Lately, there has been a lot of buzz about Bone Broth, and is it possible to make vegan bone broth? Many of my patients are vegetarian or vegan, so they often ask me what I can do to get the benefits of bone broth in a plant-based form. And that got me thinking on how to make something that is a tasty and healthy option for people who want the benefits of a plant-based broth.
Why bone broth? The reason is Collagen. Collagen is a rich protein found in the body. It is a vital part of healthy skin, bones, organs, and the cardiovascular system. A number of minerals and vitamins are crucial in rebuilding and regulating collagen in the body.
My recipe is based on this idea…rather than getting the collagen through bones let’s motivate the body to make its own collagen. This is the idea of how I built my recipe. This recipe is full of vitamin C, vitamin E, silica, copper, and zinc. These are what help your body regulate and produce collagen.
2 medium-sized onions
8-10 dried shiitake mushrooms
4-6 pieces of kombu seaweed
2-3 whole carrots
2-3 stalks of celery
1 head of garlic
4-6 sprigs of Italian/flat-leaf parsley
1 beetroot (you can leave this out if you want a more golden colored broth)
1 medium-sized leek
3 tablespoons of miso (whichever you prefer, personally I like the white for this)
1/2 teaspoon of black peppercorns
Add 3qt of water to a slow cooker or an electric pressure cooker. Roughly chop the celery, onions, carrot, garlic, and leek. Add all the ingredients to the water.
In a slow cooker cook all the ingredients on either: high for 4 hours or low for 8 hours
In an electric pressure cooker: 30 – 45 minutes.
Once the cooking time is finished, strain the broth. Let cool, cover, and chill. This can also store in the freezer for up to three months.
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