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How to Make Oil-Free Vegan Vegetable Broth

VG By: Veronica Grace

Author Bio

Veronica Grace is a self-taught “chef” and food enthusiast who focuses on promoting a low fat... Read More

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How to Make Oil Free Vegan Vegetable Broth

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How to Make Oil-Free Vegan Vegetable Broth

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Oil-free vegetable stock is something most people don’t make, but it is pretty easy to do (aside from chopping the veggies) and it’s worth it because it’s fresh, tastes better, and is cheaper than buying it if you cook like I do. I use my vegetable stock for sautéing onions... Read More

Ingredients You Need for How to Make Oil-Free Vegan Vegetable Broth

8 cups of filtered water
2 large onions, diced
4-6 cloves of garlic, minced
4 large carrots, peeled and sliced
3 large stalks of celery, sliced
Mushroom stems and ends (optional)
1/2 bunch of parsley and a few sprigs of fresh herbs like thyme
2 bay leaves
1/4 teaspoon whole peppercorns
Dash of salt (optional)

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How to Prepare How to Make Oil-Free Vegan Vegetable Broth

Pressure Cooker Method:

1. Place the vegetables, water and seasonings into a pressure cooker. Fill with water and bring to high pressure and cook for 5-6 minutes until vegetables are very tender. Use the quick release method (putting in the sink and pouring water over the lid until it releases) and let it cool until you can open the lid. 2. Strain vegetables from broth in a large mesh strainer and use a ladle, nested measuring cup or bowl to press out the excess liquid from vegetables through the strainer to yield the most broth.

Stovetop Method:

1. Place vegetables, water and seasonings into a large pot and bring to a boil. When it’s boiling turn it down to low and simmer for an hour. Don’t let your vegetables overcook and completely fall apart, check on them after 45 minutes or so. 2. Strain vegetables from broth in a large mesh strainer and use a ladle, nested measuring cup or bowl to press out the excess liquid from vegetables through the strainer.

Notes

Use the broth right away or let it cool and store in a sealed container(s) in the refrigerator for up to 3 days. You can freeze any extra you won’t use in that time. Use in recipes or for daily sautéing for onions and garlic. For the pressure cooker, chop the vegetables a little smaller. For the stovetop you can cut them into bigger chunks and keep the garlic whole, as they will cook longer. You can also use any other vegetable tops or skins if you like, but leave out the celery leaves, as they can be too bitter. You can also add leeks, green/spring onions, other root vegetables, already cooked beans etc. to add more depth to the flavor.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.