Vegan Beef Broth
This homemade vegan beef broth delivers deep umami flavor from nutritional yeast, miso paste, and fermented black beans, making it a reliable plant-based substitute for beef broth in soups, stews, and sauces.
This homemade vegan beef broth delivers deep umami flavor from nutritional yeast, miso paste, and fermented black beans, making it a reliable plant-based substitute for beef broth in soups, stews, and sauces.
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Combine all of the ingredients except for the water in a large pot. Add the water gradually, stirring to incorporate the ingredients evenly, especially the miso paste.
Bring the mixture to a boil, then cover the pot and reduce to a gentle simmer. Cook for 30 minutes.
Strain the broth through a sieve. For very clear broth, layer the sieve with cheesecloth first.
Prepared broth can be stored for a week in the fridge, and freezes great for at least a month.
Store refrigerated in an airtight container for up to a week, or freeze in ice cube trays or freezer bags for at least a month. Thaw in the fridge or reheat gently on the stovetop.
large pot with lid · sieve or fine-mesh strainer · cheesecloth (optional, for clear broth)
Yes. Use 1 tbsp garlic powder and 1 tbsp onion powder as direct substitutes for the dried minced versions.
Refrigerated broth keeps for up to a week in an airtight container, and freezes for at least a month.
Clear broth has fewer sediment particles. Line your sieve with cheesecloth before straining to filter out fine solids.
Yes, scale all ingredients proportionally. Maintain the 30-minute simmer time regardless of batch size.
Check your soy sauce—use tamari or a certified gluten-free soy sauce to keep the broth gluten-free.
