Vegan Broth

Why make your broth?

Although you can easily find pre-made vegetable broth at stores, I prefer you make your own at home. If you are weighing your options on whether buying pre-made vegetable stock is better or not, here are a few reasons you should make it at home:

  • First and foremost, the homemade vegetable broth is super healthy. All the ingredients you use are fresh, and because you will be the one to buy them, prepare them and cook them, it adds satisfaction that every ingredient is healthy and vegan. So, there is no room for doubt.
  • Homemade vegetable broth is free from any kind of preservatives. So, this again adds to your health.
  • It is super tasteful. The depth of flavors in homemade vegetable broth is on spot. You will end up with a very tasteful and rich broth.
  • You can use up old vegetables that you have in your pantry. This way, these vegetables won’t get wasted.
  • You can adjust the flavors, add more ingredients, and adjust the spices and seasonings as per your taste. Most store-bought broths are high in sodium. So, when you make one at home, you can adjust the sodium level as per your requirements. Furthermore, you can make the broth spicy or a bit tangy as per your liking.
  • Lastly, homemade vegetable broth is super easy to make. There is no extensive preparation or steps. The stovetop does all the job. The flavors come from simmering the broth on low flame. So, you just have to wait. That’s all.

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 8
  • Energy 82 kcal
  • Fat 2 g
  • Protein 3 g
  • Carbs 14 g

Recipe Allergies


  • 1.Heat oil (or 1/2 cup water if oil-free) in a large stockpot over medium heat. Add onion, garlic, celery stalk, thyme sprigs, potatoes, and carrots, and sauté for 5 minutes while stirring constantly.
  • 2.Add water, parsley, bay leaves, nutritional yeast flakes, and salt.
  • 3.Bring vegetable broth to a boil, then reduce to simmer for an hour. Adjust seasoning to taste.
  • 4.Allow the broth to cool slightly, then strain the broth using a fine-mesh strainer or nut milk bag.
  • 5.The broth is now ready to be used, or cool and stored in the refrigerator in a container with a tight-fitting lid for 5 days. You can also freeze the broth in a freezer container for up to five months. Facebook Twitter Yummly Pinterest Mix Email Print Recipe author's Gravatar image Michelle Blackwood, RN Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious. View all recipes by Michelle Blackwood, RN → Join Our Mailing List Subscribe to Receive FREE GLUTEN-FREE RECIPES Delivered to your Inbox First Name Email * YOU MAY ALSO LIKE Vegan White Bean Soup Vegan White Bean Soup Instant Pot Pinto Beans Instant Pot Pinto Beans Instant Pot Vegan Red Lentil Soup Instant Pot Vegan Red Lentil Soup PLEASE LEAVE A COMMENT AND A RATING Comment... RATE THIS RECIPE Name Email 2 COMMENTS Peter July 12, 2021 REPLY ↓ This recipe was so easy to make, thank you. Kimola July 12, 2021 REPLY ↓ Not only your saving money but your using up your own household veggies so that thru don’t go to waste… The detailed step by step procedure will help you to make this this healthy broth. Profile picture Hi, I’m Michelle, I’m a registered nurse, the voice, content creator, and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. Read more Romaine★★★★★ Easy Tofu Scramble Recipe Definitely have to try this recipe. Looks yummy and healthy jane★★★★★ Bulla Cake thank you, thank you - i love bulla bread! i... Sarah★★★★★ Lentil Meatballs (Vegan, Gluten-Free) This vegan meatball recipe is the BEST I've ever had!!!!... Sarah★★★★★ Instant Pot Vegan Split Pea Soup Recipe This is soooo good!!! Thank you for a wonderful, healthy... Patricia Wedge★★★★★ Jamaican Spice Bun This recipe looks delicious! I am popular for my Banana...

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  • 1 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 green onions, chopped
  • 6 cloves garlic, coarsely chopped
  • 3 sprigs thyme
  • 2 medium potatoes, whole skin scrubbed and cut into chunks
  • 2 medium carrots, scrubbed and chopped
  • 8 cups water
  • 4 sprigs parsley
  • 2 bay leaves
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon salt