Prep Time: 15 minutes
Cook Time: 24 to 36 hours
Servings: 10 cups
Ingredients
3 large carrots , chopped
3 celery stalks (leaves included) , chopped
1 large onion , quartered
2 - 3 garlic cloves , skin on
4 chopped tomatoes (it’s a great way to use up tomatoes on the turn)
1/3 cup dried chickpeas
100gr dried shiitake mushrooms
30 g wakame seaweed
1 tablespoon miso paste
20 cups water
Instructions
1. place all ingredients in the slow cooker, place the lid, turn on low, and walk away.
2. leave for 24 - 36 hours depending on how in depth you want your broth. I like mine rather strong in flavour. Every now and then, you want to check it and give it a brief stir. 3. Once the cooking is done, place a fine mesh strainer over a bowl and line with cheesecloth/nut bag. Ladle or scoop the contents of the slow cooker through the cloth and strainer, being sure to only capture the liquid. Discard the veggies or blend them up with some water for a soup (it's incredibly tasty!).
4. Pour the vegan bone broth into jars and allow to cool to room temperature. Seal and freeze or keep in the fridge for 4 - 5 days.
5.
To serve, either drink the broth cold or gently reheat on the stove. Taste and add a touch of salt and pepper if desired.
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