Having a well-stocked spice cabinet is a must for any home cook, especially those who cook with a lot of vegetables. Another easy way to enhance and accentuate the natural flavor of vegetables is using a broth. This mushroom vegetable broth has a smoky, woodsy, and rich flavor without all the salt store-bought broths contain.
Mushroom Vegetable Broth [Vegan]
Ingredients You Need for Mushroom Vegetable Broth [Vegan]
- 6 medium size Shiitake mushrooms, dried
- 6 ribs celery
- 1 medium yellow onion, diced
- 4 medium carrots, peeled and ends removed,
- 1 medium leek, white and pale green parts only
- 2 teaspoons dried thyme
- 10 whole cloves
- 1/2 teaspoon dill seeds
- 3 garlic cloves, minced
- 2 bay leaves
- 1 bunch parsley
- 9 cups water
How to Prepare Mushroom Vegetable Broth [Vegan]
- Rehydrate dried Shiitake mushrooms in hot water, approximately 30 minutes. After the Shiitake mushrooms are soft, cut into 1/2-inch wide strips.
- Cut celery, leak, and carrots into 1-inch long chunks.
- Place all ingredients in pressure cooker. Follow the instructions of the pressure cooker and cook 10 minutes with very low heat. Let pressure drop off on its own.
- Strain through a fine-mesh strainer to remove the vegetables, herbs, and spices. Store in freezer for up to 3 months.
Is there an issue with this recipe?
-
Mushroom
Discover more recipes with these ingredients
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Joyce Gan
See My RecipesI'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean. You will find a diverse collection of both old and newly developed recipes, of which 100% are gluten-free, and over 90% are vegan friendly. In my recipes, I only use natural sweeteners, such as stevia, agave nectar, or organic cane sugar, but not refined sugar.
Comments