vegetable broth or vegetarian "chicken" broth
Low in calories and fat, vegetable broth provides minerals extracted from vegetables (potassium, manganese) and contains glutamates that contribute umami flavor, though nutritional content varies significantly by brand and preparation method.
About
Vegetable broth is a flavorful liquid made by simmering vegetables, aromatics, and seasonings in water, without any meat, poultry, or animal-derived products. The preparation typically involves sautéing or roasting vegetables such as onions, carrots, celery, mushrooms, and garlic before simmering them with herbs (thyme, bay leaf, parsley) and water for 30 minutes to several hours, creating a light to medium golden liquid with savory depth. The extraction process draws water-soluble compounds and glutamates from the vegetables, resulting in umami richness comparable to meat-based broths. Vegetable broths vary by ingredient selection and cooking duration; some emphasize specific vegetables (mushroom-forward or tomato-enriched versions), while others aim for neutral, all-purpose utility. Commercial versions are widely available in liquid, concentrate, or powder form.
Culinary Uses
Vegetable broth serves as the foundation for soups, stews, risottos, pilafs, and grain-based dishes, offering savory backbone without animal ingredients. It is essential in vegetarian and vegan cooking, substituting for chicken or beef broths in most applications. The broth is used to cook grains, legumes, and vegetables, infusing them with flavor while building complex dishes. Common applications include minestrone, vegetable soups, cream-based sauces, braises, and as a deglazing liquid. In plant-based cuisine, darker or mushroom-enriched broths provide the umami depth traditionally associated with chicken stock, making them suitable for reducing into concentrated sauces and gravies.