Chicken broth often brings that comforting flavor and richness we love in soups, stews, gravies, and sauces.
But chicken broth isn’t on your menu if you follow a vegetarian or vegan diet. I get it—finding a good vegetarian substitute for chicken broth can feel like a bit of a puzzle, especially when you’re juggling a busy kitchen and trying to please the whole family.
I know finding a good vegetarian substitute for chicken broth can feel like a challenge, especially when you’re trying to keep your meals family-friendly.
The good news? There are some amazing vegetarian substitutes out there that can deliver the same depth and richness you’re looking for, all while sticking to your dietary choices.
After experimenting with various options in my own kitchen, I’ve compiled this list of the best substitutes, so you can skip the trial and error and dive straight into delicious cooking.
What is Chicken Broth?
Chicken broth is typically made by simmering leftover chicken parts—think bones, unused meat, and even organs—with a mix of vegetables like carrots, onions, and celery, plus a handful of herbs. After a long, cozy cook, you strain out the solids, leaving behind a flavorful liquid.
It is often used to add rich flavor to a dish and can be used anytime you need a cooking liquid.
Home cooks often use the terms “stock” and “broth” interchangeably, and while the difference is subtle, it’s good to know.
Broth is made primarily from the meat of the animal, while stock focuses more on the bones. Stock usually isn’t seasoned, whereas broth typically includes some salt and pepper, along with other herbs or spices to enhance the flavor.
Understanding this distinction can help you make more informed choices in the kitchen, especially when looking for substitutes that fit your dietary needs.
Why Vegetarians Need a Substitute for Chicken Broth
Unfortunately, chicken stock—along with beef, seafood, and pork broth—is made from animal parts, making it a no-go for vegetarians.
You might be surprised to find that many recipes, even ones that seem vegetarian, often call for chicken broth to boost flavor.
While broth does add a nice depth to dishes, the vegetables used in the cooking process also bring some micronutrients along for the ride.
So, the goal is to find a vegetarian option that not only matches the rich flavor of chicken stock but also offers similar nutritional benefits. Luckily, there are great substitutes out there that can help you achieve just that!
Common Vegetarian Substitutes for Chicken Broth
There are a couple of easily accessible and straightforward alternatives you can use to swap out chicken broth in your recipes. Let’s explore those first!
Vegetable Broth
The most straightforward substitute—and the one I reach for most often—is vegetable broth. While I usually buy it for convenience, making it yourself isn’t too difficult either!
Vegetable broth, or vegetable stock, typically includes the classic trio of carrots, onions, and celery, just like chicken broth. These staples are simmered in seasoned water and then strained for a flavorful liquid.
If you decide to make your own, you have the freedom to get creative! Many people save vegetable scraps in a freezer bag until they have a couple of cups’ worth, then toss those in with chopped onion, carrots, and celery, adding about 8-10 cups of water.
This approach not only helps reduce food waste and keep your grocery bill in check, but it’s also super handy for those moments when you realize you’ve run out of broth. Or is that just me?
Mushroom Broth
I absolutely love using mushroom broth in certain dishes. It has a much deeper flavor than vegetable broth and even chicken broth, with a rich umami profile that really shines.
You can easily find mushroom broth in many stores, or if you’re feeling adventurous, you can make it yourself.
Making mushroom broth is quite similar to preparing vegetable broth. Many folks start by searing the mushrooms and onion to get a nice char on them, which adds an incredible depth of flavor to the broth.
You can use fresh or dried mushrooms, and don’t forget to include stems and other leftover bits—just like with vegetable broth!
As a general guideline, aim for a ratio of 1 pound of fresh mushrooms or 2 cups of dried mushrooms for every 2 quarts of water.
Plain Water
While plain water is undoubtedly the easiest option, it can also be the most uninspiring. You’ll definitely want to boost the flavors in other ways to make your dish shine.
Another thing to keep in mind: if you’re using tap water, you might notice a metallic taste in more delicate recipes. This can vary significantly depending on where you live, so it’s worth considering your water source when cooking!
Other Vegetarian Broth substitutes
The options we just covered are the most common and straightforward substitutes for chicken broth. However, they’re not the only alternatives out there, and they might not always be the best fit for every dish!
Seaweed Broth (Kombu)
Interestingly, research into kombu has led scientists to identify a fifth flavor: umami, which I’ve mentioned a few times! Kombu broth is the base for Japanese dashi, typically made with bonito (fish) flakes.
Making kombu broth is actually quite simple—easier than whipping up vegetable or mushroom broth. That said, finding kombu might be a bit challenging, depending on where you live.
White Wine
Using dry wine can be a fantastic option, especially in Italian pasta dishes. Just make sure to steer clear of sweeter varieties!
I usually go for Chardonnay since I don’t drink white wine, and it’s often available in those smaller bottles. Pinot Grigio or Sauvignon Blanc would work well, too.
When cooking with wine, it’s essential to give it some time to mellow into the dish. This allows the flavors to blend nicely. If your recipe also calls for vinegar, I recommend tasting it before adding both!
Also, keep an eye on the volume of broth in your recipe. Aim for around 1/2 cup or less; otherwise, the wine flavor can overpower the other ingredients!
Soy Sauce and Water
What you’re doing here is essentially adding salt and umami to the water, ensuring your final dish isn’t bland. Personally, I like to incorporate soy sauce into many dishes, even those that aren’t Asian-inspired.
When cooking without meat, it’s important to find that rich umami flavor, especially since my son isn’t a fan of mushrooms!
If you’re using soy sauce to replace chicken or beef broth, I recommend starting with about 1 tablespoon of low-sodium soy sauce for every cup of water. Feel free to adjust to your taste as you go!
Miso Paste and Water
Miso is a Japanese seasoning made from fermented soybeans, and there are several types, each with its unique flavor profile. While white miso paste is relatively easy to find, other varieties might be a bit harder to track down.
White miso is fairly mild in flavor, making it a great substitute for chicken broth when you need something in a pinch.
Just a heads up: the container miso comes in can be a bit misleading. A little goes a long way! I recommend starting with 1/2 to 3/4 tablespoon in 1 cup of warm water and tasting as you go.
Unlike the soy sauce option, ensure the water is warm; otherwise, the miso won’t dissolve properly into a usable broth.
Nutritional Yeast and Water
Nutritional yeast is a staple in many vegan households. If fortified, it can be a source of vitamin B12. It is often used to impart a cheese flavor to vegan dishes, so keep that in mind when using this as a broth replacement!
To whip up a simple broth, dissolve about 1 tablespoon of nutritional yeast in 1.5 cups of water (or 1/4 cup yeast to 6 cups of water) and let it simmer for about 15 minutes.
Pro tip: Nutritional yeast can also be used to thicken soups or stews, making it a versatile alternative to flour or cornstarch.
Lentil Broth
Lentil broth is a relatively new discovery for me, and I’ve found it to be a unique option! While it doesn’t quite mimic chicken broth as directly as vegetable broth does, it’s fantastic in its own right.
Thanks to the starch in lentils, this broth can be a great substitute for both broth and cream when you’re making a creamy soup. Plus, it packs more protein than your typical broth, which is a nice bonus.
I think this is one of those options that is easier to just buy at the store.
Tea
Tea can be an unexpected yet versatile option for replacing broth, depending on the recipe and the type of tea you have on hand. If you decide to go this route, aim to brew the tea fairly weakly.
This way, you’ll get a subtle flavor without overpowering the other ingredients in your dish.
How to Make Your Own Vegetarian Broth
There are 2 main ways to make vegetarian broth at home. The traditional way, simmering various aromatics and herbs until you have an amazing smelling broth, or the “powder” method.
Traditional Homemade vegetable Broth
- Ingredients
- Vegetables: Use a mix of your favorites. Common options include:
- 1 onion, quartered
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 2-3 cloves of garlic, smashed
- 1-2 tomatoes, quartered (optional)
- Any leftover vegetable scraps (like onion peels, carrot tops, or mushroom stems)
- Herbs and Spices: Fresh or dried:
- 1-2 bay leaves
- A handful of fresh parsley or thyme
- 1 teaspoon black peppercorns
- Salt to taste (add later to control the flavor)
- Water: About 8-10 cups, depending on how concentrated you want your broth.
- Vegetables: Use a mix of your favorites. Common options include:
- Instructions
- Prepare the Vegetables: Rinse your vegetables and chop them into large pieces. There’s no need to peel them unless you prefer to.
- Combine Ingredients: In a large pot, combine your chopped vegetables, herbs, and spices. Add the water to the pot.
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let it simmer uncovered for at least 30 minutes to an hour. The longer it simmers, the more flavor you’ll extract.
- Strain the Broth: Once your broth has reached your desired flavor, strain it through a fine-mesh sieve or cheesecloth into another pot or bowl. Discard the solids.
- Season and Store: Taste the broth and add salt as needed. Let it cool, then store it in airtight containers in the refrigerator for up to a week, or freeze it in portions for longer storage.
The “Powder” Method
This method combines various dried herbs and spices, creating a powder you can mix with water whenever you need broth.
- Ingredients
- 1 cup Nutritional Yeast
- 2 Tbsp each Garlic and Onion Powder
- 1-2 Tbsp Italian Seasoning Blend
- 1 Tbsp dried Parsley Flakes
- 1/4 to 1/2 tsp each Turmeric and Celery Salt
- 1/8 tsp Black Pepper
- 1/4 tsp Salt
- Any other favorite seasoning
- Instructions
- Place all dried herbs and spices in an air-tight jar.
- Shake well to mix thoroughly.
- When you need broth mix about 1 tsp of the powder with 1 cup hot water, then proceed with the rest of the recipe.
How to Customize Your Broth For Flavor
One of the best things about making your own broth substitute—or even grabbing a store-bought option—is the flexibility you have to adjust the flavor to fit your dish perfectly.
Whether you’re aiming for a deep, rich base or something lighter and fresher, these quick tips will help you maximize the flavor of your broth and make your meals sing.
Boost Umami with Nutritional Yeast
If your broth isn’t delivering that savory depth you’d expect from chicken broth, try adding a tablespoon of nutritional yeast. It’s a simple way to enhance the richness without overshadowing the other flavors in your dish.
I often use this trick to give my veggie soups a heartier taste, making them more satisfying for everyone at the table.
Soy Sauce or Tamari for Extra Depth
A splash of soy sauce (or tamari for a gluten-free option) can work wonders for your broth. It adds a rich umami flavor that’s perfect for stir-fries, gravies, or even some creamy dishes.
Just a heads-up: soy sauce is salty, so you might want to reduce any extra salt in your recipe to keep everything balanced.
Add a Dash of Vinegar or Lemon for Brightness
If your broth tastes a bit flat, adding a dash of acidity can really brighten it up.
A splash of apple cider vinegar or a squeeze of lemon juice at the end of cooking brings a refreshing pop of flavor. I love using this trick in lighter soups or veggie-forward dishes—it truly enhances those natural flavors and makes everything taste fresher.
Herbs and Spices for a Flavor Boost
Don’t underestimate the power of herbs and spices! Adding bay leaves, thyme, rosemary, or a sprinkle of smoked paprika can take your broth from basic to bursting with flavor.
For a vibrant finish, toss in some fresh herbs right before serving. Personally, I find that bay leaves and thyme work wonders in hearty stews, giving them that extra depth I love.
Sauté Aromatics for a Deeper Flavor
If you have a few extra minutes, and it isn’t already in the recipe, try sautéing onions, garlic, or mushrooms before adding your broth substitute. This little step adds a depth of flavor that simply pouring in broth alone won’t achieve.
Mushrooms, in particular, bring a rich, almost meaty flavor that works wonders in dishes like risottos or casseroles.
Vegetarian Broth Substitutes By Recipe Type
- Soups and stews
- Vegetable Broth: A versatile, go-to option for soups and stews. Mild in flavor but easy to enhance with herbs or spices.
- Miso Paste + Water: Adds a deep, savory umami flavor, great for heartier soups like ramen or miso soup.
- Gravy or Sauces
- Mushroom Broth: Ideal for rich gravies or creamy sauces, mushroom broth adds a bold, earthy flavor.
- Soy Sauce + Water: A quick substitute that brings saltiness and depth to gravies. Use sparingly to avoid overpowering.
- Beer or Wine: White wine would work well for lighter sauces like alfredo. Red wine would be better for darker gravies, such as in my Tempeh Shepherd’s Pie. I used beer for my Roasted Vegetable Shepherd’s Pie.
- Risottos or Pilafs
- Better Than Bouillon Vegetable Base: Highly concentrated and packed with flavor, it works well in dishes that need a flavorful broth without too much liquid.
- White Wine + Water: Adds a bit of acidity and depth to risottos, perfect for a more refined flavor profile.
- Casseroles or Baked Dishes
- Vegetable Stock (store-bought or homemade): Provides a mild but flavorful liquid base for casseroles.
- Water + Herbs: For simpler baked dishes, water with added dried herbs like thyme or bay leaves can work if you’re short on broth.
- Curries and Stir-Fries
- Coconut Milk + Water: A great option for creamy curries, especially when you want a rich and slightly sweet broth.
- Vegetable Bouillon Cubes: Convenient and flavorful, these work well in stir-fries where you need just a small amount of liquid.
In conclusion, using a vegetarian substitute for chicken broth can be a healthy and ethical choice while also adding new and exciting flavors to your cooking.
Whether you whip up your own vegetable or mushroom broth, try a seaweed broth, or experiment with ingredients like soy sauce, miso paste, or nutritional yeast, there are plenty of delicious options to explore.
By playing around with different ingredients and cooking techniques, you can capture the rich, savory flavors of chicken broth in meals that are just as satisfying as their meat-based counterparts—without compromising your dietary choices.
So, the next time you’re faced with a recipe that calls for chicken broth, consider one of these vegetarian alternatives and watch how it transforms your dish. And if you do, let us know how it turned out in the comments!
The short answer is no.
The more nuanced answer is probably not, but sometimes they do…
Chicken broth is not a vegetarian food item, as it is made from animal flesh. However, some vegetarians may be willing to eat something made with chicken broth in certain circumstances. This is their choice.
Remember, our decision to be vegetarian is based on various factors.
Not directly. Bone broth is made when bones are included in the broth-making process. This infuses the final broth with collagen, which is only in measurable amounts in animals.
The good news is that the benefits of collagen are largely overblown.
This depends on what you are making. Vegetable broth is the most accessible and most comparable substitute for chicken broth. However, certain dishes may taste better using white wine, mushroom, or lentil broth instead.
My favorite is mushroom broth for brown gravy, but any of the darker options listed above would work, too, such as bouillon cubes or soy sauce mixed with water.
Not really; the broth is essentially savory-flavored water. Both are high in sodium, which may be unhealthy for some individuals, and neither is particularly high in macronutrients, such as protein and carbohydrates. Depending on how they are made, you’ll likely find small amounts of some vitamins and minerals in both.
The reason for substitution really is based on dietary preferences.
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.