This vegan “bone broth” doesn’t use bones, of course, but it delivers the same comforting, savory depth people love in classic broth. It’s rich, aromatic, and layered, thanks to slow-simmered vegetables, umami boosters, and mineral-packed ingredients. Sip it from a mug, or use it anywhere you’d use broth: soups, risottos,
It’s simple to make and budget-friendly
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Why This Vegan Bone Broth Recipe Works
This recipe leans on ingredients that bring deep, savory flavor without animal products. Dried mushrooms and kombu add a natural umami base, while miso and tamari deliver body and a hint of salt.
Roasting the vegetables first builds a caramelized backbone, making the broth taste slow-cooked in a fraction of the time. Apple cider vinegar helps draw minerals from vegetables and seaweed, and a long, gentle simmer keeps flavors distinct.
Ingredients
- carrots
- celery
- yellow onion
- garlic
- parsnip (optional, for sweetness)
- fresh ginger
- kombu (dried kelp)
- dried mushrooms (shiitake or mixed)
- black peppercorns
- bay leaves
- apple cider vinegar
- tamari or soy sauce
- white or yellow miso
- fresh parsley or thyme
- olive oil
- water
- Salt
How to Make It
Prep the vegetables
Wash and roughly chop the vegetables. Keep onion skins on (washed) for a deeper golden color.
Roast the vegetables
Toss carrots, celery, onion, parsnip, and garlic with olive oil. Spread on a sheet pan and roast at 425°F (220°C) for 25–30 minutes, until edges are caramelized.
combine broth ingredients
Transfer roasted vegetables to a large pot. Add dried mushrooms, ginger, peppercorns, bay leaves, parsley or thyme, and kombu. Add 10–12 cups of water and the apple cider vinegar.
simmer over low hear
Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered 60–90 minutes. Skim any foam that develops.
Remove kombu
Take out the kombu after 20–30 minutes so the flavors stay balanced and the broth doesn’t become briny.
Taste and Season
Stir in tamari near the end. Taste and add salt if needed. Keep it slightly under-salted if you plan to cook with it later.
Finish with miso
Turn off the heat. Ladle a cup of hot broth into a bowl, whisk in miso until smooth, then stir back into the pot. This preserves the miso’s delicate flavors.
Strain
Pour through a fine-mesh strainer. Press gently on solids to extract liquid, but don’t mash; that can cloud the broth.
Enjoy or store
Sip hot, or cool completely and store. The flavor will deepen by the next day.
Keeping It Fresh
Cool the broth quickly: divide into smaller containers and refrigerate within 2 hours. It will keeps in the fridge for 4–5 days.
For longer storage, freeze in mason jars (leave headspace), silicone trays, or freezer bags laid flat. Frozen, it stays best for 3–4 months.
For easy weekday cooking, freeze in 1-cup portions or as “broth cubes” to drop straight into pans and soups.
- With Airtight lids and Bands
- Great for Canning, Fermenting, Pickling, Decor - Freezing,
- Microwave and Dishwasher Safe.
Health Benefits
While it doesn’t contain collagen like animal-based bone broth, this vegan version is still nourishing. Dried mushrooms and kombu contribute minerals and natural glutamates that support savory flavor and satisfaction. The mix of aromatics and herbs can be soothing for the gut, especially when sipped warm.
Miso and tamari add small amounts of amino acids, and the vinegar helps draw minerals from veggies and seaweed. It’s also low in fat and easy to digest, making it a gentle daily sipper.
Common Mistakes to Avoid
- Boiling instead of simmering A hard boil makes broth cloudy and harsh. Keep it at a gentle simmer.
- Leaving kombu in too long Over-extraction turns the broth bitter. Pull it at 20–30 minutes.
- Oversalting early Reduce and season at the end. Tamari and miso add salt, so taste first.
- Skipping the roast Raw-simmered vegetables will work, but roasting creates deeper, richer flavor.
- Packing the pot tight Broth needs water circulation. Don’t cram; use a large pot with room to simmer.
Recipe Variations
- Golden Turmeric Broth Add 1 teaspoon ground turmeric and 1/2 teaspoon black pepper. Finish with a squeeze of lemon.
- Smoky Umami Add 1 teaspoon smoked paprika. Use a splash of
liquid smoke if you like a pronounced BBQ note. - Spicy Ginger-Garlic Double the ginger, add extra garlic, and toss in a dried chili or a slice of fresh jalapeño.
- Herb-Forward Use thyme, rosemary, and a few sage leaves. Finish with fresh parsley and lemon zest.
- Cooker Methods Instant Pot: 30 minutes on High Pressure, natural release 15 minutes. Slow Cooker: low for 6–8 hours.
- Mineral Boost Add a small handful of wakame or dulse in place of kombu for a different sea vegetable profile.
This vegan bone broth is simple, soothing, and endlessly useful. Roast, simmer, and strain for a pot of liquid gold ready for sipping or cooking. Make a big batch on Sunday, freeze a few jars, and your weeknight meals instantly taste more comforting. Once you’ve got the base down, tweak the flavor profile to match your cravings and make it your own.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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Vegan Bone Broth
Ingredients
- 2 large carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 large yellow onion quartered (leave skin on for color, washed)
- 4 cloves garlic smashed
- 1 parsnip chopped (optional)
- 1 1-inch piece fresh ginger sliced
- 1 sheet kombu (dried kelp) about 4×4 inches
- 1 cup dried mushrooms shiitake or mixed
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 2 tablespoons tamari or soy sauce to taste
- 1 tablespoon white or yellow miso (stir in at the end)
- 1 small bunch fresh parsley or thyme
- 1-2 teaspoons olive oil
- 10-12 cups cups water
- salt to taste
Instructions
- Wash and roughly chop the vegetables. Keep onion skins on (washed) for a deeper golden color.
- Toss carrots, celery, onion, parsnip, and garlic with olive oil. Spread on a sheet pan and roast at 425°F (220°C) for 25–30 minutes, until edges are caramelized.
- Transfer roasted vegetables to a large pot. Add dried mushrooms, ginger, peppercorns, bay leaves, parsley or thyme, and kombu.
- Pour in 10–12 cups of water and the apple cider vinegar.
- Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered 60–90 minutes. Skim any foam that forms on the top.
- After 20-30 minutes, remove the kombu sheet.
- Stir in tamari near the end. Taste and add salt if needed. Keep it slightly under-salted if you plan to cook with it later.
- Turn off the heat. Ladle a cup of hot broth into a bowl, whisk in miso until smooth, then stir back into the pot.
- Pour through a fine-mesh strainer. Press gently on solids to extract liquid, but don’t mash; that can cloud the broth.
- Sip hot, or cool completely and store. The flavor deepens by the next day.
FAQ
Does vegan bone broth have protein?
It contains some amino acids from miso and tamari, but not the higher protein found in animal bone broth. If you want more protein, add a spoonful of silken tofu while reheating, or pair the broth with a meal that includes beans or lentils.
Can I skip the mushrooms?
You can, but mushrooms deliver a big chunk of the umami. If you skip them, increase the aromatics and add an extra tablespoon of miso or a bit of nutritional yeast to keep the flavor full.
What can I use instead of kombu?
Try wakame or dulse. If sea vegetables aren’t your thing, use a teaspoon of nutritional yeast and a splash more tamari to restore umami depth.
Can I use veggie scraps?
Yes. Keep a freezer bag of scraps like carrot peels, onion skins, leek tops, parsley stems, and mushroom stems. Avoid bitter or watery scraps like cabbage cores, broccoli stalks, or cucumber peels for this recipe.
How do I make it low-sodium?
Use low-sodium tamari or skip it and season at the table. Miso also adds salt, so start with half the amount and build to taste.
Why add vinegar?
The mild acidity helps extract minerals and flavors from vegetables and seaweed. You won’t taste the vinegar in the final broth.
Can I reuse the solids?
Most solids are spent, but you can blend some of the soft vegetables with a little fresh broth for a quick soup base, or compost them. Dried mushrooms can sometimes be chopped and added to a stew if they still have flavor.
