Vegetarian chicken broth is a rich, savory stock made entirely from plants, designed to replicate the deep, savory flavor of traditional chicken broth without any meat. It works by combining umami-rich ingredients like mushrooms, soy sauce, and nutritional yeast with aromatic vegetables and herbs, creating a versatile base for soups, risottos, and gravies. This broth is perfect for vegetarians, vegans, or anyone looking to reduce meat consumption while still enjoying that classic, comforting flavor.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 large yellow onions, quartered (about 3 cups / 400 g)
- 3 large carrots, peeled and cut into 2-inch chunks (about 2 cups / 260 g)
- 3 celery stalks, cut into 2-inch chunks (about 1.5 cups / 200 g)
- 1 large leek, white and light green parts only, halved lengthwise and rinsed (about 1.5 cups / 150 g)
- 8 ounces (225 g) cremini mushrooms, halved
- 4 cloves garlic, smashed
- 1 tablespoon (15 ml) tomato paste
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (8 g) nutritional yeast
- 2 bay leaves
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried sage
- 1 teaspoon (5 g) salt, plus more to taste
- 10 cups (2.4 L) cold water
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onions, carrots, celery, leek, and mushrooms. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 10 minutes.
- Add the garlic and tomato paste, and cook for 1 minute more, until fragrant and the tomato paste darkens slightly.
- Add the soy sauce, nutritional yeast, bay leaves, thyme, sage, and salt. Stir to coat the vegetables.
- Pour in the cold water, scraping the bottom of the pot to release any browned bits. Bring to a boil over high heat, then reduce the heat to low and simmer gently, uncovered, for 1 hour. Do not stir during simmering, as this can make the broth cloudy.
- After 1 hour, taste the broth and adjust seasoning if needed. The broth should be deeply savory and aromatic.
- Strain the broth through a fine-mesh sieve lined with cheesecloth or a nut milk bag. Discard the solids. Let the broth cool to room temperature before storing.
Tips
- Maximize umami: For an even richer, more chicken-like flavor, add a piece of kombu (dried kelp) while simmering, and remove before straining. This adds natural glutamates that mimic the savoriness of meat.
- Don’t skip the browning: The initial browning of the vegetables is crucial. It creates Maillard reaction compounds that add depth and color, mimicking the roasted flavor of chicken bones.
- Strain properly: For a crystal-clear broth, avoid pressing on the solids when straining. Let the liquid drain naturally. Pressing can force fine particles through, making the broth cloudy.
- Make it ahead: This broth freezes beautifully. Freeze in ice cube trays for small portions or in quart-sized containers for larger batches. It will keep in the freezer for up to 3 months.
Serving Suggestions
Use this vegetarian chicken broth as a base for noodle soups, like a vegetarian chicken noodle soup with egg noodles, carrots, and celery. It also works wonderfully for cooking grains like risotto, quinoa, or farro, adding flavor to every bite. Use it to deglaze pans for sauces, or simply sip it warm with a squeeze of lemon and fresh dill as a comforting drink.
Variations
- Herb-forward: Add a handful of fresh parsley, dill, or tarragon in the last 10 minutes of cooking for a brighter, fresher flavor.
- Asian-inspired: Replace the thyme and sage with a piece of ginger, a star anise, and a strip of orange peel. Use tamari instead of soy sauce and add a splash of rice vinegar at the end.
- Roasted vegetable broth: For a deeper, more robust flavor, roast the onions, carrots, celery, and mushrooms in a 425°F (220°C) oven for 25-30 minutes before adding them to the pot. This adds a smoky, caramelized note.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce to make the broth gluten-free.
Storage and Reheating
Refrigerate the cooled broth in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe containers or silicone molds for up to 3 months. To reheat, thaw in the refrigerator overnight or place the frozen broth directly in a pot over low heat. Reheat gently until steaming hot, about 165°F (74°C) if you want to be precise, before using. Never leave broth at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use this broth in place of chicken broth in any recipe? Yes, you can substitute it 1:1 in most recipes. The flavor is designed to mimic chicken broth, so it works well in soups, stews, and sauces. Keep in mind that it may be slightly less gelatinous than a bone broth, so it won’t thicken the same way, but that is rarely an issue.
What gives this broth its chicken-like flavor? The combination of mushrooms, soy sauce, nutritional yeast, and herbs creates a savory, umami-rich profile that is reminiscent of chicken. The browning of vegetables adds depth, and the leek and celery provide a subtle sweetness that mimics the natural flavor of poultry.
Can I make this in a pressure cooker or slow cooker? Absolutely. For a pressure cooker, sauté the vegetables on the sauté setting, then add the remaining ingredients and cook on high pressure for 30 minutes. For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. Both methods work well, though the stovetop version gives you more control over the browning.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring during simmering. Keep the heat low so the broth barely simmers, and resist the urge to stir. Straining through a fine-mesh sieve also helps.
Can I add salt to the broth? Yes, but it’s best to add salt at the end. If you plan to reduce the broth or use it in a recipe with other salty ingredients, start with less salt. You can always add more later.
Is this broth suitable for vegans? Yes, all ingredients are plant-based. The nutritional yeast adds a cheesy, savory flavor, but it is completely vegan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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