Deep Umami Low-Sodium Vegetable Broth

A rich, roasted broth built entirely on umami-dense aromatics and mushrooms rather than salt - designed as a flavour base for seitan, soups, or braises.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C. Toss onions, garlic bulb, carrots, celery stalks, and leek for roasting on a tray. Cover ingredients with the olive oil. Roast for 40 minutes or until deeply browned at the edges, turning once in between.

Step 2

While roasting, soak the dried mushrooms in 500ml of the water to rehydrate and release flavour.

Step 3

Transfer roasted vegetables to a large stockpot. Add the fresh mushrooms, tomato paste, ginger, bay leaves, peppercorns, star anise, and kombu, along with the rehydrated mushrooms and their water.

Step 4

Add the remaining cold water to the pot. Bring to a boil, then reduce to a low simmer, uncovered, for roughly 3 hours.

Step 5

Off the heat, stir in the tamari and nutritional yeast.

Step 6

Strain through a fine sieve, pressing solids to extract liquid. Cool, then refrigerate (up to 5 days) or freeze in portions.