Lately there has been a lot of buzz about Bone Broth and is it possible to make vegan bone broth? Many of my patients are vegetarian or vegan, so they often ask me what I can do to get the benefits of bone broth in a plant based form. And that got me thinking on how to make something that is a tasty and healthy option for people who want the benefits of a plant based broth.
Why bone broth? The reason is Collagen. Collagen is a rich protein found in the body. It is a vital part of healthy skin, bones, organs and the cardiovascular system. A number of minerals and vitamins are crucial in rebuilding and regulating collagen in the body.
My recipe is based on this idea…rather than getting the collagen through bones let’s motivate the body to make its own collagen. This is the idea on how I built my recipe. This recipe is full of vitamin C, vitamin E, silica, copper and zinc. These are what help your body regulate and produce collagen.
2 medium sized onions
8-10 dried shiitake mushrooms
4-6 pieces of kombu seaweed
2-3 whole carrots
2-3 stalks of celery
1 head of garlic
4-6 sprigs of italian/flat leaf parsley
1 beetroot (you can leave this out if you want a more golden colored broth)
1 medium sized leek
3 tablespoons of miso (whichever you prefer, personally I like the white for this)
1/2 teaspoon of black peppercorns
Add 3qt of water to a slow cooker or an electric pressure cooker. Rough chop the celery, onions, carrot, garlic and leek. Add all the ingredients to water.
In a slow cooker cook all the ingredients on either: high for 4 hours or low for 8 hours
In an electric pressure cooker: 30 – 45 minutes.
Once the cook time is finished, strain the broth. Let cool, cover and chill. This can also store in the freezer for up to three months.
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This seems to be a very healthy and delicious recipe. I am too a vegan and would definitely try this out as it is full of my favorite ingredients especially mushrooms and sea weeds.