Vegetable broth is a big part of many vegan/vegetarian recipes. Being a plant eater means I have an unlimited supply of Vegetable bits, scraps and skins…..all of which make the most beautiful vegetable broth ever.
Keyword broth, engine 2, forks over knives, from scratch, gf, gluten free, glutenfree, hand made, handmade, home made, homemade, plant based on a budget, plant-based, recipe, vegan, vegetable broth, vegetarian, veggi, veggie, vegi
Cook Time 40minutes
Total Time 40minutes
Collected and frozen vegetable scraps
water to cover
Simmer the scraps in a stock pot with water for about 30-40 minutes. ( If you’re short on space in the frig and freezer use less water and make broth concentrated. You can dilute when you use it ) You can season a bit with sea salt and pepper if you like.
Pull out the larger vegetable scraps and send these to the compost bin!
Pour the broth through a strainer ( if you have it) into whatever jars you have on hand. I leave the smaller bits in the broth.
The broth freezes well so you can have broth when you need it! ( fill jars to 2/3 if freezing)