There are three basic broths that every vegan should know how to make: “beef”, “turkey”, and chick’n. They are essential for making the best vegan gravy and soup! Homemade broth is less expensive and much more flavorful than store-bought, and I always have some of each kind in my freezer. This post will cover the “turkey” version.
This “turkey” broth is really easy to make and is perfect for the holidays! I recommend making it up well ahead of time and keeping it frozen until a day or two before you need it. It makes wonderful gravy and stuffing, and is great as a base for most soups as well! Here are the ingredients you will need:
Add the miso, tahini, vegan Worcestershire, balsamic vinegar, white wine vinegar, and Tamari to a large soup pot:
Mix well:
Add about two cups of water and mix again:
Add the Magical Seasoning Blend, Magical Broth Powder, and the poultry seasoning. Mix well to combine:
Stir in the rest of the water:
Place the pot on a burner or induction cooktop over medium-high heat:
Chop the vegetables and add them to the pot:
Stir, then bring to a boil. Reduce the heat and simmer for two hours. Leave the pot uncovered and stir every 20 minutes or so.
Let the broth cool to lukewarm or chill it overnight. This is what it should look like:
Update! It is much easier to strain your broth using a nut milk bag!
Place a strainer in a large bowl:
Line the strainer with 4 to 6 layers of cheesecloth, and tuck the edges under the strainer:
Use a slotted spoon to transfer half of the vegetables to the lined strainer:
Gather up the edges of the cheesecloth and twist the top:
Squeeze out as much broth as you can and pour it back into the pot.
Remove the squeezed-out vegetables from the cheesecloth and repeat with the rest of the vegetables:
Discard the vegetables, then pour all of the broth into the big bowl:
Place the lined strainer in the pot, being sure to tuck the edges of the cheesecloth under the strainer again:
Pour as much of the broth as fits easily into the lined strainer:
You will need to stir it to get the broth to drain through the cheesecloth. Keep adding more broth as it fits until all the broth has been strained:
Get three quart-sized containers ready:
Place one container on your scale and zero it:
Fill all three containers equally:
Place each container back on the scale and add water until there are 960 grams (4 cups) in each one. If you do not have a scale, you will have to measure instead and you want to end up with 12 cups total.
That’s it, and you have 3 quarts of beautiful and delicious vegan “turkey” broth!
Vegan "Turkey" Broth
This vegan "turkey" broth is easy to make, rich, and delicious! It is perfect for the holidays and makes wonderful stuffing, "turkey" gravy, and soup!
Ingredients
- 64 g (4 TBS) White Miso Paste
- 64 g (4 TBS) Tahini
- 45 g (3 TBS) Reduced Sodium Tamari
- 30 g (2 TBS) White Wine Vinegar
- 15 g (1 TBS) Balsamic Vinegar
- 7.5 g (1 1/2 tsp) Vegan Worcestershire Sauce
- 24 g (2 TBS) Magical Seasoning Blend
- 56 g (6 TBS) Magical Broth Powder
- 1.5 g (1 1/2 tsp) Poultry Seasoning
- 1 gallon Water
- 2 medium Onions
- 2 stalks Celery
- 2 medium Carrots
- 1 small Tomato
- 8 oz Mushrooms
Instructions
-
Add the miso, tahini, vegan Worcestershire, balsamic vinegar, white wine vinegar, and Tamari to a large soup pot. Mix well, then add about two cups of water and mix again.
-
Add the Magical Seasoning Blend, Magical Broth Powder, and the poultry seasoning. Mix well to combine, then stir in the rest of the water.
-
Place the pot on a burner or induction cooktop over medium-high heat.
-
Chop the vegetables and add them to the pot. Stir, then bring to a boil. Reduce the heat and simmer for two hours. Leave the pot uncovered and stir every 20 minutes or so.
-
Let the broth cool to lukewarm or chill it overnight.
-
Place a strainer in a large bowl, line the strainer with 4 to 6 layers of cheesecloth, and tuck the edges under the strainer.
-
Use a slotted spoon to transfer half of the vegetables to the lined strainer. Gather up the edges of the cheesecloth and twist the top. Squeeze out as much broth as you can and pour it back into the pot. Remove the squeezed-out vegetables from the cheesecloth and repeat with the rest of the vegetables.
-
Discard the vegetables, then pour all of the broth into the big bowl.
-
Place the lined strainer in the pot, being sure to tuck the edges of the cheesecloth under the strainer again. Pour as much of the broth as fits easily into the lined strainer. You will need to stir it to get the broth to drain through the cheesecloth. Keep adding more broth as it fits until all the broth has been strained.
-
Get three quart-sized containers ready. Place one container on your scale and zero it. Fill all three containers equally. Place each container back on the scale and add water until there are 960 grams (4 cups) in each one. If you do not have a scale, you will have to measure instead and you want to end up with 12 cups total.
I love these recipes! I’ve mae your broth powder and and your seasoning blend. Amazing. These will definitely be staples in my kitchen from now on. I am excited to try your stock recipes.
Do you have any plans or ideas for a pork broth? I’m really into ramen. A veggie pork broth could change my life.
Thank you, Hal! I keep all of my seasoning blends on hand all the time because I use them so much! Unfortunately, I never made pork broth before going vegan, so I’m not sure what it should taste like. Can you describe how it is different from both beef and chicken broths in flavor? If you can tell me how it differs, I’ll do my best to figure out a recipe for you!
Uuuhh…lemme get back to ya on that. I haven’t tasted pork broth in ages. 🙂
You could try making ramen with my “beef” broth, and then let me know what flavors need to be adjusted. I think it will be the closest to what you are looking for and the easiest to adjust.
I love your beef broth. I sometimes have a big bowl of it to warm me up instead of tea!
If you think of stocks on a scale from light and versatile(vegetable) to dark, rich and flavorful (beef), pork would be right in the middle, between turkey and veal. So if you added some of your beefy constituents to turkey, maybe…?
Pork stock is a light brown vs the golden of poultry stock or the rich dark brown of beef. It’s meatier or gamier than poultry, but still light and versatile.
I hope this helps…and thanks!!!
I’m so glad you love my beef broth, Hal! Your description of what a “pork” broth should be like is detailed and really helpful. I will give it a go, and let you know how it works!
How long would this last in the fridge?
The broth will last four or five days in the fridge, and several months in the freezer.