Vegetarian Beef Broth Recipes
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
VEGETARIAN BEEF BROTH
Number Of Ingredients 6
Steps:
- Mix contents in large pot and bring to boil
- Add vegetarian beef and cook while bowling for 30 minutes
VEGETABLE SOUP (WITH BEEF BROTH)
Make and share this Vegetable Soup (With Beef Broth) recipe from Food.com.
Provided by jenfurney
Categories Clear Soup
Time 15m
Yield 12 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and garlic in olive oil, add liquids, bouillon cubes and potatoes, bring to a boil. Add thawed vegetables, return to boil, add macaroni, boil until macaroni is tender.
Nutrition Facts : Calories 407.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.7, Sodium 1735.3, Carbohydrate 78.4, Fiber 11.9, Sugar 9.2, Protein 16.7
WORLD'S GREATEST VEGETABLE BROTH
This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.
Provided by Tom West
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove leaves and tender inner parts of celery and set aside.
- Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
- Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
- Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Nutrition Facts : Calories 133.3 calories, Carbohydrate 23.3 g, Fat 4 g, Fiber 6.6 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 131.5 mg, Sugar 11.2 g
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