It seems that everywhere we go these days people are talking about the virtues of bone broth. Its healing properties are vast and can include so many benefits but what about Vegetarian Bone Broth Recipe?
- Immune boosting support from minerals
- Reduced inflammation in joints from glucosamine
- Increased absorption and healing of the gut and intestinal tract from collagen
- Improved strength of hair, skin, and nails
- Increased hydration and even weight loss
- Improved cognitive function
These benefits sound pretty good, right?
However, what are the options for vegetarian or plant-based eaters?
At Ki’s Kitchen, we worked tirelessly in our test kitchen to come up with a recipe that would mimic the benefits of traditional bone broth, but without the bones.
Say what? That sounds like an oxymoron – “jumbo shrimp, anyone?
Here is what we did:
- Replaced the bones with miso. Miso has long been recognized for its amazing health benefits. In fact, its list of virtues is similar to that of bone broth (immune support, reduced inflammation, healing of the gut, weight loss, improved absorption, etc).
- Added in more vegetables, specifically, dark leafy greens, which are known for the large content of vitamin K (activates several proteins which aid in healing bone and joints), iron (boosts immunity, improves cognitive health, reduces fatigue), and the mineral copper (supports the maturation of collagen).
- Added turmeric for its anti-inflammatory properties, ability to boost memory, and its delicious flavour.
- Stirred in sesame seeds, which are rich in protein and iron, as well as important minerals like copper, magnesium, manganese, calcium, and selenium.
- Supplemented the already great flavour with pink salt, which contains many important minerals like iron, calcium, and magnesium. Pink salt is thought to increase hydration, reduce muscle cramps, and balance blood sugar.
And now, we are thrilled to share the recipe with you.
Ki’s Amazing Vegetarian Broth Recipe
1 tbsp. coconut oil
3 stalks celery
1 green pepper – seeded and diced
1 red onion – diced
1 carrot – peeled and diced
3 cloves garlic – crushed
1 large crown broccoli – chopped
1 med head cauliflower – chopped
1 bunch kale, chard, or collard greens – chopped
1 heaping tsp. turmeric
½ tsp. black pepper
1”x2” knob of fresh ginger – diced (or 1 tsp. ground)
1 bunch parsley – chopped
½ bunch cilantro – chopped
2 bay leaves
6 leaves fresh mint – chopped
1 heaping tbsp. miso (or vegetarian kimchi)
1 cup raw sesame seeds
1 to 1 ½ tsp. pink salt
- Add coconut oil to a 4-quart stockpot over medium heat.
- Add onion, green pepper, carrot, celery, and bay leaves – cook until onions appear translucent.
- Add garlic and sauté for 30 seconds.
- Add all remaining vegetables.
- Add miso (or kimchi) and add enough water to cover vegetables.
- Add spices and salt.
- Reduce heat to medium low (simmer) and cook for 1 hour.
- Strain vegetables through cheesecloth.
- Allow broth to cool completely.
- Mixture will keep for 3-5 days (up to 3 days for maximum nutritional value) in an airtight container in the fridge.
- Broth can also be frozen if desired.
We hope you give this nourishing, healing, flavourful alternative to bone broth a try. Or, if you prefer, give us a call, and we would be happy to make you some.
If you have any questions about this recipe, please let us know.
Lastly, thank you so much for visiting! I hope you have found some valuable information, if so, I’d love to hear about it!
Please feel free to share this post with anyone who might benefit, and comments are always welcome!
I look forward to connecting with you next time!
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From our kitchen to yours,
Love + Peace
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