Vegan Chicken Stock Recipes
HOMEMADE VEGETARIAN CHICKEN STOCK (VEGAN)
Make this Homemade Vegetarian Chicken Stock using fresh herbs, carrots, onions, celery, garlic, and Better Than Bouillon No Chicken Base flavor.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Condiment
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
- Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
- This makes 4 32 ounce Mason jars.
VEGAN "BEEF" BROTH
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.
Provided by Tempest
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
- Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.
Nutrition Facts : Calories 42 calories, Carbohydrate 6.9 g, Fat 1.3 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 357.8 mg, Sugar 2.4 g
VEGAN "CHICKEN" STOCK
Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!
Provided by Jenny Sanders
Categories Stocks
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Peel and slice the carrot.
- Slice the celery, and break up the shiitakes.
- Put all the ingredients in a pot.
- Bring to a boil, reduce the heat and simmer for 10 to 15 minutes- no longer.
- Strain through a fine sieve.
- If your sieve is coarse, line it with a clean tea-towel.
- Use in place of chicken stock.
- The yeast tends to settle out, so if you are using it clear, you may wish to thicken it with a teaspoon of cornstarch dissolved in a little cold water.
- The vegetables can be picked out from the herbs, and added to soup, casseroles, etc, as they have not been cooked to death.
- Discard the herbs.
Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.1, Sodium 363.2, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3.3
VEGAN "CHICKEN" BROTH & SEASONING MIX
From my nutritional yeast cookbook, a tasty and flavorful all-purpose powder to make instant "chickeny" broth and would be a good spice mix to use on rice, firm tofu, veggies, old bread, etc. to make vegan "chicken" stufifng. (1 SERVING = 1 TABLESPOON)
Provided by the80srule
Categories Stocks
Time 5m
Yield 1 1/4 cups, 20 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients into a food processor or spice grinder fitted with a metal blade and process into a powder.
- Store in an airtight container at room temperature Shake well prior to using to redistribute the ingredients.
- To make a broth/soup base, place 1 tablespoon of this mix into a saucepan. Whisk in 2 cups water or vegetable stock/broth and mix well.
- Bring to a boil, simmer for 1 minute, then serve with beans, other veggies, rice/pasta, etc. for a good soup.
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