Vegan Broth — Vegetarian Soup Stock

Over the last few years, bone broth has become a huge thing in the wellness and paleo communities. Here’s the thing, though; that stuff is made from bones, which, clearly are not something that I eat.

So, health benefits or no; bone broth is not for me.

vegan broth

I thought I would try to come up with a vegetarian or vegan version of bone broth, and the results are quite pleasing. I made this in my slow cooker, because it’s the lazyperson’s way (and I am, especially this time of the year), but you could also make this in a big pot on the back of your stove. Just don’t cook it as long. In my slow cooker, I let it go for 24 hours, but if I were making this on the stove, I’d only let it go 4-6 hours.

There are some special ingredients in my broth that make it extra good. First off, I keep the skins on the onions. Not only is that super lazy (yay!) but it gives the broth a nice, rich brown colour. Secondly, I use dried shitake mushrooms. They give a nice earthiness to the broth. Thirdly, I use miso paste. This contributes umami flavour, and the miso paste is fermented, which is great for your gut health. Finally, I add kombu, which is a dried Japanese seaweed. In addition to adding iron to your broth and all the other good things in seaweed, kombu is also a source of natural MSG (not the manufactured stuff that’s bad for you), which makes your broth super tasty. I might also add some nutritional yeast for additional flavour and Vitamin B if you have it around.

The video contains a further tip on how to keep your broth a long time.

One last tip: I keep a ziploc bag in my freezer with vegetable scraps in it, and when it’s time to make stock, I just dump that in with my aromatics and all the other good stuff. Feels good to make less waste!

New Vegan Menu at Rocky Mountain Flatbread

If you’ve been a reader of this blog for even a short amount of time, you’ll know that there are things that really resonate with me when I go to a restaurant.

I love places that focus on fresh, sustainable, local and seasonal ingredients. I love it when they have plant-based options on the menu. And I love it when the food is made with care.

It’s for all these reasons that I’ve been a big fan of Rocky Mountain Flatbread for quite some time. They serve up really yummy food, but they also make it organic and locally sourced as much as they possibly can.

Rocky Mountain Flatbread Antipasto Platter

The owners are really involved with the community; teaching classes in schools to kids about how to grow their own vegetables, and they also host weekly pizza-making classes and classes for moms with babies at their restaurants.

They also recently introduced fully vegan menu options. Now, they’ve always been a vegan-friendly place (their pizza dough, for example, has always been vegan), but they wanted to create a special all-vegan menu for the plant-based folks in the house.

One of the things they struggled with was coming up with a plant-based cheese. As a nut-free restaurant, they had to get creative and come up with something not cashew-based. We believe they are the first restaurant to serve a cauliflower-based cheese on their dishes.

vegan pizza rocky mountain flatbread

The other thing I love so much about this place is they have their own greenhouse out back, growing microgreens which they use for garnish and in salads. It doesn’t get much fresher or more local than that!

Here’s my interview with the owner, Suzanne, and a rundown of what you can expect to find on their delicious new all vegan menu:

FYI, the vegan menu is available at both their Kits and Main St locations.

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