top of page

Healthy Vegan No Bone Broth

I don't know about you, but the idea of broth (Animal Bone Broth) that's been marinated and boiled in animal carcass just doesn't really jive with me. But I've always loved the idea of drinking a warm cup of super duper nutritious broth on a cold winter morning. So I came up with this Vegan No Bone broth. Drinking broth might not be for you, and if that's the case you can also just use it in replace of any store bought broth when cooking at home!

Everything I've added to this broth has both a nutritional purpose as well as a taste element purpose. However, feel free to add even more veggies you love to up the nutrition and flavor depth. For example mushrooms, spinach, celery, onions, etc.

It's like a cross between a "Chicken" broth & a veggie broth in terms of flavor, but if you want it more "chickeny", just add some poultry seasoning to it! And of course, it's great for making your soups this winter! This recipe makes quite a lot of broth, but it can be frozen too, or you could simply halve the recipe if you don't want extra to freeze or give away! Happy Brothing!


Vegan No Bone Broth

Serves Makes enough to make 2+ soups plus lots for drinking (can freeze extras!)

Prep time 20 minutes

Cook Time 45 minutes


- 3 cups of half swiss chard & curly kale (stems included) / you could also add spinach to the mix

- 1/2 a head of Parsley (flat or curly), washed and roughly chopped

- 2 heads of garlic, peeled and roughly chopped

- 2 large carrots, washed and roughly chopped (I only wash my carrots, I don't peel them!)

- 1/2 cup of Nutritional Yeast

- 1 tsp of sea salt

- 1/2 tsp of ground black pepper

- 3/4 Tbsp of ground Turmeric

- 1/2 tsp of ground cloves

- Juice from 1/2 a lemon

- 12 cups of water (96 fluid ounces)

- 1/4 cup of Miso

- 2 Tbsp of Tahini

- 1/2 Tbsp of apple cider vinegar

- 2 Tbsp of Vegan Omega oil (you can also use olive oil or sunflower oil)

- Any additional veggies or herbs you love


- Add all of your ingredients into a large pot or stock pot

- Bring to a boil, then cover and turn down the heat to a low simmer

- Let simmer for 45 minutes

- Remove from heat and strain the broth

- Compost the boiled veggies or maybe even use to make puree for other soup or crackers!

- Store the broth in a container in the fridge for up to one week, or freeze for 3+ months


Mel's Instagram-2a.jpg

Hi, I'm Mel!


I'm obsessed with developing amazing vegan food! 

Sharing what I've learned over the last 11+ years as a vegan chef and formerrestaurant owner.

bottom of page