You heard me right… we’re not exactly giving Vegetable Broth away, you’re most likely throwing it away. By that I mean all of the tasty, edible vegetable waste you could be making broth with! Saving up your vegetable ends and other less edible parts is a great way to step up your vegan soup, sauce and rice game. After all, everyone knows broth tastes better than water!
Prep Time: Saving over time.
Cook Time: 1 hour
Ingredients:
All of your carrot ends, pepper ends, fresh herbs that would have gone to waste had you not frozen them, broccoli and cauliflower stems, kale and chard stems, outer layers of onions… you name it! Any time you chop up veggies simply separate all of the tasty parts from the waste and save them in a freezer bag or container in the ice-box until you have a decent amount.
Directions:
- Dump all your plant chunks into a pot of suitable size
- Fill with pure water until the veggies are just covered with water
- Cover with a lid and bring to a boil, reduce heat to medium and cook for 45 minutes, stirring once or twice
- Place in jars and let cool before storing in the fridge
The awesome part about this broth making method is that it’s different every time! Flavor to taste with salt, pepper, herbs and spices as is suitable to your desired use at the time. Great for a soup or gravy base. If you are in and out of the jar, using it for various dishes, the shelf life is 7 – 10 days. Unopened broth can easily keep for 2 weeks in the fridge.
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