Vegan Bouillon de Poulet
Transform your soups, stews, and sauces with this deeply flavorful Vegan Bouillon de Poulet, a plant-based twist on the classic French chicken stock. Packed with aromatic vegetables like carrots, celery, and onions, and enhanced with garlic, dried herbs, and umami-rich nutritional yeast, this vegan broth achieves the savory depth you'd expect from its traditional counterpart. Tamari or soy sauce adds a touch of richness, while a hint of parsley brings freshness to each sip. Simmered slowly to perfection, this bouillon is not only versatile but also easy to make—a must-have pantry staple for any vegan kitchen. Ready in just over an hour, this nutrient-infused broth can be stored in the refrigerator or freezer, ensuring you have a comforting, healthy base for your culinary creations anytime. Perfect for vegan meal prep and those seeking a gluten-free option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 3 medium garlic cloves, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon dried sage
- 2 whole bay leaves
- 3 tablespoons nutritional yeast
- 2 tablespoons tamari or soy sauce
- 8 cups water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, rosemary, and sage. Cook for another minute until fragrant.
Pour in the water and add the bay leaves, nutritional yeast, tamari (or soy sauce), sea salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 45 minutes to 1 hour.
After simmering, remove the pot from the heat. Strain the broth through a fine-mesh sieve or cheesecloth into another pot or large bowl to remove the solids.
Taste and adjust the seasoning if needed. Stir in the chopped parsley.
Allow the bouillon to cool before transferring it to containers for storage. Refrigerate for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
