Vegan alternative to bone broth

Bone broth may be a hype right now, but there are cruelty free alternatives to be just as healthy. Bone broth comes from animal bones which are the byproduct of an extremely and disgustingly cruel industry that tortures and kills living beings for human consumption. What if I told you you could feel just as good by enjoying some of this deliciously rich plant based broth? Give this recipe from One Green Planet a try-- I enjoyed making it in a slow cooker but it can also be simmered in a pot on the stovetop.

Ingredients:

Large chunk of ginger root OR 4 bags of ginger tea

8 cups water

6 cloves of garlic minced

2 c of mushrooms

½ jalapeño pepper, chopped, OR some chili powder to taste

1 tablespoon grated ginger

1 onion sliced

4 tablespoons soy sauce

2 tablespoons rice vinegar 

2 tablespoons apple cider vinegar

1 tablespoon agave or local honey

black pepper to taste

1 bunch of scallions, chopped

1 head bock choy, chopped

1 cup of pea shoots

large handful of spinach, arugula, kale, dino greens or ANY greens in your fridge

¼ cup basil

12 oz package of firm tofu, cubed

toasted sesame oil to taste

2 tablespoons white miso

lime wedges for serving

red pepper flakes or hot sauce to add when serving, to taste

micro greens

Directions:

Slow cooker- add water, teabags/ginger root (if using root, score a bit so flavor comes out), garlic, mushrooms, jalepeno, minced ginger, and onion on low heat all day (~6-8 hrs) or on high heat for half the day (~3-4 hrs). With about an hour left of cooking, add soy sauce, vinegars, agave, veggies, tofu, basil, sesame oil, miso and greens. 

Serve in bowls with lime, red pepper flakes/hot sauce, and micro greens as garnishment.

Stovetop- Boil 8 cups of water and add tea bags or ginger root (scored). Steep for 5 minutes, if using tea bags remove. Add garlic, mushrooms, jalepeno, minced ginger, and onion and simmer, covered on low-medium heat for 1-3 hours. Turn heat down low and add soy sauce, vinegars, agave, veggies, tofu, basil, sesame oil, miso and greens, stirring to combine. 

Serve in bowls with lime, red pepper flakes/hot sauce, and micro greens as garnishment.

What I love about this recipe- you can use pretty much any veggies in your fridge, and can easily replace things if you don't have everything. I am a big miso fan so I added some extra, and I also didn't have mushrooms so I did without. As long as you have the main base ingredients for the broth, you'll get a wholesome, nourishing soup. Perfect for a cold day or when you're getting sick! Enjoy :)