Vegan bone broth: what is it and how do you make it?

Bone broth: it’s a flavoursome source of collagen and you’ve probably spotted people sipping it in hopes of supporting their skin. Maybe you think it sounds good... er, minus the ‘bones’ part.

Unlike traditional bone broth, vegan bone broth doesn’t use bones – it's simply a plant-based alternative. You can use any vegan ingredients you like, but most are made of vegetables and might also contain things like mushrooms, seaweeds and herbs. Bone broths are usually simmered low and slow for hours at a time, unlike stock which is much quicker to make. Traditionally, this is to extract nutrients from the bones in meat-based broths. But vegetarian broths can also be cooked like this to enhance their flavour.

It depends what ingredients you add – but if you’re using a mix of vegetables, then likely yes. However, it’s not comparable to traditional bone broth as it doesn’t offer the same nutrients and proteins. As well as adding your usual veggies, Millicent suggests these nutrient-packed options:^1,2

“Traditional bone broth often predominantly uses an animal base of bones, joints and connective tissue,” explains Millicent. “This typically contains protein, collagen and micronutrients such as calcium, phosphorus and magnesium – depending on the ingredients.³ On the other hand, vegan broth usually uses a base of vegetables, mushrooms, seaweed, roots and herbs. These are naturally lower in protein and don’t have naturally occurring collagen. However, they can be rich in micronutrients like antioxidants, vitamin C, zinc and iron depending on the ingredients.”

First, you'll find our basic veggie broth – a nutrient-rich option that’s perfect for cooking or sipping. If you fancy something more filling and closer to soup, try the bean broth: the beans give it a valuable protein hit as well as fibre and carbs.

You can use vegan broth as you would any other kind. Keep it as a simple soup or use as the base for ramen, dumpling soup and vegetarian versions of ‘brothy rice’ dishes like congee or arroz caldo. Alternatively, use it as a stock in sauces, risottos, stews and more. That could be anything from a bean chilli to a pasta bake, pie filling, lentil dal or plant-based paella. To get the most out of your broth, freeze portions into ice cube trays and pop out whenever you need.

Vegetable broth is usually milder in flavour than meat-based ones. If you want to recreate the deep, savoury flavour of meat or fish – or you just want a moreish umami broth – consider adding these ingredients: ^1,5

While you won’t get collagen from vegan bone broth, it’s still a warming way to use up leftovers and get a hit of vitamins. The best part? You can use whatever’s already at home. Learn more about vegan collagen support, or swap the broth in this quick tofu ramen for a veggie version and you’ve got a banging weeknight meal...

Disclaimer – This article provides informational advice and is not a substitute for medical care. Working with experts for accuracy, we take great care to ensure the information is up-to-date and relevant. However, you should always consult your GP or healthcare professional before using supplements or alternative products, particularly if you have medical conditions or are under supervision.