Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit
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- Опубликовано: 29 сен 2024
- Pour that bone broth down the drain! But don't, actually, that's wasteful. Just phase it out with this amazing vegan broth recipe by Andy Baraghani!
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Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit
This is cruel and immoral. You can't cook people into a broth just because they're vegan.
Daftlander No worries, mate. It's not like vegans have souls or anything. :3
Evil Black Cat I thought that was gingers
Vegans taste better, that's just science.
*slow clap*
LOLOLOLOLOLOL
This broth is a great base for soups. I added a few jalapenos and subbed gluten free soy sauce for the miso paste during the roasting process. He was right this stock is so good you can drink it by itself on any occasion.
Why no gluten? Seems like a waste.
Matt Wilkes gluten free soy sauce = tamari. not gonna argue why no gluten but tamari tastes slightly different than regular soy sauce
@@mattwilkes2214 They might be allergic I guess
@@psi9899 typical miso is gluten free
Yes love the vegan recipes. Keep em comin!
What do you do with the leftover veggies?
Now this is awesome, thank you!
i make a green tea base broth, stunning
Can agar be added for that aspic effect?
Vegan recipes are the best
Josh Price I wouldn't go that far.
Josh Price I agree. They are
Josh Price
Why??
Josh Price aren't*
Hey, you said vegan recipes are the best, are you judging me? Do you think you're better than me? :-)
Yum
he copied chefsteps
Yeah straight up copied Grant.
exactly
that was the first thing I thought of too. I'm glad I wasn't being paranoid
Sean Clark “all vegan food is the same”? 😂😂😂😂
Penny Wilson yeah, what else do you eat. Almost all your food is made of tofu
I’m not vegan. It’s just I don’t want to go through the trouble making it with meat it will be too difficult and hard
"When you get down to the knob, just eat it."
Words to live by Andy, words to live by.
Stick it in your mouth...but don't masticate it!!!!
You beat me to it!
All I'm saying is... I could eat a knob at night
‘Knob’ doesn’t mean that in American slang.
...he sounds like he likes a nice big knob
Protip: don't waste the fond (all the brown bits stuck to the baking sheet). Place the baking sheet on the stove, add a bit of water, and deglaze that thing. Add it to your broth and enjoy maximum flavor.
@Edward Moriarty EXACTLY
The baking sheet might warp if you put it on the stove top, it's happened to me before
As long as the baking sheet isn't non stick, otherwise you'll easily burn the coating and release some nice Teflon poison
Just deglaze the whole thing with water right after taking it out of the oven, with the veggies in it. Works fine for me :)
That's burnt bits and scorch. There's no flavor anymore, it'll just make things bitter.
More vegan recipes please!
+
-
Please
Yes
Yes!!
kombu isn't just "a special term" for seaweed, it's actually a type of seaweed.
plus im not sure about how effective is roasting it. dashi is all about not boiling the kombu, just infusing it. i think kombu is too delicate, its a seaweed man.
I know! As soon as he said that I was quite surprised. From how I've dealt with kombu, you do remove it before ever bringing a broth to a boil.
yep. boiling it gives a bitter taste to dashi. My momma would kill me if she saw me boiling kombu lol
glad I'm not the only one who was concerned about that
M M so then what do yall recommend instead
more vegan content please this is great
Jordan G Andy is our guy for vegan recipes let’s ask him on IG too @andybaraghani
Freddie Mercury has some good cooking tips
Jehan Music that’s kinda racist. Is it cause he’s Persian
Jehan Music he's one sexy man
Jehan Music I cannot unsee the resemblance now !
Erm ok have any of you people actually seen a picture of Freddie? This guy looks nothing like him .. Great stok might try it
kawaiifluff Right, doesn't look like Freddie Mercury unless the criteria is dark hair and........... ? Beautiful guy though, nevertheless.
Just wanted to chip in and say that I’ve made this a few times and it is seriously the best tasting broth ever. I tell people that if I were to define “umami”, it would be this. It’s so well balanced and tasteful that I recommend it to everyone
Did you bake the mixture at 300 degrees, and it came out browned?
I baked my mixture for an hour and fifteen and it still wasn't browned.
I have an oven thermometer; I'm guessing the cooking temp needs to go up to achieve browning.
My first try was okay.
Not like his.
Whats with all the non vegans complaining its vegan. Wtf why would you click on a video that says vegan and complain that its vegan. Hypocrisy
You don't know what hypocrisy means do you?
Labeling it “vegan” was just a marketing thing...this is just a vegetable stock
Jacob Records they purposely added onion skins to make it look like chicken stock so it was mimicing non vegan food
@@bigfoot984 Yes, because there are a lot of vegans who will be interested.
@@bigfoot984 that is also vegan
Great. Adding some parsnips and celeriac will make it greater. I also added few pieces of sun dried tomato for more umami flavor.
thank you for the vegan recipes!
Kaetlyn Maddison Looks yummy so excited to do some more vegan recipes on my channel
I wouldn’t add the miso for the roasting. It doesn’t benefit from it, and the high extended heat destroys the beneficial bacteria. Add it in at the end.
And deglaze that pan!
Wouldn't cooking it in the broth also kill the bacteria?
@@stonewalljackson2734 He's suggesting adding it as a finishing touch, the way miso soup is normally prepared.
@@noth7031
Are both dark and light colored misos used at the end?
@@spidey-tron7827 In japanese cooking, you usually only use the one that has the flavour profile you're looking for, but if you were after a blend totally go for it. They're usually thought of as a spectrum of intensity, although they do have different ratios of ingredients as well.
@@noth7031
Thank you very much !!!
I doubt Andy is reading these anymore, but seriously, this is a recipe to be proud of. Its flavor is absolutely astounding. I've been drinking it by the mug full, serving it (made into a sauce) at a coursed dinner, and just loving it. Famtastic.
This is very impressive, I've been wanting to see a really good vegetable stock recipe!
You should check the original recipe on the Chefsteps youtube channel
I just keep my veggie scraps in a bag in the freezer, boil them, strain, and there you go free veggie stock.
That's a really great idea and actually so simple. Thanks!
Andy is hot
af
too queeny
Pretentious
He is gay
@@RevampastryBlog and?
Made a variation of this but definitely included kombu and miso. Life changing, world shattering, tongue titillating realness. Best broth I’ve ever made in my life.
Andy’s hot.
I'm not vegan in any way but this actually looks delicious. i gotta try it because i don't like wasting meat
SrgtBarney Exactly why I came over to this video! Vegetables are more accessible in my house than meat
the whole point of bone broth is to not waste bones...
@@jeremystanger1711 to be fair not many people buy meat cuts with bone in them anymore
What? I legit freeze any leftover meat and make a big batch of concentrated stock/broth with it once a month
In italy we eat the meat that we use to make the broth, it's the perfect way to cook tought muscolar piece of meat simmering them for a lot of time. We use also poor cuts like cow tongue and tail (with bones!), chicken neck and more.
Thank you Andy. I’ve wanted a delicious vegan veggie stock to replace the salt bomb that comes with the packaged ramen.
Asking myself wether the algae mushrooms and miso could be substituted with something local (european) so this broth could be a even more enjoyable substitute because of its lower carbon footprint.
used dried porcini mushrooms instead of shiitake. Miso can be left out. Kombu is unique and cannot be subsituted.
This is really awesome. Even though I'm vegan I love and watch pretty much everything from Bon Appétit (though I am a little late here), and I wasn't expecting to see a vegan recipe from y'all but it is greatly appreciated!! Thank you!
I'm here to watch Adam cook in a white shirt.
And I'm here to watch Andy. 😍
- or no shirt. I'm easy.
Thank you for this! Will try ASAP. More vegan recipes would be awesome! I can veganize anything (and do so to BA recipes all the time) but am sure the BA chefs would do better
Why Miso in oven !!. It got destroyed. I agree when you roasted veggies in oven but not khombu and Miso.
2019 anyone? is so weird seeing Andy without his bulk lol
Dried shiitake mushrooms, miso and kombu are 3 of the foods highest in natural MSG. Really all you're doing here is roasting some veg and adding loads of MSG. Don't get me wrong I appreciate the content but you can literally buy MSG as a powder and add it to food and it makes everything awesome. It gets demonised as a food additive but it's unwarranted. Any time you see "soy sauce extract" or "yeast extract" or one of a few other things it's just them adding MSG without wanting to list MSG as an ingredient. Don't get me wrong I appreciate vegan recipes I just think that people should be a) Aware and b) Open about what they're doing when they use three of the highest MSG containing foods in a recipe.
Yeah, but shiitake, kombu and miso bring their own flavors to the table, don't they? So it's a bit more than just adding a pinch of MSG crystals
why do you guys think it's ok to sexualize andy?
they both look delicious
Kurtis G Looks yummy so excited to do some more vegan recipes on my channel
"special term for dried seaweed" nigga it's the japanese word
Andy's damn cute, but I ain't thirsty at all.
My ovaries when he said "lip smacking". Well, they definitely are.
Wtf 😭
"Kombu, just some special term for dried seaweed"
You mean Japanese? You could just say its Japanese. We got it, white people watch this channel, but i'm sure they can handle learning a Japanese term.
Andy is lipsmacking good
Why baking the Konbu? The Miso, yeah sure, trading miso flavor and nutrients against some caramelizing, but what do you achieve by burning already dried Konbu? Why not just put it later into the brooth? Oo
Also, people commenting about stealing the steps to making this....
Are you serious? Whats complicated about that to deserve ownership by someone?
Slicing, baking, boiling, straining, seasoning are no-brainer procedures for this. It only informs you about the extra step of baking which adds caramelization.
I add a bit of nutritional yeast to mine. Adds a little bit of that unctuousness like with a bone broth
Esa?
@@mikuspalmis auto correct. I fixed it
@@AmonarayIsalay Oh. Right on. Well I did learn the word *unctuous* today.
This looks really good, I will try it. I love making stocks.
I always put some fennel bulb into my stocks and it's amazing pan sheet-roasted, so I might tweak the ingredients just a little. :)
Roast onion celery carrot shiitake seaweed garlic etc after dressing it with miso, oil, and water. 300 F for an hour. Toss in a pot with teaspoon of whole black peppercorns and a couple quarts water. Simmer until reduced by half.
Wonderful!!! I have to try it. More vegan receipes?
bon appetit, you hire the BEST people. making me want to sit at your table for the company as well as the food. 😊💕👌🏽
Use as a first course? It's actually miso-kombu soup!
Kombu should never be boiled!!! let alone be baked in the oven, you should've added it to the baked veggies in the water and bring it up to a boil then immediately remove the kombu. also the same thing for the miso
Both will give bitter notes when boiled
Andy has nice arms and hands.
Rawr.
Bro it would've been awesome if you had packages that we can just order. Bro
yes! more vegan stuff please!
doesn't the miso lose all it's potency when you cook it? I always see Japanese people adding it in at the very end because cooking it destorys the nutrients and flavour
could you please please please make a seitan from scratch video? Thank youuuu
it looks delicious
CUTE pusheen Looks yummy so excited to do some more vegan recipes on my channel
Im not vegan and yet this is my go to broth base for most of my recipes. Still loving it!
Can this be done "in bulk" and canned for later use? If you wanted to can, would you change anything in the recipe?
freeze it
Save the miso for after the bake. Your killing the nutrients by baking it.
The first 30 seconds tell me I can't ever make this broth!
Please more vegan stuff! I love watching BA test kitchen videos but can barely try to replicate the recipes because almost everything is non vegan! I'm sure there's a growing market for it as well as more and more people are switching diets. All the love ❤️
Can anyone recommend a way to use all the leftover vegetables from that broth to avoid waste?
I would grind it and make a paste for another tomato or white sauce . loll.
After taking the skins out (both onion and garlic), put it into a blender or food processor and puree. Use for marinades, salad dressings, to make meatloaf, tomato sauce, make a gravy with it, add to soups or even sauces, or just keep it in a Mason jar and add a tablespoon or two to any dish you're creating, to add flavor. Hope that helps.
M. Happy if you add it to anything it’ll just be filler. Almost all of the flavor is sucked out of the veggies.
U can degydrate it to make veggie stock powder to use in Mexican hot chili oils and so many other things you want thus flavor but dint want water or u can purée it and freeze into ice cubes for homemade bullion cubes.
This is what Japanese and Korean s have been doing for thousands of years!!!
I have no experience with some of these ingredients. Does the kombu give the broth a fishy flavor?
Yes
Bonebroth made of bones, beef broth made of beef, turkey broth made of turkey, chicken broth made of chicken, vegetable broth made of vegetables, vegan broth made of ....
Veg...
As a vegetarian, that soup sounds so good!
I would avoid the onion skins it made my stock quite bitter
Why'd you leave all those good caramelised bits on the baking tray. smh
+nmyhv1 😂 You don't know that.
because he is not a real cook
true
Nothing wrong with a bit of bitterness, the broth would be sweet from the roasted carrots and onions.
You literally only saw him scraping half of the veg off the baking tray before the video cut to the next scene. calm down boi
Done with day 3 fasting , and planning to to this to end my next fasting
he's like the perfect bttm
..pls marry me
justchickenstrips lmao 😂
LMAO. you’re not wrong
Omg, he is literally so attractive. Is he someone’s husband-we must know
justchickenstrips hahaha you took the words right outta my mouth
stop sexualizing andy guys its gross
Still the recipe I reach for when making hotpot.
Does this work with ramen?
I did! Add mirin and soysauce and a bit of sake and sugar.
@@aubreyravenl and some aroma oil like sesame or green onion oil
No I don’t think so
The way you pronounce solids sounds like 'silage'. I was like, what? Is this a chef thing?
basically you're loading it with umami.
Shitstirrer Looks yummy so excited to do some more vegan recipes on my channel
That'll be the day when I mandolin a bunch of vegetables for a stock. I'll try the mushrooms, miso and seaweed and hopefully I'll be 80% of the way there, with 40% of the work
His bowl is quite beautiful, does anyone know the maker? Thank you in advance
Looks Japanese to me. Very wabi-sabi.
Are you a member of chefsteps?
Ripping off and not giving credit to Chefsteps.
Veg stock isn't anything new... Jesus the ego
Kombu is not a special term for seaweed its Japanese fuck sake and there're different types of seaweed: Wakame, Nori, Kombu, and Arame. All different types.
Thank you very much, I will study them carefully!
Can I substitute kombu in some way? I think it's not really very easy to get where I live and even if it is, it's unnecessarily expensive.
You can just throw MSG in the stock as a replacement for the kelp, there's no health concerns. You can get it mailed to you through various distributors. Personally, I still use the kelp. I like the slightly different flavor it gives.
I selectively keep kitchen scraps but I have to say this has to THE BEST process for vegetable stock bar none. If I'm making mushroom soup or mushroom risotto ok heavy on porcini dried but over all this is the bomb.
Cooking miso kills its flavour and properties, it is advisable to add it at the end, off the flame. Also, kombu should not be cooked! Nice broth, nevertheless.
gabriella di blasio I've heard this too... It makes me wonder if they tried testing it both ways... Would love to see a spread sheet of data from test kitchen
:) a human after my own heart. Cooking at a certain level-ie. a test kitchen- is about, exploring and examining ideas in a methodical fashion and then making it reproducable. I love recipe development.
i have seen people do this before, i guess its trendy? i make veggie broth all the time, and would never do it this way. you can add a bit of tomato paste for umami, if you get enough color on roasted veggies (his small makes it weird to roast btw) you can get to a lot richer color that the tomato paste won't turn red.
That’s a lot of money spent for a little bit of broth.
So excited to try this! I’ve been looking for a really good vegetable stock recipe
Can u please write ingrdients in description . Sometime i dont understand ingredients. If its written i can google
Ingredients: Celery, Carrots, Onions, Garlic, Parsley, Kombu, Miso Paste (mixed with vegetable oil and water) black peppercorns, and dried shiitake mushrooms
Onion skin has no flavor. Believe me I tried.
That's why he said it's only for color
It's medicinal also.
love the vegan recipe! i like to add fresh turmeric and ginger to my homemade broth for flavor and health benefits
Let's make ChefSteps's vegan broth and call it our own... no one will notice
That was a vegan demi glace replica. Completely different recipe. Or are you saying roasting vegetables is copyrighted?
i don't understand what you are talking about. chefsteps only created vegan demiglace and the ingredients are also different. chefsteps uses beet, broccoli, tomato sauce, cauliflower, eggplant, xantham gums, pectin, msg, and many more. whilst he used fewer vegetables, miso, konbu seaweed, and peppercorns. the methods are similar, since it's the only simple way to make a strong flavor from veggies, and the ingredients are quite similar since it's quite hard to find vegetables with umami flavor
It's not their fault that all vegan food is practically the same. I mean how many ways can you boil veggies to make a broth? Take salads for example. You can change up the leafy greens and mix up the dressing but it's still just a salad.
He didn’t use Joule
Phillip Leong
"all vegan food is practically the same" oh, how sad to have such a limited view on food and cooking
Hi Andy, thanks for the recipe. I am afraid I will become a veg broth dependent😊.... Guys, do not throw away the boiled roasted veg. Well, remove the onion skins. If you are making your own meat substitute, you can blend the veg and add them accordingly to your seitan or soy-based meat substitute, or even as a thickener to your sauce. I added the parseley a few minutes before I strained the broth.
Shout out to Chefsteps!
I'm tired of the bland as HECK veggie stock. Gimmie that GOOD GOOD
Bone broth has always been disgusting for me, the smell alone physically caused me to puke, as well as other parts of an animal. Although i'm not vegan, since i do consume milk in smaller amounts, like for coffee etc., i do love vegan dishes in general, as i have always been very fond of all things plant-based since early childhood....where others would have their mouths water from cooked, fatty meats, mine would from juicy tomatoes, fatty lettuce leaves and raddish.I don't know, been always different in that regard.
P.S. Vegan dishes always make me feel fantastic, energetic like a whole different person, where as animal foods always made me sluggish and fatigued. So i guess there is something right about veganism, even if i don't agree with everything.
what don't you agree with vegans on?
Sounds like it’s working for you!
I tried the recipe and the broth was absolutely delicious. This is the best tasting recipe I've tried so far, and the broth comes out with a nice color.
This feels like a direct ripoff of the Chefsteps vegetarian broth?
Chefsteps doesn't have a recipe for vegetarian broth...
so......
But like, what other vegetables do you even use to make broth? Cucumber? Sweet potato? Seriously, anyone with culinary background would make use of carrots, celery and onions then use umami bombs. Heck, I'd even add soy sauce to it. It's vegetables--there's nothing else you can do much unlike with having a healthy dose of meat AND vegetables...
@pman5595 It's their vegetarian demi-glace without thickening.
Idk... I saw it and thought "that's the way i've been doing my veg broth for years". I don't think he copied anyone, if you have a palate and spend enough time in the kitchen you come up with something like this
Ohh nice he’s got that Umami from the seaweed, miso and mushrooms
Congratulations you just made Dashi.... a traditional Japanese recipe but made it seem like some revolutionary new idea.
Samara Really? Because I could have sworn that Dashi is made with, I don't know, BONITO fish flakes!!
Samara you wish this was dashi
Todd they are many different type of dashi. Some are bonito based and some are kombu only based.
Dashi is just a generic term for broth. There's dashi made from kombu, bonito, small sardines called niboshi, and even mushrooms.
I highly recommend using a cutting glove with the mandolin. It's a finger saver!
Even better, buy a mandolin that comes with a hand guard and use it. I've never seen one sold without one, actually.
Celeriac such a flavoursome base😋