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This vegan beef broth is a savory, umami-packed vegetarian beef stock that can be used as a substitute for the real thing.
I knew from the moment I typed “vegan beef broth” on this post that the name would anger some people. I see you and I see your anger. If you don’t want to make this recipe because of the name, feel free to make a different one :).
The inspiration for this recipe comes from America’s Test Kitchen‘s plant-based cookbook that came out last year. The whole book is great, but their umami broth was one of the first things I fixated on. It packs a punch with many very savory ingredients, so much so that my kitchen smelled “beefy” as I whipped it up.
The most unusual (and I think crucial) ingredient in the recipe is fermented black beans. They can be purchased on Amazon at that link, or found at Asian grocery stores. You can’t use regular black beans, it’s a different thing. These are black soybeans that have been salted and fermented. The unique flavor is a necessity for this vegan beef broth. It’s the same thing that would be found in black bean sauce at Chinese restaurants.
ATK uses a bunch of dried mushrooms in their stock, but as you might know by now, I hate mushrooms. I can tolerate them somewhat if there are no solid pieces of them remaining in a dish, but I didn’t really want to have to furnish my pantry with them because I wouldn’t use them in anything else.
Instead I turned to a replacement umami bomb that I *do* keep on hand all the time: sundried tomatoes, which I’ve always found to have a slightly meaty flavor. Tomato is a natural glutamate powerhouse, so it makes sense to me that the sun drying process would concentrate it even more. The tomatoes also help give this beef-less broth a nice, rich, golden color in the end product.
After you get all of the (admittedly) weird vegan ingredients assembled for this recipe, the rest is super easy. Put everything in a pot, bring it to a boil, strain it, and then die and go to umami heaven.
The level of straining is a matter of preference. If you want your beef-less stock super clear, you can strain it through cheesecloth. I don’t care too much about that, so I strain mine with a sieve only.
I prefer this recipe over the powders or concentrates (sold by various brands like Orrington Farms, Better than Bouillon, etc.) because it’s made with whole foods that I recognize and honestly tastes better too. There are certain foods where I prefer the commercial version to homemade and I’m not afraid to admit it… but vegan beef broth is not one of those foods.
I’ll be back here soon to violate the sensibilities of traditionalists who love a certain classic French recipe that uses beef broth. In the meantime, this would also be fantastic in my hearty vegetable stewor in a batch of vegan gravy.
This makes enough for two big pots of soup. It freezes great, so feel free to do that with the excess, reducing it first if you prefer. I like to freeze mine in an ice cube tray so that I can use the cubes as needed.
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Vegan Beef Broth
This homemade vegan beef broth is an umami-bomb that's perfect as a vegetarian substitute for beef broth anywhere it's normally used.
Course basics
Cuisine American, gluten-free, grain-free, nut-free, refined sugar-free, vegan, vegetarian
Keyword beefless broth, vegan beef broth, vegetarian beef stock
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 quarts
Calories 22kcal
Author Yup, it's Vegan
Equipment
Large pot
Sieve or cheesecloth
Instructions
Combine all of the ingredients except for the water in a large pot. Add the water gradually, stirring to incorporate the ingredients evenly, especially the miso paste.
Bring the mixture to a boil, then cover the pot and reduce to a gentle simmer. Cook for 30 minutes.
Strain the broth through a sieve. For very clear broth, layer the sieve with cheesecloth first.
Prepared broth can be stored for a week in the fridge, and freezes great for at least a month.
Notes
Recipe adapted from America's Test Kitchen.
Nutrition facts are an estimate based on the assumption that some of the nutrition is retained by the solids which are strained out of the broth after cooking.
Nutrition
Serving: 1cup | Calories: 22kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Sodium: 236mg | Potassium: 1mg | Fiber: 1g
FAQs
Made with dried mushroom powder, nutritional yeast, and a few herbs and spices, this homemade version of meatless broth is much more wholesome and versatile. Whip up a batch in minutes, and you'll be ready to add depth of flavor to everything from vegan "beef" stew to soups, sauces, seitan, and casseroles!
What is vegan broth made of? ›
Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes. Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour.
What is a vegan substitute for beef stock cube? ›
Beef-style veggie broth: Our favorite options are the Not Beef bouillon cubes by Edward and Sons, or the No Beef Base by Better Than Bouillon (which comes in a paste). If using Better Than Bouillon, double-check that it's vegan-friendly because they make regular beef bouillon as well.
Do vegans eat beef stock? ›
From hearty beef stews to savory gravies, beef stock adds depth and richness to countless recipes. However, it is important to note that the essence of beef stock is derived from the animal parts, thus making it unsuitable for individuals who follow a strict vegan diet.
What can vegans drink instead of bone broth? ›
Vegan broth ingredients alternatives
You can easily make a vegan bone broth by using ingredients, such as Shiitake mushrooms, seaweed, turmeric, ginger root, onion, garlic, carrot peel and fennel.
Is there a vegan beef bouillon? ›
Vegetarian Better Than Bouillon® No Beef Base is Certified Vegan beef flavor, which can be used in soups, gravies and stocks. Better Than Bouillon blendable bases easily spoon right out of the jar and let you add as much, or as little, flavor as desired.
Is vegan broth good for you? ›
Vegan bone broth benefits
It's certainly not bad for you, and it doesn't come with the potential risks of animal bone broth. Potential Benefits: Sipping warm liquids may help relieve nasal congestion when you're sick.
Can vegans eat stock? ›
The vegan diet is completely devoid of animal products. Specifically, this means that vegans do not eat fish, poultry or any products from dead animals, such as meat and bone (including gelatine, and broth or stock made from meat bones).
How do you thicken vegan broth? ›
Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken. The advantage of arrowroot starch over cornstarch is that it does not break down as quickly when heated.
Is Worcestershire sauce vegan? ›
Worcestershire sauce is something that is very handy to have on hand. Not only does it come up as an ingredient in many recipes, but it's also just really tasty to add to your meals. The only issue is that regular Worcestershire sauce contains anchovies or fish sauce, so it's not vegan.
Can bouillon cubes be made for vegetarian or vegan diets without meat or animal products? Yes, this recipe is vegetarian and vegan.
What beef stock cubes are vegan? ›
Elevate your home-cooked meals with OXO Meat-Free Beef Flavour Stock Cubes. Packed with full-bodied flavour, these stock cubes will transform your plant-based dishes. Dissolve one cube in 190ml of boiling water for mouth-watering vegan beef stock.
How to make beef broth without beef? ›
Water + Soy Sauce – Combine 1 cup water with 1 tbsp soy sauce, and voila! You have “beef broth.” You can mix in some parsley, garlic, or bay leaves to make it more convincing. Boullion + Vegetable Broth – Drop a bouillon cube in some veggie broth to give it a beef broth flavor.
Can I use Worcestershire sauce instead of beef broth? ›
Worcestershire sauce offers complex umami flavors that take care of the salt factor required in the dish and can even make it a better flavorful choice versus something like soy sauce. To use Worcestershire sauce as a substitute, add 1 tablespoon to 1 cup of water or vegetable broth for each cup of beef broth.
What tastes like beef broth? ›
Mushroom Broth
Mushroom broth is made by simmering mushrooms, onions and aromatics in water, giving it a rich and earthy flavor. This alternative has similar flavors to beef broth and serves as a great substitute for beef broth.
What is the difference between vegan stock and broth? ›
Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings. Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables.
Is vegan bone broth good for you? ›
Broth as Superior Hydration
There's no doubt that our healing Vegan Bone Broth recipe is packed with vitamins and minerals from the choice ingredients in it, including kombu. But another often overlooked benefit to drinking broth is its ability to provide the body with superior hydration than that of water alone.
How do you get beef flavor without beef? ›
If you're not actually vegetarian, things like worcestershire, fish sauce, or beef stock can add a lot of that flavor you're looking for without adding meat directly. For actual vegan options: mushrooms, miso, fermented black bean, smoked salt, nutritional yeast, kombu, marmite.
