Vegan ‘bone’ broth/vegetable stock

Ingredients
for 8 servings:
- 12 cups or 2.75 litres filtered water
- 1 red onion quartered (with skin)
- 1 garlic bulb – smashed
- 1 chilli pepper roughly chopped (with seeds)
- 1 thumb-sized piece of ginger roughly chopped (with skin)
- 1 cup greens e.g. kale, spinach
- 3-4 cup mixed chopped vegetables & peelings (e.g. carrot peelings, red cabbage, fresh mushrooms, leeks, celery)
- 1/2 cup dried shiitake mushrooms
- 30 g dried wakame seaweed
- 1 tbsp peppercorns
- 2 tbsp ground turmeric
- 1 tbsp coconut aminos (see notes)
- A bunch of fresh coriander or other herb of your choice (optional)
- 1/4 cup nutritional yeast flakes for extra flavour & vitamins
A nutritious alternative to bone broth – if you don’t have some of the ingredients don’t worry – just add vegetables that you have & love!
Method
- Simply add everything to a large pot.
- Bring to a boil then simmer, with the lid on, for about an hour.
- Once everything has been cooked down, strain the liquid into a large bowl.
- Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well (you can use ice cube trays).
Recipe notes:
*Coconut aminos can be very salty, depending on what brand you use, so taste before adding any additional salt.