GOLDEN BROTH – A Vegetarian Recipe to Replace Chicken Broth
For more great Instant Pot recipes, please visit InstantPotEasy.com
Learn How to Make GOLDEN BROTH, a Vegetarian Recipe to Replace Chicken Broth. This recipe is a variation from Laurel’s …
Hi Sweet Friends, Today, I am sharing How to Make GOLDEN BROTH which makes a great Vegetarian Option to Replace Chicken Broth. ➡️SUBSCRIBE: https://www.youtube.com/marysnest?sub_confirmation=1 This recipe is adapted from The New Laurel's Kitchen Cookbook which is an outstanding resource for vegetarian or meatless recipes. (See link with more information in the video description above.)
➡️ TIMESTAMPS:
0:00 Introduction
1:27 Golden Broth Ingredients
1:45 Laurel’s Kitchen
6:15 How to Make Golden Broth
➡️ FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: https://marysnest.com/free-traditional-foods-pantry-list/
➡️ JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): https://youtube.com/marysnest/join
➡️ SUBSCRIBE TO THE TRADITIONAL FOODS NEWSLETTER – IT'S FREE: https://marysnest.com/signup-traditional-foods-newsletter/
▶️ RECENT VIDEO UPLOADS: https://www.youtube.com/c/MarysNest/videos?view=0&sort=dd&shelf_id=2
➡️ POPULAR VIDEO SERIES:
▶️ MASTERING THE BASICS OF TRADITIONAL “NUTRIENT DENSE” FOODS COOKING SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
▶️ HOW TO STOCK THE TRADITIONAL FOODS PANTRY: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc
▶️ ULTIMATE PREPPER PANTRY SERIES: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl
▶️ ULTIMATE NOURISHING TRADITIONS TRADITIONAL FOODS SERIES: https://youtube.com/playlist?list=PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8
▶️ RELATED VIDEOS:
• How to Make Kitchari: https://youtu.be/jZR-8EH_V1A
• Behind the Scenes: Making Kitchari: https://youtu.be/WENBkE3hzXo
• Immune Boosting Foods and Home Remedies: https://www.youtube.com/playlist?list=PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd
• Fermented Foods and Beverages: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6
• Complete Sourdough Starter Guide: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
• Homemade Apple Cider Vinegar: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L
➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️And for more in-depth info…➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): https://youtube.com/marysnest/join This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉
Thanks for watching! Love, Mary
Made it…delicious!, going to make a second batch to purée the solids and then freeze dry 😊
Thank you! blessings to all!
Hi Mary! Just one smallllllll little thing, since I'm an Indian and it's our pride – it's not tu-mur-ric, it's t-err-mur-ric and it's not mung it's moo-ng like how a cow moo's 🤭❤️
I love vegetable broth to start with even if I making chicken or turkey soups
Thanks!
So can you use this broth when canning?
I like your relaxing voice also you explain very good
Hi Mary can you can golden broth or dehydrated it
i dont have mung beans just lentils?
Thank you, Mary, for this quick and easy vegan recipe. I've been looking for something like this. Without salt it doesn't taste like much at all but with a bit of soy sauce added it is very tasty just by itself and even gives you that lasting warm feeling in the chest that a good broth gives you. The only thing I didn't like at all was having to discard so much food because of the peels in the recipe.
How to get collagen
Mary how long will this last in the fridge?
How wonderful to see Laurels Kitchen. I have had the original book for at least forty years. I am a pescatarian. For forty years I was a Vegetarian, then I moved to. Barcelona, where we have the BEST olive oil in the world and FISH. Thanks so much for your interesting presentations. I have been a professional cook most of my life, now retired as I am looking towards Eighty years. Keep up you fabulous work. And LOVE the video on your son and husband. XOXO
I really didn't expect this amount to much as it had so few ingredients. I think I used less water and more turmeric. It turned out really delicious and very close to chicken broth which is good for me as I am vegetarian and I make soups which often need chicken broth. I think it would also be good when you're not feeling so well eg. a cold.or flu. I will definitely be using this broth!
I made Golden Broth today! It was WONDERFUL! Thank you, Mary!
This is a winner
delicious recipe
Love you to bits Mary, but it’s hard going as a Brit converting everything to metric, I’ll have write it all out for reference 😀
Hi Mary! Could/would you can this broth?
You have given recipes for all kinds of broths and bouillons. What about ham/ Or do you have some thing against pork.
Thank you, Mary. I'm going to make some in the morning. (tTt)
Yes I am going to make. Vegan Noodle soup
three threads of Saffron and I'm there!!! Thanks for the recipe Mary!!!
This may seem like a very stupid question but are yellow split mung beans and yellow split moong lentils the same thing? Seems they are used interchangeably at times and mutually exclusive at other times.
Amazing as always!
Your smile and positivity lights up our days especially during these difficult lockdown times.😊 Thank you for the recipe. It is tasty and good for our health cause we can be definitely sure that there are no additives and preservatives. Greetings from Greece
Can I add carrots, celery, and other things if I am going to strain it in the end?
Hi Mary, you have mentioned that you are in Texas. Hi from Stephenville!!!
In addition, if you add a little more Mung beans (Moong Dal) to the recipe and don't strain off the solids, it becomes Dahl, the staple curry to have with rice, in India. Lots of love from India.🙏🏼
Thank you so much. I am vegan and use broth all of the time but they can be pretty bland. Can’t wait to try ii.
The distinct station partially bleach because learning cytogenetically stir despite a blue-eyed engine. mundane, flowery dredger
Great recipe thank you!
I So enjoy your videos, I am going to make the golden broth but want to can it so it will be available when I want it. Question… If I can it will the nutrients not be as good ? Thank you !
BLESSINGS
Thank you for showing us this vegetarian broth Mary. Enjoy your weekend.
You are sooo lovely and cute..God bless you 🌹
LOL, you did it again. I just bought some sprouted mung beans at a local health store today! And without having seen this I don't peel my garlic, I just cook it with the skin on and chew it up and swallow it. It gets pretty soft and if it is a little chewy then I just swallow it like I might have a wad of gum when I was a kid. It certainly doesn't taste bad at all. I stopped worrying about peeling garlic after I had shrimp boil my daughter's in Austin a few years ago. I noticed that they didn't bother to peel the garlic in fact I think they just threw the whole bulb in, several of them, into the big pot that everything else went into. I was amazed to find that the outer skin was almost not discernible from the garlic, it was cooked so soft.
Really appreciate this as onions, garlic and tumeric are ALWAYS present in my kitchen. I recently also found a great way to make a whole head of garlic fast: just separate each clove – still in its skin – from the head and simply place all of them on a microwave safe plate, then microwave for 2 minutes. Remove and feel each clove to test for its softness, placing any cloves that are soft enough to eat – should be squishy – onto separate dish. Put the rest back into microwave for 15 seconds and repeat above as often as it takes until all are soft enough to eat. To eat, NO need to remove the insides from the skins – simply pop each into your mouth and enjoy, chewing the skin until it is dissolved in your mouth and totally swallowed – simple simple simple! The skin tastes great too, and melts with the chewing nicely (like a healthy version of chewing gum). Wish I had known about this way to eat garlic decades ago! Saves all the work of mashing and removing skins for the garlic lover, which I am. Great for immunity!