This is my verison of vegan bone broth. Important step not to skip... (even you non coconut lovers) I am one of them.
I do not like coconut especially in savory dishes but you do not taste it.
It justs adds a little extra'
Cooking Time
3 hours
Yields
7
Ingredients
4 1/2 quarts filtered water
1 large onion chopped
2 large carrots sliced
3 stalks celery
1 bunch fresh maitake mushroom
bunch of nettles (dried in ok)
1 cup of butternut squash diced
1 cup parsnip diced
1 medium rutabaga chopped
1 cup dinosaur kale chopped
1 cup dandelion greens
½ fennel bulb diced
½ cup of daikon radish, sliced
½ cup cabbage (of your choice I use nappa or bok choy)
½ bunch cilantro
½ bunch parsley
1/2 sheet kombus
½ inch slices fresh ginger shopped
5 ½ inch slices fresh organic turmeric chopped
5 whole cloves garlic smashed
2 T apple cider vinegar (I use Bragg’s)
Sea salt, to taste
Directions
Rinse vegetables well. Fill a large stock or soup pot with rinsed vegetables and all ingredients.
Add water. Set to low temperature and bring to a simmer for minimum of 2 hours (and up to 4 hours), until the broth tastes of the fullness of the vegetables.
Add sea salt to taste as needed.
Strain the broth through a large sieve.
Add 10 ounces broth to blender, add 1 T coconut oil, ghee or grassfed butter (non-vegan options).
Add additional turmeric and small pinch of cayenne powder. Blend until creamy and enjoy warm.
Store in fridge for 5-7 days or freeze in airtight container for 3 months
