Vegetable Broth + Seaweed Variation

Hey babes!

Since we are in the New Year and I’m trying to be mindful of all the hacks I use day-to-day, I’ve been scrolling through my mental Rolodex for basics I take for granted. Thankfully, the first time I went to add liquid to an oil-free pan, it hit me: vegetable broth.

One quick search shows me that in these parts, a 32oz container of vegetable broth costs anywhere from $1.50-$3.50 depending on the brand, which doesn’t sound too bad maybe, except for one little detail: one cup of the store-bought variety can give you 35% of your daily recommendation for sodium, or 53% if you follow the recommendations of the Institute of Medicine.

So, instead, what if I told you that you could make all the vegetable broth you want, for no added cost to your usual grocery bill, with no additional salt intake and the lowest effort a recipe can possibly use?

I can feel your skepticism, but hear me out. This redneck does not spend money on things she can do/make herself. I redid my own kitchen, including hauling a sink that weighed 2/3 of my bodyweight to the dumpster inches at a time. Fortunately for you and my joints, this is much easier than that.

Here’s how you do it. Whenever you find yourself with scraps from vegetables, put them in a big shopping bag (or some other container) in your freezer. Carrots, garlic, onions, corn cobs, herb stems, mushroom stems, celery, bell pepper tops, etc. All the cheap, easy veggies you find yourself using on the regular, with one exception: DO NOT under any circumstances add cruciferous vegetables- broccoli, kale, Brussel sprouts, cauliflower- to this mix. They render very bitter. Save for the compost. Once you have a good mix of veggies, grab the crockpot. Don’t have one? Go to Goodwill. I guarantee they have one. Both of mine are second-hand.

Next step? Buckle up, because this one is tricky. Put about two cups of your scraps in the crockpot. Want to step it up a level? Add in some bay leaves, some peppercorns, maybe some fresh herbs in your fridge that are wilting. Fill it to the top with water. Cook. Strain. Cool. Store. Done. Easy breezy, right?

But! If you want to take it to a whole other level, there is one special ingredient you can add:

Kombu

Kombu has two great qualities for the WFPB cook: it can add a little bit of the ocean taste you may miss when giving up seafood (though very subtly in a large pot), and it gives a super boost of iodine. Iodine isn’t something typically lacking in the standard American diet, but if you’re avoiding packaged foods, salt, and/or meats and dairy, this could be a concern for you. Iodine is critical in thyroid function and critical in life and pregnancy, so you want to make sure you have a good source for it.

However, you can overdo iodine consumption, so if you’re still eating meat, dairy, or processed foods, I would highly recommend you OMIT the kombu. There are other ways to get a sea flavor.

That being said, basic vegetable broth is a cornerstone of my cooking and you shouldn’t fear the basic recipe. No additives, no salt, no added costs, delicious flavor. Give it a try and tell me what you think!