Vegan "Beef" Broth

This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 15 mins
• Calories: 42 Calories

Ingredients

• salt and ground black pepper to taste
• 2 teaspoons dried thyme
• 1 cup chopped fresh parsley
• 1 yellow onion, chopped
• 2 bay leaves
• ¼ cup soy sauce
• 12 cups water
• 2 carrots, chopped
• 2 teaspoons dried oregano
• 2 leeks, chopped
• 4 cloves garlic, diced
• 3 ribs celery, chopped
• 1 teaspoon vegan Worcestershire sauce
• 3 teaspoons liquid smoke

Recipe Instructions

Step 1

Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.

Step 2

Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.