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.
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Mushroom
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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.
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