Saturday, March 17, 2012

Vegan "Beef" Broth

::UPDATE:: GUYS! Holy crap! This post has been visited over 6,000 times! I can't even believe it! I wanted to update this because I realized it was so widely viewed and it's so simple! You can use it for so many things but my favorite is simmering tempeh in this broth. Makes it super meaty! I always cook my Philly "Cheese Steaks" in this and would be awesome to do a Seitan French Dip!  <--- omg I'm a genius! I need to make this as soon as I get paid!  -End of Update. Stay Tuned and Stay Hungry! 

Original Post:

You know what stinks... when there are soups made with veggies but are in a beef broth.  My dad LOVES French Onion Soup, but alas it contains beef broth, which means I won't be making in my kitchen... Until now!  I have a great recipe for a vegan broth that tastes remarkably similar to real beef broth!  You've gotta try it!

(Makes 1 cup of broth)

1 TBS tamari 
1/4 tsp garlic powder (granulated)
1/2 tsp onion powder (granulated)
1/4 tsp ground ginger
A few turns of fresh cracked pepper
Salt, to taste
1 cup water

In a medium saucepan, whisk all of the ingredients together until well combined.  Bring to a boil and then simmer for about a minute.

Then you're done!  You've got a cup of "beef" broth that is absolutely delish!  Use it in recipes wherever beef broth is used and you won't be disappointed.


real beef stock recipe said...

The article is worth while reading, I like it very much and which you shared the info in this post is very useful. Thanks for sharing a wonderful post.

The Mersea Diet said...

Your blog is amazing..Thanks for sharing your recipe..i will try to make it this night..

Anonymous said...

This was wonderful!!

Except the pepper was too much.

I'm going to make it again with maybe 1/4 the pepper.

Thanks a bundle! :)


Anonymous said...

This was amazingly good. It made my whole apt smell delicious. Thank you so much! I used it in a pepper stark recipe using Gardein beef less tips. So so good!

Anonymous said...

Whoops! Meant "steak".

Anonymous said...

I used it in a pepper steak recipe with gardein beef less tips too! I also used 1 cup of low sodium veggie broth and a dash of liquid smoke. Delicious. I almost just wanted to drink the broth!

Anonymous said...

We ate in an awesome Vegan Restaurant in Fresno, CA, but, alas, they were not in business long. They had delicious "beef-less and chicken-less" dishes. I have read that Tofu absorbs any flavor you marinate it in, but I have not been able to infuse much flavor into the Tofu dishes I have made. Is there a trick to this? I also make veggie patties and have been trying to find a good tasty/texture combination for these. Can you help? If so, I would appreciate it very much. Elaine

Unknown said...

Thank you SO MUCH! This was great! I made stew with it this evening with tempeh and just loved it. Great idea using the nutritional yeast. I substituted Braggs for the soy to cut down a tad of the sodium. Yummy! I will never buy broth from the store again:)

Unknown said...

this worked amazingly for borscht. My mom always made hers with beef broth and stewing beef pieces. I could never get the same flavour with veg. broths, but this worked! Thank you!!!

Anonymous said...

Slice the tofu block to the desired thickness, but do not cube it yet. Then press the thick tofu slices dry on paper towel, go easy at first as to burst the form of the tofu. This takes a while. Once dry, I rub it with a bit of olive oil, broil it to a nice golden brown on both sides and then cube it. I then layer the bottom of a vacuum marinator with my tofu cubes leaving some airspace between each cube and add a 1/2" of marinade. The force of the vacuum will pull the liquid into the tofu. Just let it rest under pressure for an hour and your ready to finish cook it for any recipe.

Bethany said...

WOW! This recipe is awesome. (& you are awesome.) Disclaimer: I didn't have tamari so I subbed liquid aminos but I am really freakin impressed. Thanks so much for sharing!

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