Well-Seasoned Vegan Broth

A deeply savory broth for redhydrating soy chunks, making seitan, cooking grains, or as a soup base. Far better than plain water for any vegan protein preparation.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add water, soy sauce, tomato paste, miso paste, crushed garlic cloves, the halved onion, smoked paprika, black pepper, bay leaves, and stock cube to a pot.

Step 2

Stir to dissolve the tomato paste and miso.

Step 3

Bring to a boil, then reduce to a gentle simmer for 15-20 minutes. The longer it simmers, the deeper the flavour.

Step 4

Use immediately to rehydrate soy chunks or cook grains. Store and use later, with additional ingredients, to prepare seitan. Strain out solids if using as a soup base. Keep in the fridge for up to 5 days or freeze in portions.