At 3.49 to 3.99 a quart in the grocery store, broth is ridiculously expensive, and if you’re on a whole food plant-based lifestyle, this is a must-have item. We use it in everything, every time we oil-free sauté onions or mushrooms or peppers or all three, we need it to deglaze as we go, not to mention as a base for our soups, stews, and gravies.
Also, the last time I was looking at store-bought veggie broth, one of the ingredients was oil! And that was on a brand that didn’t used to contain ANY oil. Also they’re high in sodium. You’ll see no salt in this recipe, other than what’s naturally in the ingredients themselves (and a bit in the tamari.)
So watch the video to see how easy this is in the Instant Pot or on the stovetop.
STEP 1
All week long, as you cook, instead of throwing your produce scraps into the composter, through them into a container with a tight fitting lid, and put them in the freezer. Keep adding scraps to the same container till it’s full, and then keep adding new containers until you have about 6 cups.
So it’s important to WASH YOUR PRODUCE before you used it.
Never use cruciferous veggies for this kind of broth. Their flavors are overpowering.
Types of scraps to include:
Greens (everything but lettuce)
Celery (ends & pieces)
Bell peppers (internal & seeds)
Onions (ends, peels)
Potatoes (peels)
Mushrooms (skins, stems)
Garlic (ends & skins)
Squash skins, ends, winter or summer
Sweet potato skins
Apple skins (minimal or it’ll be too sweet.)
A dozen things I haven’t though of here
STEP 2
Put the scraps directly from the freezer into the Instant Pot or stewpot on stove.
STEP 3
Add seasonings
2 teaspoons Italian seasonings
2 tablespoons minced garlic
1 teaspoon onion powder
1/2 teaspoon turmeric
1 tablespoon reduced sodium tamari
Stir it up.
Instant Pot: Cover with water put on the lid. Make sure it seals and add the jiggler, and set to pressure cook for six minutes.
Stovetop: Cover the veggies with water plus several inches. Simmer on low heat up to two hours, adding water as needed. It will boil away, even though you leave on the cover.
STEP 4
Instant Pot: Wait for it to cool, then release the pressure with the valve, removing the jiggler only after all steam has emerged. Open carefully. Then strain through colander.
Stovetop: Strain through colander
STEP 5
Pour into glass jars and keep for up to two weeks. You can also use your pressure canner with canning lids and rings to can the broth in large batches and store it up. I just don’t because I have scraps every week so I can easily make it as I go along.
OPTIONS
Change the seasonings.
You can lean into Indian flavors by adding ginger, masala, and/or curry powder.
Make a base for gravy by adding a teaspoon of poultry seasoning and a bit of white miso.
Use your imagination!
Enjoy!
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