Vegan Broth, Vegan Chicken Broth

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Vegan Broth, Vegan Chicken Broth

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Adjust Servings:
3 tablespoons Olive Oil
1 large Yellow Onion - Diced
3 large Carrots - Chopped I leave the skin on
16 cups Water - Room Temperature
2 large Russet Potatoes - Chopped I leave the skin on
1 bunch Bunch of Celery - Chopped I leave the leaves on
8 oz Cremini Mushrooms
6 Sprigs of Rosemary
1 Bunch of Thyme
2 Sprigs of Sage
5 Bay Leaves
1/4 cup Red Wine
3 tablespoons Salt
2 teaspoons Marjoram
2 teaspoons Black Pepper - Ground
2 teaspoons Onion - Powder
1 tablespoon Tomato Paste
1/4 cup Vegan Butter

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  • Beef Inspired
  • Chicken Inspired
  • Gluten Free
  • Sauce/Dip/Other

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 24 hrs
  • Serves 14
  • Easy




We know that vegans need a vegan broth that is just as flavorful and rich as a chicken stock, but without the chicken. The secret foundation to so many dishes is the stock or broth To be exact stock is made with bones and animal fats and broth is a more generic term to capture most things related. I’m going to go with the generally accepted ideas that one is the same.

Try finding a great vegan broth or vegan chicken broth recipe. Too many times I’ve heard people complain that “vegan food is tasteless, it has no depth of flavor,…” Well, don’t blame the dish! Blame the vegan broth you’ve been using for a start. Most store-bought vegan broths look like something you washed your dishes in, and taste like the water you boiled your carrots in. If we’re in a crunch and out of our own stock, we love the Better than Bouillon brand of vegan chicken broth. And for simplicity sake it’s good to always make sure it’s on hand. You can’t go wrong with Better than Bouillon. But, and it’s a huge but, if you try making one of the Vegan Chop House recipes that calls for stock/vegan broth and you don’t have access to a good vegan broth – you’re going to use a bad vegan broth and think everything is created equal. It’s not. So, here’s our personal vegan chicken broth recipe, from the Vegan Chop House, that you can make at home. And it’s perfect. Our very own truly great vegan broth.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan broth is just one more example of a great vegan tool in the kitchen that helps bring pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan broth recipe.

There are a gazillion uses for a good stock. Sadly, a good stock is something we take for granted until it’s gone. When I turned vegan I was lost without a great vegan stock. That’s why I poured myself into creating a vegan broth that we could be proud of. Here are some of the Vegan Chop House recipes that would be nothing without a great vegan chicken broth; Vegan Gravy, Shepherd’s Pie, Mushroom and Leek Pie, Minestrone Soup, and Farmhouse Barley Soup.

The Vegan Chop House vegan broth is thick, muddy, and full of depth and flavor. It’s easy to make and always available. Don’t use a vegan broth that looks like dishwater and expect to get great results. My grandfather (grampy) used to tell me, a skilled craftsman never blames his tools. He taught me how to use many of them. He taught me how to rethink the tools I had available. Being vegan isn’t an expectation or an excuse for a poor dish. It’s great to be a vegan when you learn how to adapt your tools, the Vegan Chop House way. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Place a large stockpot or saucepan over a medium heat. Add the olive oil and heat. Add the chopped onion. Stir occasionally to stop from burning for 10 minutes. Add half the salt, stir, and continue to cook until the onions are heavily caramelized. Add the carrots, and stir, occasionally for 5 minutes.


Add the water, and all other ingredients. Stir well to make sure everything is well mixed. Bring the water to a gentle boil and then turn down to a simmer. Continue on a low simmer for 3 hours – covered. This will cook down to roughly 14 cups of stock when the solids are removed.


Allow to cool in the pan. Place in the refrigerator overnight.


Warm if needed on a medium-low heat to drain the contents over a sieve, to remove everything but the liquid.


Divide the remaining vegetable stock into freezer proof containers and freeze until needed.

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