vegetables and herbs.
2. Simmer the Broth
Place the stockpot on the stove and bring it to a boil. Reduce the heat to a bare simmer and let it cook gently for about 40 minutes, occasionally giving the pot a gentle stir.
3. Strain the Broth
After 40 minutes, use tongs to carefully remove the mushrooms and set them aside for another use. Strain the stock through a fine-mesh strainer into a large bowl, discarding the remaining solids.
4. Cool and Store
Let the strained broth cool uncovered at room temperature for about an hour. Once it has cooled down, transfer the broth to the refrigerator, covering it to prevent any other flavors from mingling with your broth. Allow it to chill completely.
Use the broth for risotto with Arborio rice and nutritional yeast for a cheesy flavor.
Add soy sauce, ginger, star anise, tofu, bok choy, and noodles.
Caramelize onions, add to the broth, and finish with vegan cheese-topped baguette.
Use seasonal vegetables, beans, and barley or pasta for a simple soup.
Thicken the broth with a roux, add sautéed mushrooms, and vegan sour cream. Serve over pasta or rice.
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