Vegan Bone Broth Alternative

This vegan bone broth alternative includes an assortment of vegetables that are rich in vitamins A, B, C, and E as well as antioxidants and phytonutrients that protect the body from free radicals.

This broth is a tonic to help with general health and boost immunity. The ingredients such as sweet potato, carrot, cabbage and cashew help to strengthen the spleen/stomach dynamic, whilst ingredients such as lemon and avocado help with qi energy such as the liver qi. Tofu helps strengthen Kidney qi.

Many thanks to Peaceful Dumpling for the inspiration for this recipe.

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Vegan Bone Broth Alternative

Prep Time

50 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

• 2 sweet potatoes
• 3 stalks celery finely chopped
• 3 carrots finely chopped
• 1 red capsicum
• 1/3 block Tofu cubed
• 2 tablespoons olive oil divided
• 1/2 cup pinto beans freshly cooked or canned
• 1 small avocado cubed
• 3 large leaves purple cabbage shredded

For the sauce

• 1/3 cup Water
• 3 tablespoons tahini
• 1 tablespoon miso paste
• 1 lemon juice
• 1 tablespoon nutritional yeast
• 1 clove Garlic
• 1 handful cashews raw

Prep Time 50 minutes Cook Time 10 minutes Servings servings Ingredients 2 sweet potatoes 3 stalks celery finely chopped 3 carrots finely chopped 1 red capsicum 1/3 block Tofu cubed 2 tablespoons olive oil divided 1/2 cup pinto beans freshly cooked or canned 1 small avocado cubed 3 large leaves purple cabbage shredded For the sauce 1/3 cup Water 3 tablespoons tahini 1 tablespoon miso paste 1 lemon juice 1 tablespoon nutritional yeast 1 clove Garlic 1 handful cashews raw

Instructions

1. Preheat oven to 200c.
2. Wrap sweet potatoes in foil, and bake for 50 minutes or until they’re easily punctured with a fork.
3. While the sweet potatoes are cooking, prepare your vegetables and tofu.
4. Heat 1 tablespoon of olive oil over medium heat, and sauté cubes of tofu, stirring occasionally for about 10 minutes or until tofu is lightly browned at the edges. Salt to taste. Remove from heat.
5. Add an additional tablespoon of oil to the pan and reduce heat to low-medium. Sauté celery, carrot, red capsicum, and beans for 5-10 minutes. (I prefer a very light sauté to reduce nutrient loss). Salt and pepper to taste
6. . Blend all of the sauce ingredients in a high-speed blender.
7. Remove finished potatoes from the oven, and carefully scoop the flesh out and spread onto a plate. Top with cooked veggies, tofu, avocado, and raw shredded cabbage. Dress with tahini sauce.
8. Enjoy

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