Veggie Stock or Broth Whole Foods Plant Based No Oil

I made this before but apparently didn't write the recipe down in any kind of useful place.  D'oh!  NOW you see why I keep this blog... it's the best place for me to keep track of my recipes!

Anyway, I know there's probably some kind of technical difference between "stock" and "broth" but I use the words interchangeably.  Shrug.

Veggie broth is a total staple in my kitchen and for two reasons, I prefer to make my own.  The first reason is that it's probably cheaper and healthier (it gets frozen and used up within months if not weeks).  The second reason is that I have a hard time finding a "Laura-approved" ingredients list.  No corn, no potatoes, no bell pepper, no cayenne, no yeast, no tomatoes.  (I already know I can't have corn or yeast, but I'm looking into nightshades now.)  Oh, I guess there's a third reason too... that is they almost always say "spices".  I get the need for secrecy but what if one of your "spices" is something I can't have or don't want?

It's just as well... even organic veggie broth from the store is still a processed food.  Kind of fun making my own.

So here's what I did... and then click here to see how I used the leftovers.

By the way, feel free to experiment.. add your own touches, remove things, etc.

I have the 8-quart Instant Pot... if yours is smaller, just add less water (add water to the max fill line).

Ingredients

  • 2 medium onions
  • 4 large celery stalks
  • 4 medium-large carrots
  • 1 medium-large sweet potato
  • 5 garlic cloves
  • 1 leek
  • 8 oz of mushrooms
  • A small handful of parsley
  • 1 tsp dried oregano 
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 12 cups of water
I chopped the veggies into very large pieces (just so everything would fit in the Instant Pot).  Everything went in, and I set it on manual for 30 minutes with an NPR.  Keep in mind, the NPR on this thing was a seriously long time (45 mins or so).


When the pressure was released, I strained out the veggies (and saved them for this recipe), then poured the stock into four quart size glass mason jars (I freeze mine, so I only put three cups into each jar).

Um... also, I'm kind of new to mushrooms.  Was I supposed to cut them in half... do they do more flavor that way?  Ugh... I feel so mushroom-stupid.

As I was separating the broth from the veggies, I realized I was rather peckish (and the burgers were a long way off), so I poured a cup of the broth into a bowl and added a couple teaspoons of chickpea miso and MMMMMmmmm... the miso gave the broth just the right amount of salt (remember, I did not salt the broth).

I figure you can add salt at a later time if you like.


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