HOMEMADE UMAMI VEGAN BOUILLON & VEGGIE BROTH!

Homemade is best.

So here we are, already preparing for the Holidays and what better and most important ingredient than homemade, super savory, umami-packed vegetable broth and bouillon? Here is how I make mine: Hope you guys enjoy it :) Cheers!

Enough chitchat! Here is the recipe!

• 1 carrot
• 1 onion
• 1 small eggplant
• 1 cup of celery, diced
• 1 cup of leeks, diced
• 1 tomato
• 2 dried shiitakes previously rehydrated in water for about 2 hours
• 4 garlic cloves, peeled
• 5 to 10 whole peppercorns
• 1 sprig of fresh rosemary (or 1 teaspoon if dry)
• 2 bay leaves
• 2 inches of dry kelp or 1 teaspoon of powder
• 1 teaspoon of vegan Worcestershire sauce
• 1 tablespoon of miso paste
• A bunch of fresh parsley or 2 teaspoons if dry
• 1 tablespoon of salt
• 1 tablespoon of tomato paste
• 2 tablespoons of oil
• 1 liter of water
• 1 extra tablespoon of salt for preserving (optional)

Instructions

  • 1.
    Wash and roughly chop and peel the vegetables, except the tomato, eggplant, and carrot, they don't need to be peeled
  • 2.
    Add the veggies to a baking sheet along with the kelp, garlic, bay leaves, peppercorns, the shiitake, rosemary, salt, and oil, mix to combine, place in 400℉ preheated oven for 1 hour and 30 minutes to 2 hours
  • 3.
    Remove the veggies from the oven, add them into a pot along with the fresh parsley, miso paste, tomato paste, Worcestershire sauce, and water, bring it to a simmer for about 20 to 30 minutes.
  • 4.
    Remove the vegetables from the pot, remove the bay leaves and the rosemary sprig, add the vegetables to a blender or food processor, blend it for 5 minutes or until very smooth. If you want it to last longer in your fridge, add the extra salt. It can be frozen for up to 6 months if extra salted it will last for 3 months in the fridge if not, it will last for up to 4 weeks.
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