Easy Veggie/Mushroom Broth

Name: Easy Veggie/Mushroom Broth
Prep time: 15 min
Cook time: 61 min
Total time: 76 min
Ingredients: 1 tbsp avocado oil or coconut oil; ½ yellow onion, chopped; ½ red onion, chopped; 4 cloves garlic, smashed; 1 tbsp tomato paste; 1 lb mushrooms or mushroom trimmings; ½ stalk leek, chopped; 2 stalks celery, chopped; ¼ bunch parsley; 1 tbsp coconut aminos; 1 bay leaf; ¼ cup nutritional yeast (optional); 10 cups water

January 13, 2024 Janneke Phung

This veggie/mushroom broth is easy to make, and a good alternative for those looking for starch-free vegetarian/vegan broth options. Clean (starch-free) vegetable scraps can be used for this recipe.

Ingredients

avocado oil or coconut oil		1 tbsp
yellow onion, chopped		½
red onion, chopped		½
garlic, smashed		4 cloves
tomato paste		1 tbsp
mushrooms or mushroom trimmings		1 lb
leek, chopped		½ stalk
celery, chopped		2 stalks
parsley		¼ bunch
coconut aminos		1 tbsp
bay leaf		1
nutritional yeast (optional)		¼ cup
water		10 cups

Directions:

In avocado oil, sauté yellow and red onion and garlic over medium/high heat. Make sure to brown (not burn) these vegetables a bit (5-10 minutes).
Stir in tomato paste and cook for about 2 minutes, until it starts to caramelize.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 1 hour (skim any scum that may appear on the surface).
Place a fine sieve over a large bowl and strain the mushroom stock into it (make sure to press down on the solids to extract as much liquid from it as possible). Discard solids.
Season with salt to taste (coconut aminos can be quite salty, depending on the brand you use, so be sure to taste before adding additional salt).
Serve immediately with some fresh herbs, use broth in other recipes, or cool for later use (freezes well!)