Vegan "Bone" Broth

There are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our esse...

There are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our essential nutrients even though only a minimal amount of solid food may or can be eaten. Bone broths — made by simmering beef bones for hours — are an increasingly trendy solution for healing the gut and providing nutrients to the weak stomach — but what about the vegetarian?

The good news is that vegetarians can obtain all the same nutrients in a broth — including the building blocks of collagen — from plant sources, and I dare say that the vegetarian can make an even tastier broth with even more nutrients by adding plenty of different plant ingredients. This vegan "bone" broth makes use of all kinds of nourishing and tasty vegetables, including greens, cabbage, seaweed and mushrooms in addition to ginger, onions, chilies and turmeric for extra nutrients and flavor. It's easy to put together — just throw everything in a large pot, simmer for an hour, and strain — and it's a great way to use up vegetable scraps too.

Best of all, this broth is a warming bowl of goodness that will help to heal the gut and taste delicious too at the same time. You can freeze 1-cup portions of the broth and bring out later to heat up or use as a stock in soups or to use as the liquid component for cooking up your favorite grains for extra nutrition and flavor.

Vegan "Bone" Broth

Recipe by Lisa Turner Adapted from Wallflower Kitchen Published on November 16, 2016 Simple, flavorful and easy-to-digest vegan "bone" broth loaded with gut healing nutrients Print this recipe Ingredients: 16 cups water 1 tbsp coconut oil or olive oil 1 red onion, unpeeled and quartered 4 cloves garlic, unpeeled and crushed 1 jalapeño or chili, chopped 1 knob of ginger, unpeeled and chopped 2 cups kale, spinach or other leafy greens 4 cups mixed chopped vegetables and peelings (I used carrots, cabbage, fresh mushrooms, green beans and celery) 1 bunch fresh cilantro or parsley 1 oz (30 g) dried shiitake mushrooms 1 oz (30 g) dried wakame seaweed 1/2 tablespoon black peppercorns 2 tablespoons ground turmeric 2 tablespoons tamari (soy) sauce 1/4 cup nutritional yeast (optional) Instructions: Add everything to a large soup pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 to 1 1/2 hours or until the vegetables are cooked. Strain the broth into a large bowl. Serve hot garnished with fresh herbs, or freeze the broth in 1- or 2-cup portions for future use. Makes 16 cups

Related: How to Make Your Own Vegetable Stock.