This vegan broth is slightly thick with rich color and full flavor The broth can be frozen in 1 or 1 12cup blocks for later use This recipe also leaves you with a bowl full of deliciously cooked vegetables I love to snack on them
Prep Time
2 hrs
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 450 degrees F (230 degrees C).
Place onions
tomatoes
carrots
bell peppers
and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
Dotdash Meredith Food Studios
Roast in the preheated oven
stirring every 15 minutes
until vegetables are tender and onions are caramelized
about 1 hour.
Dotdash Meredith Food Studios
Transfer roasted vegetables into a large stockpot. Add celery
parsley
garlic
peppercorns
cloves
and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer
uncovered
until liquid is reduced by half
20 to 40 minutes.
Dotdash Meredith Food Studios
Strain broth into a large bowl
reserving vegetables for another use.
Dotdash Meredith Food Studios
.JPG)
