Are you looking for a vegetarian alternative to bone broth? You’ve come to the right place!

Reap the many rewards drinking this delicious tasting, nutrient-rich vegan "bone" broth. It rivals animal-based broths both in taste and in benefit! I was inspired to create a flavorful mineral-rich stock that had tons of nutrients as well as flavor for Annie, Meg’s mostly vegetarian sister, my daughter number 3. Heading into winter we all need to have our ammunition ready should sickness strike. Heading into winter we all need to have our ammunition ready should sickness strike. This “No Bone” broth is super tasty on it’s own, and is fantastic to enhance your favorite soup recipes.

INGREDIENTS
Note: Makes 3 ½ Liters or about 8 cups of broth.

Ingredients:
½ lb. shiitake mushrooms, rough chopped

½ Maitake mushrooms, quartered

1 bunch oyster mushrooms, rough chopped

2 pieces kombu or wakami sea vegetable, left whole

2-3 large or 5 small brown onions, rough chopped

1-2 shallot, rough chopped

5 green onions, rough chopped

4-5 large unpeeled carrots and rough chopped

2 parsnips, peeled, rough chopped

1 and ½ golden beet, rough chopped

3 celery stalks plus leaves, rough chopped

1 cup or more chopped leek tops, rough chopped

1 head of garlic halved

½ Bunch parsley with stems

4 thyme sprigs

2 bay leaves

½ tsp. black pepper corns

1 knuckle fresh ginger

1 piece fresh turmeric

1 Tbl. Celtic Sea Salt

Olive oil

Optional ingredient: 2-3 tsp. miso paste, lemon grass, and or avocado or olive oil to drizzle or avocado chunks when serving.

DIRECTIONS
1. Pre-heat oven to 400 degrees.

2. On a parchment lined baking sheet, drizzle olive oil over the onions, carrots, parsnips, beets, shallots and halved garlic. Add a little sea salt, then roast for 30 minutes.

3. In a large stock pot, add the roasted vegetables along with all the remaining ingredients.

4. Cover with about 12-14 cups of cold water. Bring to a boil and reduce heat to a simmer uncovered. Simmer for 1-2 hours until reduced. Taste and adjust seasonings.

5. Strain vegetable stock.

Save vegetables you wish to eat, and sip your golden delicious broth with delight!