vegan bone broth

This healing vegan bone broth is made in the instant pot and ready in just 2 hours. It's nourishing, gut-friendly and tastes amazing!

Vegan Bone Broth

carrots (, chopped)

celery ribs (, chopped)

onion (, quartered)

garlic

chickpeas

- 100 g dried shiitake mushrooms

g wakame seaweed

miso paste

water

tomatoes

Garlic Clove

Add all the ingredients into the Instant Pot. Give it a quick stir and then put on the lid. Make sure the vent is sealed.

Set the pressure to high and set the timer for 120 minutes (2 hours). The Instant Pot will take about 15 minutes to get to pressure and then will turn on.

Once the cooking cycle is done, allow the pressure to naturally release for about 15 minutes, then turn the vent to release the rest of the pressure. Remove the lid.

Place a fine mesh strainer over a bowl and line with cheesecloth. Pour the Contents of the Instant Pot through the cloth and strainer, being sure to only capture the liquid. Discard the veggies or blend them up with some water for a soup (although it's incredibly tasty!).

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 stove. Taste and add a touch of salt and pepper if desired.

https://content.jwplatform.com/videos/Y82SO5E5.mp4

Ever tried bone broth? This vegan bone broth recipe is made in the instant pot and has tons of health benefits! It's also gluten-free and good for your gut.

Instant Pot Mushroom Vegan Bone Broth

This vegan bone broth is just the thing for chilly mornings or when you feel something coming on. With ginger, miso, spicy chili, and garlic.

onion

carrots (skin on in chunky rounds)

mushrooms

leek

celery

coconut oil

shiitake mushrooms (dried)

kombu (or kelp)

peppercorns

ginger (thumb-sized piece, chopped)

garlic (cut in half, skin on)

miso

coconut aminos (or tamari)

ginger

sesame seeds

jalapenos (optional)

chili flakes (optional)

Toss the onion, carrot, fresh mushrooms, leek, and celery with the coconut oil and bake at 400°F (200°C) for 30 minutes, stirring every 10 minutes.

In a large pot combine the roasted veggies and all their juices along with the water, dried shiitake, kombu, pepper, ginger, and garlic.

Cover and bring to a boil, then immediately turn down to a simmer. Let this mixture simmer on low for about an hour.

After an hour has passed, strain the veg from the broth. Some of the broth veggies like the carrots and mushrooms will be good to eat, but the rest of it will be compost.

Once cool, either freeze the stock into 1 - 1 1/2 cup servings or store in the fridge for around a week.

When ready to serve, heat up a serving on to stove top. When the broth is warm, add a little of it to the miso and mix until the miso has dissolved. Continue to add the rest of the broth along with the coconut aminos, chilis, ginger, and sesame seeds. Drink warm.

Top 2 vegan bone broth recipes from across the web

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Vegan Bone Broth

Vegan Bone Broth

Top 2 vegan bone broth recipes from across the web

The most viewed vegan bone broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Bone Broth

Vegan Bone Broth

The most viewed vegan bone broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine