This vegan bone broth recipe is a plant-based version of traditional bone broth with collagen precursors, nutrient-dense amino acids, and more.
The reason why bone broth has become so wildly popular is due to its constituents. It has animal bones, connective tissues, cartilage, skin, and more. And presumably when it’s boiled it disseminates nutrients, but for vegans and plant-based eaters that’s nothing but gore. Not to mention it’s been shown in recent studies to harbor heavy metals.
According to one report, “Bones are known to sequester the heavy metal lead, contamination with which is widespread throughout the modern environment. Such sequestered lead can then be mobilised from the bones.”
Another study tested bone broths and showed that “All three of the broths exceeded the maximum allowable dose level for lead—even the one made without bones. Surprisingly, the skin and cartilage broth was the worst, exceeding the safety level per one-cup serving by about 475 percent.”
Well happily it’s not a problem when we make our own vegan ‘bone’ broth from scratch, which is tastier and healthier overall.
Vegan Bone Broth Recipe
Every ingredient in this recipe is loaded with either (1) all nine essential amino acids; (2); phytochemicals and polyphenols; (3) collagen precursors and vitamin C; (4) major antioxidants; and (5) dietary fiber—or all of the above.
Here’s what you’ll need (full recipe below):
Equipment
- Large saucepan.
- Colander.
- Blender.
- Mixing bowl.
- Food storage container.
- Flatware and cutlery.
- Cutting board.
- Crockery.
Ingredients
- 8 cups filtered water (and/or veggie broth).
- 1 cup Bragg Liquid Aminos
- 1/2 cup miso.
- 1 cup chickpeas. (cooked)
- 1 cup tofu. (firm)
- 6 cups greens (mixed like spinach, kale, chard).
- 1 cup mushrooms (tremella, shitake, etc.)
- 1 cup tomatoes.
- ½ cup daikon radish.
- 2 cups carrots.
- 2 cups potatoes (unpeeled purple and/or sweet potatoes).
- 1/2 cup jalapenos.
- 1 gingerroot.
- 2 cups leeks (and or green onion)
- 2 tbsp garlic
- 1 cup seaweed (nori, etc.).
- 1/2 cup nutritional yeast.
- 1 bay leaf.
- 1/4 cup chia.
- 1/2 tbsp turmeric.
- 1 tbsp Italian herbs. rosemary, parsley, thyme, & oregano.
- 1 tsp pink salt.
- 1 tsp black pepper.
- 1 tsp kelp granules.
- 1 tsp grains of paradise.
Vegan Bone Broth Alternative
The texture, quantity, and ingredients in this recipe are adaptable. You can strain it, blend it, eat it, double it, halve it, water it down.
I personally tend to keep it intact for more fiber, extracting liquid as needed.
Instructions
- In a large pot bring the water/broth to a boil.
- Add your choice of the above chopped ingredients except the garlic, greens, and nutritional yeast.
- Simmer for about 20 minutes or until the potatoes are done.
- Remove from heat and add greens and yeast.
- You can strain it, blend it, eat it, double it, halve it, water it down.
Vegan Bone Broth
Equipment
Ingredients
- 8 cups filtered water (and/or veggie broth).
- 1 cup Bragg Liquid Aminos
- 1/2 cup miso.
- 1 cup chickpeas. (cooked)
- 1 cup tofu. (firm)
- 6 cups greens (mixed like spinach, kale, chard).
- 1 cup mushrooms (tremella, shitake, etc.)
- 1 cup tomatoes.
- ½ cup daikon radish.
- 2 cups carrots.
- 2 cups potatoes (unpeeled purple and/or sweet potatoes).
- 1/2 cup jalapenos.
- 1 gingerroot.
- 2 cups leeks (and or green onion)
- 2 tbsp garlic
- 1 cup seaweed (nori, etc.).
- 1/2 cup nutritional yeast.
- 1 bay leaf.
- 1/4 cup chia.
- 1/2 tbsp turmeric.
- 1 tbsp Italian herbs. rosemary, parsley, thyme, & oregano.
- 1 tsp pink salt.
- 1 tsp black pepper.
- 1 tsp kelp granules.
- 1 tsp grains of paradise.
Instructions
- In a large pot bring the water/broth to a boil.
- Add your choice of the above chopped ingredients except the garlic, greens, and nutritional yeast.
- Simmer for about 20 minutes or until the potatoes are done.
- Remove from heat and add greens and yeast.
- You can strain it, blend it, eat it, double it, halve it, water it down.
Nutrition
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