Every plant-based cook should know how to make a simple low-salt vegetable broth. And in this post, I have both an Instant Pot recipe and how to make in on the stove-top, as well. The reason vegetable broth is important is that many plant-based recipes use it. Take soup, for example, almost all include a vegetable broth. Or, when making grains, vegetable broth boosts flavor instead of water. Use vegetable broth instead of oil when sauteing onions.
I know store-bought broths are easy to use, but you’ll be hard pressed to find one without a lot of salt. So, do find time in your busy schedule to make some homemade low-salt vegetable broth either on the stove or in your Instant Pot. Store it in the freezer for those times when you need it most (more hints on how to do that below).
Making homemade plant-based vegetable broth is easy because you can use vegetable scraps that you’ve collected. I throw my scraps in a large bag and freeze them until I’m ready to make broth.
Of course, you can make it from fresh store-bought vegetables most of us have already in the kitchen such as onion, celery, carrots, mushrooms, tomatoes, parsley or even broccoli and cauliflower.
It doesn’t get easier than this… basically, throw everything in a pot and cook. Using the Instant Pot will make the job a little faster, but it’s just as easy to put cook everything in a large pot on the stove.
Here’s a few tasty recipes that use vegetable broth:
- Mary’s Vegetable Soup with Farro
- Cauliflower Pasta Alfredo
- Beefless Stew
- Spring Asparagus Pea Zucchini Soup
- Cheeze Veggie Divan
Storing in the Freezer
If you want to store your vegetable broth, I find that the pint-size (2 cups) large-mouth glass storage containers work well. Or, the larger quart size works, too. You don’t need to worry about the glass breaking if you use freezer-grade wide mouth containers as this reduces the likelihood that that will happen. PLUS, you need to keep the fill line a bit lower than the top and in the Ball jars, there is a line marking that (see photo).
Just be sure to let them cool before placing in the freezer. You can freeze the broth for 4-6 months.
If you need smaller quantities of vegetable broth, you can freeze in ice cube trays, then remove them and store in large freezer baggies or glass jars.
I’d love to hear your feedback in the comments below for this Homemade Vegetable Broth recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!