Food Porn Format: Vegetable Broth That Doesn’t Suck


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The vegetable broths and stocks that you buy in the store is gross. It tastes like grungy sea water that’s had a carrot sitting in it for a day. If you’re going to try to impress your meat-eating friends (which if you’re a vegan, congratulations in retaining your meat-eating friends) you’re going to have to do better than Swanson’s (which is actually OKAY but not delicious by any means) or Better Than Bullion (which, though their other stuff is good, their vegetable base is just crap).

The best thing about veggie broth is that it’s easy to make and WAY faster to make than any meat based broth (you saw what I had to do for roast chicken broth). This could take half a day or a couple of hours; it’s up to you.

The important ingredients to my broth are caramelized onions and shitake mushrooms. The caramelized onions add a smokey and slightly sweet flavor to the broth and the mushrooms add that umami flavor that you’d normally get from meat. Shitake mushrooms also add a sweetness to the broth, but don’t worry it’s not a broth that I’d call sweet. It’s tasty, trust me.

Here’s what I used in this latest batch

Ingredients

3 White Onions

10 Shitake Mushrooms (with stems)

2 Leeks

3 Large Carrots (peeled, whole)

1 bunch Garlic Scapes

Water

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Just regular medium sized white onions…  


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If you don’t know what these are, I’m really sorry for your loss… also, I’ll tell you next week. 


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Using the dried variety will give you more mushroom flavor, but these were particularly cheap at Eastern Market last week, so what the hell. 


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Group Photo!

Directions

1) Peel your carrots and wash your the dirt off of your leeks

2) Dice the onions and garlic scopes and sauté them in olive oil

3) When you see the onions have caramelized add the water to ¾ of your stock pot (it will be full once you add everything else)

4) Turn the heat on high and wait until it boils. When it does, turn in to low and add all the other ingredients.

5) Allow it to sit 3 – 5 hours on low

6) When the broth is done, carefully pick out and discard the larger items like the leeks and the carrots.

6) Using a colander, a strainer or a chinois pour out the broth into another pot to strain out the smaller bits

7) When you have a clean stock, you may put it in any container you wish and stick that into a fridge for a week or you can freeze them for up to 6 months.

8) When freezing, use an ice cube tray for your broth OR you can use special mason jars designed for the task. They’re not more expensive than regular ones, just make sure to follow the instructions or else you might end up with broken glass in your freezer.

9) Salt to taste before use

This broth is perfect to cooking your couscous, polenta or rice in. I also use it to make a healthy vegan ramen… which I’ll show you how to make next week. Of course you can use it for soup later on.

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Caramelizing the onions and garlic scapes 

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I just realized you can see me in my iPad… with my hair undone no less… 

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You’ll find the vegetables will have absorbed much of the water and the oil. If you have a chinois, you can use a wooden pestle to get some of that water back for your broth

 

Easy Read Recipe: Vegetable Broth that Doesn’t Suck

Ingredients

3 White Onions

10 Shitake Mushrooms (with stems)

2 Leeks

3 Large Carrots (peeled, whole)

1 bunch Garlic Scapes

Water

Directions

1) Peel your carrots and wash your the dirt off of your leeks

2) Dice the onions and garlic scopes and sauté them in olive oil

3) When you see the onions have caramelized add the water to ¾ of your stock pot (it will be full once you add everything else)

4) Turn the heat on high and wait until it boils. When it does, turn in to low and add all the other ingredients.

5) Allow it to sit 3 – 5 hours on low

6) When the broth is done, carefully pick out and discard the larger items like the leeks and the carrots.

6) Using a colander, a strainer or a chinois pour out the broth into another pot to strain out the smaller bits

7) When you have a clean stock, you may put it in any container you wish and stick that into a fridge for a week or you can freeze them for up to 6 months.

8) When freezing, use an ice cube tray for your broth OR you can use special mason jars designed for the task. They’re not more expensive than regular ones, just make sure to follow the instructions or else you might end up with broken glass in your freezer.

9) Salt to taste before use

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3 thoughts on “Food Porn Format: Vegetable Broth That Doesn’t Suck

  1. laurenlisang says:

    Total food porn. Your pics are amazing. And I want your kitchen. Jealous!

    • jonkung says:

      Hey, thanks! I give kitchen credit to the City of Detroit. I would never have been able to afford this and maintain this lifestyle anywhere else in America… I LOVE your blog btw.

  2. laurenlisang says:

    Thanks! Really appreciate the support from other bloggers. I’m new to all this but it sure is fun. And I suppose if you can attribute your kitchen to Detroit then I can blame my kitchen on the SF Bay Area. ; ) I just want a range large enough that I can actually use all four burners at once. I swear all the appliances in my kitchen are scaled for a troll. ; ) Keep up the awesome work!

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