This vegetarian "chicken" broth is incredibly easy to make and tastes great. Use it as a base for any recipe that calls for chicken broth. The secret ingredient is nutritional yeast. Paul Pitchford says it has been used for more than 30 years by vegetarians as a source of B12 and other nutrients such as phosphorus. The better grades are "primary" yeast, produced specifically as a food supplement. This kind is often grown on molasses or sugar beets. Check the label to make sure it has B12 also. You don't want yeast that is a by-product of the brewing industry grown on hops, grain or malt. It picks up alcohol and chemicals.
Caution: Individuals with candida and those susceptible to yeast infections should not use this supplement.
Ingredients:
10 cups water
8 oz. onion, diced
4 oz. celery, diced
4 garlic cloves, chopped
6 black peppercorns
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3/4 cup nutritional yeast
2 tsp agave nectar, honey or maple syrup
1 tsp salt (optional)
Bring the first 5 ingredients to a boil in a large stock pot. reduce heat and simmer for 30 minutes. Add the remaining ingredients and simmer 5 more minutes. Strain.
Tips:
- Taste your stock before adding the salt and see if it needs it or not. Remember, the stock is a base, not a stand-alone.
- Adding dried herbs will darken the stock - dried sage, thyme and parsley are traditional "chicken" flavourings.
- Dark green vegetables usually do not make good stock.
- Stay away from strong flavours like cabbage.
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