Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit
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- เผยแพร่เมื่อ 16 ก.ค. 2017
- 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 - แนวปฏิบัติและการใช้ชีวิต
"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.
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
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.
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.
More vegan recipes please!
+
-
Please
Yes
Yes!!
more vegan content please this is great
Jordan G Andy is our guy for vegan recipes let’s ask him on IG too @andybaraghani
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
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.
Great. Adding some parsnips and celeriac will make it greater. I also added few pieces of sun dried tomato for more umami flavor.
for those of you wondering if this recipe is good, it is. my sister is vegetarian and has been requesting me to make her some vegetable stock(I make all stocks from scratch). My sister likes the taste, and so does my mom. I didn't have any Kombu, so instead i used wakame. a word of caution for those who use wakame in the stock, only use about a 1/4 cup to 1/2 cup per the original recipe. this is truly the best recipe for vegetable stock. cheers to Andy
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.
bon appetit, you hire the BEST people. making me want to sit at your table for the company as well as the food. 😊💕👌🏽
Yes love the vegan recipes. Keep em comin!
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
thank you for the vegan recipes!
Kaetlyn Maddison Looks yummy so excited to do some more vegan recipes on my channel
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 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 love that Andy is so gentle and passionate. They have a lot of different cooking energies at ba. WHAT A WONDERFUL WORKING PLACE IT MUST BE
This didn't age well, ha
Great tips! Thank you so much for this great video. Never thought to roast the veggies first or adding miso this way ⭐️
Thank you Andy. I’ve wanted a delicious vegan veggie stock to replace the salt bomb that comes with the packaged ramen.
they both look delicious
Kurtis G Looks yummy so excited to do some more vegan recipes on my channel
Thanks, Andy. I need this for so many recipes. Definitely gonna try it.
Love videos with Andy! Great job
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
Wonderful!!! I have to try it. More vegan receipes?
I like Andy in this kitchen, his energy level is more tolerable!
Love you Andy
OMG. Made this. Loved it. Will make it again. Thank you!
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.
So excited to try this! I’ve been looking for a really good vegetable stock recipe
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.
Thank you so much! I've been looking for a good veggie stalk. This looks delicious 😊
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!
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. :)
What a great recipe. The ingredients and proportions are perfect. I have been looking for a variation of vegetable stock that is universal and also flavorful for when I cook for vegetarians, it has not been an easy hunt, this recipe gets the Gold medal- the use of Miso is absolutely brilliant.
i'm going to try this, thanks Andy, you're the best!
it looks delicious
CUTE pusheen Looks yummy so excited to do some more vegan recipes on my channel
2019 anyone? is so weird seeing Andy without his bulk lol
amazing I love your cooking tutorials!
Looking forward to trying this. ThaNK YOU!
As a vegetarian, that soup sounds so good!
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
FANTASTIC. THANK YOU!
Sounds sooo good. Can't wait to make it.
The first 30 seconds tell me I can't ever make this broth!
yes! more vegan stuff please!
Thank you so much for this, now i can finally make my own cubes
thank you so much for this 💕
I'm here to watch Adam cook in a white shirt.
And I'm here to watch Andy. 😍
- or no shirt. I'm easy.
could you please please please make a seitan from scratch video? Thank youuuu
I’ve made this twice now and it is yummy!
Looks really really good. Thanks!
Use as a first course? It's actually miso-kombu soup!
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 so want to make this! Looks delicious.
Andy is great (:
Lovely!!!! Thank you 🙏🏻
Andy has nice arms and hands.
Rawr.
Andy is lipsmacking good
This is my favourite Bon Appétit video!
Now this is awesome, thank you!
Andy’s hot.
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
Thank you, this is the recipe I'm following now for ramen and pho (addind cloves and cinnamom bark)
I just did this the other day except I just threw my stuff on a sheetpan! I like how your method creates more room for the moisture to escape and using a lower temp than me probably saved a bunch of flavors!
Andy is hot
af
too queeny
Pretentious
He is gay
@@RevampastryBlog and?
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
Love your videos so much andy!
oh my goooodd that bowl!! i was going to buy some
from that set!!
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.
My ovaries when he said "lip smacking". Well, they definitely are.
Wtf 😭
Thanks Andy, hope to try this soon
Thank you chef. This is my starting point for my ramen stock.
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
basically you're loading it with umami.
Shitstirrer Looks yummy so excited to do some more vegan recipes on my channel
This was incredibly delicious as a base for a Ramen bowl. Amazing! Thank you.
so yummy looking! i've gotta try this
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
Andy's damn cute, but I ain't thirsty at all.
Great recipe, even for a meat eater! Easy to overlook this one. Really cooked this down and browned it to make a "beef" base for French onion soup. Would never have thought you could get this depth of flavor with just herbs and vegetables.
ok woww, that is actually a really gr8 creativity.....this is awesome!!!!
Are you a member of chefsteps?
Ripping off and not giving credit to Chefsteps.
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
Yum. Thank you.
I've been making a broth like this that I got from my sister but without the miso. Will have to step it up next time. It's winter and soup season is here.
This guy looks more delicious than the broth
I have no experience with some of these ingredients. Does the kombu give the broth a fishy flavor?
Yes
Solid technique. Clean.
Thanks for the recipe! I’ve been drinking vegetable broth every morning 😂 will definitely try this recipe! 🥹
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
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? :-)
Mmmmm with miso! Never thought of that. Great idea!
Thank you for not obnoxious music. Broth looks amazing.
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.
Shout out to Chefsteps!
Just made this. It tastes awesome!
I made this today. So delicious!
"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.
Onion skin has no flavor. Believe me I tried.
That's why he said it's only for color
It's medicinal also.
Amazing this must have an amazing impact. Can't wait to use it to make a risotto with it tomorrow.
Yaaaaaay! Vegan recipe on BA!!!!!!!!