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Vegan "Beef" Broth
Source: Cook's Illustrated  Category: Vegan Soups and Stews
Prep Time: 10 min  Cook time: 1 hr 20 min  Total Time: 1 hrs 30 min  Makes about 4 cups
Contains nightshades
About this recipe
This is a great vegan substitute for a beef broth. It has a rich, deep flavor, and is savory and not sweet-like as many vegetable broths are. Use it for French onion soup, vegan chili or any other recipe where you want deep savory flavor and dark broth.

1 pound button mushrooms, sliced thin

1 onion, sliced thin

2 celery ribs, chopped

1 carrot, chopped

2 Tbsp.  avocado oil (I use La Tourangelle Avocado Oil )

1 Tbsp. tomato paste

3 garlic cloves, unpeeled

8 cups water

2 ½ tsp. pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

1. Prepare the ingredients.


2. Adjust oven rack to middle position and heat oven to 450 degrees. Combine mushrooms, onion, celery, carrot, oil, tomato paste, and garlic in large roasting pan.

3. Roast until vegetables are tender and very dark in color, 35 to 40 minutes. Add water to pan. Continue to roast until water is reduced by half, about 30 minutes. Strain through fine-mesh strainer and discard solids. Stir in salt and let cool completely.

Broth can be refrigerated for 3 days or frozen for up to 1 month.
Equipment needed:
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