Vegan “Beef” Broth

Ingredients

• 1 yellow onion, chopped
• 3 ribs celery, chopped
• 2 carrots, chopped
• 2 leeks, chopped
• 4 cloves garlic, diced
• 12 cups water
• 1 cup chopped fresh parsley
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 bay leaves
• salt and ground black pepper to taste
• 0.25 cup soy sauce
• 3 teaspoons liquid smoke
• 1 teaspoon vegan Worcestershire sauce

Steps

1. In a large nonstick soup pot over medium heat, saute the onion for 5 minutes. Add the celery, carrots, leeks and garlic and saute for 10 minutes. Add the water, parsley, thyme, oregano, bay leaves, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer for 30 minutes.
2. Stir in the soy sauce, liquid smoke and vegan Worcestershire sauce and simmer for 1 hour. Lift out and discard the vegetables and bay leaves with a slotted spoon.