This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.


Recipe Summary

25 mins
1 hr 50 mins
2 hrs 15 mins
12 cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Saute onion in a large nonstick soup pot over medium heat for 5 minutes. 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. Remove and discard vegetables and bay leaves with a slotted spoon.

Cook's Note:

If you can't find vegan Worcestershire sauce, you can make your own by using a mixture of soy sauce, hot sauce, dry mustard, and allspice.

Nutrition Facts

42 calories; protein 1.3g 3% DV; carbohydrates 6.9g 2% DV; fat 1.3g 2% DV; cholesterolmg; sodium 357.8mg 14% DV. Full Nutrition

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Rating: 5 stars
This is awesome!! I made it in my instant pot using the same amount of time. Wow. Was it delicious. Read More