Vegan "Bone Broth"

This recipe is for all or my vegetarian and vegan friends out there that are looking for something delicious and deeply nourishing, like bone stock, but vegan!  Don't get me wrong, we are kind of die hard bone stock drinkers in our home, but I grew up vegetarian, my Dad is still vegetarian, and so many of my clients and friends are very healthy vegetarians or vegans.  This broth is delicious and full of nourishment.  It has similar gut healing and energetic properties to meat bone stock, and will soothe your soul in the same way.  We use this as a replacement for boxed veggie broth in soups and sauces as well.  I particularly love this broth for a homemade Korean egg soup. The original recipe for this broth came from  Wall Flower Kitchen. I have just tweaked it to make it my own.  You should too!  Enjoy!

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Ingredients:

• 12 cups water
• 1 tbsp coconut oil 
• 1 tbsp extra virgin olive oil
• 1 red onion quartered (with skins)
• 1-2 garlic bulb smashed 
• 1 yellow or orange pepper roughly chopped (with seeds)
• 1 in piece of ginger roughly chopped (with skin)
• 1 cup greens such as kale or spinach
• 3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery
• 1/2 cup dried shiitake mushrooms
• 1 tbsp peppercorns
• 2 tbsp ground turmeric
• 1 tbsp coconut aminos 
• A bunch of fresh coriander or other herb of your choice
• (optional) 1/4 cup nutritional yeast flakes for extra flavor and vitamins
• (optional) 30 g dried wakame seaweed
• himilayan pink salt to taste

Feel free to add or remove flavors to make this broth work for you!  For certain diets, you may need to remove the coconut aminos.  They really add a lot of flavor and amino acids, so keep that in mind, as you will want to replace that richness.  I personally add in any random vegetable peelings that I have saved just like I do for meat bone stock.

Instructions: 

1. Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour and up to two hours.
2. Once everything has been cooked down, strain the liquid into a large bowl using a fine mesh strainer.
3. Serve immediately with some fresh herbs, or cool for later.  You can also freeze in mason jars for future use.  Be sure to cool completely in the fridge before freezing.