Vegan Bone Broth
This recipe is organic, plant-based, and gluten-free.
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
Calories: 68kcal
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