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Mushroom Paleo Bone Broth

If you're vegan or vegetarian, you can still enjoy the benefits and flavors of bone broth with this Mushroom Paleo Bone Broth. by Marla Starr, updated November 6, 2016 Posted on September 20, 2016

Paleo Recipe Vegan Seaweed Paleo Broth
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

You might be wondering how a bone broth could be vegan. Did you know bone broth has another name? It’s also called stock.

This vegan bone broth, or stock, is made using mushrooms and seaweed. Regardless of what you call it, or what diet you follow, I think you’ll find it delicious just the same.

Vegan Seaweed Paleo BrothVegan Seaweed Paleo Broth

My Inspiration

I was inspired to make this at home after Jeff & I were in New York City for the world wide theatrical release of our documentary, Minimalism.

One of the places I was super excited to visit while we were in NYC was Brodo, a bone-broth walk-up window restaurant.

I previously talked about Brodo in my New York City paleo restaurant review roundup from the same trip. This is my take on the broth from their secret menu, which Jeff & I enjoyed when we were at Brodo.

What Is Kombu?

You’ll notice in the photos, and near the last steps of this recipe, that you’ll be steeping kombu in the stock. This gives it extra flavor, also called umami, like no bone broth you’ve probably tasted before.

Kombu is seaweed, an edible kelp. It’s typically sold dried or pickled in vinegar. For this recipe you’ll want to pick up dried kombu. You’ll find it sold at most Asian supermarkets, Whole Foods carries kombu and you can also order it on Amazon.

Once the kombu is added to the stock and rehydrated, you can of course eat it if it makes its way into your soup bowl or glass.

Jeff likes to snack on the hard, dried kombu sometimes. It makes for an interesting snack. But let me warn you, it’s quite salty, and he typically doesn’t eat one entire stick in one sitting.

Bone broth in Manhattan? Yes, please! @jeffsarris had the Marco (Hearth broth, ginger & turmeric) and @marlasarris had The BBC (grass-fed beef broth, bone marrow & chili). If you're in #NYC definitely stop for a cup of #Paleo #bonebroth from the tiny walk up window (only) at @brodonyc #guthealth #primal #paleoporn

A photo posted by Paleo Porn (@paleoporn) on Apr 28, 2016 at 10:45am PDT

What Mushrooms Should I Use?

When my sister came to visit me from Missoula, Montana she brought some morrel mushrooms straight from her farmer’s market for me to cook with. It was a pleasant surprise and definitely added flavor to this mushroom broth. If you don’t have access to fresh mushrooms, that’s not a problem.

Look for dried mushrooms in the fresh produce aisle near the fresh mushrooms. You should see variety packs in as small as 1 ounce packages. A variety pack of dried mushrooms will give you a more complex flavor as opposed to choosing fresh or dried mushrooms of all the same kind. Experiment with the mushrooms you choose, there are so many different varieties beyond the general portobello and button mushroom. :)

Storing Bone Broth

Once you’ve bottled your bone broth in freezer-safe mason jars, you can freeze it to make it last longer. Just transfer a jar to the fridge a day or two before you want to use it. Once defrosted, you can sip and enjoy or use it as a base for soup.

Expand Your Kitchen Skills

If you’re interested in learning more about cooking and want to expand your current cooking skills, you can now work directly with me!

I’m currently offering personal 1:1 cooking coaching sessions, in the comfort of your own home. To take advantage of this opportunity, or to simply learn more, head over to the Work with Marla page now.

Vegan Seaweed Paleo Broth

Vegan Mushroom Paleo Bone Broth

Yield: 48oz bone broth

Ingredients

  • 1oz dried mushrooms
  • 1/2oz dried morrel mushrooms
  • 3 carrots, peeled
  • 3 ribs celery, cut into thirds
  • 1 onion, halved
  • 1/2 large leek
  • 1 parsnip, peeled
  • 1 stick kombu

Directions

  1. Add dried mushrooms to a large glass bowl and soak the dried mushrooms in 2 1/2 cups of boiling water for 15-20 minutes to rehydrate.
  2. Strain the mushrooms through a fine mesh strainer and/or cheese cloth to remove any sand and discard the liquid.
  3. Prepare vegetables. Cut the carrots, celery, onion, leek and parsnip into large chunks. This will help when draining the broth.
  4. Transfer everything but the kombu to a large pot over medium-high heat. Cover ingredients with 6 cups of water and bring to a boil. Reduce heat to medium and simmer for 30 minutes to an hour, or until liquid is reduced.
  5. Remove pot from heat and add kombu. Steep for 10-15 minutes or until kombu is rehydrated. Taste the broth to check for flavor. You can let the kombu steep longer if you'd like it to add more flavor.
  6. Use a slotted spoon to remove the vegetables as best you can then strain the broth through a mesh strainer or cheese cloth into a glass dish or transfer liquid to 4- 16oz freezer-safe mason jars. Be sure to fill only to the freeze line if you're planning to transfer jars to the freezer.
  7. Let broth cool on the counter before topping off with the lid and transferring to the refrigerator (or freezer, if you don't plan to use/drink within a week). Use bone broth as a base for soup or drink straight from the jar.
  8. Note: Notice there are no herbs or sea salt added to this recipe. This is a blank canvas mushroom bone broth you can use and add your favorite herbs for extra flavor. You can add fresh or dried herbs to the vegetables in the pot if you wish to change up the taste each time. Before drinking the final bone broth straight from the jar, season with a pinch or two of sea salt and stir to combine.
  9. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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