Yields6 ServingsRating
CategoryDifficultyBeginner

Enhance any seitan recipe by using a flavorful broth in place of water, or use the broth for simmering (or both!). Beginning with the broth base, add the ingredients for either a chickun, beaf, or porq-style broth to suit your recipe needs.

Ingredients

Vegetable Broth Base
 2 qts Water
 2 Large onions, roughly chopped
 2 Stalks celery, roughly chopped
 2 Large carrots, roughly chopped
 3 Cloves garlic, smashed or chopped
 6 Sprigs parsely
 2 Bay leaves
 1 tsp Whole peppercorns
Chickun Variation
 3 tbsp Nutritional yeast
 3 tsp Saltor more to taste
 1 tsp Dry sage
 4 Sprigs fresh thyme
 1 Sprig rosemary
Beaf Variation
 1 tbsp Porcini mushroom powderYou can make your own by grinding dried porcini mushrooms
 1 tbsp Vegan worcestershire
 5 tbsp Soy sauce or liquid amino acids
 1 tsp Salt
 2 tsp Marmite
Porq Variation
 3 tbsp Soy sauce or liquid aminos
 2 tbsp Nutritional yeast
 2 tsp Salt
 1 tsp Liquid smoke
 2 Sprigs thyme

Directions

1

In a large pot, add all of the ingredients for the Broth Base. Then, depending on the type of broth you'd like to make, add in either the ingredients for the Chickun, Beaf, or Porq variation. Bring the ingredients to a boil and then reduce to a simmer for at least an hour.

2

Allow to come to room temperature and strain the broth through a fine strainer. Store in the fridge for about a week, or freeze (I typically make double batches and freeze in soup containers) for several months.


Nutrition Facts

Servings 6

This recipe was inspired by the simmering broths found in Seitan and Beyond by Skye Michael Conroy. I highly recommend that book for anyone learning about seitan, or looking to expand their knowledge base.

Ingredients

Vegetable Broth Base
 2 qts Water
 2 Large onions, roughly chopped
 2 Stalks celery, roughly chopped
 2 Large carrots, roughly chopped
 3 Cloves garlic, smashed or chopped
 6 Sprigs parsely
 2 Bay leaves
 1 tsp Whole peppercorns
Chickun Variation
 3 tbsp Nutritional yeast
 3 tsp Saltor more to taste
 1 tsp Dry sage
 4 Sprigs fresh thyme
 1 Sprig rosemary
Beaf Variation
 1 tbsp Porcini mushroom powderYou can make your own by grinding dried porcini mushrooms
 1 tbsp Vegan worcestershire
 5 tbsp Soy sauce or liquid amino acids
 1 tsp Salt
 2 tsp Marmite
Porq Variation
 3 tbsp Soy sauce or liquid aminos
 2 tbsp Nutritional yeast
 2 tsp Salt
 1 tsp Liquid smoke
 2 Sprigs thyme

Directions

1

In a large pot, add all of the ingredients for the Broth Base. Then, depending on the type of broth you'd like to make, add in either the ingredients for the Chickun, Beaf, or Porq variation. Bring the ingredients to a boil and then reduce to a simmer for at least an hour.

2

Allow to come to room temperature and strain the broth through a fine strainer. Store in the fridge for about a week, or freeze (I typically make double batches and freeze in soup containers) for several months.

Meaty Broth – Three Ways
IngredientsDirections