This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Just because you are a vegan or vegetarian doesn’t mean you can’t enjoy the chicken flavor in your dishes! Better Than Bouillon is guaranteed to take the flavor in your dishes to another level.
Throughout my blogging career, I have made vegan and vegetarian dishes. I do not subscribe to either of those diet lifestyles but I do have an appreciation for them. I do make vegetarian and vegan dishes at a time for my family. Not because we are moving in that direction, but because I know how to make food that does not have meat in them, taste just as good as if it does. I have said through my blog that when you make food that is considered “healthy”, or cook with lean cuts of meat such as chicken breast, turkey or pork tenderloin the one thing all of these dishes need is love and TLC. The reason why people don’t try dishes that are considered healthier is that they think it doesn’t have any flavor, can’t taste good or has no soul. Well, I am here to put all of that to rest if you are one of those people.
How I made this Vegetarian Chicken Stock
In order to make this Homemade Vegetarian Chicken Stock, it is really quite simple. All you do is fill a 12-quart pot with 2/3rds of water. Then, you add onions, celery, carrots, some herbs, and about 3 ½ tablespoons of Better Than Bouillon Vegetarian Chicken Base. Allow it to simmer for a couple of hours (the longer the better), and I promise you will be surprised as to how closely it tastes like real chicken stock. Like, seriously! I was surprised. You can add more flavor base if you want a stronger chicken base flavor, but I thought 3 ½ tablespoons was enough.
Homemade Vegetarian Chicken Stock (Vegan)
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Description
Make this Homemade Vegetarian Chicken Stock using fresh herbs, carrots, onions, celery, garlic, and Better Than Bouillon No Chicken Base flavor.
Ingredients
- 2 medium onion, cut in half
- 3 carrots, cut into chunks
- 3 celery stalks and the leaves, cut into chunks
- 4 cloves of garlic
- 2 sprigs of rosemary
- 3 sprigs of thyme
- 7 sprigs of parsley
- 1 bay leaf
- 2 tsp. Dried oregano
- 1 tbsp. Kosher salt
- 2 tsp. Black pepper
- 3 ½ tbsp. Better Than Bouillon No Chicken Base
- 1 gallon of water
Instructions
- Fill a large 12-quart pot with a gallon of water (16 cups). Add salt, pepper, bouillon base, carrots, onions, celery, garlic cloves, herbs and turn heat to medium. Allow simmering for, at least, 1 hour to allow all of the flavors incorporated into the stock. Turn off heat but allow to completely cool while leaving the ingredients in the pot.
- Strain the stock removing the herbs and veggies and store in mason jars until ready to serve. Keep refrigerated until ready to use.
- This makes 4 32 ounce Mason jars.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Condiment
Amazing! I am planning to be a vegan in the future. This recipe would be the first of wish-list of mine. Thanks a lot for sharing!
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I was really surprised at the flavor of this broth. It really does taste like chicken stock.
This post is such a game-changer for anyone who loves rich, hearty flavors in their vegan or vegetarian dishes! I absolutely love how you explained the importance of adding love and care into cooking — it’s so true that healthy meals don’t have to be bland or boring.
The idea of using Better Than Bouillon to create a vegetarian “chicken” stock is brilliant. It’s so convenient and versatile, and I love that it gives plant-based recipes that soulful, comforting taste we often associate with traditional chicken stock. Your step-by-step instructions make it seem so easy to prepare, and the mix of fresh herbs and veggies sounds absolutely delicious.