Vegetable broth is one of the hardest-working ingredients in a vegan kitchen, and it can do so much more than soup. It gives risotto its creamy, savory depth, turns a little flour and oil into a silky gravy, and makes pilafs, stuffings, and casseroles taste like they've been simmering all day.
So if you've got a carton in the pantry (or a jar of homemade in the fridge), here are 17 of our favorite cozy recipes with vegetable broth that aren't soups. You'll find pot pies, mushroom risotto, gnocchi in gravy, paella, holiday stuffings, hearty grain dishes, and more, plus a quick guide to making your own broth from kitchen scraps at the end.
From weeknight pastas to show-stopping holiday mains, these creative vegan recipes prove that a good broth is the secret to cozy, comforting food all year long.
17 Creative Vegan Recipes Using Vegetable Broth
All the comfort of a classic pot pie, baked casserole-style under a flaky homemade crust. Two and a half cups of vegetable broth turn into a thick, thyme-scented gravy that hugs the potatoes and mixed veggies.
Risotto is where good broth really shines, since the rice drinks it in one ladle at a time. Just a handful of ingredients (mushrooms, onion, garlic and plenty of stock) add up to a creamy, dairy-free bowl of comfort.
Pillowy potato gnocchi and savory vegan Italian sausage get smothered in a peppery brown gravy built on vegetable broth and soy sauce. It's stick-to-your-ribs comfort food in about 45 minutes.
Vegetable broth and coconut milk team up to make a silky, velvety sauce for earthy baby bella mushrooms, with a splash of white wine and fresh thyme. It's rich enough for company and quick enough for a weeknight.
Saffron and paprika tint the rice golden as it simmers in vegetable broth with peppers, artichokes and olives. Everything cooks in one pan, so cleanup is as easy as dinner.
Extra-luscious mashed Yukon Golds get a generous ladle of onion gravy made with vegetable stock, tamari, nutritional yeast, sage and thyme. It's a holiday-worthy side that's just as welcome on a Tuesday.
A nostalgic, double-crust pot pie packed with potatoes and your favorite diced vegetables in a savory stock-based filling. It's a crowd-pleasing vegan centerpiece for Thanksgiving, Christmas or any chilly night.
Roasted butternut squash halves are piled high with a stuffing of whole wheat bread, wild rice and caramelized onions, moistened with vegetable broth and a splash of orange juice. It makes a showstopping holiday main.
Crisp red apples, red onion, walnuts and fresh rosemary bring sweet and herbal notes to this whole grain bread stuffing. Low-sodium vegetable broth keeps it moist without any butter.
This simple gravy is mostly vegetable broth and mushrooms, thickened with arrowroot and seasoned with soy sauce and nutritional yeast. Spoon it over mashed potatoes, grains, tofu or veggie burgers in about 25 minutes.
Brown rice simmers in a full carton of vegetable broth, then gets tossed with eggplant, the "holy trinity" of onion, celery and green pepper, and smoky paprika. Pass the hot sauce!
Cooking quinoa in vegetable broth instead of water gives this cheesy broccoli casserole a savory backbone. Sun-dried tomatoes and a melty vegan cheddar topping make it a family-friendly one-dish meal.
Wild rice and brown rice cook up in low-sodium vegetable broth, then meet sauteed cremini and shiitake mushrooms and crunchy walnuts. It's earthy and satisfying, and good warm or at room temperature.
Cubes of prepared polenta stand in for bread in this change-of-pace stuffing with vegan sausage, mushrooms and fresh herbs. A splash of vegetable broth keeps it tender as it bakes.
This classic Jewish comfort dish pairs toasty buckwheat groats with bow-tie pasta, browned onions and mushrooms. Cooking the kasha in vegetable broth gives it deep, savory flavor in just 30 minutes.
Chewy wheat berries simmer in three cups of vegetable broth, then get tossed with crispy roasted Brussels sprouts, shallots, walnuts and lots of lemon. It's a hearty whole grain dish that works as a main or a side.
Soaked cashews blended with vegetable broth, sun-dried tomatoes, garlic and nutritional yeast make a creamy, dairy-free alfredo sauce. Toss it with whole-wheat fettuccine and fresh basil for a cozy pasta night.
How to Make Vegetable Broth from Kitchen Scraps
Homemade broth costs next to nothing and puts your vegetable trimmings to good use. Keep a zip-top bag or container in the freezer and add scraps as you cook: onion ends and skins, carrot peels, celery tops and leaves, mushroom stems, leek greens, herb stems, and garlic papers. Skip cabbage, broccoli, and Brussels sprouts, which can turn broth bitter, and beets, which will turn it pink.
- Load the pot. Once you have 2 to 3 cups of frozen scraps, add them to a large stock pot with a chopped onion, a couple of carrots and celery ribs, a few garlic cloves, 2 bay leaves, and a few sprigs of parsley and thyme.
- Simmer. Cover with about 8 cups of water, bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes to 1 hour.
- Strain and store. Strain out the solids and season lightly with salt (or leave it unsalted so you can season each recipe as you go). Refrigerate for up to 5 days, or freeze in portions for up to 3 months. Ice cube trays are handy for small amounts.
For the full step-by-step recipe, see How to Make Vegetable Broth with Kitchen Scraps on our sister site, Oh My Veggies.
Short on time? A good store-bought broth works beautifully in every recipe above. We like Pacific Foods Organic Low Sodium Vegetable Broth, since low-sodium broth lets you control the salt. A jar of Better Than Bouillon Seasoned Vegetable Base is great to keep on hand too: stir about 1 teaspoon into each cup of hot water, and it takes up far less pantry space than cartons.
More Vegan Recipes You'll Love
If you love these creative vegetable broth recipes, be sure to check out these other cozy collections:
anajan says
Very nice recipe, i love to make