Vegan Bone Broth
Put your plants on, everyone! To do the vegan thing well and feel awesome for the long haul, you’ve got to know how to fortify your body with digestible plant-based proteins and easy-to-absorb fats. That being said, this broth isn’t just for vegans. It’s amazing and you will LOVE it, no matter what kind of diet you keep. It’s that good.Dosha of This Recipe: V-P+K=
Ingredients
- 1/4 cup crumbled wakame or sea palm
- 1 cup water
- 6 tablespoons coconut oil divided
- 1 cup diced fennel root
- 1 cup diced celery or celery root
- 2 teaspoons minced fresh turmeric
- 1 tablespoon minced fresh ginger
- 1 garlic clove minced
- 2 bay leaves
- 1 cup thinly sliced carrots or golden beets
- 12 cups vegetable broth or water
- 1 ½ Tablespoons coconut aminos or wheat-free tamari
- ¼ cup miso paste
- 2 cups roughly chopped collard or beet greens
- 2 cups roughly chopped kale or dandelion greens
- ¼ cup chopped fresh parsley
- 1 Tablespoon apple cider vinegar
- Juice of 3 limes or lemons
Instructions
- Soak the wakame in water and set it aside.
- Heat 4 Tablespoons of oil in a large stockpot over medium heat. Sauté the fennel and celery for 5 minutes.
- Add the turmeric, ginger, and garlic. Sauté for 5 minutes or until the celery is totally soft.
- Add the bay leaves, carrots, broth, and coconut aminos. Increase the heat to medium-high.
- Pour in the soaked wakame with the soak water. Cover, bring to a near boil and reduce the heat to low. Simmer for 45 minutes. Remove from the heat.
- Scoop out 1 cup of the broth and stir in the miso paste until dissolved. Pour the miso broth into the pot along with the greens, kale, and parsley.
- Let it sit, covered, for 10 minutes.
- Serve garnished with the remaining 2 tablespoons of coconut oil, vinegar, and lemon juice.
Notes
Note: Prefer to prepare this broth in a slow cooker? Go right ahead! Add the ingredients and set the heat to medium-low for 6 to 8 hours.
Ayurveda Every Day Tip: To reduce Pitta, omit the coconut aminos and halve the miso paste. To reduce Kapha, use no-sodium vegetable broth or water, halve the coconut aminos, and use lemon instead of lime.
For a treasure trove of even more vegan Ayurvedic recipes, grab a copy of Talya’s best-selling cookbook, The Ayurvedic Vegan Kitchen.
The Ayurvedic Vegan Kitchen.
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How To Read The Dosha Of This Recipe
• “V” stands for Vata – made from the elements air & ether
• “P” stands for Pitta – made from the elements fire & water
• “K” stands for Kapha – made from the elements earth & water
• The “-“ symbol after V, P or K means that the recipe helps calm or decrease the dosha it follows.
• The “+” symbol after V, P or K means that the recipe aggravates or increases the dosha it follows.
• The “=” symbol after V, P or K means that the recipe has a balancing or neutral effect on the dosha it follows. It neither increases nor decreases the dosha it follows.