Medicinal Vegan Broth Recipe:
This recipe makes a versatile vegan broth/stock that can be used as a base for any soups, sauces or stews. Also can be consumed as is, for its healing properties.
Ingredients:
Part A:
Vegetable peeling and scraps (aliums peelings, apple peels, Carrot tops, radish tops, etc)
1 large Onion
3 medium Carrots
10cm Daikon radish/ White Radish
1-2 medium Turnip
4-5 Parsley stalks
3-4 Celery stalks
4-5 Dried shitake mushrooms
2 pieces Dried kelp
4-5 cloves Garlic
2-3 inch Ginger
1 tsp Coriander seeds
1 tsp Fennel seeds
1 tsp Cumin seeds
1 tsp Whole black pepper
1 stick Cinnamon
1 pieces Star anise
2-3 pieces Cloves
2 tbsp Coconut oil
Method:
- Preheat the oven to 150deg celcius.
- Roughly chop all vegetables to 1 inch pieces and toss with coconut oil. Spread evenly on a lined baking tray.
- In a muslin cloth, add the spices, cinnamon, star anise, cloves, cumin, fennel, coriander and tie it up. Alternatively a tea ball/infuser can also be used. Add this to the roasting tray.
- Roast for 1 hour in a preheated oven. Remove from the oven after an hour and let it cool.
Part B:
4 liters Filtered/Spring water
1 tbsp Miso paste
2 tsp Triphala
1 tbsp Sea bamboo
1 tbsp Baobab powder
1 tbsp Sea moss
Salt to taste
Method:
- Place roasted vegetables and the spice pocket in a pot, add water and all other ingredients.
- Bring this to boil and simmer until half the liquid is left. Takes about an hour or so.
- Sieve the broth and adjust the seasoning(i.e salt & pepper) to taste. Enjoy as is or used in your favourite dishes. For a more clear broth, sieve stock through muslin cloths/nut milk bag.
