Reap the many rewards drinking this delicious tasting nutrient rich vegan “NO BONE” broth. It’s ready to serve in just 2 hours!
Our No-Bone Broth rivals animal based broths both in taste and in benefit! Who knew! I was inspired to create a flavorful mineral rich stock that had tons of nutrients as well as flavor for Annie, Meg’s mostly vegetarian sister and our videographer. Heading into winter we all need to have our ammunition ready should sickness strike. This “No Bone” broth is super tasty on it’s own, and is fantastic to enhance your favorite soup recipes.
Meg and I believe there is not one size fits all to living a healthy lifestyle. Everyone has their own preferences and beliefs. Eventually we learn what works best for our own body. Having choices is what we are all about, and we love sharing all that we learn with you! We love our chicken bone broth and many say it’s one of the best tasting stocks. However to satisfy our many veggie lover plant based vegan friends and family we created this “NO Bone” broth for you. And it delivers both in taste and benefit. It’s also great to use as the base in our Healing Soup.
If you’ve noticed lately, grocery stores are inundated with bone broth products, and for good reason! There are so many great properties in drinking, sipping or slurping this super broth. After really hunkering down, I visited some of our favorite vegan and plant based websites and cookbooks to get inspired. I was super excited to learn about the plethora of vegetables and sea vegetables that actually help our body produce the immune boosting, collagen building, anti-inflammatory nutrients that we get from bone broth!
Two major health benefits from drinking “no bone” broth and bone broth soups are; it strengthens our immunity, and helps build collagen. Why collagen? Collagen not only reduces inflammation in our gut, it supports healthy digestion, joints, bones, hair, nails and skin. As we age, our collagen supply decreases. Drinking bone and “No bone” broths like these help our body rebuild and replenish it’s collagen levels. As an alternative to bone broths, we’ve added seaweed, turmeric, ginger and healthy fats such as olive oil to gain similar value.
added ingredients that would have equal merit when it came to taste and nourishment! Everyone who tried the soup was blown away by it’s deep rich flavor and color that came from pre-roasting the vegetables and by adding the golden beets. Not only does it taste great, it takes a fraction of the time and cost to prepare. This broth is also 100% Clean too, just in time for our cleansing workshop. Lots of wonderful bonuses!
Delight yourself this winter with our newest recipe video below. We promise it will truly nourish your heart and soul.
Keep scrolling down for the full recipe. And start stocking up your freezer with this No Bone Broth.
Best containers to freeze in? Glass is our first choice or a BPA free durable plastic. However we found these airtight lids that fit all Ball and Mason jars that work great for freezing soups. Remember to always leave a a couple inches of space in your containers when freezing as the liquids expand. Here are some great lids and storage containers we use.
Should you need a vegan NO Bone Broth in a pinch our favorite store bought brand is Imagine Foods!
HOW TO MAKE NO BONE BROTH (VEGAN)
Makes 3 ½ Liters or about 8 cups of broth.
½ lb. shiitake mushrooms, rough chopped
½ Maitake mushrooms, quartered
1 bunch oyster mushrooms, rough chopped
2 pieces kombu or wakami sea vegetable, left whole
2-3 large or 5 small brown onions, rough chopped
1-2 shallot, rough chopped
5 green onions, rough chopped
4-5 large unpeeled carrots and rough chopped
2 parsnips, peeled, rough chopped
1 and ½ golden beet, rough chopped
3 celery stalks plus leaves, rough chopped
1 cup or more chopped leek tops, rough chopped
1 head of garlic halved
½ Bunch parsley with stems
4 thyme sprigs
2 bay leaves
½ tsp. black pepper corns
1 knuckle fresh ginger
1 piece fresh turmeric
Optional ingredient: 2-3 tsp. miso paste, lemon grass, and or avocado or olive oil to drizzle or avocado chunks when serving.
How to Make “NO BONE” Broth (Vegan)
- Pre-heat oven to 400 degrees.
- On a parchment lined baking sheet, roast: onions, carrots, parsnips, beets, shallots and halved garlic. Drizzle with olive oil and a little sea salt.
- Roast for 30 minutes.
- In a large stock pot add all the remaining ingredients as well as the roasted vegetables.
- Cover with about 12-14 cups of cold water.
- Bring to a boil and reduce heat to a simmer uncovered.
- Simmer for 1-2 hours until reduced. Taste and adjust seasonings.
- Strain vegetable stock, save vegetables you wish to eat, and sip your golden delicious broth with delight!