Vegetable Broth,Pure & Simple (Vegan)

Vegetable broth, pure and simple is the kind of utility recipe that earns a spot in every vegan kitchen. Six ingredients, half an hour, and you’ve got a flavorful broth ready for cooking seitan, poaching tofu, or reducing into a savory gravy.

The tomato juice base is what sets this apart from a basic veggie stock. Most vegan broths simmer scraps of vegetables for an hour or more to extract flavor. This one cheats brilliantly: tomato juice already carries deep savory umami notes that would otherwise require a long cook to develop.

Soy sauce or tamari brings the salt and a meaty backbone that vegan broths often lack. Two-thirds of a cup sounds aggressive, but it’s what gives the broth its rich, savory finish. Use tamari instead of soy sauce for a gluten-free version.

Dried basil is the right herb call. Fresh basil falls apart and goes muddy in long simmers, but dried holds its character through reduction and freezing.

This broth freezes beautifully in ice cube trays for portioned use later. Pop a cube into pan sauces, risotto, or quick noodle dishes whenever you need an instant flavor lift.

Pro Tips

• Use V8 instead of plain tomato juice for an even more complex vegetable depth.
• Roast the onions and garlic at 400°F (200°C) for 20 minutes before simmering for a richer caramelized broth.
• Strain through a fine sieve for a clear broth, or leave the bits in for rustic body.
• To make a quick gravy, reduce 2 cups of broth to 1, then thicken with 1 tablespoon arrowroot mixed in cold water.

Variations

• Add a piece of dried kombu and shiitake mushrooms for a Japanese dashi-style umami broth.
• Stir in 1 tablespoon nutritional yeast for a cheesy, buttery character.
• Use as a poaching liquid for tofu by adding ginger, chili flakes, and star anise.