Make vegetable broth for free from scratch in under 1 minute
For those of you who don't like to cook, but don't want to eat a bunch of canned broth or use chemical-laden bullion cubes or other mixes, here's the simplest, cheapest, earth-saving, healthiest way to make a vegan veggie broth from scratch.
Here's how we throw it down:
Vegan Cooking Level: Beginner
Step 1: Every time you chop vegetables to make sauces, soups or salads, save the tops and heals and any other scraps in a large ziploc freezer storage bag in the freezer until full.
Use all of these veggies in your broth: Celery stalks and leaves, onion bottoms, tops and skins, garlic clove bottoms, scallion or green onion stalks or tips, squash and sweet potato tops and bottoms, mushroom stalks, tomato bottoms, carrot scraps and peelings.
Don't use some veggies such as zucchini or peppers or any stems which may make the broth bitter and I've personally found if you add red onions then the broth turns an unappetizing hue of purple-ish I did not want in my finished recipes.
Step 2: When the bag is full, it's time to make a big batch of broth for drinking and using in recipes. Place a large spaghetti pot on the stove and pour the frozen veggies from the bag into the pot. It makes just the perfect amount.
Step 3: Cover the veggies with fresh water. Add 12 peppercorns (or 1/4 tsp of ground pepper) and a bay leaf if you have it. Don't worry if you don't have either as you can still make a delicious broth without it.
Step 4: Follow with just a half teaspoon of salt and push all of the ingredients down into the water using a wooden or long-handled spoon.
Step 5: Cover and bring to a boil. Then reduce heat to low and simmer (just boiling a little bit) with the cover half on for about an hour.
Enjoy the smell and marvel at the amount of perfectly good scraps you would have thrown away if you had not done this! Let cool before placing in jars to use in the next few days or in plastic freezer-proof containers for easy access to broth whenever you need it in the future.
INSTANT POT INSTRUCTIONS: Dump your frozen bag of veggies in the IP. Fill Water to the fill line in the pot. Add the peppercorns and bayleaf. Set the vent to "seal" position. Press the "soup" button and wait for the end beeps. Press the "off" button and allow 20 minutes for a "natural release." Strain and use.
Makes approximately 6-8 cups.
Cooking & Storage Tip: Measure and mark the amount of broth in freezer containers for easy use in recipes later.
Start another freezer bag of scraps as soon as possible!
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