One Pot Moroccan Lettuce Wraps
September 5, 2023
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Vegetable broth is the vegan alternative to chicken or beef broth. A savory simmered liquid made from onion, celery, carrot, garlic, mushroom, and herbs. The flavor profile depends heavily on which vegetables dominate the broth; commercial versions are usually carrot-and-onion forward, which makes them slightly sweet. Vegetable-broth-based favorites include Creamy Chicken Wild Rice Soup, Chicken Taco Soup, and One Pot Eggplant Curry where the broth provides the savory liquid base for any soup or curry application.
Boxed vegetable broth and homemade vegetable broth differ significantly. Boxed (the standard supermarket version) is typically dominated by carrot and onion, with added salt and yeast extract for umami. Homemade allows complete control over the vegetable profile. Using mushrooms produces a more savory, beef-broth-like result; using parsnips and leeks produces a sweeter, French-leaning result. Both work in cooking; homemade is worth it for soups where the broth is the star.
Low-sodium versus regular vegetable broth matters significantly in cooking. Regular broth is typically 600-800 mg sodium per cup. Enough that adding more salt to the recipe will produce over-salted finished food. Low-sodium versions (200-300 mg per cup) let you control the salt level separately. For most cooking, low-sodium is the better choice.
For vegan risotto, vegetable broth carries roughly 70% of the flavor that meat-based stocks would carry in a non-vegan version. The technique requires the broth to be hot. Kept warm in a separate pan as you ladle it into the risotto. mushrooms sauteed at the start and added back at the end provide the umami depth that vegetable broth alone cannot achieve. The parmesan cheese (vegetarian, not vegan) finish adds the salty creaminess that defines risotto.
For homemade vegetable broth, the technique is to simmer 2 quartered onions, 4 chopped carrots, 4 stalks of celery, 1 head of garlic halved, 2 bay leaves, fresh herbs, 1 tablespoon peppercorns in 10 cups of water for 1-1.5 hours. Strain and discard the vegetables. The result tastes dramatically fresher and cleaner than boxed broth. For storage, homemade keeps 5 days refrigerated or 6 months frozen. Freeze in 1-cup portions or in ice cube trays for cooking flexibility. Other reader picks that build on vegetable broth include Chicken Soup and The Best Chicken Tortilla Soup. Browse chicken broth, celery, and salt for closely related cooking applications.
Vegetable broth is typically made by simmering vegetables like carrots, celery, onions, garlic, and herbs in water for 30 to 60 minutes. The vegetables release their natural flavors into the liquid, creating a light and flavorful broth used in soups, sauces, and rice dishes.
Yes, vegetable broth can be made using stock cubes or bouillon. Simply dissolve the cube in hot water according to the package instructions. This creates a quick broth that can be used as a base for soups, sauces, and cooking grains.
Homemade vegetable broth can be healthy because it contains nutrients from vegetables and does not require added preservatives. Using fresh vegetables and herbs allows you to control the ingredients and salt levels in the broth.
Common vegetables used in vegetable broth include onions, carrots, celery, garlic, mushrooms, and herbs like parsley or thyme. These ingredients provide a balanced flavor that works well as a base for soups, stews, and sauces.
For more savory broth and stock options, see our beef broth and chicken stock recipes.