Vegan Recipe: Unchicken Broth
Comforting soups, hearty Sunday dinners, or tasty sandwich-stuffing salads: none of these require bothering any chickens! This broth makes a delicious base for soups, stews, and marinades — while the chickens scratch happily in the barnyard.
- 3-1/2 cups unseasoned slow cooker veggie broth (or low-sodium canned or boxed vegetable broth)
- 1/3 cup plus 1 tablespoon Bragg’s Liquid Aminos (or organic soy sauce)
- 2 tablespoons extra-virgin olive oil
- 3-1/2 tablespoons real maple syrup (NOT maple-flavored pancake syrup)
- 1-1/2 teaspoons rice vinegar
- 1/2 teaspoon salt*
- 1/2 teaspoon pepper
- 3/4 teaspoon poultry seasoning
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground sage
*If using prepackaged veggie broth, add salt last and a little bit at a time — commercially prepared broth may need less.
Combine all ingredients and mix well. Taste and adjust salt and pepper, to taste.
Use as base for noodle soup, marinade for tofu, or broth for garden roasts. If desired, double recipe and freeze extra in 1/2 cup servings for later use — muffin pans work well for this purpose.
I’ll be sharing my recipe for Toficken Salad later this week, using this broth as a tofu marinade. Meanwhile, these recipes lend themselves well to unchicken broth applications.
Unturkey Roast — this style roast works great with Unchicken Broth.
Comfort-Soup Recipes for Cold Season — spring cold? No problem! This broth works great for vegan alternatives to the old ‘chicken noodle’ standby.
Homemade Vegan ‘Chicken’ Nuggets — use this broth instead of water, for extra nom (these are excellent)!
Vegetarian ‘Chicken’ Pot Pie with Gardein — use this Unchicken Broth in place of plain veggie broth, for extra nom in any recipe using flavors traditionally associated with bird-cookin’.
Image credit: Creative Commons photo by moria.