Homemade Vegetable Broth (Vegan, Gluten-Free)

Sharon Palmer

One of my favorite ingredients in the plant-powered kitchen is a good, hearty vegetable broth, which can add flavor to soups, side-dishes, and legumes.  You can buy a number of delicious vegetable broth mixes, cubes and ready-to-use liquids, which can add easy flavor to your favorite dishes.  Or you can make up your own broth and chill it in the refrigerator to use all week long.  My simple, delicious recipe for homemade vegetable broth makes about 7 cups of vegan broth.  


Homemade Vegetable Broth (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 7 cups 1x


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 2 stalks celery with leaves, chopped
  • 1 bell pepper, chopped
  • 3 green onions, chopped
  • 4 whole cloves garlic
  • 2 quarts water
  • ½ ounce dried mushrooms
  • 10 whole peppercorns
  • 2 cups assorted fresh herbs (parsley, sage, oregano, thyme, marjoram, basil, savory)
  • 2 bay leaves
  • 2 tablespoons reduced sodium soy sauce, gluten-free
  • Pinch sea salt


  1. Heat olive oil in a large pot and add onions, carrots, celery, bell pepper, green onions and garlic.  Sauté for 10 minutes.
  2. Add water, mushrooms, peppercorns, herbs, bay leaves and soy sauce.  Stir well, cover, reduce heat to medium and simmer for 1 ½ hours.
  3. Taste and add a pinch of sea salt if desired.  Strain soup, and set aside vegetables (this makes a delicious side dish!).
  4. Use broth immediately for dishes as desired, or chill in the refrigerator for up to one week.  May freeze leftovers, too.


  • Serving Size: 1

Use this vegetable broth in some of my favorite plant-based recipes: 

Veggie Shepherd’s Pie
Vegetable Tofu Pho
Classic Tomato Soup
Vegetarian Mushroom Stroganoff
Vegan Guinness Stew

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