Vegan Bone Broth
This healing vegan bone broth is nourishing, gut-friendly and tastes fabulous!
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Calories 78 kcal
3 large carrots , chopped
3 celery stalks , chopped
1 large onion , quartered
2 - 3 garlic cloves , skin on
1 can whole peeled tomatoes, juice removed
1/3 cup dried chickpeas
75 - 100 g dried shiitake mushrooms
30 g wakame seaweed
1 tablespoon miso paste
1 bunch parsley
10 cups water
Add all the ingredients into a slow cooker. Stir and then put on the lid.
Set the heat to medium and set the timer for 2 hours.
Pour the contents through a fine strainer, being sure to only capture the liquid. Discard the veggies or blend them up with some water for a soup.
Pour the vegan bone broth into jars and allow to cool to room temperature. Seal and freeze or keep in the fridge for 4 - 5 days.
To serve, either drink the broth cold or gently reheat on the hob. Taste and add a touch of salt and pepper and fresh chopped parsley.