Vegan ‘bone’ broth/vegetable stock


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!


  1. Simply add everything to a large pot.
  2. Bring to a boil then simmer, with the lid on, for about an hour.
  3. Once everything has been cooked down, strain the liquid into a large bowl.
  4. 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.