Vegan Bone Broth

This recipe uses mushrooms to achieve the "umami" flavor typically found in traditional bone broth. Feel free to get creative with additional vegetables and spices to personalize the taste.

Ingredients:

• 4+ quarts purified water
• 2 tbsp raw apple cider vinegar
• 3 cups dried shiitake mushrooms
• 3 medium yellow onions, cut into quarters
• 4 organic carrots, chopped
• 4 organic celery stalks
• 3 fresh bay leaves
• Fresh thyme, rosemary, and sage (1-2 sprigs of each)
• Himalayan sea salt and pepper to taste
• Optional: ginger, garlic, turmeric. Additional veggies like parsnip, burdock, rutabaga if desired. Adding more vegetables provides additional nutrients.

Directions:

1. Roughly chop the vegetables and add them, along with all the other ingredients, to a large pot, crockpot, or Instant Pot.
2. The objective of this recipe is to cook everything on low heat for an extended period to extract the minerals and nutrients from the vegetables and seasonings. Cook on low heat for 2-3 hours in a crock pot or Instant Pot, or 4-5 hours in a pot on the stove.
3. Once cooked, strain the broth to remove the solid ingredients.
4. Store the vegan bone broth for future use.

Hot Tip: To have convenient serving sizes of broth, freeze the broth in ice cube trays. This way, you can easily add the perfect portion to your meals when cooking.

Feel free to experiment with different vegetable and spice combinations to suit your preferences.