Veggie Broth Recipe | The Vegan Zombie

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Veggie broth! Delicious and nutritious. Use it for making rice, seitan, soups and even for fighting off zombies!

VINE: TheVeganZombie

Veggie Broth

makes about 20 cups of broth / 2 hours

4 cups onions diced
2 cups carrots chopped
2 cups celery chopped
1 bunch fresh parsley
7 cloves garlic crushed
2 Tbs thyme
5 or 6 bay leaves
3 Tbs olive oil
1 cheesecloth

1. In large pot heat olive oil on medium heat. Add onions and sauté for 4 to 5 min. Turn heat to high and add carrots, celery, parsley, thyme, garlic and bay leaves. Stir together and let cook for about 5 min.
2. Add 24 cups of water to pot and bring to a boil. Once it starts boiling, turn it down to medium heat, cover and let cook for 1 hour to 1 ½ hours.
3. Fill sink with cold water and ice. Take pot of veggie broth off stove and put in ice water to cool off.
4. Line colander with cheesecloth and place over separate large pot. Take cooled pot of veggie broth and strain it through the cheesecloth.
5. You can freeze it for up to 3 months or use it right away.


  1. +TheVeganZombie How many cups does this produce, and how long can you have it for? The ones I buy from Coles are shelf storage, can it be the same with this, or do you need to refrigerate it?

  2. I don’t ever cook with olive oil because it doesn’t handle high temperatures very well. I only use it for cold foods like salads. Use peanut or coconut oil instead…

  3. I hope you’ve invested in an instant pot. we have a vegan instant pot group on facebook. the 7 in 1 instant pot is what you want. Either the 7 quart or the new 8 quart depending on your needs. Vegetable broth in the instant pot takes … 15 minutes maybe. lol.

  4. I know you guys got a juicer a while back, so I have a suggestion! I chuck the pulp from veggie juice in with my broth, to get some extra life out of them, and it tastes great! I make mine in a slow cooker (crock pot) as it’s the biggest pot I own!

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