Vegan "bone" broth

Finally, someone has come up with a vegan version of bone broth. If you didn't know, bone broth is a fancy version of home-made stock, made with vegetables and meat bones, cooked for a long time to extract all the nutrients out of it. It is meant to be very nourishing for the gut and tasty as well! It turns out you can use seaweed and dried mushrooms instead of bones. They are also full of good minerals like iron, calcium, magnesium and zinc. The other good thing is that it is much quicker to prepare, taking only an hour as opposed to 3-6!

This recipie is from wallflowerkitchen.com and makes enough for 8. It also has other "super ingredients" like coconut oil and tumeric, but you can take them out if you want a plainer, less Asian-flavoured broth.

• 6 - 8 cups of filtered water (enough to cover your veggies)
• 1 tbsp coconut oil or extra-virgin olive oil
• 1 red onion, quartered (with skins)
• 1 garlic bulb, smashed
• 1 chilli pepper, roughly chopped (with seeds)
• 1 knob ginger, roughly chopped (with skin)
• 1 cup greens such as kale or spinach
• 3-4 cup mixed chopped vegetables and peelings (I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery)
  
• 1 cup dried shiitake mushrooms
• 60g dried wakame or kombu seaweed
• 1 tsp peppercorns
• 1 tbsp ground turmeric
• A bunch of fresh corriander or other herb of your choice (plus extra, to serve)

​Instructions
Add everything to a large pot. Pressure cook for an hour or simmer for 2 hours. You may need to skim the surface occasionally. Strain the liquid and serve, or freeze. I often make my broth unseasoned, so that I can adjust the salt depending on what it goes into.